Juicy Fall-Off-the-Bone Pulled Pork Recipe From the Slow Cooker by Jan Mostrom
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I hosted a graduation party this past weekend for a dear friend’s daughter, and this pulled pork recipe was the centerpiece. This slow-cooker pulled pork recipe is one of the easiest things to make for a crowd and the prep time is only five minutes.
The key to this pot of porky deliciousness is to give it time to fall off the bone. Everyone’s slow cooker is a bit different so make sure to allow enough time. If you have a bigger pork shoulder roast or pork butt roast, you’ll need to add on time accordingly.
The cooking time, wonderful spices and barbecue sauce makes this pork recipe so tasty. To make this slow-cooked gluten-free pork you will need either a pork shoulder or pork butt, Worcestershire sauce, fresh garlic, ground paprika, salt, black pepper, barbecue sauce and optional brown sugar if you like things a little sweet.
All you really need to do is have some soft rolls to make the perfect pulled pork sandwich. If you need great sides dishes to accompany the pork, think cole slaw and simple arugula salad. This easy pulled pork recipe is a great party, cookout, potluck or picnic meal, or just for dinner any day during week.
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Cuisine: American
Prep Time: 5 minutes
Cook Time: 3 to 6 hours
Total Time: 3 to 6 hours
Servings: 8 (makes about 5 cups)
Ingredients
- 1 pork shoulder butt or roast (about 4 pounds)
- 1/4 cup Worcestershire sauce
- 4 large cloves garlic
- 2 teaspoons paprika
- 2 teaspoons kosher salt or 1 teaspoon table salt (or to taste)
- 1/2 teaspoon black pepper
- 1 - 2 cups barbecue sauce
- 1/3 cup brown sugar (optional)
Recipe Notes
- Use your favorite barbecue sauce, but remember the flavor will affect the final product. If you use sweet barbecue sauce, you may want to omit the brown sugar.
- Store leftovers in an airtight container in the refrigerator. The pork freezes well for quick dinners later.
Here's how to make it:
- Place the pork into a slow cooker. Top with the remaining ingredients.
- Cook on high for 3 to 4 hours or low for 5 to 6 hours. You want to make sure that the pork is sliding off the bone really easily. You shouldn’t have to pull it off so much as help it off. (Temperature should be between 195 to 205 degrees F.)[
- Shred or chop and serve with rolls and sides of your choosing.
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 HappyForks. 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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