Slow Cooker Pulled Pork is one of the easiest, most delicious family meals. Cooked low and slow in the crock-pot in a tangy, sweet, and slightly spicy homemade barbecue sauce that is simply irresistible.
3-4lbsboneless pork shoulder roast (pork butt) or pork loin
1cupapple juiceor chicken stock or beer
¼cupapple cider vinegar or red wine vinegar
¼cuphoneyor brown sugar
1 8 ounce can tomato sauce
In a small bowl, mix together the salt, paprika, garlic powder, onion powder, pepper, and chili powder.
Remove pork roast from packaging and pat dry with a paper towel. Rub the spice mixture all over the pork roast.
Lay out the diced onion on the bottom of the slow cooker and then place the seasoned pork on top of the onion.
Combine the juice, vinegar, honey, and tomato sauce and pour over the pork loin.
Cover and cook on low for 8-10 hours.
Remove the pork roast from the slow cooker and place into a large bowl. Shred the pork loin with 2 forks or a kitchen mixer.
Strain cooking sauce over a large bowl to remove onions. If you want to strain off the fat that accumulated prior to pouring liquid over pork, simple place liquid in the freezer for 5-10 minutes, then scoop the solidified fat off the liquid before thickening.
If you would like to thicken the barbecue sauce, turn the slow cooker to high and cook the sauce for 30 minutes.
Return the meat back to the slow cooker to stir into the juices.
Serve on a bun with or without coleslaw, in a lettuce wrap, on a pizza.
Pork Roast: You can use a pork butt, sometimes referred to as pork shoulder roast, or a pork loin. For really tender, flavorful pulled pork, pork butt is best, as it is super marbled with fat and will get really tender. A pork loin won't be as tender, but much less fatty and still delicious.
Apple Juice--beer or stock can be substituted, but the apple juice adds just the right sweetness.
Apple Cider Vinegar--red wine vinegar can be used if you do not have apple cider vinegar.
Honey--feel free to use brown sugar in place of honey.
Storing Leftovers: Leftover pulled pork can be refrigerated for up to 4 days in the refrigerator or frozen for up to 3 months.