Pulled Pork

• servings: 5 servings
• active time: 20 minutes
• total time: 4 hours 20 minutes

Ingredients

4lb Shoulder Pork Roast

1/4 cup Worcestershire Sauce

4 large cloves Garlic

2 teaspoons Paprika

1/3 cup Brown Sugar

2 teaspoons Coarse Kosher Salt

1/2 teaspoon Black Pepper

1 cup your favorite BBQ Sauce

Directions

Make the rub by combining paprika, brown sugar, salt and pepper; mix with a fork. Set aside.

Slice garlic into 8-10 slivers. Cut slits in pork roast and insert garlic slivers. Pat rub mixture on pork roast. Place the roast in the crockpot or instant pot. Pour Worcestershire sauce over pork roast.

Slow Cooker: Cook on low for 5-6 hours or high for 3-4.

Instant Pot: Cook at high pressure for 120 minutes.

After cooking time check the doneness with a meat thermometer, it should be between 195°-205° to pull easily. If it's not done enough try extending the cooking time for 30 minutes in a slow cooker and 10 minutes in a pressure cooker.

If you use a bone in roast remove it and any fat that may remain. With 2 forks shred the pork. Add BBQ sauce and stir. Pile pork onto your bun or rolls, add coleslaw if you like for some crunch and additional flavor. Enjoy!

Nutrition

• Serving Size: 1
• Calories: 592
• Total Fat: 36 g
• Saturated Fat: 13 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Cholesterol: 166 mg
• Sodium: 870 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 1 g
• Total Sugars: 16 g
• Protein: 45 g