Slow Cooker Super Tender Pulled Pork
Pulled pork has so many uses – served in a squishy white bun stacked with coleslaw, in hash browns topped with a fried egg, or as part of a platter of nachos. This tender, saucy pulled pork is sure to be a crowd pleaser, no matter how you serve it.
- Prep time: 20 minutes
- Cooking time: 8 hours
- Makes: 6 servings
|3 lb (1.5 kg) boneless pork shoulder blade roast|
|1 tbsp (15 mL) chili powder|
|Salt and pepper|
|½ cup (125 mL) ketchup|
|⅓ cup (75 mL) peanut butter|
|2 tbsp (30 mL) each red wine vinegar and Worcestershire sauce|
|1 to 2 tbsp (15 to 30 mL) hot pepper sauce, to your taste|
|1 tbsp (15 mL) honey|
|2 tsp (10 mL) sweet smoked paprika|
|½ tsp (2 mL) each onion powder and mustard powder|
|¼ tsp (1 mL) garlic powder|
Discard any string from pork roast. Slice off and discard all excess fat. Rub chili powder, salt and pepper into pork. Place in slow cooker.
Stir ketchup with peanut butter, vinegar, Worcestershire, hot pepper sauce, honey, paprika, and onion, mustard and garlic powders until well blended. Set aside ½ cup (125 mL) sauce. Pour remaining sauce over pork making sure it is well coated.
Cook pork in slow cooker on low for 8 hours. Remove to a platter and use two fork to pull apart and shred pork. Place shredded pork in a large bowl. Stir ⅓ cup (75 mL) of liquid remaining in slow cooker into reserved sauce until blended. Stir with pork. Add a couple more tablespoons of cooking liquid for even moister pulled pork. Serve pork on buns, in tacos, or on top of nachos.
Per serving: 480 calories, 25 g fat (8 g saturated fat, 0.1 g trans fat), 140 mg cholesterol, 810 mg sodium, 15 g carbohydrate, 2 g fibre, 10 g sugars, 48 g protein