1 3-pound boneless pork roast, quartered and trimmed
1 cup BBQ sauce
Cider vinegar
Instructions
Combine sugar, paprika, garlic powder, onion powder, cumin, cayenne, and 1/2 teaspoon salt in bowl. Using fork, prick pork all over. Rub sugar mixture over pork, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours. Unwrap pork and place in slow cooker.
Spread BBQ sauce evenly over pork, cover, and cook until pork is tender, 9 to 11 hours on low or 5 to 7 hours on high.
Transfer pork to large bowl, let cool slightly, then shred into bite-sized pieces discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Season with salt, pepper, sugar, and vinegar to taste.
Toss shredded pork with 1 cup braising liquid; add more liquid as needed to keep meat moist. Serve with BBQ sauce.
Serving
Suggestions
Serve on your favorite sandwich rolls.
Originally Submitted
2/11/2012
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