Until this summer, pulled pork was something I never made at home. I have no good excuse, really, beyond the fact that I’ve never made a pork roast in my life so it wasn’t something I thought I could try – until I learned how ridiculously easy it is. I’ve made slow cooker BBQ beef and slow cooker BBQ beer chicken so it’s not like I don’t get the general idea behind it – I don’t know what took me so long!
Now, I’ve got this recipe down pat and have made it three times – including the addition of cilantro lime coleslaw! If you love cilantro and lime – add extra and thank me later! Enjoy!
- 2 medium onions, sliced
- 1 pork loin or shoulder blade roast (maybe one is better than the other but I grab either)
- ¾ cup ketchup
- ½ cup brown sugar
- ½ tsp liquid smoke
- ½ tsp chili flakes
- 2 tsp garlic powder
- 2 tsp pepper
- 2 tsp mustard powder (I use yellow mustard if that's all I have on hand)
- 1 tbsp chili powder
- 1 tbsp oil
- 1 tbsp Worcestershire sauce
- 2 tbsp Louisiana hot sauce (less if you don't like a lot of heat)
- 2 tbsp vinegar
- Place the sliced onion at the bottom of your slow cooker, then place the pork roast on top.
- Mix the liquid and dry ingredients in a bowl and pour over the roast, turning once to ensure all sides are coated.
- Cover and cook on low 8-10 hours (how easy is that?)
- About 30 minutes before serving, shred the very-tender pork using two forks and keep warm until ready to serve on buns with cilantro lime coleslaw (recipe below)
Cilantro Lime Coleslaw
- 1/4 cup canola oil
- 1 tablespoon white wine vinegar
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons lime juice
- 2 tablespoons mayonnaise
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 bag packaged coleslaw
In a bowl, whisk to combine canola oil, white wine vinegar, cilantro, lime juice, mayonnaise, salt and pepper. Add coleslaw and toss to evenly coat coleslaw with the dressing. If you can prepare this ahead of time, all the better! I also add more lime juice on the slaw before serving.