Easy 131 min

Slow Cooker Pulled Pork Roast

american american_region asian caribbean european filipino german korean vietnamese main side sweet spicy sour savory umami hard fast

Prep

31 min

Cook

100 min

Total

131 min

Ingredients (16)

1 (3 pound pork butt roast g

1 tablespoon chili powder g

1 tablespoon vegetable oil g

2 cloves garlic, minced g

2 teaspoons ground black pepper g

2 teaspoons ground cumin g

2 teaspoons ground coriander g

2 teaspoons paprika g

1 teaspoon ground allspice g

½ teaspoon salt g

1 ½ cups ketchup (such as Heinz) g

1 cup apple cider vinegar (such as Heinz) g

½ cup fancy molasses g

⅓ cup yellow mustard (such as Heinz) g

2 teaspoons cornstarch g

soft rolls g

Nutrition

kcal

fat

carbs

protein

Instructions

Remove and discard any string from pork roast; trim excess fat.

Combine chili powder, oil, garlic, black pepper, cumin, coriander, paprika, allspice, and salt in a bowl; rub all over roast, working spice mixture into pork. Marinate in the refrigerator, 30 minutes to overnight.

Transfer roast to a slow cooker. Combine ketchup, vinegar, molasses, and mustard; pour over roast. Cover slow cooker.

Cook on Low until very tender, 8 to 10 hours.

Transfer roast to a large bowl. Discard any visible fat. Separate pork into long strands, using two forks. Return shredded pork to the slow cooker; stir to combine with juices.

Strain 1 ½ cups cooking liquid into a saucepan. Whisk in cornstarch; bring to a boil. Cook, stirring, until thickened and bubbling. Serve pork on soft rolls drizzled with sauce.