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Slow Cooker Pulled Pork

Calories 0kcal
Author Mommypotamus

Equipment

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.

Nutrition

Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg