Slow Cooker Pulled Pork Roast

Slow Cooker Pulled Pork Roast

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"This mouthwatering pork roast is the perfect dish for a game night get-together. Simply return the shredded meat to the slow cooker to keep warm and serve with soft rolls and tangy coleslaw so your hungry crew can help themselves."

Ingredients 10 h 10 m {{adjustedServings}} servings 503 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 934 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Remove all string from the roast and trim away excess fat. Place the chili powder in a bowl; blend in the oil, chili, pepper, cumin, coriander, paprika, allspice, salt and garlic to make a paste. Rub all over the pork, working the spice mixture into the meat well. Marinate for at least 30 minutes or overnight. Transfer the roast to a slow cooker.
  2. Blend the ketchup with the vinegar, molasses and mustard. Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender.
  3. Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Remove 1 1/2 cups of the cooking juices and strain into a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Return the shredded meat to the slow cooker; stir to combine with remaining cooking juices. Serve the meat on soft rolls; drizzle with thickened sauce mixture to taste.
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Footnotes

  • Twists:
  • Twist 1: For make-ahead convenience, prepare the pork a day before serving. Chill the pulled meat and sauce separately. Before serving, skim off any fat that accumulates on the surface of the sauce. Heat the meat in the oven at 300 degrees F (150 degrees C) or a clean slow cooker on the highest setting until warmed through.
  • Twist 2: For a leftover solution, brush the thickened sauce mixture over chicken, ribs or pork chops while grilling for a delicious glaze.
  • Twist 3: For a traditional southern-style pulled pork experience, serve the sandwiches topped with tangy coleslaw.
  • Twist 4: For a smoky southwest variation, add 2 chopped chipotle peppers in adobo sauce to the cooking liquid. Serve the pulled meat in soft flour tortillas with guacamole or sour cream.
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Reviews 36

  1. 49 Ratings

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Kaela
7/19/2011

I have made this twice and wow! The first time I followed it exactly as it is and it turned out great. The second time I only had 1/4 cup of molasses, so I added 1/4 cup of brown sugar and it turned out perfectly! Put some coleslaw on top and it is the perfect sandwich. It was almost gone before I even got any!

*~Lissa~*
6/20/2011

This was pretty good. Tasted like a BBQ sauce. I added extra molasses and I am glad I did. Instead of the rub/marinade, I mixed the spices with the molasses, vinegar, mustard, and ketchup and poured it over the pork in the slow cooker because I was starting with a piece of frozen pork. I cooked it on high for several hours and low for the rest for a total of about 8 hour or so. Skipping the marinating had no effect on the flavors, and how I did things was super-simple.

SUSANDON
6/17/2011

Unbelievable! So incredibly good. Only thing I did different was add 1/2 C molasses. Cooked it for 8 hours on high in crock pot. I did not know that pork butt came with a bone so I was a bit leary of using the cooking sauce on sandwiches due to possible bone fragments, something to be aware of. Delicious, tender, easy to prep. Served with Apple coleslaw.