Slow Cooker Pulled Pork
Serves: 12
 
Ingredients
  • ½ cup cider vinegar
  • ¼ cup chopped onion
  • 1 tsp. low-sodium Worcestershire sauce
  • 1 tsp. Tabasco sauce
  • 3 lb pork shoulder roast, boneless with fat trimmed off
  • ½ tsp Liquid Smoke
  • 1 Tbsp sugar
  • 1 tsp paprika
  • ¼ tsp black pepper
  • 2 Tbsp. no-salt ketchup
Instructions
  1. In a large bowl, combine cider vinegar, chopped onion, Worcestershire sauce, and hot pepper sauce. Add the pork roast.
  2. Cover and marinate in refrigerator for at 6 to 10 hours. Turn occasionally to keep roast coated with marinade.
  3. Remove the pork from the marinade. Scrape the onion back into the marinade.
  4. Lightly pat the roast dry with paper towels.
  5. Pour the marinade into a slow cooker and add the Liquid Smoke.
  6. Place a slow cooker meat rack or ring of foil in the bottom of the slow cooker.
  7. Combine the sugar, paprika, and pepper in a cup.
  8. Rub the pork roast with the seasoning mixture and place on the rack in the slow cooker. Cover and cook on LOW for 7 to 9 hours, or until very tender.
  9. When the pork is very tender, transfer it to a cutting board and cover with foil to keep warm. Skim the fat from the surface of the cooking liquid in the crock pot.
  10. Stir in the ketchup; then pour into a bowl.
  11. Using 2 forks, pull the pork apart into shreds, or chop it into small pieces.
  12. Serve the sauce separately. Note: the sauce will be very thin. If desired, you can thicken it before serving: add a little cornstarch and boil for 2 minutes.
Nutrition Information
Serving size: 4 oz. Sodium: 70mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/pork/slow-cooker-pulled-pork/