Slow Cooker BBQ Pulled Pork
Serve on slider buns with homemade slaw, or for TACO TUESDAY! Make your own BBQ sauce (or if in a pinch for time, buy store-bought).
Ingredients
For the pork:
- 2 Tbsp vegetable oil
- 1 bone-in, 5-6 lb skinless pork shoulder
- 1 large sweet onion, diced
- ⅔ c chicken broth
- ⅓ c water
BBQ Sauce:
- 1 c ketchup
- 3-4 canned chipotle adobo chilis, not 2 whole cans
- ½ c red wine vinegar, plus 2 Tbsp, divided
- 2 Tbsp dijon mustard
- ⅓ c brown sugar, packed
- 2 ½ Tbsp maple syrup
- 1 ½ Tbsp Worcestershire sauce
- 1 ½ tsp fresh cracked black pepper
- 4 cloves garlic, crushed
Instructions
To make the BBQ sauce:
- In a blender or food processor, combine the ketchup, chipotle chilis, ½ c red wine vinegar, dijon mustard, brown sugar, maple syrup, Worcestershire sauce, black pepper, and garlic. Blend until smooth, and set aside.
To cook the pork:
- Pour the oil into the bottom of the slow cooker, then add the onions and pork shoulder and season with a generous pinch of salt. Pour in the chicken broth, water, and barbecue sauce. Cover the roast and cook on high until the meat falls apart easily—about 6 hours.
- When the meat is tender, carefully remove from the slow cooker and shred in a large bowl or on a large rimmed baking sheet with two forks, or your hands if the meat is not too hot. Remove any excess fat and reserve juices that come out. Using a slotted spoon, strain about ½ c of the onions and solids from bottom of the slow cooker (drain off the excess fat on top) and add to the meat. Drizzle with the remaining 2 Tbsp of vinegar and mix until combined.
- Serve hot on slider buns with cold, crisp, coleslaw, vinegary pickles, and fresh lime juice! Or in tacos, enchiladas, burritos, taco bowls, nachos, etc.