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pulled pork sandwich
Sweet and Tangy Pulled Pork
Appliance: Slow Cooker - 5 quarts and larger.
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This recipe is part of the Gluten Free Collection
Sweet and Tangy Pulled Pork
   4 pounds pork shoulder roast (or Boston butt)
   1 teaspoon salt
   1 tablespoon chili powder
   1 cup barbecue sauce
   1/2 cup apple cider vinegar
   1/2 cup chicken broth or beer
   1/4 cup brown sugar
   1 tablespoon yellow mustard
   1 tablespoon Worcestershire sauce
   2 large cloves garlic, minced
   1 extra large onion, sliced

Rub pork all over with the salt and chili powder, until meat feels slightly tacky, and set aside.

In a bowl, combine the barbecue sauce, apple cider vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce and garlic.

Place the sliced onion in the bottom of your slow cooker's crock or inner bowl and rest the pork on top of them. Pour the sauce mixture around (not over) the roast. Cover and cook to a temperature of 195 - 205 degrees(F), 4 to 6 hours on High or 9 to 10 hours on Low.

Remove the roast from the slow cooker, and pull the meat apart using two forks. Discard any bones and large pieces of fat or cartilage that remain. Return the shredded pork to the slow cooker, and stir to combine with the sauce. For pulled pork sandwiches, serve on hamburger buns, crusty rolls or as wraps in gluten free flat breads.

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