I’ve said many times that pulled pork holds a special place in my heart. While this is true, I had never made it at home until last week, and now I don’t know what took me so long! I am a huge fan of vinegar based pulled pork, but decided for my first attempt I would go with a standard barbeque sauce version. This recipe is really simple, and makes your house smell amazing!
To make my Slow Cooker BBQ Pulled Pork, you need the following ingredients: 3 pounds of pork loin, 1/2 of a large vidalia onion, 1/2 cup of ketchup, 1/3 cup of apple cider vinegar, 1/4 cup of brown sugar, 1/4 cup of tomato paste, 2 tablespoons of paprika, 2 tablespoons of Worcestershire sauce, 2 tablespoons of yellow mustard, 1/4 teaspoon of cayenne pepper, 1 1/2 teaspoons of salt, and 1 1/4 teaspoons of black pepper. I know it seems like a ton of ingredients, but I bet you have most of them on hand!
Start off by thinly slicing 1/2 of a large vidalia onion, then throw the onion in your slow cooker.
Next, measure out your 1/4 cup of tomato paste, 1/2 cup of ketchup, 1/3 cup of cider vinegar, and 1/4 cup of brown sugar (packed). Add these to the slow cooker with the onion.
Now, add the 2 tablespoons of paprika, 2 tablespoons of Worcestershire sauce, 2 tablespoons of yellow mustard, 1/4 teaspoon of cayenne pepper, 1 1/2 teaspoons of salt, and 1 1/4 teaspoons of black pepper to the slow cooker.
Stir to combine. You should have one fantastic smelling barbeque sauce on your hands! Add the pork loin to the sauce, making sure it is coated on both sides.
Allow to cook on high for 4 hours, or on low for 8 hours. (I cooked mine on high for 4 hour, because I didn’t have my act together on the Sunday morning when I put this together!)
After your pork has cooked through remove it to a plate.
Use two forks to shred your pork.
Add the shredded pork back to the slow cooker, and mix it in with the sauce.
Serve immediately on rolls, topped with coleslaw – if you roll that way! I made a lazy-mans slaw, too. I bought pre-shredded red cabbage and matchstick carrots at the store. I threw them into a bowl with some sliced red onion and made a dressing with 1/4 cup of greek yogurt, 1/4 cup of light mayo, 2 tablespoons of whole grain mustard, 1 tablespoon of cider vinegar, 1/2 teaspoon of celery seed, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Coleslaw’s not my favorite side, but it sure looks pretty on pork!
This recipe is too easy for you to not make! If you want to make it in the morning before work, make the sauce the night before and keep it in the fridge. Then in the morning, you just need to pour it in the slow cooker and add the pork. No excuses people! This is tangy, savory, and screams summer to me. Chris and I enjoyed it so much, that there were no complaints when we ate it on four different nights in one week! Make it soon!
Slow Cooker BBQ Pulled Pork
Slightly adapted from Good Housekeeping
3 lbs pork loin
1/2 vidalia onion, thinly sliced
1/2 cup ketchup
1/3 cup apple cider vinegar
1/4 cup tomato paste
1/4 cup packed brown sugar
2 Tbsp. paprika
2 Tbsp. Worcestershire sauce
2 Tbsp. yellow mustard
1/4 tsp. cayenne pepper
1 1/2 tsp. salt
1 1/4 tsp. black pepper
Thinly slice 1/2 of a vidalia onion and add to a slow cooker. Combine all other ingredients except for pork in the slow cooker. Stir to combine. Add pork to slow cooker, ensuring it is thoroughly coated in sauce. Cook on high for 4 hours or low for 8 hours.
Remove the cooked pork to a plate. Use two forks to shred the pork. Add the shredded pork back to the slow cooker, and stir it into the sauce.
Serve the pork on buns, topped with your favorite coleslaw.