Savory Slow-Cooked Barbecued Pulled Pork
This Savory Slow-Cooked Barbecued Pulled Pork recipe is a family favorite that has been perfected over the years. The secret to its rich, mouthwatering flavor lies in a long and flavorful marinade, combined with the slow cooking process. Marinate the pork for at least 24 hours up to 3 days for an unmatched depth of flavor. If you adore garlic, feel free to stuff the roast with whole garlic cloves for an added kick. Remember to wear gloves if working with cayenne, as it packs quite the heat! With tender, juicy pork and a delectable barbecue sauce, this dish is perfect for gatherings or a cozy family dinner. Serve it on toasted buns with coleslaw or over fluffy rice for a comforting meal that will leave everyone asking for seconds.
6
Servings
650
Calories
12
Ingredients
Ingredients
Pork shoulder or pork butt
4 lb (whole)
Minced fresh garlic
2 tablespoons (minced (or use garlic powder))
Seasoning salt
3 teaspoons (to taste)
Black pepper
1 teaspoon (to taste)
Garlic powder
3 teaspoons (optional)
Cumin
1 1/2-2 teaspoons (to taste)
Paprika
1 1/2 teaspoons (to taste)
Cayenne pepper
1/4 teaspoon (or to taste)
Onions
2 (thinly sliced)
Green bell pepper
1 large (seeded and cut into strips)
Barbecue sauce
2 (18 ounce) bottles (your favorite)
Light brown sugar
1 cup (packed)
Instructions
1
If using fresh garlic, rub it directly onto the pork roast. Feel free to mix fresh garlic with garlic powder for an extra garlicky flavor.
2
In a small bowl, combine seasoning salt, black pepper, garlic powder (if using), cumin, paprika, and cayenne pepper. Using clean hands, rub the spice mixture thoroughly onto the roast, applying pressure to ensure the spices penetrate the meat.
3
Place the seasoned roast in a large bowl, cover with plastic wrap, and refrigerate for a minimum of 24 hours, allowing the flavors to meld. You can marinate it for up to 3 days for even richer taste.
4
Once marinated, layer the sliced onions and bell pepper strips at the bottom of the crock pot.
5
Carefully place the marinated pork roast on top of the onion and pepper mixture.
6
In a separate bowl, mix the barbecue sauce with brown sugar, stirring until well combined. Pour this delicious sauce over the roast, ensuring even coverage.
7
Cover the crock pot and cook on LOW for 8-10 hours, or until the pork is tender and easily shredded.
8
When done, transfer the roast onto a cutting board. Use two forks to pull the pork apart into coarse shreds.
9
Serve the pulled pork on soft buns or over a bed of cooked rice, generously topped with the flavorful sauce.
Nutrition Information
28g
Fat
58g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What cut of meat is best for this Savory Slow-Cooked Barbecued Pulled Pork?
The recipe recommends using a 4 lb pork shoulder or pork butt.
How long should the pork be marinated?
For the best flavor, marinate the pork for a minimum of 24 hours and up to 3 days.
Can I use fresh garlic in this recipe?
Yes, you can rub minced fresh garlic directly onto the pork roast or even stuff the roast with whole garlic cloves.
What spices are included in the dry rub?
The rub includes seasoning salt, black pepper, garlic powder, cumin, paprika, and cayenne pepper.
How should I layer the ingredients in the crock pot?
Place thinly sliced onions and green bell pepper strips at the bottom of the crock pot, then place the marinated pork on top.
What is the recommended cooking time for the slow cooker?
Cook the pork on the LOW setting for 8 to 10 hours until it is tender and easily shredded.
How do I prepare the barbecue sauce mixture?
In a separate bowl, mix two 18-ounce bottles of barbecue sauce with 1 cup of packed light brown sugar.
What are the best serving suggestions for this pulled pork?
Serve the pulled pork on toasted buns with coleslaw or over a bed of fluffy white rice.
How many servings does this recipe provide?
This recipe yields approximately 6 servings.
What is the calorie count per serving?
Each serving contains approximately 650 calories.
How much protein is in each serving?
There are 35 grams of protein per serving.
Is this recipe spicy?
It contains 1/4 teaspoon of cayenne pepper, which provides some heat; you can adjust this amount to your preference.
Should I wear gloves when preparing the rub?
Yes, it is recommended to wear gloves when working with cayenne pepper to avoid skin irritation.
Can I use garlic powder instead of fresh garlic?
Yes, garlic powder can be used as a substitute or in addition to fresh garlic for an extra garlicky flavor.
What size barbecue sauce bottles should I buy?
You will need two 18-ounce bottles of your favorite barbecue sauce.
What type of bell pepper is used in this recipe?
The recipe calls for one large green bell pepper, seeded and cut into strips.
How much cumin is required?
The recipe uses 1 1/2 to 2 teaspoons of cumin.
How many onions are needed?
The recipe requires two thinly sliced onions.
What is the fat content per serving?
There are 28 grams of fat per serving.
What are the total carbohydrates per serving?
Each serving contains 58 grams of carbohydrates.
How do I shred the pork after it is cooked?
Transfer the meat to a cutting board and use two forks to pull the roast apart into coarse shreds.
Is this recipe good for parties?
Yes, it is tagged as 'party food' and is excellent for feeding a group.
Can this recipe be used for meal prep?
Yes, it is tagged for 'meal prep' and stores well for future meals.
How much paprika should I use?
The recipe calls for 1 1/2 teaspoons of paprika.
Is the brown sugar packed or loose?
The recipe specifies 1 cup of packed light brown sugar.
Should the slow cooker be set to high or low?
The recipe specifically recommends cooking on the LOW setting for the best results.
How much seasoning salt is needed?
The recipe uses 3 teaspoons of seasoning salt.
Is black pepper included in the spice mix?
Yes, the recipe includes 1 teaspoon of black pepper.
What is the total number of ingredients?
There are 12 ingredients in total for this recipe.
What is the main flavor profile of this dish?
The flavor profile is savory and sweet with a rich, smoky barbecue depth and a hint of garlic and spice.