Slow Cooker Pulled Pork

Slow Cooker Pulled Pork is the perfect meal for feeding a crowd! Juicy, tender and full of flavor, this pulled pork can be served a la carte, as tacos, sliders or sandwiches. Top with your favorite creamy coleslaw for the ultimate pulled pork experience!

Serves 6-8

Ingredients:

1 bone-in pork butt, about 5.5 pounds
1 medium onion, diced
2 Tbsp. yellow mustard
3 ½ Tbsp. Bolner’s Fiesta Brand® Pork Rub
½. Tbsp. Bolner’s Fiesta Brand® Garlic Powder
½ cup prepared BBQ sauce, your favorite
1 Tbsp. Apple Cider Vinegar
1 Tbsp. Worcestershire Sauce
½ tsp salt
Additional Fiesta Brand® Pork Rub
To serve: Hamburger Buns, Slider Buns, Corn Tortillas, Creamy Coleslaw, Chopped Cilantro & Purple Onion

Special Equipment: Slow Cooker

Directions

Pat the pork butt dry.  Rub the entire outside of the pork with yellow mustard and sprinkle the Pork Rub and Garlic Powder evenly over the outside of the roast. Place the pork in the slow cooker, add the chopped onions and place the lid on the cooker.  Cook on low for 8 hours.

Remove the pork from the slow cooker, shred with two forks and set aside.

Strain the leftover juices from the slow cooker into a small saucepan.  Skim the fat off the top with a spoon, if desired.  (Tip:  To easily remove the fat from the pork drippings, refrigerate them until they solidify and remove.)
Over medium heat bring the juices to a boil and cook until they reduce to about 1 cup.  This should take about 7-10 minutes.  Remove from heat, add the BBQ sauce, vinegar, Worcestershire sauce and salt to the reduced juices and mix well.  Sprinkle additional Pork Rub over the shredded meat and pour over the sauce mixture and gently toss shredded pork to combine.  Serve as desired.

Recommended Ideas for Serving:

Pulled pork Tacos – Serve on warm corn tortillas topped with coleslaw and garnished with chopped cilantro and diced purple onion (Pictured)
Pulled Pork Sliders – Serve on toasted slider buns topped with coleslaw or your favorite toppings
Pulled Pork Sandwiches – Serve on toasted Hawaiian buns and top with coleslaw and purple onion