• 3 1/2 lb. pork butt roast
  • 1 T. chili powder
  • 1 T vegetable oil
  • 2 tsp. pepper
  • 2 tsp. ground cumin
  • 2 tsp. coriander
  • 2 tsp. paprika
  • 1 tsp. allspice
  • 1/2 tsp. salt
  • 2 cloves garlic, minced
  • 1 1/2 c. ketchup
  • 1 c. apple cider vinegar
  • 1/2 c. fancy molasses
  • 1/3 c. mustard
  • 2 tsp. cornstarch
  • Soft rolls

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I like my pulled pork with some zip. This recipe for Slow Cooker Pulled Pork has all the flavor I enjoy!

  1. If roast has strings remove from the roast and trim away excess fat.
  2. Place the chili powder in a bowl; blend in the oil, chili, pepper, cumin, coriander, paprika, allspice, salt and garlic to make a paste. Rub all over the pork, working the spice mixture into the meat well. Marinate for at least 30 minutes or overnight.
  3. Transfer the roast to the slow cooker.
  4. Blend the ketchup with the vinegar, molasses and mustard. Pour mixture over the roast and cook on Low for 8 to 10 hours or until very tender.
  5. Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Remove 1 1/2 cups of the cooking juices and strain into a saucepan. Whisk in the cornstarch and bring to a boil.
  6. Cook, stirring, until thickened and bubbling.
  7. Return the shredded meat to the slow cooker; stir to combine with remaining cooking juices.

Serve the meat on soft rolls; drizzle with thickened sauce mixture to taste.

Note: This tender Pulled Pork will be delicious served alone, or on a bun with or without some good barbecue sauce.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



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