Slow Cooker Pulled Pork

Name: Slow Cooker Pulled Pork (Elevated)
Total time: 12 h
Yield: 6
Cuisine: Southern
Ingredients: 3 lbs Iberico pork shoulder; 2 tbsp Demerara sugar; 1 tbsp Spanish smoked paprika (Pimentón de la Vera); 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Ancho chili powder; 1/2 tsp Black pepper-freshly ground; 1 tsp Kosher salt; 1 cup Cherry preserves; 1/2 cup Bourbon (high quality); 1/4 cup Apple cider vinegar; 2 tbsp Dijon mustard; 1 tbsp Worcestershire sauce; 1 tsp Smoked paprika

⏱12h

👥6

🔥550 cal

Medium

🍽️Southern

A luxurious pulled pork experience featuring Iberico pork shoulder and a complex cherry-bourbon BBQ sauce. This version utilizes premium ingredients and a longer cooking time for exceptional tenderness and flavor.

3 lbs Iberico pork shoulder

2 tbsp Demerara sugar

1 tbsp Spanish smoked paprika (Pimentón de la Vera)

1 tsp Garlic powder

1 tsp Onion powder

See all 14 ingredients ↓

(0 reviews)

⏱12h

👥6

🔥550 cal

Medium

🍽️Southern

#slow cooker #pork #pulled pork #bbq #iberico #bourbon

Instructions

Combine all Dry Rub ingredients in a small bowl.
Rub the Dry Rub all over the Pork, ensuring it's evenly coated. Let rest for at least 30 minutes, or up to overnight in the refrigerator.
Place the Pork in the slow cooker.
Combine all Sauce ingredients in a saucepan and simmer over medium heat for 15-20 minutes, until slightly thickened. Let cool slightly.
Pour the sauce over the Pork.
Cook on low for 10-12 hours, until the Pork is extremely tender.
Shred the Pork with two forks.
Mix the shredded Pork with the sauce in the slow cooker.
Serve on brioche buns with a side of coleslaw.

Ingredients

3 lbs 1.36 kg Iberico pork shoulder
2 tbsp 30 mL Demerara sugar
1 tbsp 15 mL Spanish smoked paprika (Pimentón de la Vera)
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1 tsp 5 mL Ancho chili powder
1/2 tsp 2.5 mL Black pepper-freshly ground
1 tsp 5 mL Kosher salt
1 cup 240 mL Cherry preserves
1/2 cup 120 mL Bourbon (high quality)
1/4 cup 60 mL Apple cider vinegar
2 tbsp 30 mL Dijon mustard
1 tbsp 15 mL Worcestershire sauce
1 tsp 5 mL Smoked paprika

Equipment

Slow cooker
Mixing bowls
Saucepan
Forks

Instructions

Combine all Dry Rub ingredients in a small bowl.
Rub the Dry Rub all over the Pork, ensuring it's evenly coated. Let rest for at least 30 minutes, or up to overnight in the refrigerator.
Place the Pork in the slow cooker.
Combine all Sauce ingredients in a saucepan and simmer over medium heat for 15-20 minutes, until slightly thickened. Let cool slightly.
Pour the sauce over the Pork.
Cook on low for 10-12 hours, until the Pork is extremely tender.
Shred the Pork with two forks.
Mix the shredded Pork with the sauce in the slow cooker.
Serve on brioche buns with a side of coleslaw.

Nutrition per serving

Calories 550

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0 reviews

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork

Ratings & Reviews

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