Fool-proof recipe with 5-minute prep for making southern style Slow Cooker Pulled Pork. Great for feeding a crowd or dinner on busy days!
Prep Time 5 minutesminutes
Cook Time 8 hourshours
Total Time 8 hourshours5 minutesminutes
Servings 16servings
Ingredients
4poundpork shoulder roast(Boston Butt)
Salt
Pepper
Garlic Powder
¼cupwater
1cupbarbecue sauce
Instructions
Put the pork roast into the slow cooker with the fatty side up.
Sprinkle the roast liberally with salt, pepper and garlic powder. Add just 1/4 cup of water around the roast. Cover and cook on low for 7 hours.
Remove the roast from the cooker and discard the visible pieces of fat.
Pour the cooking juices into a fat separator cup and set it aside while you pull the pork.
Using two forks, “pull” the pork into shreds.
Return the pulled meat to the cooker along with the de-fatted cooking juices and barbecue sauce. Cook for an additional hour.
Serve on toasted buns.
Notes
One side of the roast will have a cap of fat all over it - don't remove that, it gives great flavor to the pork. It also continually bastes the roast as it melts and drips down preventing it from drying out while you cook it.
Keep leftovers refrigerated in a tightly sealed container for about four days. To freeze, transfer meat with its liquid to a freezer safe, ziptop bag or other container. Freeze for 4-6 months.