Slow Cooker BBQ Pulled Pork
Just in time for summer BBQs, family reunions or any other reason to get a big group together. This yummy BBQ Pulled Pork is so tasty and makes a big batch to feed the awaiting and very hungry crew.
It’s very similar to my other Easy Slow Cooker Pulled Pork except this one cooks the pork right in the sauce for thorough absorption into all the nooks and crannies. The final product is soft, moist, pull-apart tender with an awesome BBQ flavor everyone craves.
I use tenderloin occasionally instead of pork roast or shoulder, especially when it’s on sale. Tenderloin is lower in fat, which makes it a tad less flavorful, but the delicious sauce makes up for anything lost in choosing a leaner cut of pork. That’s the beauty of slow cooking and of this BBQ sauce recipe.
Let’s talk BBQ sauce. It starts with ketchup, tomato paste and a whole lot of mustard, yellow mustard, not Dijon. Then I add apple cider vinegar, chicken broth, brown sugar, Worcestershire sauce, Sriracha and liquid smoke for the most delicious BBQ sauce you’ve had in a long time. It’s lighter in color from the mustard, but you’ll be glad you added all that mustard. The pork is cooked right into this sauce and then once the pork is done, the sauce is reduced down to your desired thickness while your shred the tender pork with a couple of forks.
The sauce is added back in and you’re ready to serve. Woopee! It’s a BBQ to remember thanks to this tasty pulled pork recipe that’s just in time!! Serve with Kale Apple Slaw with Candied Almonds and Sweet Poppyseed Dressing or Crunchy Coconut Asian Cole Slaw with Sesame Ginger Dressing
- Slow Cooker BBQ Pulled Pork
- 4 lbs pork tenderloin, roast or pork shoulder roast, fat trimmed
- 1 Tbsp seasoned salt of your choice
- 2 Tbsp olive oil
- 3/4 cup chicken broth
- 1 cup ketchup
- 1/4 cup tomato paste
- 3/4 cup chicken broth
- 1/2 cup brown sugar (or Brown-Sugar Splenda)
- 1/2 cup apple cider vinegar
- 1/2 cup yellow mustard (not Dijon)
- 1 Tbsp Sriracha sauce
- 3 Tbsp Worcestershire sauce
- 1 tsp Liquid Smoke
- Cut the pork roast into thick slices around 2 inches thick. Rub the pork on both sides with the seasoned salt.
- Add olive oil to a large skillet and place over medium high heat. Brown the slices of pork on both sides, about 3 to 4 minutes per side. When done place pork pieces in slow cooker.
- Whisk together ketchup, tomato paste, chicken broth, brown sugar, apple cider vinegar, yellow mustard, Sriracha Sauce, Worcestershire Sauce and Liquid Smoke in a medium bowl, mixing well.
- Pour sauce over pork, stirring to coat the pieces well. Cover and cook on HIGH for 3 to 3 1/2 hours or on LOW for 6 to 6 1/2 hours or until pork is soft and tender.
- When done transfer the meat to a medium bowl and allow to cool slightly.
- Strain the sauce if needed and transfer to a large saucepan and place over medium-high heat. Let the sauce reduce until it’s as thick as you prefer. This will probably only take a few minutes; watch to make sure the sauce doesn’t burn.
- While sauce reduces, shred the pork apart with two forks. When the sauce has thickened, add pork to the saucepan and stir until it’s coated with sauce.
- Serve hot. This will keep well in the refrigerator for quite a few days and can also be frozen.
You might also enjoy:
Easy Slow Cooker Pulled Pork with Tangy BBQ Sauce
Slow Cooker Southwestern Chicken
