Day 289 – Slow Cooker Pulled Pork


I’ve made pulled pork in the Crock Pot before, but I’m always looking for new ways to prepare it. Seasoning packets are filled with sodium and most barbeque sauces aren’t the best for you either. This recipe looked promising, so I decided to give it a shot. I was making this for a crowd so I doubled the recipe. You can easily adapt it to fit the amount of pork you have.


  • 2.5 lb boneless pork loin roast (center cut, trimmed of all fat)
  • 2 tsp red wine vinegar
  • 2 tsp Hickory liquid smoke
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 cup BBQ sauce


1. Place pork in the slow cooker and season with salt, vinegar, garlic powder and liquid smoke. Cover and set to high 6 hours. I cooked mine on low for 9 hours. Remove pork and transfer onto a large dish; reserve all the liquid into a cup and set aside.

2. Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ sauce (for every 3 oz cooked pork, use 2 tbsp BBQ sauce). Cook on high one more hour.

I’ve never used liquid smoke before, but I like the flavor that it gives the pork. I’ll be using it again for sure. I did add a little more BBQ sauce to mine because it was a little dry for me, but I’d rather have too little so I can add more later. We’ll be making this again for sure.



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