slow-cooked pulled pork

This pulled pork recipe is incredibly easy and takes just a few minutes to prepare before you can let the slow cooker do its magic. The key is good-quality meat and some patience. By the end of the cooking time, the meat is falling apart and fork-tender. It can be served on sandwich rolls, or on its own with a side salad. 

  • Pork butt (3-4 pounds; bone-in or boneless)

  • Chicken broth (2 cups)

  • Soy sauce (1/3 cup)

  • Balsamic vinegar (1/3 cup)

  • Honey (2 tablespoons)

  • Fresh garlic (1 tablespoon, finely chopped)

  • Cornstarch (1 tablespoon)

  • Salt (2 teaspoons)

  1. In small bowl, whisk the broth, soy sauce, vinegar, honey and chopped garlic.

  2. Place the pork butt in the slow cooker. Cover with the marinade mixture.

  3. Cover and cook on "Low" for 8 hours, or until the pork is falling apart and can be shredded with a fork. 

  4. Remove the pork from slow cooker after cooking; place in a shallow baking dish. Shred with two forks.

  5. Strain the cooking liquid from the slow cooker through a fine-mesh sieve into a small saucepan. Place on the stove over low heat.

  6. In a small bowl, whisk the cornstarch with a small amount of water until it dissolves. Add the cornstarch mixture to the saucepan and whisk the sauce over low heat until it thickens. Add salt to season.

  7. When the sauce has reduced, pour over the shredded pork into the baking dish. The pork can now be covered with foil and placed in the refrigerator until ready to serve.

  8. When ready to serve, preheat oven to 400 degrees. Bake the pulled pork uncovered until it is bubbling and slightly crispy and browned on top.