Slow Cooker Pulled Pork

Turn your slow cooker on. Put it on high for 6 hours.

Rinse your pork shoulder or butt.

Cut the ends off 2 onions and slice them in half lengthwise. Peel off the skin. Slice them thickly and place in the bottom of your slow cooker.

Take the whole head of garlic (that’s about 10-12 cloves) and take it apart. Smash each garlic clove with the side of your knife. This smashing action loosens the skin, so all you have to do is pull the garlic out of the skin. Place garlic on top of onions in the slow cooker.

Put your pork on top of the onions and garlic and fill the slow cooker with your broth/water. If you use broth, you may only need a pinch of salt (especially if you are using store-bought/canned broth). If you use water, you could add 2 tablespoons of salt. I prefer broth, as it is so flavourful! You can leave about an inch of the pork above water.

Now you want to add all the spices to the broth/water. Place the lid on top and leave it alone for the next 6 hours.

When it’s done cooking, double-check with a meat thermometer inserted into the thickest part of the meat to ensure it’s well done (at least 160 degrees).

Carefully remove the pork to a plate/cutting board and let it rest for a few minutes.

Drain the broth through a sieve and set aside. You’ll need this yummy broth to help thin out your BBQ sauce.

With a fork, pull your pork apart. This won’t take much effort, but the more time you put into it, the smaller the bits of pulled pork will be.

Put the pork back into the slow cooker and set it for 1 hour on high.

Thinly slice the 1 remaining onion and place it in the slow cooker. Top with as much BBQ sauce as you like, 2-3 cups of it. Thin it out with 1 or 2 cups of the reserved broth. Stir as you go, ensuring it’s not too thin or thick. This part is all about YOUR personal preference.

Let it cook for the 1 hour. Slice thick kaiser rolls. I like to pinch some of the bread out of the center so that there’s room for more pork! ;o) Generously fill the rolls with the pork. Add cheese or a dollop of sour cream, if you like. Provolone is an AWESOME cheese for this – but any cheese will do.

ENJOY!