Slow Cooker BBQ Pulled Pork

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READY IN: 14hrs 30mins
SERVES: 16-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Season pork with salt, pepper and chili powder (mix spices and rub all over pork that has been rinsed & dried). For extra flavor, do this the night before and let it sit and "dry marinade" overnight in the fridge (covered).
  • In the morning, spray 6 1/2 quart slow cooker (crockpot) with cooking spray, then add pork.
  • Combine remaining ingredients in mixing bowl, then pour over pork.
  • Cover and cook on low for 8 to 10 hours or until internal temperature of the pork reaches at least 195 degrees F and meat is literally falling off the bone.
  • Transfer cooked pork and sauce into large bowl, cover and refrigerate overnight.
  • The next day skim the fat that has risen to the surface of the sauce (it will be yellowish-red) and discard.
  • Strain the de-fatted sauce into the crockpot (can put colander in opening of crockpot pouring sauce & pork into colandar with sauce only going into the crockpot).
  • Shred the pork with your fingers and put into the crockpot with the sauce (will very easily fall off the bone and be easy to shred). Discard the fat.
  • Stir well and cook on low for about 4 hours to give the sauce time to seep into the shredded bits.
  • Serve with sandwich buns, or with thick slabs of home-made bread, or on egg noodles or even with rice.
  • Yum!
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