With this delectable pork roast dish, ideal for a game night gathering, you can learn how to make pulled pork from a hog roast. Simply place the warmed shredded beef back into the slow cooker, along with some tender bread and flavorful coleslaw, for your eager crowd to help themselves.
| Prep Time: | 15 mins |
| Cook Time: | 8 hrs 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 9 hrs |
| Servings: | 8 |
Ingredients
- 1 (3 1/2) pound pork butt roast
- 1 tablespoon chili powder
- 1 tablespoon vegetable oil
- 2 teaspoons pepper
- 2 teaspoons ground cumin
- 2 teaspoons coriander
- 2 teaspoons paprika
- 1 teaspoon allspice
- ½ teaspoon salt
- 2 cloves garlic, minced
- 1 ½ cups Heinz Tomato Ketchup
- 1 cup Heinz® Apple Cider Vinegar
- ½ cup fancy molasses
- ⅓ cup Heinz® Mustard
- 2 teaspoons cornstarch
- Soft rolls
Instructions
- Remove all string from roast and trim away excess fat.
- Place chili powder in a bowl; blend in oil, pepper, cumin, coriander, paprika, allspice, salt, and garlic to make a paste. Rub all over pork, working spice mixture into meat well. Marinate in the refrigerator for at least 30 minutes or overnight.
- Transfer roast to a slow cooker. Blend ketchup, vinegar, molasses, and mustard. Pour mixture over roast.
- Cook on Low until very tender, 8 to 10 hours.
- Transfer roast to a large bowl; discard any visible fat. Use two forks to separate meat into long strands. Return shredded meat to the slow cooker; stir to combine with remaining cooking juices.
- Remove 1 1/2 cups cooking juices and strain into a saucepan. Whisk in cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Serve meat on soft rolls; drizzle with thickened sauce to taste.
- Twists:
- Twist 1: For make-ahead convenience, prepare the pork a day before serving. Chill the pulled meat and sauce separately. Before serving, skim off any fat that accumulates on the surface of the sauce. Heat the meat in the oven at 300 degrees F (150 degrees C) or a clean slow cooker on the highest setting until warm.
- Twist 2: For a leftover solution, brush the thickened sauce mixture over chicken, ribs, or pork chops while grilling for a delicious glaze.
- Twist 3: For a traditional southern-style pulled pork experience, serve the sandwiches topped with tangy coleslaw.
- Twist 4: For a smoky southwest variation, add 2 chopped chipotle peppers in adobo sauce to the cooking liquid. Serve the pulled meat in soft flour tortillas with guacamole or sour cream.
Nutrition Facts
| Calories | 503 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 8 g |
| Sodium | 934 mg |
| Sugars | 12 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Crazy Good!!!!
Best recipe I have found for pulled pork. Lovely and tender. Sauce really packs a punch of spicy, but not overpowering flavour. Love it!
Delicious, stuck to the recipe 99% , left out the allspice … it was so tasty.
A good baseline for even better pulled pork!
it was awesome!!!!!
Warning: made as is, it is VERY tart. Had the bite of a salt and vinegar chip, which did not go over well with my family. Looking back now I can see why, there is no sweetener in it at all. I was able to save our batch with a good amount of brown sugar. I would have to cut back the vinegar if I were to make this again as well.
Easily worth the 10 hours it cooked. You won’t even need two forks to shred it one pair of tongs was enough.
Added 1 tablespoon of liquid smoke to the wet ingredients. Otherwise, stick with the recipe. Perfect.
I followed recipe exactly. Sweet, acidic and vinegar=not palatable. I doctored it up with Sweet Baby Ray’s to make it edible,
I followed the directions as written and it was fantastic. Just the right mix of tangy, sweet and a small bit of heat.
Really good and juice, great flavor. Will definitely make this again and share with friends.
I made this recipe for the first time. It was worthwhile reading some of the reviews first! I took the advice to skip the marinading step and mixed all ingredients together (except the cornstarch) and poured over the meat in the slow cooker. i cooked the pork shoulder roasts (two totalling about 4 1/2 lb) for 9 hours. Served it on buns. A great success…excellent flavour!
Nice recipe. Easy, flavorful, made the entire house smell great all day while in the slow cooker! THANKS for sharing.
Yum would be great for a party! Had a 7 lb pork butt. Tried to cut in half for 3.5 lb called for in recipe but hit bone so used the whole thing it was still excellent.
I did like it however, next time I will not use as much vinegar. It ended up pretty tart.
Like many other reviewers, I cut the vinegar in half and added water to make the liquid. I used a little less pepper and chili because we’re wimps. SO GOOD. Five stars the way I made it, but I took it down a star because I’m sure if I’d put a whole cup of vinegar in no one would have eaten it.
Juicy but the coriander was a little too overpowering.
always have to make extra. My boys just love it.
OMG, I found it! The best pulled pork recipe!
Try this one
I liked it, but after reading the reviews, I adjusted as follows; 1/2 C. maple syrup to 1/2 C. vinegar. I would also put meat and sauce in separate bowls and refrigerate overnight and skim fat. Will make again.