Slow and Saucy: Lip-Smacking Crock Pot Pulled Pork

This mouthwatering Crock Pot Pulled Pork recipe is a guaranteed crowd-pleaser that will leave your taste buds dancing with delight. The secret lies in the slow cooking process, which allows the pork shoulder to become incredibly tender and juicy. The dry rub, consisting of a harmonious blend of brown sugar, paprika, chili powder, cumin, salt, and pepper, adds a perfect balance of smoky and savory flavors to the meat. As the pork cooks low and slow in the crock pot, it absorbs the tangy and sweet combination of barbecue sauce, apple cider vinegar, chicken broth, and Dijon mustard, infusing each fiber with an irresistible taste. The result is succulent pulled pork that effortlessly falls apart, making it ideal for piling onto soft sandwich buns. Whether you’re hosting a gathering or simply craving a comforting meal, this recipe is a surefire way to satisfy your cravings and earn rave reviews from everyone lucky enough to savor its incredible flavors.

Ingredients:

• 4 pounds (1.8 kg) boneless pork shoulder or butt
• 1 large onion, thinly sliced
• 4 cloves of garlic, minced
• 1 cup (240 ml) barbecue sauce
• 1/2 cup (120 ml) apple cider vinegar
• 1/2 cup (120 ml) chicken or vegetable broth
• 1/4 cup (60 g) brown sugar
• 1 tablespoon (15 g) Dijon mustard
• 1 tablespoon (15 g) paprika
• 1 tablespoon (15 g) chili powder
• 1 teaspoon (5 g) cumin
• Salt and pepper to taste

Instructions:

1. Trim excess fat from the pork shoulder and cut it into several large chunks.
2. In a small bowl, combine the brown sugar, paprika, chili powder, cumin, salt, and pepper. Mix well to create a dry rub.
3. Rub the dry rub mixture all over the pork pieces, ensuring they are evenly coated.
4. Place the sliced onions and minced garlic at the bottom of the crock pot.
5. In a separate bowl, whisk together the barbecue sauce, apple cider vinegar, chicken or vegetable broth, and Dijon mustard.
6. Place the seasoned pork on top of the onions and garlic in the crock pot.
7. Pour the barbecue sauce mixture over the pork, making sure it is evenly distributed.
8. Cover the crock pot and cook on low heat for 8-10 hours or on high heat for 4-6 hours until the pork is tender and easily pulls apart with a fork.
9. Once cooked, remove the pork from the crock pot and transfer it to a cutting board. Shred the pork using two forks.
10. Optional: If you prefer a thicker sauce, pour the liquid from the crock pot into a saucepan and simmer over medium heat until it reduces and thickens.
11. Return the shredded pork to the crock pot and pour the thickened sauce (if desired) over it. Stir well to combine.
12. Cover the crock pot again and cook on low heat for an additional 30 minutes to allow the flavors to meld together.
13. Serve the pulled pork on sandwich buns or alongside your favorite sides like coleslaw or cornbread. Enjoy!

Note: Cooking times may vary depending on the size and type of your crock pot. Adjust accordingly to ensure the pork is cooked thoroughly and tender.