I made this in the slow cooker. I eliminated the water and just added the ketchup/vinegar mix and it turned out great! The "juice" left in the slow cooker was really oily (from the pork fat) so I shredded the meat in a separate bowl. It was juicy and tender! The sauce was super tasty too! I made a coleslaw to go on top of the sandwich. Served with a side of cheesy broccoli. Loved it! Another great CL recipe!
Slow-Roasted Pulled Pork
The slow cooker makes easy work of this pulled pork recipe. Serve on hamburger buns, if desired, for a hearty and satisfying sandwich.
More From Cooking Light
- Calories: 283
- Fat: 15.4g
- Saturated fat: 5.5g
- Monounsaturated fat: 6.8g
- Polyunsaturated fat: 1.5g
- Protein: 26.2g
- Carbohydrate: 8.1g
- Fiber: 0.4g
- Cholesterol: 90mg
- Iron: 2.1mg
- Sodium: 402mg
- Calcium: 40mg
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground chipotle chile pepper
- 1 (5-pound) boneless pork shoulder (Boston butt), trimmed
- Cooking spray
- 2 cups water, divided
- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 3/4 cup apple cider vinegar
- 1/2 cup ketchup
- 3 tablespoons dark brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1. To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature 1 hour.
- 2. Preheat oven to 225°.
- 3. Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225° for 1 hour.
- 4. Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture.
- 5. Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190°. Remove from oven; let stand, covered, 45 minutes.
- 6. To prepare sauce, combine 3/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks. Serve with sauce. Serve shredded pork on hamburger buns with pickle chips, if desired.
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