Slow Cooker Pulled Pork

Updated at: Fri, 24 May 2024 19:44:43 GMT

Step 1

Serves 0

Step 2

Trim fat from a 3 to 3-1/2 pound boneless pork shoulder. If necessary, cut pork to fit a 4- to 5-quart slow cooker.

Step 3

Place pork, 1 cup chopped sweet onion, and 6 cloves garlic, minced in slow cooker.

Step 4

In a medium bowl, combine 1, 12-ounce bottle chili sauce, 2 tablespoons packed brown sugar, 2 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper.

Step 5

Pour over pork in cooker. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.

Step 6

Remove pork from cooker, reserving juices. Using two forks, shred pork; discarding any fat

Step 7

Skim fat from juices. Add enough juices to the pork to moisten.

Step 8

Place 2-cup portions of pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.

Step 9

Makes 6 cups.

Step 10

Print it!

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