Slow Cooker Pulled Pork


I was recently talking to a coworker who is planning a trip down to Nashville.  As he picked my brain about the top local restaurants and bars, I began to find myself craving the deep flavors of the south.  Boldly seasoned sauces and sides, rich biscuits, and the smokey aroma of slowly cooked barbeque were quickly all I could wrap my Northern mind around.  And what did this Connecticut native do? Y’all guessed it, I put on my favorite country pandora station and made a true southern feast.  This smokey and savory pulled pork is something to rival Edley’s, Rippy’s, and Jack’s BBQ!

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  • 2 lb pork roast
  • 16 oz of low sugar BBQ sauce
  • 1 medium apple, thinnly sliced
  • 1 medium yellow onion, thinnly sliced
  • 2 tbsp. of apple cider vinegar
  • 12 oz of beer
  • 1 tbsp of dijon mustard
  • 3 tbsp. liquid smoke
  • 3 cloves of garlic, minced
  • Servings: 8
  • Difficulty: easy


  • Place the pork in the crock pot and cover with the onions and apples
  • Top with remaining ingredients and stir to combine
  • Let cook on high for 6-8 hours
  • Remove pork from crock pot and shred with fork
  • Remove about 1-1 1/2 cups of the sauce and reserve for serving
  • Place the pork back in the crock pot and combine with the remaining sauce
  • Let cook on a low setting for 30 minutes
  • Calories:  375
  • Fat:  21 grams
  • Protein:  27 grams
  • Carbohydrates:  14 grams

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