BBQ Pulled Pork

CROCKPOT

4 hrs high – 8 hrs low

INSTANT POT

55 mins

SERVINGS

4-6

PREP TIME: 0 MINS

Tender, fall-apart pork shoulder drenched in our house-made BBQ sauce. What could be be better? 

Whether you like a BBQ Pork sandwich dripping in sauce, or a bunless version generously topped with slaw, this is a recipe sure to please. 

Always Fresh

Ingredients

Allergy Warning

contains fish (in worcestershire)

Spice Level

mild

Local pork shoulder, tomato sauce (tomatoes, salt, dehydrated onion, dehydrated garlic, spices, natural flavorings, dehydrated bell pepper), tomato paste, apple cider vinegar, honey, worcestershire (distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract.), smoked paprika, dry mustard, chipotle chili powder, liquid smoke, garlic powder, onion powder, sea salt

Step by Step

Instructions

Step One

 Defrost in the refrigerator. Add contents to the crock. Add a splash of warm water to the emptied bag, then seal, shake and pour into the crock to gather up all the extra spices.

Step Two

Slow Cooker: Cook on low for 8-10 hours for the most tender pork. Low & Slow is best.

Instant Pot: Set pressure release valve to “sealing”. Set to Manual, 65 minutes. Once timer is complete allow natural release for approx 15 min, then carefully turn to “venting” for manual release.

Step Three

Once cooked, shred the pork and allow it to soak up the sauce for an additional 5-10 minutes before serving. 

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