Slow Cooker Pulled Pork

By Lori

10 Person

230 Minutes

0 Calories

Don't want to make 10 sandwiches? Don't. I'd just as soon as make this for a crowd as I would for me and my boo. Just freeze the leftover pulled pork in small portions (figure 1/4 pound per person) for bonus meals down the road.

Ingredients

For the BBQ sauce and sandwiches

10 soft potato buns, halved
kosher salt
4 chipotles, plus their adobo sauce to taste
1/2 cup apple cider vinegar
1 cup ketchup

For the slow-roasted pork

1 tbsp. canola oil
1/2 tsp. freshly ground black pepper (optional)
2 1/2 tsp. kosher salt
2 1/2 pounds boneless pork butt

Method

01

Season the pork all over with salt and black pepper if you're using it. Refrigerate for 4 to 24 hours. Or leave on the counter for about 45 minutes.
02

When you’re ready to roast, preheat the oven to 325° F.
03

Set a Dutch oven over high heat. Add the oil. Meanwhile, pat the pork dry with paper towels. It will be damp from the salting, which we don’t want—it’ll cause it to steam in the pan versus sear. When the oil is shimmery, add the pork (if butcher's twine is holding the meat together, leave it on). Sear on all sides (including those ends!) until the crust is deeply browned.
04

Turn off the heat. Slowly add 1 cup water to the pot. It will sizzle and steam and make a fuss. Cover the pot and get in the oven. Roast for 2 1/2 to 3 hours until the pork is so tender, you can easily shred it with two forks.
05

Meanwhile, make the BBQ sauce. Combine the ketchup, vinegar, and chipotles in a food processor. Buzz until completely smooth. Add adobo sauce and salt to taste.
06

When the pork is done, remove any butcher's twine, then use a couple forks to shred the meat into big pieces. Add 1/2 cup BBQ sauce right into the Dutch oven and toss. Add more to taste.
07

Build the sandwiches! Pile pork on a bottom bun, slather with more BBQ sauce, then top.

Related Tags

Dinner Recipes

Easy Dinner Recipes

Sandwich Recipes

Slow Cooker Pulled Pork

4.3

( By Lori )

01 Information

Grade easy
Serving 10 servings
Prep Time 40 Mins
Cook Time 190 Mins
Total Time 230 Mins

02 Ingredients

For the BBQ sauce and sandwiches

10 soft potato buns, halved

kosher salt

4 chipotles, plus their adobo sauce to taste

1/2 cup apple cider vinegar

1 cup ketchup

For the slow-roasted pork

1 tbsp. canola oil

1/2 tsp. freshly ground black pepper (optional)

2 1/2 tsp. kosher salt

2 1/2 pounds boneless pork butt

03 Method

Step 1

Season the pork all over with salt and black pepper if you're using it. Refrigerate for 4 to 24 hours. Or leave on the counter for about 45 minutes.

Step 2

When you’re ready to roast, preheat the oven to 325° F.

Step 3

Set a Dutch oven over high heat. Add the oil. Meanwhile, pat the pork dry with paper towels. It will be damp from the salting, which we don’t want—it’ll cause it to steam in the pan versus sear. When the oil is shimmery, add the pork (if butcher's twine is holding the meat together, leave it on). Sear on all sides (including those ends!) until the crust is deeply browned.

Step 4

Turn off the heat. Slowly add 1 cup water to the pot. It will sizzle and steam and make a fuss. Cover the pot and get in the oven. Roast for 2 1/2 to 3 hours until the pork is so tender, you can easily shred it with two forks.

Step 5

Meanwhile, make the BBQ sauce. Combine the ketchup, vinegar, and chipotles in a food processor. Buzz until completely smooth. Add adobo sauce and salt to taste.

Step 6

When the pork is done, remove any butcher's twine, then use a couple forks to shred the meat into big pieces. Add 1/2 cup BBQ sauce right into the Dutch oven and toss. Add more to taste.

Step 7

Build the sandwiches! Pile pork on a bottom bun, slather with more BBQ sauce, then top.

04 Author