Serving Suggestion: Serve the pulled pork on toasted buns with coleslaw on top.
Yield: 8 servings Serves: 8
Prep Time: 10 minutes
Cooking Time: 8 hours on low heat or 4 hours on high heat
Ingredients:
4 pounds pork shoulder or butt
1 onion, chopped
3 cloves garlic, minced
1 cup BBQ sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
Salt and pepper to taste
Toasted buns, for serving Coleslaw, for serving
Instructions:
Place the pork shoulder or butt in a slow cooker. Add the chopped onion and minced garlic on top.
In a bowl, whisk together BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, salt, and pepper.
Pour the BBQ sauce mixture over the pork in the slow cooker, ensuring it is evenly coated.
Cover the slow cooker and cook on low heat for 8 hours or on high heat for 4 hours, or until the pork is tender and easily shreds with a fork.
Remove the pork from the slow cooker and shred it using two forks.
Return the shredded pork to the slow cooker and mix it with the remaining sauce.
Serve the pulled pork on toasted buns with coleslaw on top.
Note: You can adjust the sweetness and spiciness of the BBQ sauce by adding more or less brown sugar and smoked paprika. You can also add hot sauce or chili powder for extra heat.
Nutritional Information (per serving): Calories: 400 Fat: 20g Carbohydrates: 20g Protein: 35g