Oh ya know, just another crockpot recipe to brighten your day! I mean, what’s easier than throwing everything in the crockpot and letting it get all juicy and delicious? NOTHING! :) The only bad thing is that this smells completely amazing while it’s cooking and if you work from home, you may drool a little! :) ENJOY!
Crockpot Apple Barbecue Sauce Pulled PorkPrint Recipe
- 4-5 lb Bone-In Pork Shoulder Roast
- 1 large Onion
- 3 tbsp Salt
- 3 tbsp Pepper
- 2 tbsp Olive Oil
- 2 c Apple Juice
- 1/4 c Apple Cider Vinegar
- 1 c Ketchup
- 1/2 tbsp Molasses
- 2 tsp Worcestershire Sauce
- 5 Garlic Cloves, chopped
- 2 tbsp Dijon Mustard
- 2 tbsp Honey
- 1/4 c Brown Sugar
Coat/rub pork with 2 tbsp salt and 2 tbsp pepper.
Add oil to a large skillet and sear each side over medium high heat.
Slice onion into rings and layer on the bottom of your slow cooker; transfer seared pork roast to slow cooker, placing on top of the onions.
Mix Apple Juice, Apple Cider Vinegar, 1 tbsp Sea Salt, 1 tbsp Pepper, 1/2 c Ketchup, Molasses, Worcestershire Sauce, Garlic Cloves, Dijon Mustard, and Honey together and pour into slow cooker; the liquid should cover the bottom half of the pork roast.
Cover and cook on high heat for 6-7 hours or on low heat for 8-9 hours; once the pork is done and falling off the bone, remove from the slow cooker.
Transfer pork to a cutting board and pull apart.
Use a couple of slices of bread to soak up some of the pork fat off of the top of the cooking liquid in the crock pot, then discard fatty bread slices.
Transfer 2 cups of strained cooking liquid to a small saucepan and add the brown sugar and 1/2 c ketchup.
Bring to a boil over medium heat; cook for approximately 10 minutes or until thickened, stir regularly.
This will be enough sauce for half of the pulled pork, if you will be eating all of the pork as bbq then double the sauce recipe.
Toss half of the pulled pork with the sauce.
Serve on a bun with shredded cabbage on top!