Slow-Cooker Carolina Pulled Pork Barbecue
Food52
Photo by Morgan Ione Yeager
- Serves
- 4 to 6
- Prep Time
- 15 Minutes
- Cook Time
- 10 Hours
Excerpted from Instant Pot Miracle 6 Ingredients or Less © 2018 by Ivy Manning. Photography © 2018 by Morgan Ione Yeager. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
This recipe gives you fork-tender pulled pork barbecue with just 10 minutes of effort. It gets a slightly smoky flavor from smoked paprika. You can substitute 1/4 teaspoon liquid smoke for the smoked paprika, if you like. Serve the pork alongside collard greens, or put it on hamburger buns and top with coleslaw.
Ingredients
- 1 (4-pound) boneless pork shoulder or pork butt roast
- 3 tablespoon packed brown sugar
- 1 tablespoon seasoning salt (such as Johnny’s Fine Foods)
- 1 1/2 teaspoon smoked paprika
- 2 cup ketchup
- 1 cup cider vinegar
- Hamburger buns and coleslaw, for serving (optional)
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Slow-Cooker Carolina Pulled Pork Barbecue
Directions
- Step 1
Trim any excess fat off the outside of the pork and cut the meat into four large pieces. In a small bowl, combine the brown sugar, seasoning salt, and paprika. Rub evenly all over the meat.
- Step 2
Combine the ketchup, vinegar, and 1 cup water in a slow cooker. Add the meat and turn to coat in the sauce.
- Step 3
Slow-cook on low for 10 to 11 hours.
- Step 4
Transfer the pork to a cutting board and shred with two forks, discarding any large chunks of fat. Place in a serving bowl and cover with foil.
- Step 5
Skim the liquid fat off the top of the sauce and discard. Ladle some of the sauce over the pork and serve with the remaining sauce on the side.