Barbecued Pulled Pork Photo
Barbecued Pulled Pork

YIELD Makes 4 to 6 servings


1 boneless pork shoulder or butt roast (3 to 4 pounds)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon ground red pepper
1 medium onion, thinly sliced
1 medium green bell pepper, cut into strips
1 bottle (18 ounces) barbecue sauce
1/2 cup packed light brown sugar
Sandwich rolls or hot cooked rice


Slow Cooker Directions

  1. Trim excess fat from pork. Combine salt, cumin, paprika, black pepper and red pepper in small bowl; rub over roast.
  2. Place onion and bell pepper in 5-quart slow cooker; add pork. Combine barbecue sauce and brown sugar in medium bowl; pour over meat. Cover; cook on LOW 8 to 10 hours.
  3. Transfer roast to cutting board. Trim and discard remaining fat from roast. Pull pork into coarse shreds using 2 forks. Serve pork with sauce on sandwich rolls or over rice.
This recipe appears in: Southern
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