# Pulled Pork [Link](https://www.skinnytaste.com/slow-cooker-pulled-pork/)  Prep Time:: 5 min Cook Time:: 6-13 hrs Servings:: 8 Serving Size:: 3 oz pork + 2 tbsp sauce ### Saving Keep in fridge up to **4 days** Freezable - up to **3 months** - recommend thawing in fridge day before eating ### Equipment Slow Cooker - Alternative **Instant Pot Pulled Pork:** Follow the same directions, but cut them meat in 4 pieces and use the “Meat/Stew” function on the Instant Pot, add one cup of chicken broth, and cook for about 40 minutes high pressure until the pork easily shreds with a fork. ### Ingredients - pork - about 2 1/2 lbs - typical: pork shoulder - leaner: pork loin, center cut, trimmed of all fat - also works: pork butt or Boston butt - boneless preferred (bone-in add 1 hr to cook time) - chicken broth (optional) - helps if slow cooker runs hot - red wine vinegar - Hickory liquid smoke - alt: use smoked paprika to add smokiness - garlic powder - sea salt - black pepper (optional) - BBQ sauce - [Homemade Kansas City BBQ Sauce](https://www.skinnytaste.com/2012/04/homemade-kansas-style-bbq-sauce.html) - Pick your fav - avoid high fructose corn syrup ### Instructions 1. Place pork in the slow cooker and season with: - 1 tsp sea salt - 1 tsp garlic powder - black pepper (optional) (to taste) - 2 tsp red wine vinegar - 2 tsp Hickory liquid smoke 2. Cover and cook low - Note: Time depends on amount of pork used and crockpot used - If bone-in: add 1 more hr to cook time - Check at ==5 hours==, if shreds easily then is done - ==8 to 12 hours==, until tender. 3. Remove pork and transfer onto a large dish; reserve all the liquid into a cup and set aside. 4. Shred the pork with two forks and put it back into the slow cooker along with about 3/4 cup of the reserved liquid and the BBQ sauce (for every 3 oz cooked pork, I used 2 tbsp BBQ sauce). 5. Cook on high 1 more hour.