Here’s a recipe that I recently tried and loved! This is a quick meal to pull together and let cook in my slow cooker. I used a mild-flavor BBQ sauce, but feel free to use your favorite, and add to the top of the sandwiches to make it more saucy. I’ve tried other pulled pork recipes, but what I like about this one is the addition of onions, but that just might be because I really like the flavor that onions add.
Slow Cooker BBQ Pulled Pork
Ingredients:
2 medium yellow onions, thinly sliced
2 teaspoons garlic (or 4 garlic cloves, thinly sliced)
1 cup chicken stock or low-sodium chicken broth
1 Tablespoon packed dark brown sugar
1 Tablespoon chili powder
1 Tablespoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon (I would leave out)
1 (4.5 to 5 lb) boneless pork shoulder (or pork butt), twine or netting removed
28 ounce container of your favorite BBQ sauce
Directions:
Layer the onions and garlic evenly into the bottom of a large slow cooker bowl. Pour in the stock/broth. In a small bowl, toss together the brown sugar, chili powder, kosher salt, cumin and cinnamon. Pat the meat dry with a paper towel, then using your hands, rub the spices all over the surface and into the crevices of the pork. Place the pork on top of the onions in the slow cooker. Cover and cook on low for 8 to 10 hours, or high for 6 to 8 hours, until the pork is fork tender and easily shreds.
If adding BBQ sauce:
When the pork is done, transfer the meat to a cutting board or large platter. Drain as much of the liquid out using a strainer. Make sure to save the onions! Using 2 forks, shred the cooked pork and discard the fat. Return the shredded meat into the slow cooker with the onions. Pour in the BBQ sauce and stir to combine. Keep warm in the slow cooker until ready to serve.
If leaving BBQ-free (aka: plain pulled pork):
When the pork is done, transfer the meat to a cutting board or large platter. Scoop out about a 1/2 cup of the liquid and drain away the rest. Save the onions! Using 2 forks, shred the cooked pork and discard the fat. Return the shredded meat into the slow cooker with the onions and liquid. Keep warm in the slow cooker until ready to serve.
Serve on hamburger buns or some other type of roll.
Freezer Instructions:
I freeze this just the same way that I froze the chicken taco meat from last week. Let it cool, put into labeled freezer bags. When you want to eat it, defrost it, and reheat!
Jayme is a wife to 1 and, so far, a mother to two little boys. She coupons, but isn’t super extreme about it. She price matches and loves it! While she likes to cook, she’s in the stage of life where simple is usually better! She never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.
