Get ready to revolutionize your dinner game with a mouthwatering Slow Cooker Pulled Pork recipe that's about to become your new obsession! Imagine tender, succulent pork infused with a unique blackberry barbecue sauce that perfectly balances sweet, tangy, and smoky flavors. This isn't just another pulled pork recipe – it's a culinary journey that transforms an ordinary meal into an extraordinary dining experience that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3 lbs pork shoulder
- 1 cup blackberries
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prepare the pork shoulder by patting it dry with paper towels and generously seasoning all sides with salt and pepper.
- Place the seasoned pork shoulder into the slow cooker, positioning it fat side up to ensure maximum tenderness during cooking.
- In a medium mixing bowl, combine blackberries, ketchup, apple cider vinegar, brown sugar, and Worcestershire sauce. Mash the blackberries slightly to release their juices and create a cohesive sauce.
- Pour the blackberry barbecue sauce over the pork shoulder, ensuring it is evenly coated and some sauce settles around the meat.
- Cover the slow cooker and set it to low heat. Cook for 8 hours, allowing the pork to become incredibly tender and easily shreddable.
- After 8 hours, carefully remove the pork from the slow cooker and transfer it to a large cutting board.
- Using two forks, shred the pork, discarding any large pieces of fat.
- Strain the remaining sauce from the slow cooker, skimming off excess fat, and mix a portion back into the shredded meat for added moisture and flavor.
- Serve the pulled pork warm on soft buns, with extra blackberry barbecue sauce on the side for additional flavor.
Tips
- Choose the Right Cut: Always opt for pork shoulder (also called pork butt) as it has the perfect fat content for creating incredibly tender, shreddable meat.
- Pat the Meat Dry: Before seasoning, use paper towels to remove excess moisture. This helps create a better seasoning crust and promotes more effective browning.
- Low and Slow is the Way to Go: Cooking on low heat for 8 hours ensures the meat becomes melt-in-your-mouth tender. Resist the temptation to rush the process!
- Fat Side Up: When placing the pork in the slow cooker, position it fat side up. This allows the fat to render slowly, keeping the meat moist and flavorful.
- Sauce Management: Don't discard all the cooking liquid! Strain it and mix a portion back into the shredded meat to enhance moisture and flavor.
- Make Ahead Friendly: This pulled pork actually tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or parties.
- Serving Suggestions: Serve on soft buns, over rice, in tacos, or even as a topping for loaded nachos to keep things interesting!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 125mg
