So I’m sitting at my computer writing this post about tender, warm and juicy pulled pork while I’m sipping my raspberry peach colada smoothie (recipe soon to follow) freezing my you know what off. Yes, it’s like 15 degrees outside and I’m sipping a frozen smoothie that tastes like I’m sitting by the pool on a cruise ship on my way to somewhere tropical. But in actuality my fingers are frozen and don’t want to type and I’ve hijacked the warmest fleece pullover that I could find in my husbands closet. If I close my eyes I’ll just pretend I’m on that cruise ship.
Alight, lets get to the pulled pork. First off, whomever invited the slow cooker is a genius. For real, don’t you agree? What could be better that throwing pretty much anything into a slow cooker turning it on and walking away for 8 hours and coming home to a house that smells delicious and to dinner that is ready to be eaten? Nothing that’s what! Oh and the beauty of it in my opinion is that you don’t have to waste your money on prime cuts of meat. Even the tough cuts come out tender if you leave them in long enough. I’ve got pulled pork tacos cooking away in my slow cooker as I type!
This slow cooker pulled pork recipe couldn’t be easier. All you need is:
A pork roast – bone-in or boneless, it doesn’t matter
Lemons – 2 to be exact
and barbeque sauce.
That’s all you need.
Toss the roast in the slow cooker and cook it on low for 8 hours. When it’s done shred the pork and toss it back in the slow cooker with the apple jucie and onions for a half hour. When the half hour is up toss in the barbeque sauce, lemon juice and brown sugar. Let it cook away for another half hour and dinner is served. Couldn’t be easier.
- 3-4 pounds pork roast
- 1 cup apple juice
- 1 large onion diced
- 1 18oz jar barbeque sauce
- 2 lemons, just the juice
- 2 tbsp. brown sugar
- Place the pork roast in the slow cooker and set it for 8 hours on low.
- When the 8 hours is up, shred the pork and place it back in the slow cooker with the apple juice and onions. Let that cook for a half hour.
- Add in the barbeque sauce, lemon juice and brown sugar and let cook for another half hour.
- You can use a bone-in or a boneless pork roast, just be sure to remove all of the bone when shredding the pork.
- Depending on how big your roast is, you may not need all 18oz of the barbeque sauce.