Thursdays Are For Cooking

| November 7, 2019

Slow Cooker Pulled Pork (BBQ)


1 tablespoon paprika

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon packed brown sugar

1 boneless pork shoulder roast (2 ½  to 3 lb)

¼ cup water

1 cup barbecue sauce


1 – In small bowl, stir together paprika, salt, garlic powder and brown sugar.

2 – Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.

3 – Cover; cook on Low heat setting 7 to 8 hours, or High heat setting 3 to 4 hours, until extremely tender.

4 – Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.

5 – Discard liquid in slow cooker. Wipe out the slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.


– You can substitute beef for pork if you prefer beef over pork. Same ingredients and seasonings and directions.

– Always season to suit your taste.

– Try to leave the lid on the cooker until the meat is done!

– Pulled pork is exactly what a slow-cooker is meant to be used for—to slowly braise food, in a steamy environment until exceedingly tender. Larger, tougher cuts of meat are particularly excellent cooked this way.

– Serve alongside garlicky mashed potatoes, wrap up in tortillas with taco garnishes, or go the sandwich route: pile it up on a crusty, toasted bun with a generous spoonful of coleslaw on top.

– Chuck pot roast is a good choice to slow cook until it falls apart. Waiting to stir in the barbecue sauce until the meat is done keeps the flavor fresh and the sauce nice and thick.

– For a spicier pulled pork, stir 1 teaspoon finely chopped chipotle chiles into the barbecue sauce before mixing with the pork.


Category: Economy

Comments (13)

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  1. AW1Ed says:

    Make a Carolina Clear Sauce to go with the piggy. Stupid easy and great for dipping or saucing a pulled pork sammich.

    2 cups apple cider vinegar

    2 fat tablespoons of brown sugar

    4 tablespoons sea salt

    1 teaspoon (or more) red pepper flakes

    1 teaspoon (or more) freshly ground black pepper


    1 1/2 cups of distilled white vinegar

    1 teaspoon hot sauce

    2 tablespoons sugar (white, light brown, or dark brown)

    1 tablespoon salt

    2 teaspoons crushed red pepper

    2 teaspoons finely ground black pepper

    I prefer the ACV and brown sugar, YYMV. Either way a fat, nearly halved habo pepper has been known to fall into the jar by accident.

    It keeps about forever in the reefer, but try to make a day ahead. A week is better.

    • Ex-PH2 says:

      Aren’t you playing with fire when you go for really hot chilis?

      • USAF RET says:

        we grow reapers/devils tongues/naga vipers and our local brewery brews with them. wonderful yet spicy brew. they brew with our different jams and marmalades too.
        tonight a viper double IPA.

        • Fyrfighter says:

          Wow, that sounds awesome! What’s the brewery name, I’ll have to add it to my visit list.

          Ex, not to mess with your recipe, but if you sub apple cider for the water in the slow cooker, it ads another layer of flavor.

        • Ex-PH2 says:

          The basic recipe is what I post, but the cook has all the flexibility in the world about it.

          And apple cider vinegar replacing water will not only add a layer of flavor, it will also scent the air while it’s in the cooker. Then all you have to do is open the door and let that float out onto the cold, wintry air….

  2. Aysel says:

    I have discovered the wonders of crock pot liners, they are a glorious thing ^_^

  3. 5th/77th FA says:

    A beef rumped orasted beast came out of the crockett pot on evening past. He had percurlated lowly for over 16 hours. Just fell slap apart when the removal time came. His au jous was excellent ladled over the smashed red taters and the french cut green beans simmered in bacon drippings made a nice contrast.

    There is a 6 pounder boneless porked loin orastable beast awaiting in the ice box as we speak. He will start his 24 hour marination process this evening, using the above stated spices with the addition of a Road Kill Grill dry rub. He will find his happy self in the crockett pot on Friday evening to percurlate lowly until just before the Tide starts it’s Roll over LSU. He will be accompanied by some grilled yard bird wings and the orphaned orasted beef beast. I personally don’t use a lot of sauces but there will be several dipping sauces similar to AW1Ed’s on the side. Also a mustard and a tomato based.

    A few Yuenglings to warsh it down with. Won’t be able to watch my Dawgs play. They sold out to ESPN this week.

  4. Sea Dragon says:

    Sea Dragon’s Killer Carolina Sauce

    Combine in a sauce pan:
    1 C cider vinegar
    3/4 C yellow mustard
    1/2 C sugar
    2 Tbs chili powder
    2 tsp black pepper

    Simmer 10 minutes, then add:
    2 Tbs butter
    1 tsp soy sauce

    Blend and add to pulled pork.

  5. gitarcarver says:

    I help run a blog called “Raised on Hoecakes.”

    One of the constant questions we get is “what is a hoecake?”

    (It has nothing to do with prostitutes.)

    Basically a hoecake is a pancake made with cornmeal rather than wheat flour.

    (Hoecakes smothered in butter and honey were George Washington’s favorite meal.)

    We bring this up because we suggest putting the pulled pork on top of a hoecake (or small stack of them.) You can then top the pulled pork with coleslaw, sauce, pickles, etc. That is all your choice.

    Trust us when we say that once you have pulled pork on a hoecake, you’ll never want it any other way.

    • 5th/77th FA says:

      AKA Johnny Cakes. Grew up/older on them. Put some South in yo Mouth. You are correct in that piling your pulled pork on the hoe cake is the way to go. The thin, crispy, lacy hoecakes go good with the black eyed peas and the greens.