Carla Hall’s Slow Cooker Pulled Pork

Name: Carla Hall’s Slow Cooker Pulled Pork
Prep time: 1 h
Cook time: 10 h
Total time: 11 h
Cuisine: American
Ingredients: Barbecue Spice Blend; 1 (5- to 6-pound) boneless pork shoulder or butt roast; Kosher salt and freshly ground black pepper; ½ cup ketchup; ½ cup apple cider vinegar; ½ cup distilled white vinegar; ⅓ cup light brown sugar; ½ teaspoon chile flakes; 1 bay leaf; 2 garlic cloves, smashed; 1 onion, quartered; Barbecue Sauce

6 steps

Prep:1hCook:10h

Slow Cooker Pulled Pork from Carla Hall’s “Soul Food Evryday & Celebration”

Updated at: Tue, 24 Sep 2024 20:41:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories295.8 kcal (15%)

Total Fat17.6 g (25%)

Carbs7.8 g (3%)

Sugars6.5 g (7%)

Protein25 g (50%)

Sodium262.7 mg (13%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

Barbecue Spice Blend

5 poundboneless pork shoulder

or butt roast

kosher salt

freshly ground black pepper

½ cupketchup

½ cupapple cider vinegar

½ cupdistilled white vinegar

⅓ cuplight brown sugar

½ teaspoonchile flakes

Instructions

Step 1

Sprinkle the spice blend all over the pork in a large bowl. Season the pork generously with salt and pepper. Cover and refrigerate for at least 4 hours and up to overnight.

Step 2

Mix the ketchup, both vinegars, brown sugar, chile flakes, bay leaf, garlic, onion, and 1 teaspoon pepper in a 6-quart slow cooker. Add the pork, cover, and cook on low until fork-tender, 8 to 10 hours.

Step 3

Carefully transfer the pork to a serving dish.

Step 4

Shred the meat with two forks. Strain the cooking liquid through a sieve. Skim off

Step 5

and discard the fat. Pour enough of the cooking liquid over the meat to moisten it.

Step 6

Serve hot, with the barbecue sauce.