Serves 10
615 min
Best Pulled Pork Ever in the Crockpot
Recipe GLPR9470cfee2ca942
Tender, fall-apart pulled pork made effortlessly in a slow cooker. A 5-pound pork butt roast cooks low and slow for 10 hours in a tangy vinegar and water bath, seasoned with garlic and salt. The meat shreds easily off the bone and is tossed with BBQ sauce for a juicy, smoky sandwich or standalone dish. Perfect for feeding a crowd with minimal hands-on time.
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Ingredients
½ cup apple cider vinegar
½ cup water
5 lb pork butt roast with bone
1½ teaspoons seasoned salt
3 cloves garlic, minced
1 cup BBQ sauce, divided
Directions
Place the pork butt roast into the crockpot. Pour the apple cider vinegar and water over the roast, ensuring it is partially submerged in the liquid.
Sprinkle the seasoned salt and minced garlic evenly over the top of the roast.
Drizzle ½ cup of BBQ sauce over the roast.
Cover the crockpot and cook on low heat for 10 hours. The meat should become extremely tender and pull away from the bone easily.
Remove the roast from the crockpot. Once cooled slightly, use two forks to shred the meat, discarding the bone and any excess fat. Transfer the shredded pork to a large mixing bowl.
Pour the remaining ½ cup of BBQ sauce over the shredded pork and mix thoroughly until the meat is evenly coated.
Serve the pulled pork on sandwich buns or as a standalone main dish as desired.
