Slow Cooker Zesty Pulled Pork Recipe
The 4th of July is coming up next weekend. Do y’all have big plans? We don’t. I think we are going to stay home and relax for a change. We might invite a few friends over for dinner. IThis Slow Cooker Zesty Pulled Pork is perfect for a 4th of July dinner! It is easy and tastes great! It is our new “go-to” slow cooker pulled pork recipe.
This recipe uses a pork shoulder. Pork shoulder is sometimes called Boston Butt at the store. Pork shoulder and Boston Butt are the same thing. Buy either one. The pork is seared on all sides before being placed in the slow cooker all day. This makes a lot. We ate it with some BBQ sauce on buns for lunch and dinner. I used some of the leftovers for nachos. YUM!
Slow Cooker Zesty Pulled Pork
adapted from Southern Living
- 1 (4-lb) bone in pork shoulder/Boston Butt
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 Tbsp olive oil
- 12 garlic cloves, smashed
- 2 bay leaves
- 1 onion, cut into 8 wedges
- ¾ cup packed light brown sugar
- ¾ cup soy sauce
- ½ cup white vinegar
Season all sids of pork shoulder with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook pork in hot oil until lightly brown on each side. Remove pork from skillet and place in 6-qt slow cooker. Add garlic, bay leaves and onion.
Whisk together brown sugar, soy sauce and vinegar. Pour over pork. Cover and cook on LOW for 8 hours.
Turn off slow cooker. Remove pork from slow cooker and shred. Remove onion and bay leaves from slow cooker. Return pork to slow cooker to keep pork warm while serving.
Serve pork on hamburger buns, if desired.