Last weekend I made pulled pork for Brady as he geared up for his big test. I wanted to make something that would last all week and be easy for him to reheat when he got home from studying. I have a go-to recipe for pulled pork but I felt like trying something new. I came across the following pulled pork recipe and loved how it turned out. It's nice to have an alternative to my normal barbeque sauce based pulled pork and it's a recipe that is super simple. Put everything in the slow cooker, set it for 8 hours, and you are good to go. This recipe also get's a huge plus because it has to be the only Paula Deen recipe that doesn't involve butter or oil!
Prep/Cook Time: 8 1/2 hours
1 1/2 Tbsp salt
1 1/2 Tbsp freshly ground black pepper
2 Tbsp brown sugar
2 Tbsp paprika
1/2 Tbsp cayenne pepper
4 pound shoulder pork roast (aka Boston Butt roast)
2 cups apple juice
1 cup apple cider vinegar
2 Tbsp Worcestershire
1/2 Tbsp liquid smoke
1/2 Tbsp garlic powder
8 hamburger buns or large rolls
1 1/4 cups bbq sauce
In a small bowl, whisk together the salt, pepper, brown sugar, paprika, and cayenne pepper. Place pork in a slow cooker and rub entire roast with dry rub mixture, pressing mixture into the roast.
In a medium mixing bowl, combine apple juice, apple cider vinegar, Worcestershire, liquid smoke and garlic powder. Pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast. Cover slow cooker with lid and cook on low heat 8 - 10 hours. Remove roast from slow cooker and shred. Return shredded pork to slow cooker (in broth) and allow to cook 30 more minutes. Ladle out majority of the broth (leave about 1/2 - 3/4 cup) and pour in barbecue sauce and stir. Serve warm, on toasted hamburger buns or rolls.