Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Slow Cooker Pulled Pork
Print
Pin
Prep Time:
20
minutes
minutes
Cook Time:
8
hours
hours
Total Time:
8
hours
hours
20
minutes
minutes
Equipment
Sharp Knife
Slow cooker
Mesh strainer
Ingredients
2
medium yellow onions, diced
4
garlic cloves, thinly sliced
1
cup
chicken stock
1
small boneless pork butt, twine removed
1
tbsp
dark brown sugar or coconut sugar
1
tbsp
chili powder
1
tbsp
salt
½
tsp
cinnamon
1
cup
barbecue sauce (check for your allergens; we use Blue Sky)
Instructions
Make a bed of onions and garlic in the bottom of your slow cooker crock, then add the chicken stock.
Pat the pork butt dry and remove twine.
In a small bowl, combine brown sugar, chili powder, salt and cinnamon and stir.
Rub spice mixture on all sides of the pork.
Place the meat on top of the onions and garlic in the slow cooker.
Cover and cook on low for 8 hours or until a meat thermometer reads 145 degrees.
Remove pork to a cutting board and allow to rest for a couple of minutes.
Strain the onions and garlic from the liquid left in the slow cooker, then return the onions and garlic to the slow cooker.
Shred the pork, discarding any fat and bones.
Return shredded pork to slow cooker, add barbecue sauce to taste and stir to combine.
To make it a freezer meal:
Remove twine from pork butt and pat to dry.
Make spice mixture and rub on all sides of pork.
Add pork to freezer bag and top with onions and garlic.
Thaw in refrigerator, then on cook day, pour contents into slow cooker.
Cover and cook on low for 8 hours, then follow steps 7-9 above.
Notes
You can make this one day ahead and reheat on the day of your event.