Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, best pulled pork in slow cooker. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Best Pulled Pork in Slow Cooker is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Best Pulled Pork in Slow Cooker is something which I have loved my entire life. They are fine and they look fantastic.

Then combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper. Pour this mixture over the pork. Cooking the pork low and very slow is the secret to the juiciest and most tender pulled pork. Serve the pork as is or feel free to stir in your favorite barbecue or other sauces at the end of cooking.

To get started with this particular recipe, we must first prepare a few components. You can cook best pulled pork in slow cooker using 3 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Best Pulled Pork in Slow Cooker:

1. Take 2-3 lb frozen Boston pork roast
2. Get Spice Rub
3. Prepare 1/2 Cup Low Sodium Chicken Broth

Just the right blend of spices (most you should have on hand) rubbed into a pork shoulder roast make for a flavorful meat that has a tiny bit of kick but is generally mild enough for even picky eaters. Up the spices to your liking… if you like spicy you can up the cayenne!! Combine onion, ketchup, tomato paste, apple cider vinegar and spices in the bowl of a slow cooker. Season pork shoulder all over with salt and pepper then add to slow cooker, covering it with.

Instructions to make Best Pulled Pork in Slow Cooker:

1. For this slow cooked pulled pork I started with a frozen Boston butt pork roast (2-3 lbs.) - Set your slow cooker on high. - Place frozen roast in slow cooker and pour about ½ cup low sodium chicken broth over the roast. You want just enough to cover the bottom of your pot. Pouring the liquid on the meat will allow the rub to stick to it easier since it’s frozen. - Next generously rub the top of the roast with spice rub. You can find special blend here https://kimberlyscooking.com/recipes
2. Cover and let cook on high for exactly 2 hours. Do not remove the lid. - After 2 hours turn on low and continue to cook for 6 more hours. - Do not remove lid if possible. Check to make sure the liquid is not risen over the meat. I had to remove some of my liquid. The liquid should not be more than half way up the meat when cooking. - You want a good crust to form on top and if the there’s too much liquid you will not get that. If you remove the lid too many times it might prolong the cooking time.
3. After cooking 6 hours on low remove meat from slow cooker and place on a sheet pan to shred. - Reserve some cooking liquid (about ¼ cup) and discard the rest. - Place shredded meat back in slow cooker and stir with reserved cooking liquid. - Cover and keep warm until ready to use.
4. I like to serve it up as a sandwich with a soft bun, my homemade coleslaw, and homemade sauce. All these can be found on my website. - https://kimberlyscooking.com/recipes

Combine onion, ketchup, tomato paste, apple cider vinegar and spices in the bowl of a slow cooker. Season pork shoulder all over with salt and pepper then add to slow cooker, covering it with. Pulled pork is best made from the shoulder of the pig. It's a muscular area, but when cooked low and slow all the sinew and tendons melt and the meat falls apart in juicy shards. Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker.

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