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Photo: Iain Bagwell; Styling: Caroline M. Cunningham  

5-Ingredient Slow-Cooker Pulled Pork

Three family dinners start with this one recipe for succulent and tender 5-Ingredient Slow-Cooker Pulled Pork.

 

This recipe goes with Pork Noodle Bowls, Pulled Pork Nachos

Southern Living MAY 2014

  • Yield: Makes 8 to 10 servings
  • Hands-on:10 Minutes
  • Total:8 Hours, 10 Minutes

Ingredients

  • 2 large sweet onions, cut into 1/2-inch slices
  • 1 (5- to 6-lb.) boneless pork shoulder roast (Boston butt)
  • 2 tablespoons garlic-oregano-red pepper seasoning blend
  • 1 teaspoon kosher salt
  • 1 (10 1/2-oz.) can condensed chicken broth

Preparation

1. Place onions in a lightly greased 6-qt. slow cooker. Rub roast with seasoning blend and salt; place roast on onions. Pour broth over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.

2. Transfer roast to a cutting board or serving platter; shred with 2 forks, removing any large pieces of fat. Remove onions with a slotted spoon, and serve with pork. (Reserve 4 cups shredded pork for Pork Noodle Bowls and Pulled Pork Nachos, if desired.)

Note: We tested with McCormick Grill Mates Backyard Brick Oven Seasoning.

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5-Ingredient Slow-Cooker Pulled Pork recipe

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