Slow Cooker Pulled Pork

Dinner doesn't get any easier than this recipe! Quickly mix a homemade bbq sauce (or use a store-bought one), pour it over the pork, set, and forget.

Eight hours later, come home to a tender, flavorful, perfectly cooked dinner!

You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Pork roast: The classic cut to use is pork butt - see the detailed discussion below. This is a great cut for slow cooking because it's fatty and flavorful, and the fat melts away as it slowly cooks. You don't want to use a lean cut that would end up dry.

Barbecue sauce: Either store-bought or homemade, this is completely up to you. For a homemade sauce, I mix together tomato paste, balsamic vinegar, salt and pepper, garlic powder, smoked paprika, and a small amount of sweetener.

It's so easy to make pulled pork in the slow cooker! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

• Your first step is to quickly mix the bbq sauce in a bowl or a jar. There's no need to cook this sauce - simply mix it and pour it over the meat.
• Now, place the meat in the slow cooker pan. There's no need to brown it first, and there's also no need to add water to the slow cooker pan.
• Add the barbecue sauce. Make sure it covers all surfaces of the meat.
• Cover and cook on LOW for 8 hours. You will love the smell that will fill your kitchen after the first few hours!
• When the meat is fully cooked and very tender, use two forks to shred it and mix it with the sauce, right inside the slow cooker pan, then serve.

The only way I sometimes vary this recipe is by making it spicy. If you like your food spicy, try adding ¼ teaspoon of cayenne pepper to the BBQ sauce. You can also omit the sweetener for less sweetness and more tang.

If you use a store-bought sauce, you can obviously vary this recipe simply by using different brands each time you make this recipe.

Traditionally, you would serve shredded pork on buns. Sometimes I serve it on cloud bread as a substitute.

But I usually just skip the bun altogether and serve this dish over cauliflower rice or mashed cauliflower. I add a simple green side (such as microwave broccoli) for a complete meal.

As with most slow-cooked meats, the leftovers keep well in the fridge, in an airtight container, for 3-4 days. They taste great even on the last day, and in fact, they improve as the flavors are allowed to meld.

To prevent them from over-drying, gently reheat them in the microwave, covered, on 50% power.