Updated: Jan 13, 2019
Well well well…I have found an even easier way to make pulled pork. I mean, seriously…you just put it all in the crock pot and let it do its magic for a few hours and boom, you have pulled pork. The hardest part is pulling that tender delicious meat apart with two forks without eating it all. This recipe is great for the winter months as well as the summer months when you don’t want a hot oven running all day. Topped with some BBQ sauce and crunchy slaw (don’t worry, I have recipes for those too!), this pulled pork sandwich is a crowd pleasing winner.
2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock or low-sodium chicken broth
1 tablespoon packed brown sugar
1 tablespoon chili powder
1 tablespoon salt
1/2 teaspoon ground cumin
1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine removed
2 cups barbecue sauce
Place the onions and garlic in the bottom of the crock pot and pour in the chicken broth.
Combine the sugar, chili powder, salt, and cumin in a small bowl.
Pat the pork dry with paper towels.
Rub the spice mixture all over the pork and place the meat on top of the onions and garlic.
Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
Once cooked, using two forks, pull apart the meat and discard fat and bones.
Add BBQ sauce and heat on low until warmed through.
Serve on a soft roll.
Optional: top with crunchy apple Brussels sprouts slaw