Description
Slow cooker pulled pork is a recipe to make an amazing meal for a crowd (or a few) with almost no effort! This version is so adaptable: you can adjust the flavor of the rub, use any barbecue sauce you want, and double the recipe to feed a crowd! This recipe makes great leftovers, too.
Ingredients
- 2 Tablespoons Brown Sugar, Raw Sugar, Or Coconut (Palm) Sugar
- 2 teaspoons Sweet Paprika
- 2 teaspoons Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Black Pepper
- ¾ teaspoons Granulated Garlic
- ½ teaspoons Dry Mustard
- 2 pounds Boneless Pork Butt
- 1-½ cup Barbecue Sauce
- FOR THE SLAW:
- 2 heads Radicchio, Sliced Thin (about 8 Cups)
- 8 whole Apples, Shredded (about 2 Cups), And Drained Of Excess Juice
- 6 whole Carrots, Peeled And Shredded (1-2 Cups)
- 2 cups Cilantro (loosely Packed), Chopped
- 2 whole Small Sweet Onions, Sliced Thin (about 1/2 Cup, Or To Taste)
- ½ cups Olive Oil
- ½ cups Fresh Lime Juice
- 1 teaspoon Granulated Garlic
- ½ teaspoons Salt, Or To Taste
- ½ teaspoons Black Pepper
- Red Pepper Flakes To Taste (optional)
Preparation
Prepare the rub by stirring together coconut sugar, sweet paprika, chili powder, salt, smoked paprika, garlic, black pepper, onion powder, and dry mustard until combined. Rub it all over the meat, covering both sides as much as possible. Set aside.
Add barbecue sauce to the bowl of your slow cooker. Add the meat. Cover and cook 10–12 hours, until the meat is tender and falls apart easily.
Remove the meat from the slow cooker and transfer to a cutting board. Using two forks, roughly shred the meat. Return the meat to the slow cooker and mix into the sauce, or transfer the meat to a serving platter and serve the sauce alongside for drizzling.
For the slaw, toss together radicchio, apple, carrots, cilantro and onion. Whisk together the remaining ingredients to make the dressing, then toss the dressing with the slaw and serve.
