Rating: 4.36 stars
78 Ratings
  • 5 star values: 47
  • 4 star values: 23
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 5

This mouthwatering pork roast is the perfect dish for a game night get-together. Simply return the shredded meat to the slow cooker to keep warm and serve with soft rolls and tangy coleslaw so your hungry crew can help themselves.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove all string from the roast and trim away excess fat. Place the chili powder in a bowl; blend in the oil, chili, pepper, cumin, coriander, paprika, allspice, salt and garlic to make a paste. Rub all over the pork, working the spice mixture into the meat well. Marinate for at least 30 minutes or overnight. Transfer the roast to a slow cooker.

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  • Blend the ketchup with the vinegar, molasses and mustard. Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender.

  • Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Remove 1 1/2 cups of the cooking juices and strain into a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Return the shredded meat to the slow cooker; stir to combine with remaining cooking juices. Serve the meat on soft rolls; drizzle with thickened sauce mixture to taste.

Tips

Twists:

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

Twist 2: For a leftover solution, brush the thickened sauce mixture over chicken, ribs or pork chops while grilling for a delicious glaze.

Twist 3: For a traditional southern-style pulled pork experience, serve the sandwiches topped with tangy coleslaw.

Twist 4: For a smoky southwest variation, add 2 chopped chipotle peppers in adobo sauce to the cooking liquid. Serve the pulled meat in soft flour tortillas with guacamole or sour cream.

Nutrition Facts

503 calories; protein 24.8g; carbohydrates 49.3g; fat 22.8g; cholesterol 78.2mg; sodium 934.4mg. Full Nutrition
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Reviews (53)

Most helpful positive review

Rating: 5 stars
07/19/2011
I have made this twice and wow! The first time I followed it exactly as it is and it turned out great. The second time I only had 1/4 cup of molasses so I added 1/4 cup of brown sugar and it turned out perfectly! Put some coleslaw on top and it is the perfect sandwich. It was almost gone before I even got any! Read More
(76)

Most helpful critical review

Rating: 1 stars
09/16/2011
Tried this overnight for lunch yesterday and was terribly disappointed. Very acidic and nothing like pulled pork I have had before. Sorry. Read More
(7)
78 Ratings
  • 5 star values: 47
  • 4 star values: 23
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 5
Rating: 5 stars
07/19/2011
I have made this twice and wow! The first time I followed it exactly as it is and it turned out great. The second time I only had 1/4 cup of molasses so I added 1/4 cup of brown sugar and it turned out perfectly! Put some coleslaw on top and it is the perfect sandwich. It was almost gone before I even got any! Read More
(76)
Rating: 4 stars
06/20/2011
This was pretty good. Tasted like a BBQ sauce. I added extra molasses and I am glad I did. Instead of the rub/marinade, I mixed the spices with the molasses, vinegar, mustard, and ketchup and poured it over the pork in the slow cooker because I was starting with a piece of frozen pork. I cooked it on high for several hours and low for the rest for a total of about 8 hour or so. Skipping the marinating had no effect on the flavors, and how I did things was super-simple. Read More
(55)
Rating: 5 stars
06/17/2011
Unbelievable! So incredibly good. Only thing I did different was add 1/2 C molasses. Cooked it for 8 hours on high in crock pot. I did not know that pork butt came with a bone so I was a bit leary of using the cooking sauce on sandwiches due to possible bone fragments something to be aware of. Delicious tender easy to prep. Served with Apple coleslaw. Read More
(43)
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Rating: 4 stars
06/21/2011
This was very good after a few tweaks! I had a problem with the dry rub..it was TOO dry! So I added another tablespoon of oil. I thought the finished product was a little too tart so I added 1/2 cup of'Sweet Baby Rays' barbeque sauce to the slow cooker after I put the shredded pork back in...then it was PERFECT!! Read More
(17)
Rating: 5 stars
11/03/2011
This recipe was absolutely delicious and super easy! I didn't have any molasses so I used 1/4 cup honey and 1/4 cup maple syrup which I think really played up the sweetness in the dish. The dish came out beautifully and was much easier than I expected. I sifted the sauce through a very fine colander to remove any bone fragments for safety. It was so delicious! Read More
(12)
Rating: 5 stars
06/22/2011
This would be the first time I've ever made pulled pork and this recipe is outstanding. My family just loved it! Definitely will be making this again and again. Read More
(11)
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Rating: 5 stars
09/06/2011
Excellent, add onions, liquid smoke, and John Boy and Billy's Grillin Sauce and this is the BOMB! Read More
(10)
Rating: 5 stars
09/07/2011
This was a very easy recipe! I prepared it for a Labor Day BBQ and the compliments just keep coming! Instead of the butt roast I used 5 pounds of pork shoulder and it still only took 8 hours to cook. To thicken the sauce in the crock pot (I ran out of ketchup and mustard) we added some bbq sauce and tonkatsu vegetable sauce. Thanks for the fantastic recipe!! Read More
(10)
Rating: 1 stars
09/16/2011
Tried this overnight for lunch yesterday and was terribly disappointed. Very acidic and nothing like pulled pork I have had before. Sorry. Read More
(7)