A fuss-free, smokey and delicious pulled pork, perfect for a chilly weeknight dinner
by Jan Scott
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Slow Cooker Pulled Pork
1 pork shoulder or butt (about 3lbs.), trimmed of any excess fat
1 cup ketchup
1 cup apple juice
3 Tbsp. Worcestershire sauce
2 Tbsp. grainy Dijon mustard
1/3 cup brown sugar
2 Tbsp. smoked paprika
2 Tbsp. chili powder
1 teaspoon salt
1 teaspoon ground black pepper
Put the pork in the slow cooker. In a large bowl, combine the marinade ingredients. Pour it over the pork, rubbing it in. Cover and cook on low heat for about 8 hours.
Remove the meat from the slow cooker and pour the liquid into a medium saucepan. Set it over medium-high heat and bring it to a boil. Then turn it down slightly (so it’s still bubbling) and reduce the liquid by half.
While the sauce is thickening, shred the pork with two forks (remove the bone if there is one). Pour the thickened sauce over the meat and stir to combine.
Tip: This pulled pork is absolutely delicious served on whole wheat or white crusty buns with a tangy slaw!