Tangy, Sweet, Savory. This barbecued pulled pork will become a go-to meal for your slow cooker. Just set it and forget it. 8 hours later, you’ll have one of the tastiest sandwiches of your life! Just add your favorite barbecue sauce if you like, top with some creamy coleslaw and bread and butter pickles and grab some napkins!
Prep and cook times for Pork only. Nutrition information is for dry-rubbed pork only, 4 oz, cooked.
Prep Time:15 min
Cook Time:8 hours
Total Time:8 hours 15 minutes
Yield:14 servings 1x
For the Pulled Pork
3 1/2 – 4 1/2 lb Boneless Pork Shoulder, Pork Butt, or Country Ribs
3 T Brown Sugar (Dark or Light is ok)
2 T Kosher salt
2 T Smoked Paprika
1 T Ground Cumin
1/2 t Cayenne Pepper
1/2 t Black Pepper
1 T Apple Cider Vinegar
For Coleslaw: (see Note 1)
8 c Shredded Cabbage (from 1 small cabbage)
3 T Apple Cider Vinegar
2 T Granulated Sugar
1/2 t Salt
1/4 t Pepper
1/3 c Mayonnaise
2–4 T Buttermilk or Milk
Your favorite Barbecue Sauce
Bread and Butter Pickles
Make the Dry Rub:
Mix together all of the dry rub ingredients. Set aside
Cut pork shoulder or butt into 2 – inch thick sections, and then cut each of those sections into 1-2″-wide strips, simmer to country ribs.
Rub each piece with dry rub until all rub is used. Place rubbed pieces into Slow cooker.
Mix 1/2 cup water with 1 T Cider Vinegar. Gently pour over the pork.
Set Slow cooker to Low, and cook until it easily shreds with 2 forks. For a 4 1/2 lb pork shoulder, this should take 7 1/2 – 8 hours. Once done, remove pork pieces from the liquid and shred by pulling pieces of meat in separate directions with 2 forks. Discard liquid, or feel free to mix a bit (1/3 cup for each cup of BBQ Sauce) of it with your barbecue sauce for even more flavor!
Serve on buns with coleslaw, pickles and barbecue sauce, if desired.
Make the Coleslaw
Place the shredded cabbage in a medium bowl.
In a 1-cup measure, or small bowl, mix together the sugar and cider vinegar. Add the salt and pepper. Whisk in the mayonnaise and add enough milk to make the sauce a bit thinner – up to 3 or 4 tablespoons. Pour over cabbage. Refrigerate until ready to serve. Stir.
It’s best to make the coleslaw while your pork is cooking. Like the meat, it gets better as the day goes on.
Serving Size:4oz, cooked
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