Ingredients
- 1 (7 pound) pork shoulder roast
- ¾ cup molasses
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- water to cover
- 1 (18 ounce) bottle barbeque sauce
Why You'll Love This Recipe
Perfect for a hands-off meal that delivers big flavor. The slow cooker makes the pork tender and juicy, while the barbecue sauce adds a smoky, tangy kick. It’s great for gatherings or easy weeknight dinners.
Tips For Perfect Results
- Use a pork shoulder or butt for the best texture and flavor.
- Don’t lift the lid too often; keeping the heat steady helps the meat cook evenly.
- Shred the pork with two forks while it’s still warm for easy shredding.
- Don’t lift the lid too often; keeping the heat steady helps the meat cook evenly.
- Shred the pork with two forks while it’s still warm for easy shredding.
Step 1
Place the pork into your slow cooker. Sprinkle in the molasses, chili powder, salt, paprika, cumin seeds, and ground coriander, making sure the meat is nicely coated with all those flavors. Pour in enough water to just cover the pork. Set your slow cooker to high and let it cook for about 6 to 8 hours until the pork is tender and easy to pull apart.
Step 2
Once it’s done, carefully drain off the liquid and use two forks to shred the pork right in the slow cooker. Stir in your favorite barbecue sauce, then turn the heat down to low. Let it cook for another hour so the flavors can really soak in and the sauce thickens up a bit. When it’s ready, give it a good mix and serve!
Serving Ideas For Every Meal
Serve the pulled pork on soft sandwich buns with coleslaw for a classic combo. It also works well over rice, baked potatoes, or alongside roasted vegetables for a hearty meal.
Storing This Dish
Store leftovers in an airtight container in the refrigerator for up to four days. For longer storage, freeze the pulled pork in portioned containers for up to three months. Reheat gently to keep it moist.
