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Slow-Cooker Carolina-Style Pulled Pork

(5)
  4 reviews
  • 20 min prep time
  • 8 hr 20 min total time
  • 7 ingredients
  • 12 servings
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Take your cue from the Carolinas with this easy slow-cooker spin on delicious, vinegary pulled pork shoulder.

Ingredients

2/3
cup yellow mustard
1/2
cup soy sauce
1/2
cup packed brown sugar
3
tablespoons chili powder
1/2
teaspoon garlic powder
3
to 4 lb boneless pork shoulder
1/4
cup apple cider vinegar

Steps

  • 1 Spray 5-quart or larger slow cooker with cooking spray. In medium bowl, beat mustard, soy sauce, brown sugar, chili powder, garlic powder and 2 teaspoons salt with whisk. Pour into slow cooker. Add pork and turn to coat with sauce. Cover; cook on Low heat setting 8 to 9 hours.
  • 2 Transfer pork to cutting board. Allow to cool slightly. Meanwhile, strain sauce through fine-mesh strainer. Discard solids. Pour 1 1/4 cups sauce into small bowl; stir in vinegar. Reserve remaining sauce for another use. When cool enough to handle, shred pork using two forks. Discard any remaining fat. Transfer pork back to slow cooker; pour sauce with vinegar over pork; toss to mix.
  • 1 Spray 5-quart or larger slow cooker with cooking spray. In medium bowl, beat mustard, soy sauce, brown sugar, chili powder, garlic powder and 2 teaspoons salt with whisk. Pour into slow cooker. Add pork and turn to coat with sauce. Cover; cook on Low heat setting 8 to 9 hours.
  • 2 Transfer pork to cutting board. Allow to cool slightly. Meanwhile, strain sauce through fine-mesh strainer. Discard solids. Pour 1 1/4 cups sauce into small bowl; stir in vinegar. Reserve remaining sauce for another use. When cool enough to handle, shred pork using two forks. Discard any remaining fat. Transfer pork back to slow cooker; pour sauce with vinegar over pork; toss to mix.

Expert Tips

To serve this pork as a sandwich, bake Pillsbury™ biscuits as directed on package. Using slotted spoon or tongs, top biscuit with pork and a spoonful of coleslaw.

If possible, refrigerate shredded pork mixture, then remove fat from top, then reheat.

Like it hot? Add 1 or 2 tablespoons Sriracha sauce to the sauce.

Add 1/4 cup cider vinegar to the remaining meat sauce. Use as a dressing for coleslaw.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
1270mg
53%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
5g
Protein
20g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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