This is my favorite way to make pulled pork for my family. It comes out juicy, tender, and flavorful. My son, John, insists that it tastes better than most restaurant versions. Use the barbecue sauce that your family likes best! – JM Farro
SLOW COOKER PULLED PORK
1 Five-Pound Pork Butt Roast
1 14-oz. Can of Beef Broth
Salt and Pepper to taste
Barbecue Sauce (I use KC Masterpiece “Hickory Brown Sugar” Barbecue Sauce)
Rolls, Buns, or other Bread
Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker.
Pour the broth over the meat.
Turn the slow cooker to “LOW,” and cover. Cook for 6-8 hours, or until the roast is fork tender. (Note: You can cook the roast on the “HIGH” setting for 4-5 hours in the slow cooker.)
Transfer the cooked roast to a cutting board. Pull the meat off the bone with a fork. Shred to the desired consistency.
Mix thoroughly with barbecue sauce and serve warm on rolls, buns, or bread of choice.