Easy Crock Pot Pulled Pork
from kristineskitchenblog.comThis crock pot pulled pork recipe makes delicious, tender shredded BBQ pork that's perfect for sandwiches, wraps, quesadillas and more. This family-friendly meal is a favorite for busy days or for feeding a crowd.
Servings: 8 servings
Calories: 207kcal
Ingredients
- 2.5-3 pound boneless pork shoulder or pork butt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup BBQ sauce store-bought or homemade
- 1 tablespoon apple cider vinegar
Instructions
- Place pork in the bottom of the slow cooker. Sprinkle the chili powder, garlic powder, salt and pepper over the meat. Pour the BBQ sauce over the pork and add the apple cider vinegar to the slow cooker.
- Cover and cook on low for 8-9 hours or high for 5-6 hours, until the pork shreds easily.
- Remove pork to a cutting board and let rest for 10 minutes.
- Shred pork, discarding excess fat. Return shredded pork to the sauce in the slow cooker. Or, if you want it less saucy, add your desired amount of juices from the slow cooker to the pork in a serving bowl.
- Serve on toasted burger buns or rolls for sandwiches, with extra BBQ sauce if desired. Or serve in tacos, quesadillas, nachos, salads or lettuce wraps.
Notes
- Leftover pulled pork freezes well. Cool the shredded pork completely, seal it in an airtight container with the cooking sauce, and freeze for up to 2-3 months.
- You can reheat pulled pork in the microwave, but for best results reheat it on the stove. Put the pulled pork in a small saucepan and add some BBQ sauce, water or broth. Cover the pot and heat over low until warmed through, stirring occasionally. If your pulled pork is frozen, it's best to thaw it overnight in the refrigerator before reheating.
Nutrition
Calories: 207kcal | Carbohydrates: 7g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 512mg | Sugar: 6g
