Slow Cooker Pulled Pork
This easy Crock-Pot Smoked Pull Pork recipe makes the most succulent shredded pork that tastes like it was made in a southern pit barbecue.
Servings: 20
Calories: 162kcal
Ingredients
- 5 pound pork butt roast
- 1/4 cup light brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons Cajun seasoning
- 1 tablespoon liquid smoke
Instructions
- Place the pork roast in a large oval 8 quart slow cooker. Pour the vinegar, liquid smoke, and 1/4 cup water in the bottom of the crock.
- Mix the brown sugar and Cajun seasoning together. Rub it all over the pork roast, then pour the leftovers in the bottom of the crock.
- Cover the slow cooker. Cook on high for 7-8 hours, or on low for 12+ hours. Once the meat is fork-tender and falling apart, use two forks to shred the pork roast right in the juices. Mix well to coat.
Video
Notes
Serve with southern sides, or on sandwiches, nachos, and tacos!
Storing Leftovers - Keep the pulled pork in an airtight container, in the fridge, for 3-5 days.
Freezing Leftovers - If well wrapped, you can freeze it for up to 6 months.
Reheating Leftovers - Reheat in a saucepan with extra broth if dry. You can also reheat in the microwave in short bursts.
Nutrition
Serving: 8ounces | Calories: 162kcal | Carbohydrates: 3g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 58mg | Potassium: 445mg | Fiber: 0g | Sugar: 2g | Vitamin A: 345IU | Calcium: 10mg | Iron: 0.8mg