Pulled Pork
Ingredients
Dry Rub
-
1½
Tbsp
salt
-
1
Tbsp
freshly ground black pepper
-
2
Tbsp
brown sugar
-
2
Tbsp
paprika
-
½
Tbsp
garlic powder
-
1
tsp
cayenne pepper
Pork and Broth
-
4
pounds
boneless pork shoulder roast (Boston Butt)
-
2
cups
apple juice
-
⅔
cup
apple cider vinegar
-
2
Tbsp
Worcestershire sauce
-
½
Tbsp
liquid smoke
-
1¼
cups
BBQ sauce
Serving
-
as needed
units
buns
-
as needed
units
coleslaw
Instructions
- Whisk together the dry rub ingredients in a small bowl.
- Rub the dry rub mixture over the pork roast and cover. Refrigerate for at least 2 hours or overnight.
- Combine the apple juice, apple cider vinegar, Worcestershire sauce, and liquid smoke in a medium bowl.
- Place the roast in the slow cooker, pour some apple juice mixture over it, and the rest on the side.
- Cover and cook on low for 8 to 10 hours.
- Remove the roast, shred it, and return it to the slow cooker with some broth.
- Let it cook for an additional 10 to 20 minutes.
- Drain most of the broth, mix in the BBQ sauce, and serve on buns with coleslaw.
Nutrition Facts (estimated)
Servings
8
Calories
338
Total fat
10g
Total carbohydrates
31g
Total protein
27g
Sodium
1921mg
Cholesterol
92mg
You might also like