Slow Cooker Pulled Pork
Slow cooker fork tender pulled pork with homemade sugar free barbecue sauce
Servings: 8
Ingredients
- 4 pounds pork shoulder or pork butt
- 2 cups Barbecue Sauce see notes
- 1/2 cup water or broth
- 1 teaspoon salt
- 1 teaspoon black pepper
Barbecue Sauce
- 1 cup tomato puree
- 1/4 cup vinegar
- 1/4 teaspoons sugar free ketchup or more puree
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 tablespoons Choc zero maple syrup can use regular (see notes)
- 1 teaspoon liquid smoke
Instructions
- Slow Cooker Pork
- Trim fat cap off of pork roast. Season with salt and pepper.
- Make sure barbecue sauce is the consistency of thin ketchup. Put roast into crock pot. Put water or broth in bottom. Pour half or about one cup) of barbecue sauce over pork.
- Set the time for six hours on high or ten hours on low.
- If pork doesn't feel fork tender, cook a bit longer. It will tenderize and be easy to shred.
- I periodically poured more sauce from the bottom.
- Once pork is done, allow to cool and rest for 15 minutes. Use two forks to shred.
- Add more barbecue sauce and put back into crock pot. Serve from there.
Barbecue Sauce
- Mix all ingredients together.
Notes
If you are using a store bought barbecue sauce that tends to be quite thick, water down with 1/4 cup apple cider vinegar and 1/4 cup water for the braising part to one cup barbecue sauce.
Add 1 cup of barbecue sauce to pulled pork.
Regarding maple syrup: can substitute with Swerve brown sugar (for sugar free)or regular brown sugar.