Description
A savory, tender pulled pork roast seasoned with garlic, rosemary, and thyme. Slow-cooked to perfection for a melt-in-your-mouth texture without the added sugar of BBQ sauce.
Ingredients
Scale
- 4 lb pork shoulder (pork butt)
- 4 cloves garlic, minced
- 1 tbsp granulated garlic
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp smoked paprika
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup apple cider vinegar
- 1 tbsp cooking oil
Instructions
- Pat the pork shoulder dry and rub with salt, pepper, smoked paprika, rosemary, and thyme.
- Heat oil in a skillet over medium-high heat and sear the pork on all sides until browned.
- Place the seared pork into the slow cooker and scatter minced garlic around the meat.
- Pour apple cider vinegar around the sides of the pork.
- Cover and cook on Low for 8-10 hours or High for 5-6 hours until the internal temperature reaches 205F.
- Remove the meat to a platter and shred using two forks.
- Stir the remaining cooking juices back into the shredded meat before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American