Easy 3-Ingredient Smoked BBQ Pulled Pork Recipe for the Slow Cooker by Heather Holter

I love smoked meat, but smoking meat is not easy, can be expensive and it's time consuming. So this secret ingredient cheat gives you that smoky flavor without the added work of smoking the meat first. This whole smoked pulled pork recipe is done in a slow cooker from start to finish. You can start this in the morning and all that's left to do is shred the meat and add the barbecue sauce.

To make this slow-cooker pulled pork recipe you will need a pork shoulder roast, barbecue sauce and liquid smoke. Liquid smoke is a natural wood flavor in liquid form that adds a smoky taste to food, especially meats. The roast cooks in the slow cooker for six to eight hours on low heat before being shredded and mixed with barbecue sauce. Delicious! Use it for sandwiches, pile it on top of a baked potato or serve it with side dishes like cole slaw, potato salad or baked beans. I like to serve it with my brown sugar lima beans and corn casserole.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 6 to 8 eights (high) or 4 hours (low)
Total Time: 4 to 8 hours
Servings: 10

Ingredients

• 1 pork shoulder roast, about 4 pounds
• 4 teaspoons liquid smoke
• 1 - 2 cups barbecue sauce

Helpful Products

• Tongs
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Slow Cooker

Recipe Notes

• Don't use leaner pork like pork loin because it's very dry and, in my opinion, doesn't have a lot of flavor. The flavor comes from the fat in this recipe.

• When adding juices you can drain off the grease and use just the broth, or just pour the juices in without separating grease. I like the added flavor of the grease but if you want less fat just discard the grease and use the broth only.

• Save and freeze the remaining juices to make a great smoky gravy or soup later.

• When making sandwiches, I use kaiser rolls because they don't get mushy.

Here's how to make it: 

1. Place the roast fat side up in a slow cooker. Add the liquid smoke and 1 cup of water.
   
2. Cover and cook on low for 4 hours or high for 6 to 8 hours, or until meat if fall-apart tender.
   
    
3. Reserve the juices and shred the meat, removing out any big pieces of fat.
   
    
4. Add 1 cup of barbecue sauce. Slowly add more, to taste. Add 2 to 4 tablespoons of meat juices. This makes it so the meat stays moist and isn't dry.
   

Nutrition Facts Per Serving

Calories: 629

Total Fat: 34.4g

Saturated Fat: 12.1g

Cholesterol: 228mg

Sodium: 540mg

Total Carbohydrate: 11.3g

Dietary Fiber: 0.2g

Total Sugars: 8.1g

Protein: 64.1g

Vitamin D: 0mcg

Calcium: 49mg

Iron: 4mg

Potassium: 941mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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