Recipe: Slow Cooker Pulled Pork BBQ
Do you love your slow cooker? I seriously love mine. I know, I know. It can make you lazy, and yes, that can be true, but it can also be a lifesaver or the perfect kitchen tool in making long cooking dishes doable, even on a weeknight.
With the holiday weekend looming, you’ll want something easy and fast to impress your family and not keep you in the kitchen all weekend long. My family loves pulled pork, but I have neither the time nor the patience to smoke a pork butt all day. That’s what Black Hog is for (amiright?). But when I want to make something everyone loves and keep the $$ low, this is the recipe I make. Whip it up this weekend and enjoy!
Slow Cooker Pulled Pork BBQ
Serves 6 (but easily doubles)
- 2 cups tomato puree
- 1/3 cup brown sugar
- 1/2 cup cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worchestershire Sauce
- 1 tablespoon molasses (not blackstrap)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 pounds pork loin (end piece with dark and light meat if possible)
Place all ingredients except the pork loin into a 5 quart (or larger) slow cooker. Stir well to combine. Add pork loin to slow cooker and turn to coat. Cover and cook on low for 6 to 8 hours (no peeking!).
Remove cover, being careful of the steam, and remove pork loin carefully to a cutting board. Using two forks, shred meat, then return to the slow cooker, stirring well to combine with the sauce. Serve on rolls with a bit of coleslaw and you’re all set!
cvb
