You can cook this on low for 8 to 10 hours, or you can crank it up and get it done in half the time on high. Just be aware that the lower and slower you cook it, the more tender the meat is going to be. I can’t seem to make enough of this whenever I prepare it for my family. We hardly ever have leftovers. If you are lucky enough to get some, the reheat so nicely the next day. You can also freeze this and thaw it out for a super fast dinner later on down the road. I haven’t tried it yet, but I imagine it’s just as good with chicken!
Check out what they are saying about this recipe over at The Seasoned Mom:
“I made this on my birthday and everyone likes it. They came back for seconds and thirds until it vanished. Still get asked about it. Delicious food!”
If I have to cook on my birthday, I can only wish I’m going to be making this!
Ingredients
For the pork:
1 large yellow onion, thinly sliced
4 teaspoons minced garlic
1 cup low-sodium Swanson chicken broth
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt, plus more as needed
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon McCormick’s onion powder
1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (or pork butt)
For the Sauce:
2 cups mayonnaise
1 cup Heinz apple cider vinegar
1 tablespoon brown sugar
1 teaspoon pepper
½ teaspoon salt, or more to taste
½ teaspoon cayenne pepper
Juice from 1 lemon
Instructions
To prepare the sauce: place all ingredients in a large bowl and whisk until smooth. Cover and refrigerate until ready to use (it will stay good in the refrigerator for up to 2 weeks).
Place the onion and garlic in the bottom of a large slow cooker. Pour chicken broth over the onions and garlic.
In a small bowl, stir together brown sugar, chili powder, salt, cumin, paprika, garlic powder, and onion powder. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
Turn off the slow cooker and remove the pork to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat.
Serve the pulled pork on sandwich rolls, on salad, or stuffed into baked potatoes. Spoon Alabama White Barbecue Sauce over top!
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Quick Tip: Make your BBQ sauce ahead of time and keep in the fridge for up to 2 weeks.
Thanks again to The Seasoned Mom for this beautiful recipe.
