Ingredients
Ingredients
- 2 Tbsp Olive Oil
- 1 Cup Chicken Broth
- 1/2 Cup Apple Juice
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Worcestershire Sauce
- 2 Tbsp Tomato Paste
- 1 Tbsp Dijon Mustard
- 2 Cloves Garlic - Minced
- 1 Cup Pulled Pork BBQ sauce
- 2 Tbsp Dry Rub
Directions
Directions
- Pat the pork dry with paper towels.
- In a small bowl, combine all of the dry rub ingredients. Coat the pork thoroughly on all sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the pork for 2–3 minutes per side until nicely browned.
- In the slow cooker, whisk together the chicken broth, apple juice, apple cider vinegar, Worcestershire sauce, tomato paste, Dijon mustard, and garlic.
- Place the pork into the slow cooker.
- Cook: Low: 8–10 hours (recommended) / High: 5–6 hours
- Remove the pork and let it rest for 10 minutes.
- Shred using two forks, discarding any large pieces of fat.
- Skim excess fat from the cooking liquid, then stir ½–1 cup of the juices back into the shredded pork to keep it incredibly moist.
- For classic BBQ pulled pork, toss with BBQ sauce and simmer on Warm for another 15–20 minutes.
Nutrition
Per serving · 6 servingsCalories
320
Fat
12 g
Saturated fat
2 g
Carbohydrates
14 g
Sugar
6 g
Fiber
1 g
Protein
38 g
Sodium
600 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Tbsp Olive Oil
- 1 Cup Chicken Broth
- 1/2 Cup Apple Juice
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Worcestershire Sauce
- 2 Tbsp Tomato Paste
- 1 Tbsp Dijon Mustard
- 2 Cloves Garlic - Minced
- 1 Cup Pulled Pork BBQ sauce
- 2 Tbsp Dry Rub
Made With These Recipes
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