Super simple, 3 ingredient easy Slow Cooker BBQ Pulled Pork couldn't be easier to make, but yields a tender sweet and tangy pork that everyone will love! Just grab buns at dinner time, and you're ready to go!
Place pork roast, barbecue sauce, and apple cider vinegar in the slow cooker.
Season top of roast with salt and pepper
Cook on Low for 8-10 hours, until pork is cooked through.
Remove pork from the slow cooker. Shred with a fork or mixer.
Return pork to the slow cooker with the sauce. Stir to combine.
Serve warm on buns with slaw.
One serving for nutrition facts is approximately ¼ pound.
Want to make it plain? Just season with salt and pepper and omit the barbecue sauce. You can add ½-1 cup water or broth for more moisture.
Cook it low and slow. Pulled pork is most tender and juicy if you cook it on low for a longer time (rather than cooking it at higher temps for shorter times). The pork tenderizes as it cooks, and juices are released.
Why vinegar? Vinegar is a meat tenderizer, so it makes the meat nice and tender and juicy, and also adds a nice little acidic tang.
If you have an extra minute, brown the outside of the pork in a large skillet before cooking in the slow cooker. It'll add a little extra flavor.
Reheating Instructions: You can reheat your pork quickly in the microwave in a microwave-safe dish.
Storage: Store leftovers covered in the refrigerator for up to 5 days.
Freezer Directions: To freeze, allow to come to room temperature. Then transfer to a freezer bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight, and follow reheating instructions.