Sprig Originals's kitchen / Slow Cooker BBQ Pulled Pork

Slow Cooker BBQ Pulled Pork

Name: Slow Cooker BBQ Pulled Pork
Prep time: 5 min
Cook time: 600 min
Total time: 605 min
Yield: 8 servings
Cuisine: bbq
Ingredients: 2.5 lb boneless pork loin roast, center cut and trimmed; 2 tsp red wine vinegar; 2 tsp hickory liquid smoke; 1 tsp garlic powder; 1 tsp sea salt; 1 cup BBQ sauce, plus more for serving

By Sprig Originals ✓ · with credit

Adapted from skinnytaste.com

⏱ 10 hr 5 min🍽 Serves 8👨‍🍳 easybbq

High-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

Pork loin cooks all day in a splash of vinegar and liquid smoke until it falls apart under a fork, then goes back into the cooker with barbecue sauce to soak it all up. Enough for a crowd of sandwiches with almost no hands-on work.

Ingredients

Pork

2.5 lb boneless pork loin roast, center cut and trimmed
2 tsp red wine vinegar
2 tsp hickory liquid smoke
1 tsp garlic powder
1 tsp sea salt

To finish

1 cup BBQ sauce, plus more for serving

Instructions

Set the pork loin in the slow cooker and pour the red wine vinegar and liquid smoke over it, then sprinkle all over with the sea salt and garlic powder. Turn the roast once or twice so it is coated — no need to brown it.
Cover and cook on low for 8 to 12 hours. It is ready when a fork twists into the meat with no resistance at all.
Lift the pork onto a large plate or board. Pour the cooking liquid from the cooker into a measuring cup and keep it — that is where most of the flavour lives.
Shred the pork with two forks, pulling it into coarse strands and discarding any large pieces of fat. Return it to the cooker with about 3/4 cup of the reserved liquid and the 1 cup of BBQ sauce, and stir until every strand is glossy.
Cover and cook on high for 1 more hour, so the pork drinks up the sauce. Stir again before serving, with extra BBQ sauce alongside.

Chef's tips

If the shredded pork looks dry after its final hour, splash in more of the reserved cooking liquid a tablespoon at a time rather than adding extra sauce.
Roughly 2 tablespoons of BBQ sauce per 3 oz of cooked pork is the sweet spot — scale up if you like it wetter for sandwiches.
Leftovers keep 4 days in the fridge and freeze well in their sauce; reheat gently with a spoonful of water so they stay juicy.
No liquid smoke on hand? Use a smoked paprika-heavy BBQ sauce at the end so you still get that outdoor flavour.

Nutrition (per serving, estimated)

273calories

30gprotein

14gcarbs

8gfat

Estimates only — values vary with brands and portions.

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