Slow Cooker Pulled Pork Roast

Slow Cooker Pulled Pork Roast

36

"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 servings 503 cals
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Original recipe yields 8 servings

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Nutrition

  • 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.

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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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 ...

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...

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 lea...

This was very good after a few tweaks! I had a problem with the dry rub..it was TOO dry! So I added another tablespoon of oil. I thought the finished product was a little too tart so I added 1/2...

This would be the first time I've ever made pulled pork and this recipe is outstanding. My family just loved it! Definitely will be making this again and again.

This recipe was absolutely delicious and super easy! I didn't have any molasses so I used 1/4 cup honey and 1/4 cup maple syrup which I think really played up the sweetness in the dish. The dish...

Excellent, add onions, liquid smoke, and John Boy and Billy's Grillin Sauce and this is the BOMB!

This was a very easy recipe! I prepared it for a Labor Day BBQ, and the compliments just keep coming! Instead of the butt roast, I used 5 pounds of pork shoulder and it still only took 8 hours...

Tried this overnight for lunch yesterday and was terribly disappointed. Very acidic and nothing like pulled pork I have had before. Sorry.