Family Mealtime: Easy Slow Cooker Pulled Pork

I’ve been meaning to post a slow cooker recipe for a while, as it is such a fab way to make a meal for a busy mom.  This Easy Pulled Pork recipe seemed like the perfect slow cooker recipe to start off with.  The best thing I like about a slow cooker is the timing.  Say you want to eat at 7 but your little one decides to scream for a couple hours?  It is usually no problem to let it simmer for a while longer.  Get it to cook at your leisure, and eat it at your leisure.  I just love that flexibility!  Plus it uses very cheap cuts of meat, which makes it a very affordable way to cook! Oh and it makes a lot and you can freeze it.  The list never ends!  So make it already!

Easy Slow Cooker Pulled Pork
adapted from America’s Test Kitchen Slow Cooker Revolution 

Rub
1/4 cup brown sugar
1/4 cup paprika (I use a variety of paprikas – sweet, smoked, whatever is on hand)
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cumin

1 boneless pork butt roast (around 5 pounds, 2.5 kg)

1 cup barbecue sauce

cider vinegar (optional)

• Cut up your pork into cubes, toss in the rub spices and let it marinate for a while – or don’t.  It won’t be the end of the world.  I let mine marinate overnight.
• Throw the concoction into your slow cooker.  Pour over the barbecue sauce.
• Cook on low for 9 – 11 hours or high 5 – 7 hours.  It is done when the pork shreds easily.
• Shred pork with two forks.
• Add a little cider vinegar to taste if you want.  You can also add more barbecue sauce to the finished product.
• Serve on a bun or piece of bread.
• Enjoy!

Note:  The Pork Butt Roast (sometimes called a Picnic Roast or Shoulder I believe)  looks kind of gross.  It usually has skin attached, lots of fat and a big bone.  Yes, it’s that cut.  BUT it makes unbelievable recipes and is cheap.  Buy it and get comfortable cutting it up as it is very versatile.  My husband always gets annoyed when I throw it in the cart, but loves it once it is cooked up.  (Sorry honey – had to add that one!)

ps Thanks Meg for reminding me about this recipe!