Low and slow. When it comes to bringing out the flavor of barbecue pulled pork, that’s the way to go. Unless you have an Instant Pot that defies the laws of physics, that is. Either way, I’ve got you covered with this recipe, because I’ve included bonus instructions for the Instant Pot along with the slow cooker recipe.
Now, if you love complicated dishes that require you to deglaze pans while counting the alphabet backwards and stir two things at once, this recipe is not for you. Like my five minute ketchup and homemade chicken nuggets, it’s intended for those of us who may or may not need to google why giraffes have long necks while we make dinner. Because parenting.
Now, a few tips before we get to the recipe. First, it’s delicious made up as a sandwich with fermented pickles, onions, and a bit of honey chipotle BBQ sauce on top. We used the buns from my friend Carol’s new cookbook, Ditch The Wheat, but you could also use slices of her paleo bread recipe, which hold together really well for sandwiches.
Also, the pulled pork becomes sweeter after spending a night in the fridge. I balance out the flavor by adding a squirt of mustard, and voila! It’s back to it’s original yumminess.
Last thing: If you’re looking for more slow cooker ideas, check out this Hawaiian inspired pineapple pulled pork recipe.
Last last thing: Crisp, fresh, creamy and tangy coleslaw recipe here. Okay, I’m done.
Slow Cooker Pulled Pork
Equipment
Ingredients
- 3 lbs pork shoulder roast
- ½ tsp smoked paprika
- ¼ tsp sea salt
- ¼ tsp chili powder
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ cup apple cider vinegar
- ⅓ cup dijon mustard
- 1 batch honey chipotle BBQ sauce
- cayenne pepper (to taste)
- 2 tbsp coconut oil (if using an Instant Pot)
Instructions
- Measure out half of the BBQ sauce and place in the fridge for later.
- In a medium bowl, mix smoked paprika, salt, chili powder, cumin, garlic powder, apple cider vinegar, dijon mustard and remaining honey chipotle BBQ sauce together. Add pork shoulder to your slow cooker (I use this one) and pour the mixture over it. Cook until the roast shreds easily when pulled apart with two forks - about 7-8 hours on low or 5-6 hours on high.
- When the roast is ready, shred it with two forks. Allow the pork to soak up the liquid around it for fifteen or so minutes (or 30 if you have time), then use a slotted spoon to remove the meat and place it in a bowl. Serve topped with the remaining barbecue sauce.
Alternative Instructions for the Instant Pot:
- Set the Instant Pot to sauté and add the coconut oil to the pot. When the oil is hot add in the pork shoulder and brown on all sides.
- Turn sauté setting off and add in apple cider vinegar, smoked paprika, salt, chili powder, cumin, garlic powder and ½ of the honey chipotle BBQ sauce.
- Lock the lid into place and set the valve to "sealing." Select "Meat/Stew" and then increase the type of pressure from normal to high. (If you have the 7-in-1, you can do that by pressing the "Adjust" button.) Set the time to 120 minutes.
- When the 120 minutes is up, turn the valve to "venting" and allow to depressurize. Using two forks, pull apart the pork until it is well "shredded." Allow the pork to soak up the liquid around it for fifteen or so minutes (or 30 if you have time), then use a slotted spoon to remove the meat and place it in a bowl. Serve topped with the remaining barbecue sauce.
