Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins | Servings: 8 people for pulled pork sandwiches
This fall-apart-tender pulled pork is packed with mouthwatering flavors. Thanks to the simple marinade, the natural flavors of the pork enhance. This delicious pulled pork is perfect for sandwiches, salads, and even wraps. A staple and must try if you have not tried this easy recipe yet.
My family has been enjoying this pulled pork for years! We love it on soft potato buns. This is also great if you are looking for a fun twist to Taco Tuesday. If you are expecting guests, serve this with tortilla chips, cheese, and your favorite fixings. There are tons of ways to enjoy this amazing pulled pork. You can also try this in wraps, salad, or if you are making some pork sliders.
Ingredients
6 pounds boneless Pork Shoulder Chuck Roast, (or 2 smaller roasts totalling 6-7 pounds)
1 large onion
3 large garlic cloves, pressed
1 teaspoon paprika
1 c. your favorite BBQ Sauce, we used Stubb’s Sticky Sweet
1 tablespoon liquid smoke, optional, but nice
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 c. chicken broth
1 tablespoon salt
1 teaspoon black pepper
How to make Pulled Pork
Step 1: Into the bottom of a slow cooker, place 1 large chopped onion.
Step 2: Mix 1 tablespoon salt with 1 teaspoon pepper and 1 teaspoon paprika. Generously sprinkle this on the pork roast. Massage the rub into the meat. On top of the onions, place the pork roast.
Step 3: To make the marinade, whisk 1 c. chicken broth, 1 c. BBQ sauce, 1 tablespoon liquid smoke, 2 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, and 3 pressed garlic cloves until well blended. Pour this over the pork.
Step 4: Put the lid on and set it to cook for 8 hours on low. To a large bowl, transfer the meat when done and remove any fat. Using two forks, shred the pork. Over the meat, pour any drippings from the crockpot and brush the meat with the warm barbecue sauce. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 397, Calories from Fat 135, Fat 15g23%, Saturated Fat 5g31%, Cholesterol 139mg46%, Sodium 1453mg63%, Potassium 880mg25%, Carbohydrates 21g7%, Fiber 1g4%, Sugar 16g18%, Protein 42g84%, Vitamin A 216IU4%, Vitamin C 4mg5%, Calcium 53mg5%, Iron 3mg17%
*Percent Daily Values are based on a 2000 calorie diet
Ingredients
- 6 pounds boneless Pork Shoulder Chuck Roast, (or 2 smaller roasts totalling 6-7 pounds)
- 1 large onion
- 3 large garlic cloves, pressed
- 1 teaspoon paprika
- 1 c. your favorite BBQ Sauce, we used Stubb's Sticky Sweet
- 1 tablespoon liquid smoke, optional, but nice
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 c. chicken broth
- 1 tablespoon salt
- 1 teaspoon black pepper
Instructions
Step 1: Into the bottom of a slow cooker, place 1 large chopped onion.
Step 2: Mix 1 tablespoon salt with 1 teaspoon pepper and 1 teaspoon paprika. Generously sprinkle this on the pork roast. Massage the rub into the meat. On top of the onions, place the pork roast.
Step 3: To make the marinade, whisk 1 c. chicken broth, 1 c. BBQ sauce, 1 tablespoon liquid smoke, 2 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, and 3 pressed garlic cloves until well blended. Pour this over the pork.
Step 4: Put the lid on and set it to cook for 8 hours on low. To a large bowl, transfer the meat when done and remove any fat. Using two forks, shred the pork. Over the meat, pour any drippings from the crockpot and brush the meat with the warm barbecue sauce. Enjoy!
