Who doesn’t love pulled pork sandwiches, salads, enchiladas, burritos . . . shredded pork is so versatile and really very easy to make because your slow cooker does all the work, while you sleep! After rubbing the pork with a blend of sweet and savory seasonings, I set the pork roast in the slow cooker right before bed and wake up the next morning to delicious aromas and super tender pork which shreds with two forks right before my eyes. Magic!
I like to use pork roast rather than shoulder because it is far less fat, which means it might be a little dry, so I keep it moist with extra fluid. Use the Tangy BBQ Sauce from my previous post here. I’m crazy for BBQ pork sandwiches, but don’t like all that bread so I’ve been using these cute bagel thins by Thomas.
Pair your pork sandwiches with Citrus Kale Slaw or Apple Carrot Salad with Poppyseed Dressing and tomorrow’s post Parmesan-Crusted Baked Sweet Potato Fries for a delicious meal for your next family gathering, tailgate party or reunion.
- Easy Slow Cooker Pulled Pork with Tangy BBQ Sauce
- 1 medium onion, thinly sliced
- 3 medium cloves garlic, thinly sliced
- 1 cup chicken broth
- 1 Tbsp brown sugar
- 1 Tbsp chili powder
- 2 tsp sea salt
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 (2-3 pound) boneless pork roast
- 2 cups Tangy BBQ Sauce
- Place the onions and garlic in an even layer in the slow cooker and pour in the broth. Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 4 to 6 hours on high OR 8 to 10 hours on low.
- For the Tangy BBQ Sauce: Prepare sauce according to the recipe directions. Store in refrigerator until ready to serve.
- Turn off the slow cooker and remove the pork to a medium bowl. Set a fine-mesh strainer over a small heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and add the solids to the pork. Set the strained liquid aside.
- Using two forks, shred the meat into bite-sized pieces, discarding any excess pieces of fat. Add the barbecue sauce, if using, and mix to combine. If you’re not going to use barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the pork until it is just moistened. Taste and season with salt as needed. Serve on bagel thins with cole slaw and baked sweet potato fries.