The pressure builds and you start counting down minutes until you eat
First, you feel the weight of the lid, and you know the flavors are gonna develop as the pressure makes everything tender. It's kinda exciting to listen for that float valve to pop up, signaling it's time to release the tension. You also smell the rich aroma seeping out. It's like the meat is telling you it's ready to be enjoyed.
But you gotta wait patiently. As the pressure builds, you think about how this tender pulled pork is gonna turn out-so juicy and flavorful. You sense that building steam, and it sorta makes your stomach rumble. You're almost there, and ya just gotta trust the process.
Finally, the steam cue happens, and you carefully release the steam. The lid lifts with a faint hiss, and you know the magic happened inside. Your kitchen smells amazing, and your mouth starts watering. Now, it's time to shred and savor every bite. Gonna be worth the wait, promise.
Pulled Pork Recipe (Slow Cooker)
Ingredients
Main ingredients
- 1 ½ tablespoon salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoon brown sugar
- 2 tablespoon paprika
- ½ tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 4 pound boneless pork shoulder roast (aka Boston Butt roast)
- 2 cups apple juice
- ⅔ cup apple cider vinegar
- 2 tablespoon Worcestershire sauce
- ½ tablespoon liquid smoke
- 1 ¼ cups BBQ sauce I like to use Bullseye
Instructions
Instructions
- In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper.
- Place pork shoulder in a baking dish and rub entire roast with dry rub mixture, pressing mixture over the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours, or overnight.
- In a medium mixing bowl combine apple juice, apple cider vinegar, Worcestershire and liquid smoke.
- Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (to avoid washing off the dry rub).
- Cover slow cooker and cook on low heat 8 to 10 hours.
- Remove roast from slow cooker and shred (leave broth in slow cooker). Return shredded pork to slow cooker (in broth) and allow to cook 10 to 20 more minutes.
- Strain most of the broth from pork (leave about ½ cup), pour in barbecue sauce and toss. Serve in buns with coleslaw if desired.
