Pulled Pork Buns
Pulled Pork from the Slow Cooker is the most flavorful, tender, and best sauce-meat ratio pulled pork you've ever eaten. Season the meat by rubbing it with a spice mixture and then slowly cooking the meat in the sauce. A delicious recipe!
Ingredients
Dry herb rub
- 2 teaspoons smoked paprika powder
- 2 teaspoons dried thyme
- 1 teaspoon cayenne pepper ground
- 2 teaspoons salt
Pulled Pork from the Slow Cooker with BBQ sauce
- 5 pounds Boneless Pork Shoulder
- 2 onions sliced in rings
- 1 cup barbecue sauce
- 1 cup tomato ketchup
- ⅔ cup chicken stock
- ¼ cup white wine vinegar
- 1 teaspoon Worcestershire sauce
- 4 tablespoons dark brown sugar
- 1 tablespoon mustard
- 1 tablespoon olive oil
- 4 cloves garlic squeezed
Ingredients you need per step are listed below the step in Italic
Instructions
Dry Herb Rub
- Mix the smoked paprika, thyme, cayenne pepper, and salt together in a bowl.2 teaspoons smoked paprika powder, 2 teaspoons dried thyme, 1 teaspoon cayenne pepper ground, 2 teaspoons salt
- Place the meat in front of you and rub it, on all sides, with the herb rub.5 pounds Boneless Pork Shoulder
Pulled Pork from the Slow Cooker with BBQ sauce
- Place the onions in the bottom of the slow cooker and place the pork on top. In a bowl, combine the barbecue sauce, ketchup, chicken stock, white wine vinegar, Worcestershire sauce, brown sugar, mustard, olive oil, and garlic.2 onions, 1 cup barbecue sauce, 1 cup tomato ketchup, ⅔ cup chicken stock, ¼ cup white wine vinegar, 1 teaspoon Worcestershire sauce, 4 tablespoons dark brown sugar, 1 tablespoon mustard, 1 tablespoon olive oil, 4 cloves garlic
- Pour the sauce over the meat and put the lid on the slow cooker.
- Turn on the slow cooker on high and let it cook for 6 hours.
- Carefully remove the meat from the slow cooker and pull it apart with two forks. If you come across pieces of fat, you take them out.
- Return the meat to the slow cooker, stir well and allow to heat through. serve.
NOTES
1. Boneless Pork Shoulder: This is a nicely threaded piece of meat, which is often made into a roulade. Or pulled pork, like today. You could also substitute it with Pork Butt, which has a higher fat content.
2. Chicken stock: Make your own chicken stock or make it from a stock cube.
3. Oven, pressure cooker, or Instant pot
- Oven: Set the oven between 90 and 110 °C. Put everything in a baking dish with a lid and let it cook in the oven for 8 hours.
- Pressure cooker or Instant pot: For this amount of meat and sauce, use the pressure cooker or instant pot on high for 1 hour and 20 minutes.
- Refrigerator: Store the pulled pork covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days.
- Freezer: Pack in a freezer container or bag in the freezer for up to 2 months.
- Reheat: Place in a baking dish and cover. Use bottom and top heat for 20 minutes at 350 °F / 180 °C. It can also be warmed up on the stove, by heating it over medium heat, but it dries out quickly. Add a little extra water if needed to keep the pulled pork smooth.
Nutrition
Calories: 519kcal | Carbohydrates: 34g | Protein: 66g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 171mg | Sodium: 1456mg | Fiber: 1g | Sugar: 26g | Vitamin A: 606IU | Vitamin C: 4mg | Iron: 4mg
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