Best Pulled Pork in Slow Cooker. Make Cooking With Your Slow Cooker Even Easier With McCormick® Slow Cooker Sauces. When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. We Give You Direct Access Into Where & How Your Meat Was Raised Texas-style pulled pork simmers in a tangy chili-seasoned barbecue sauce with plenty of onion, then pulled into tender shreds to serve on a buttered, toasted bun.
It's easy to do and is the ultimate make-ahead meal. Our recipe makes pork that's tender, full of flavor, and juicy. It's delicious served alone or add a bit of your favorite barbecue sauce. You can have Best Pulled Pork in Slow Cooker using 3 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Best Pulled Pork in Slow Cooker
- You need 2-3 lb of frozen Boston pork roast.
- Prepare of Spice Rub.
- Prepare 1/2 Cup of Low Sodium Chicken Broth.
The slow cooker shines in this recipe. What makes this the best slow cooker pulled pork? Just the right blend of spices (most you should have on hand) rubbed into a pork shoulder roast make for a flavorful meat that has a tiny bit of kick but is generally mild enough for even picky eaters. I threw some always-available condiments into my slow cooker with a pork roast to create this fantastic pulled pork.
Best Pulled Pork in Slow Cooker instructions
- For this slow cooked pulled pork I started with a frozen Boston butt pork roast (2-3 lbs.) Set your slow cooker on high. Place frozen roast in slow cooker and pour about ½ cup low sodium chicken broth over the roast. You want just enough to cover the bottom of your pot. Pouring the liquid on the meat will allow the rub to stick to it easier since it’s frozen. Next generously rub the top of the roast with spice rub. You can find special blend here https://kimberlyscooking.com/recipes.
- Cover and let cook on high for exactly 2 hours. Do not remove the lid. After 2 hours turn on low and continue to cook for 6 more hours. Do not remove lid if possible. Check to make sure the liquid is not risen over the meat. I had to remove some of my liquid. The liquid should not be more than half way up the meat when cooking. You want a good crust to form on top and if the there’s too much liquid you will not get that. If you remove the lid too many times it might prolong the cooking time..
- After cooking 6 hours on low remove meat from slow cooker and place on a sheet pan to shred. Reserve some cooking liquid (about ¼ cup) and discard the rest. Place shredded meat back in slow cooker and stir with reserved cooking liquid. Cover and keep warm until ready to use..
- I like to serve it up as a sandwich with a soft bun, my homemade coleslaw, and homemade sauce. All these can be found on my website. https://kimberlyscooking.com/recipes.
It has become a staple sandwich filler for large get-togethers. The flavor of the pork goes well with a cold glass of white wine.—Lori Terry, Chicago, Illinois But if you harness the ingenious method of braising pork in a slow cooker and add one extra step to ensure comparable flavor, you can come home to pounds of delicious pulled pork. Sauce it (or not) and then pile onto buns, drape over nachos, roll into burritos, spoon over rice, stir into recipes, or simply eat straight-up. The Best Cut of Pork for Pulled Pork. When it comes to making pulled pork, look for a boneless pork shoulder.