This recipe gives you fork-tender pulled pork barbecue with just 10 minutes of effort. It gets a slightly smoky flavor from smoked paprika. You can substitute 1/4 teaspoon liquid smoke for the smoked paprika, if you like. Serve the pork alongside collard greens, or put it on hamburger buns and top with coleslaw. —Food52
4 to 6
(4-pound) boneless pork shoulder or pork butt roast
packed brown sugar
seasoning salt (such as Johnny’s Fine Foods)
1 1/2 teaspoons
Hamburger buns and coleslaw, for serving (optional)
In This Recipe
Trim any excess fat off the outside of the pork and cut the meat into four large pieces. In a small bowl, combine the brown sugar, seasoning salt, and paprika. Rub evenly all over the meat.
Combine the ketchup, vinegar, and 1 cup water in a slow cooker. Add the meat and turn to coat in the sauce.
Slow-cook on low for 10 to 11 hours.
Transfer the pork to a cutting board and shred with two forks, discarding any large chunks of fat. Place in a serving bowl and cover with foil.
Skim the liquid fat off the top of the sauce and discard. Ladle some of the sauce over the pork and serve with the remaining sauce on the side.