Slow cooker’s aren’t just for cold weather soups and roasts anymore! I love to use my slow cooker for making big batches of this delicious, tender pulled pork year round. Not only does this come together in minutes, but it is a great camping recipe or freezer recipe for freezer cooking too.
I began making this a few years ago to bring with us camping and make slider sandwiches with, but now have found we like it by itself too with a salad and some oven fries. You can substitute my homemade BBQ sauce for your own, or bottled sauce, but I really love the mild, sweet flavor of this recipe, let’s get started y’all:
3 lb pork roast, pork butt, or boneless loin roast
1 1/2 c. brown sugar
1 1/2 c. ketchup
1/2 c. red wine vinegar
1/2 c. water
2 T. Worcestershire sauce
2 T. prepared mustard
3 t. paprika
2 t. salt
1/2 t. ground black pepper
2 (or more) dashes of hot sauce to taste
1 T. molasses
1 t. liquid smoke
Place the pork roast in your slow cooker on high, and in a small mixing bowl mix the remaining ingredients and reserve about half to two-thirds of the sauce in a jar in the refrigerator. This recipe makes enough BBQ sauce to use as a garnish on the meat when it is done or for future use.
Turn the meat every few hours and after it begins to bubble well and begin to cook thru, reduce heat to low and let it cook all day. I usually start this when I am making my coffee in the morning, and it is tender and juicy by dinner time.
Once the meat is done, remove it from the slow cooker and with two forks pull the meat gently apart to shred it on a large plate. Once it is shredded put it back in the slow cooker and keep it on warm until it is ready to serve. You are done! It can absorb quite a bit of the juice it cooked in overnight in the refrigerator so if you have leftovers make sure to pour the liquid in the bottom of the cooker into the container too.