Slow Cooker Pulled Pork Roast

Slow Cooker Pulled Pork Roast

34 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    10 h
  • Ready In

    10 h 10 m
Recipe by  Heinzitup.com

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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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Reviews (34)

Rate This Recipe
Kaela
59

Kaela

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~*
41

*~Lissa~*

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
34

SUSANDON

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 503 cal
  • 25%
  • Fat
  • 22.8 g
  • 35%
  • Carbs
  • 49.3 g
  • 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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