Pulled Pork Recipe
This delicious crockpot pulled pork turns out to be a fork-tender every time. This easy recipe makes juicy pork with just a crockpot. Every bite is full of saucy barbecue with a sweet tang.
Ingredients
- 3-4 lbs shoulder pork roast
- 1 Tbsp salt
- ½ tsp pepper
- 1 tsp paprika
- 3 Tbsp light brown sugar
- ¼ cup chicken broth
- 2 Tbsp Worcestershire sauce
- 4 garlic cloves
- 4 Tbsp unsalted butter
- 1 ¼ cups bbq sauce we like Sweet Baby Ray’s
Instructions
- Prepare rub by combining paprika, brown sugar, salt, and peppers and rub all over the roast.
- Add the chicken broth, worcestershire sauce, garlic, and butter to the crockpot bowl and stir; add the roast to the crockpot.
- Cook over low heat for 8-10 hours or high heat for 5-6 hours or until the roast is pull-apart tender.
- Pull apart the roast with two forks and dredge in the sauce; add the barbecue and gently mix.
- To serve: Spread butter over buns and toast until crispy; add pulled pork and coleslaw, and enjoy.
Notes
- Storage. Keep leftover pulled pork in an airtight container and refrigerate for up to 5 days.
- Reheat. Reheat the leftover pork in a warm pan. Add extra barbecue sauce if the pork looks dry. Assemble the sandwiches fresh!
- Freeze. If you have extra pulled pork, freezing is the best way to store it! Add the cooked pulled pork to a freezer-safe bag or container and store for up to 3 months. Once reheated, the pork tastes so fresh! Reheat: Thaw the pork in the fridge overnight and reheat in a warm pan.