BBQ Pulled Pork in the Slow Cooker

• porcje: 8 servings
• czas aktywny: 10 minutes
• całkowity czas: 6 hours 10 minutes

Składniki

3 1/2 pound boneless pork butt

2 tablespoons mustard powder

1/3 cup brown sugar, separated

1 tablespoon Kosher salt, separated

1 tablespoon chili powder, separated

2 teaspoons black pepper, separated

2 teaspoon onion powder, separated

1 1/4 teaspoon cumin, separated

1 teaspoon garlic powder, separated

3/4 teaspoon smoked paprika, separated

1/3 cup ketchup

2 1/2 tablespoons Worcestershire sauce

2 tablespoons apple cider vinegar

1 tablespoon tomato paste

Wskazówki

Trim away any excess fat from the pork butt. Pat the pork butt dry with a paper towel and make the rub.

To make the rub, combine 2 tablespoons mustard powder, 2 tablespoons brown sugar, 2 teaspoon Kosher salt, 1 teaspoon chili powder, 1 teaspoon black powder, 1 teaspoon onion powder, 1/2 teaspoon of cumin, 1/2 teaspoon garlic powder, and a 1/4 teaspoon smoked paprika in a small bowl and mix together. Rub the pork butt all over with the seasoning. Set aside.

To make the sauce, in a medium-sized mixing bowl, combine the ketchup, Worcestershire sauce, cider vinegar, 1 tablespoon tomato paste, 3 tablespoons brown sugar, 2 teaspoons chili powder, 1 teaspoon Kosher salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 3/4 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika and stir to combine.

Add about half of the sauce to the bottom of the crock pot and set the pork butt inside. Pour the remaining sauce over the pork butt, and turn on the slow cooker.

Cook for 6 hours on the high setting or 8 hours on the low setting. Shred with two forks, stir the pulled pork so that it is coated in the sauce, serve and enjoy!

Wartości Odżywcze

• Kalorie: 323 kcal
• Tłuszcz Całkowity: 11 g
• Tłuszcz Nasycony: 4 g
• Cholesterol: 119 mg
• Sód: 1180 mg
• Węglowodany Całkowite: 14 g
• Cukry Całkowite: 12 g
• Białko: 37 g