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Ingredients 0/9
Why This Recipe Is So Good
Perfect for busy days because the slow cooker does most of the work. The pork becomes incredibly tender and flavorful, soaking up the rich barbecue sauce. It’s a comforting meal that’s great for family gatherings or casual dinners.
Kitchen Advice
- Trim excess fat from the pork for a leaner result.
- Use a meat thermometer to ensure the pork reaches 195°F for perfect shredding.
- Let the pork rest for 10 minutes before shredding to keep it juicy.
- Use a meat thermometer to ensure the pork reaches 195°F for perfect shredding.
- Let the pork rest for 10 minutes before shredding to keep it juicy.
Directions
Place the pork in your slow cooker. Sprinkle in the molasses, chili powder, salt, paprika, cumin seeds, and ground coriander. Pour in enough water to just cover the pork. Set the slow cooker to High and let it cook for about 6 to 8 hours until the meat is super tender. Once it’s done, drain off the liquid and use two forks to shred the pork right in the slow cooker. Stir in your favorite barbecue sauce, turn the heat down to Low, and let it cook for another hour so all those flavors can really soak in.
Serving Inspiration
Serve the pulled pork on soft buns with coleslaw for a classic sandwich. It also pairs well with cornbread, baked beans, or a fresh green salad. For a twist, try it over rice or in tacos with your favorite toppings.
Reheating And Storage
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat gently on the stove or in the microwave, adding a little sauce or water to keep it moist.
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