Rating: 5 stars 4.8
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This slow cooker barbecue pulled pork is spice-rubbed for the best flavor.

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Recipe Summary

prep:
15 mins
cook:
8 hrs 30 mins
additional:
3 hrs
total:
11 hrs 45 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix paprika, brown sugar, chili powder, cumin, salt, black pepper, oregano, sugar, white pepper, and cayenne together in a small bowl.

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  • Massage spice rub into the pork roast. Wrap tightly in a double layer of plastic wrap; refrigerate for at least 3 hours.

  • Unwrap the roast and place in the bottom of a lined slow cooker. Add water and liquid smoke. Cover and cook on Low until pork is fork-tender, 8 to 10 hours.

  • Transfer roast to a cutting board; discard liquid in the cooker. "Pull" by tearing meat into thin shreds with 2 forks or your fingers. Discard fat.

  • Place shredded meat back in the slow cooker; toss with 1 cup barbecue sauce, and heat on Low until hot, 30 to 60 minutes. Serve with remaining barbecue sauce.

Cook's Note:

For stronger flavor, the roast can be refrigerated for up to 3 days.

Nutrition Facts

272 calories; protein 22.7g; carbohydrates 16.4g; fat 12.6g; cholesterol 78.2mg; sodium 1299.6mg. Full Nutrition
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