Crockpot Monday: The BEST Pulled Pork Ever!
Happy Crockpot Monday! Yes, I just made that a thing. Monday’s are crazy for everyone…right? So it makes it the perfect day of the week to break out the crockpot and have dinner already ready when you get home! This week, I’m sharing my crockpot recipe for the BEST pulled pork ever. Seriously, it’s the best. You can have it by itself for a lower carb option, or make sandwiches or sliders. I personally love making them into sliders because you can guilt-free have more than one!
WHAT YOU’LL NEED:
A 3lb. porker shoulder roast
1 tsp. olive oil
1 cup barbecue sauce (I love using sweet baby ray’s)
1/2 cup apple cider vinegar
1/2 cup low-sodium chicken broth
1/4 cup brown sugar (you can use Splenda brown sugar for a healthier alternative)
1 tbsp. yellow mustard
1 tbsp. worcestershire sauce
1 tbsp. chili powder
1 large onion, chopped (this is optional)
2 tbsp. minced garlic
1 1/2 tsp. dried thyme
WHAT TO DO:
Pour olive oil into the bottom of the crockpot. Place the pork roast into the crockpot & pour the barbecue sauce, apple cider vinegar and chicken broth in over the roast.
Add in the brown sugar, mustard, chili powder, Worcestershire sauce, onion, garlic and thyme. Make sure roast is evenly coated.
Cover and cook on high for 5 hours, or low for 8 hours.
Remove the meat and shred using two forks. Return the meat to the crockpot and stir the meat into the juices.
Drain out excess juice and pat the meat dry with a paper towel.
Top with extra barbecue sauce, pickles or coleslaw!