Slow Cooker BBQ Pulled Pork Recipe
"The beauty of the recipe is that it's all done in the slow cooker," shares Aimee. "You can just fix it and forget it while you prepare the rest of your menu and it comes in super handy when you're pressed for time." Paired with delicious and hearty Cobblestone Bread Co. rolls, don't be surprised if you catch the guys piling their sandwiches mile high.
- 2 medium yellow onions, thinly sliced?
- 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
- 0.5 tsp ground cinnamon
- 0.5 tsp ground cumin
- 1 Tbsp salt, or to taste
- 1 Tbsp chili powder
- 2 Tbsp dark brown sugar
- 1 cup chicken stock
- 3 cloves garlic, minced
- 2 cup barbecue sauce (I use Sweet Baby Ray's Hickory & Brown Sugar)
- Place the onion and garlic in the bottom of the slow cooker with the chicken stock poured on top.
- In a small bowl, combine the dry ingredients: sugar, chili powder, salt, cumin and cinnamon. Pat the pork dry with paper towels and rub the spice mixture over the pork, patting to keep it in place. Add the meat to the slow cooker on top of the onions.??Cover and cook 6-8 hours on high, or 8-10 hours on low.
- Once the pork has finished cooking, remove to a cutting board to shred. If the pork has a bone, remove and discard it.
- Remove the liquid from the slow cooker, reserving 1/2 cup.
- Add the shredded meat back to the slow cooker with the 1/2 cup of liquid. You can either add your BBQ sauce now, or allow guests to control the barbecue sauce proportions and choose their own flavors by providing a variety of sauces.
For the full post, visit Aimee Broussard.
Compensation for this post was provided by Cobblestone Bread Co. via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co. or AOL.