Crock Pot Pulled Pork
This crock pot pulled pork is made with pork shoulder simmered in clean ingredients (no sodas or pre-packaged ingredients). Makes a great freezer crock pot recipe!
- 13.5 oz can of tomato sauce 398 mL
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon chipotle chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅓ cup apple cider vinegar
- ⅓ cup maple syrup
- 2-3 lb pork shoulder (see *notes)
Combine all ingredients except the pork shoulder in the base of a 6 quart slow cooker. Stir until smooth.
Add the pork shoulder, turning to coat.
Cook on low for 8 hours.
Transfer pork shoulder to a bowl. Remove visible globs of fat using tongs, then shred with two forks or an electric hand mixer.
Add cooking liquid to the pork as desired. If you like a saucy pulled pork, return to the slow cooker and toss in all of the cooking liquid.
To make ahead and freeze
To convert this recipe into a freezer crock pot recipe, combine all ingredients in a sturdy gallon-sized freezer bag. Squeeze out air and freeze for up to 3 months.
Thaw completely before transferring to the slow cooker and cooking as directed above.
*I recommend a boneless pork butt, but bone-in works as well. I have also use a picnic roast, but prefer a pork butt as it is more uniform in size and easy to work with
**For added flavor, you can sear the pork shoulder before adding it to the slow cooker. To sear the pork shoulder, cook in a large skillet with a 2 tablespoons of olive oil over medium heat, rotating as needed until all sides are browned.
Serving: 1/2 cup | Calories: 217kcal | Carbohydrates: 11g | Protein: 13g | Fat: 13g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 330mg | Potassium: 40mg | Fiber: 1g | Sugar: 8g | Vitamin A: 385IU | Vitamin C: 2.6mg | Calcium: 24mg | Iron: 1.1mg