Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, best pulled pork in slow cooker. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Best Pulled Pork in Slow Cooker is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Best Pulled Pork in Slow Cooker is something that I’ve loved my entire life. They are fine and they look wonderful.

Then combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper. Pour this mixture over the pork. Cooking the pork low and very slow is the secret to the juiciest and most tender pulled pork.

To get started with this recipe, we have to first prepare a few components. You can cook best pulled pork in slow cooker using 3 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Best Pulled Pork in Slow Cooker:

1. Prepare 2-3 lb frozen Boston pork roast
2. Get Spice Rub
3. Take 1/2 Cup Low Sodium Chicken Broth

What makes this the best slow cooker pulled pork? Just the right blend of spices (most you should have on hand) rubbed into a pork shoulder roast make for a flavorful meat that has a tiny bit of kick but is generally mild enough for even picky eaters. Up the spices to your liking… if you like spicy you can up the cayenne!! Transfer the pork to the slow cooker.

Instructions to make Best Pulled Pork in Slow Cooker:

1. For this slow cooked pulled pork I started with a frozen Boston butt pork roast (2-3 lbs.) - Set your slow cooker on high. - Place frozen roast in slow cooker and pour about ½ cup low sodium chicken broth over the roast. You want just enough to cover the bottom of your pot. Pouring the liquid on the meat will allow the rub to stick to it easier since it’s frozen. - Next generously rub the top of the roast with spice rub. You can find special blend here https://kimberlyscooking.com/recipes
2. Cover and let cook on high for exactly 2 hours. Do not remove the lid. - After 2 hours turn on low and continue to cook for 6 more hours. - Do not remove lid if possible. Check to make sure the liquid is not risen over the meat. I had to remove some of my liquid. The liquid should not be more than half way up the meat when cooking. - You want a good crust to form on top and if the there’s too much liquid you will not get that. If you remove the lid too many times it might prolong the cooking time.
3. After cooking 6 hours on low remove meat from slow cooker and place on a sheet pan to shred. - Reserve some cooking liquid (about ¼ cup) and discard the rest. - Place shredded meat back in slow cooker and stir with reserved cooking liquid. - Cover and keep warm until ready to use.
4. I like to serve it up as a sandwich with a soft bun, my homemade coleslaw, and homemade sauce. All these can be found on my website. - https://kimberlyscooking.com/recipes

Place the onion in the bottom of the slow cooker. It's okay if some of it (or a lot of it) just drips down to the bottom. Pulled pork is best made from the shoulder of the pig. It's a muscular area, but when cooked low and slow all the sinew and tendons melt and the meat falls apart in juicy shards. Pulled pork is a regional classic, and we believe that all Southerners should be able to make it.

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