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Slow Cooker BBQ Pulled Pork

By: Coconutoilcooking.com

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Slow Cooker BBQ Pulled Pork is a delightfully robust pulled pork recipe that will leave your family satisfied. Made with a homemade barbecue sauce and cooked in ginger ale, this makes for a delicious meal.

Cooking MethodSlow Cooker

Ingredients

  • 3 pound to 5 pounds of pork butt
  • pork rub, enough to cover entire pork butt
  • 3 whole garlic cloves
  • 1/2 red onion, sliced
  • 2 cup ginger ale (water will work too)
  • For Barbecue Sauce:
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1/4 cup Kelapo coconut oil
  • 5 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 pinch cayenne pepper
  • 2 cup ketchup
  • 1 cup brown sugar, packed
  • 1/4 cup cider vinegar or 1/4 cup of red wine vinegar
  • 1/3 cup prepared yellow mustard
  • 1/4 cup Worcestershire, sauce
  • 3 teaspoon liquid smoke

Instructions

For the Pork:

  1. Cover pork butt with pork rub, the more the better.  Add to crock put.
     
  2. Add garlic, onions, and ginger ale to crock put, being careful to pour the ginger ale on the side and not to wash off all of the rub.
     
  3. Cover and cook on low for 8 hours.
     
  4. Remove pork from crock put onto a cutting board.  Discard all liquid, onions, and garlic cloves.
     
  5. Pull pork with 2 forks being careful to remove any excess fat that is on the pork.
     
  6. Return pulled pork to crock pot and add enough bbq sauce to cover all meat.
     
  7. Cover and heat through, about 30 minutes to an hour.


For the Sauce:

  1. Heat oil over medium heat. Add in onion and sauté for about 3 minutes, then add in garlic and sauté for 2 minutes.
     
  2. Add in chili powder, paprika, cayenne, salt and black pepper; stir for 1 minute.
     
  3. Add in all remaining ingredients; bring to a boil stirring with a wooden spoon to combine.
     
  4. Reduce heat to low and simmer uncovered stirring occasionally for 1 hour over low heat (do not cover the pot or the texture and flavor will be affected, if you have a splatter screen then use it to cover the pot).
     
  5. Cool to room temperature then cover and refrigerate for 24 hours or more before using.

 

 

 

 

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