Slow-Cooker Pulled Pork

Slow-Cooker Pulled Pork (Rachel Johnson)

Slow-Cooker Pulled Pork

Throw this in to cook in the morning for an easy and delicious dinner.



1 tablespoon smoked paprika

1 teaspoon kosher salt

2 teaspoons garlic powder

1 teaspoon onion powder

1 tablespoon packed brown sugar

1/4 cup water

2 tablespoons apple cider vinegar

1 boneless pork shoulder roast (2 1/2 to 3 pounds)

1 cup barbecue sauce

1 dozen sweet Hawaiian rolls

1 cup sliced pickles, for serving

1. In a small bowl, combine smoked paprika, salt, garlic powder, onion powder and brown sugar; stir.

2. Add water and vinegar to the bottom of a slow cooker.

3. Rub spice mixture on all sides of pork roast.

4. Cook on low 7 to 8 hours (or on high 3 to 4 hours) until pork shreds easily with a fork.

5. Transfer pork to a cutting board; rest until cool enough to handle.

6. Using two forks, shred pork into bite-sized pieces. Transfer back to slow cooker; mix with barbecue sauce.

7. Serve pork on rolls with pickles and additional sauce.


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