|Nutritional Guidelines (per serving)|
Nothing beats slow-cooked pulled pork for a party or gathering. The melt-in-your-mouth pork is shredded and served on sandwiches. It's simple and versatile, and your guests can build their sandwiches on toasted soft buns with this Carolina coleslaw and more barbecue sauce. Or serve the sandwiches with a creamy coleslaw or this kale and cabbage slaw. If you like heat, add a teaspoon—more or less—of crushed red pepper flakes to the barbecue sauce. For smoky pit barbecue flavor, add some liquid smoke.
You may wonder why the recipe calls for either pork shoulder or Boston butt. The reason is that Boston butt is actually the upper part of the shoulder of the pig. The whole shoulder consists of the butt and the picnic, which is the lower part.
- 3 onions (2 sliced, 1 finely chopped, divided)
- 4 pounds pork roast (boneless pork shoulder, fresh picnic, or Boston butt)
- Salt (to taste)
- Pepper (to taste)
- 2 cups water
- 1 (16-ounce) bottle barbecue sauce
- Optional: 1 teaspoon crushed red pepper flakes (for spicy sauce)
- Optional: A couple of drops of liquid smoke
- Optional: 3 or 4 whole cloves
Gather the ingredients.
Place one sliced onion at the bottom of the slow cooker.
Stud the pork roast with cloves (or put them in a small cheesecloth bag or tea strainer), if using. Season with salt and pepper.
Place the pork in the slow cooker on top of the sliced onion. Cover with the second sliced onion and add 2 cups of water.
Cover and cook on low 9 to 12 hours, or until the pork is very tender and falling apart.
Remove the pork roast from the pot. Remove and discard the cloves and excess fat and liquids along with bones if the roast was not boneless. You may also discard the sliced onions, if desired.
When the pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded. If you make pulled pork often, you might want to buy meat shredding claws.
Return the pulled pork to the slow cooker. Add the finely chopped onion, barbecue sauce, and optional red pepper flakes, and optional liquid smoke. Cover the pot and continue to cook on the high setting for 1 to 2 hours, or until the onions are tender.
Serve the pulled pork on large, crusty buns with your favorite barbecue sauce. Garnish with dill pickles, thinly sliced raw onion, and pickled banana peppers. Serve with crisp, homemade slaw, either piled on the pork sandwiches or on the side.
- If you are in a hurry, you can cook the pork roast on high for 4 to 6 hours. Or cook it in a fraction of the time in an Instant Pot pressure cooker.
- If you want to add a more depth of flavor, brown the pork on all sides in a skillet with oil over medium-high heat before you add it to the slow cooker.
- If you need to hold the pulled pork for longer, after adding the barbecue sauce and onion, cook it on low for 1 to 3 hours rather than on high.
- You can use your favorite bottled barbecue sauce or your own homemade sauce.
- If the barbecue sauce is very thick, add a bit of water just before the pork is ready.