Slow Cooker Pulled Pork

Course: Barbecue, MeatCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

4

hours 
Total time

4

hours 

30

minutes


Pork shoulder or butt is a lesser cut off the pig as it is tougher meat and tends to be fatty. Slow cooker, Smoker or BBQ are the best ways to handle this cut. By introducing a low slow heat and hours of cooking this tenderizes the meat and allows the fat to break down maintaining the moisture.

Ingredients

  • 1 tbsp oil

  • 1 to 2 pound pork shoulder or pork butt roast

  • 1/4 cup Cajun Spice rub

  • 1/4 cup maple syrup

  • 2 tbsp Apple Cider Vinegar

  • 1/4 apple juice or cider

  • 1/4 cup light brown sugar

  • 1 extra-large onion (chopped)

  • 1 large apple cored and chopped

  • 2 cloves large garlic (crushed)

  • 1/4 cup water

  • 1 tsp liquid smoke (optional)

  • Cajun Spice Rub Mix
  • 2 teaspoons salt

  • 2 teaspoons garlic powder

  • 2 1/2 teaspoons paprika

  • 1 teaspoon ground black pepper

  • 1 teaspoon onion powder

  • 1 teaspoon cayenne pepper

  • 1 1/4 teaspoons dried oregano

  • 1 1/4 teaspoons dried thyme

  • 1/2 teaspoon red pepper flakes

Directions

  • Pour the vegetable oil into the bottom of a slow cooker allow to heat.
  • Rub pork with cider vinegar let stand while mixing together Cajun Spice rub and brown sugar.
  • Brush pork with maple syrup then roll in Cajun Spice dry rub mixture.
  • Place the pork roast into the slow cooker; pour in the water, add garlic, onion and apple.
  • Cover and cook on High, checking liquid level after several hours and adding additional apple juice when necessary.
  • Cook until the roast shreds easily with a fork, 5 to 6 hours.
  • About 1 hour before cooking time is complete add 1 tsp of liquid smoke (if desired)
  • Remove the roast from the slow cooker, and shred the meat using two forks.
  • Remove apples and onions break down and add to pork, blend together.

Notes

  • Pulled pork may be served on toasted buns or with sides of your choice.
  • This recipe yields a moist and delicious traditional dry rubbed style pork. If you like yours with sauce, top with a favourite BBQ flavour of your choosing.

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