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Ingredients
- 1 tablespoon chili powder
- 1 tablespoon dry mustard
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 to 6 lb. boneless pork butt, excess fat removed
- 1 large onion, chopped
- 1 tablespoon chopped garlic
- 1 cup barbecue sauce
- 1/3 cup apple cider
- 1/3 cup low-sodium chicken broth
- 3 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 8 hamburger buns
- Coleslaw, for serving
Details
Servings 8
Preparation time 20mins
Cooking time 560mins
Adapted from myrecipes.com
Preparation
Step 1
1. In a small bowl, mix first 8 ingredients, through pepper. Pat pork dry and rub spice mixture all over. Spread onion and garlic on the bottom of a slow cooker and place pork on top. In small bowl, stir together barbecue sauce, cider, chicken broth, honey and Worcestershire sauce; pour over pork. Cover and cook on low heat until meat shreds easily, about 8 hours.
2. Remove pork from cooker; set aside. With a spoon, skim off as much fat as possible from liquid in cooker. Remove 1 cup of liquid; reserve. Increase slow cooker heat to high. Using 2 forks, shred pork and return to cooker. Cover cooker and cook on high 1 hour longer.
3. Preheat reserved liquid. Serve pulled pork on buns with your favorite homemade or store-bought coleslaw, passing sauce.
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