Slow Cooker Pulled Pork Roast

Prep Time:
15 mins

Cook Time:
8 hrs 15 mins

Additional Time:
30 mins

Total Time:
9 hrs

Servings:
8

Ingredients

Directions

Remove and discard any string from pork roast; trim excess fat.

Combine chili powder, oil, garlic, black pepper, cumin, coriander, paprika, allspice, and salt in a bowl; rub all over roast, working spice mixture into pork. Marinate in the refrigerator, 30 minutes to overnight.

Transfer roast to a slow cooker. Combine ketchup, vinegar, molasses, and mustard; pour over roast. Cover slow cooker.

Cook on Low until very tender, 8 to 10 hours.

Transfer roast to a large bowl. Discard any visible fat. Separate pork into long strands, using two forks. Return shredded pork to the slow cooker; stir to combine with juices.

Strain 1 ½ cups cooking liquid into a saucepan. Whisk in cornstarch; bring to a boil. Cook, stirring, until thickened and bubbling. Serve pork on soft rolls drizzled with sauce.

Cook's Notes:

To make-ahead, prepare the pork 1 day before serving. Chill the pulled pork and sauce separately. Before serving, skim any fat that accumulates on the surface of the sauce. Heat the pork in the oven at 300 degrees F (150 degrees C) or in a clean slow cooker on the highest setting until warm.

To use leftover sauce, brush it over chicken, ribs, or pork chops while grilling for a delicious glaze.

For a Southern-style pulled pork experience, serve the sandwiches topped with tangy coleslaw.

For a smoky Southwest variation, add 2 chopped chipotle peppers in adobo sauce to the cooking liquid. Serve the pulled pork in soft flour tortillas with guacamole or sour cream.

Nutrition Facts (per serving)

>