Slow Cooker Shredded Pork

TOTAL TIME: 10 hr 10 min
Prep: 10 min
Inactive Prep: --
Cook: 10 hr
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 1 (3-pound) pork shoulder (or butt), trimmed of excess fat
  • Kosher salt and freshly cracked black pepper
  • 5 cloves garlic, minced or grated
  • 2 yellow onions, diced
  • 1/4 cup fresh lime juice
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Directions

Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly.

Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours.

Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat.

Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.

Per serving: Calories 280; Total Fat 10 grams; Saturated Fat 3 grams; Protein 33 grams; Total Carbohydrate 13 grams; Sugar: 7 grams; Fiber 3 grams; Cholesterol 101 milligrams; Sodium 567 milligrams

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Newest Ratings and Reviews

Read all 52 reviews

  • on July 15, 2014

    Flag

    Going to try this. I'm interested in the left over wrap idea, plus I have great sides left over from Bobby Flay salmon tacos. I consider myself an average BBQ guy, believe in real smoking; 10-12 hour process brine, injection, rub, smoke, wrap, cook, rest, enjoy!

    Before I do, only giving this 3 stars. Don’t bait and switch us Kelsey (cooking channel, I doubt she is the web artist). Picture is meat done over a grill, no way a slow cooker provides that type of result! Not sure you could accomplish that in the oven with an attempt to char using broiler at the end. Show the real result; I expect a tender moist butt due to slow cookers braising, plus the tomato sauce as liquid. As it relates to the spices, they seem a predictable attempt at basic BBQ flavor. Minus the coriander. I'll play around with what I'll consider a decent BBQ sauce, but I do appreciate the left over wrap idea. I've had rice paper wraps in the pantry for a while now and this will use them.

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  • on July 13, 2014

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    This was moist but I did not enjoy the tomato flavor.

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  • on May 22, 2014

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    One word, tasteless. Don't waste your time or money. Like everyone else mentioned, the photo cannot be a result of this recipe!! Try Tyler Florence or Bobby Flay for this type of recipe.

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