Learn how to make this Easy Pulled Pork, discover how low-temperature cooking creates the most tender meat and how to enjoy it.
Equipment
- Slow cooker
Ingredients
- 1.75 lbs Boneless pork shoulder Also known as Boston Butt or Picnic Roast.
- 2 tbsp Sugar-free ketchup Look for brands sweetened with stevia.
- 2 tbsp Sugar-free tomato sauce
- 2 Garlic cloves: crushed or minced
- 2 tsp Smoked paprika
- 1 tbsp Dijon mustard
- 1 tsp Onion powder
- 1 tbsp Extra virgin olive oil EVOO.
- Salt and black pepper to taste
- 1 tsp Dried thyme optional
- 1 tsp Garlic powder optional
- 3 tbsp Water Approx. 50 ml
Instructions
Prepare the Rub: In a small bowl, mix the sugar-free ketchup, tomato sauce, crushed garlic, Dijon mustard, olive oil, and all the dry spices until you have a smooth marinade.
Season the Meat: Generously season the entire surface of the pork shoulder with salt and pepper.
Marinate: Coat the meat thoroughly with the prepared marinade. For the best flavor, let it rest in the refrigerator for 7–8 hours (overnight). If you are short on time, let it sit for at least 30 minutes.
The Slow Cook: Place the marinated pork into the slow cooker. You can optionally add the 3 tablespoons of water to the bottom of the pot. Turn the cooker to High for the first hour.
Low and Slow: After the first hour, switch the setting to Low and cook for at least 7 more hours. (It can perfectly stay for up to 10 hours; the meat will not burn).
Shred: Once the time is up, remove the meat from the pot. Using two forks, shred the pork into thin strands.
Finish: Pour the juices remaining in the pot over the shredded meat to keep it succulent and flavorful. Serve as desired.
Nutrition
Calories151 kcal
Carbohydrates2 g
Protein23 g
Fat5 g
Saturated fat1 g
Cholesterol60 mg
Sodium93 mg
Potassium411 mg
Fiber0.4 g
Sugar0.5 g
Vitamin A269 IU
Vitamin C1 %
Calcium15 %
Iron1 mg
