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BBQ Pork Roast

Recipe by Bev Crockett

I love trying new recipes for a pork shoulder, boneless roast.  We tend to go back and forth between a dry rub and a ‘marinade’ type slow cooker recipe.  This one was really good!

Pulled Pork

Ingredients

Scale
  • 3 lb boneless, pork shoulder roast
  • 2 cups BBQ sauce
  • 1 cup chicken broth
  • 4 T brown sugar
  • 2 T apple Cider vinegar
  • 2 T Worcestershire sauce
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

  1. Place prok shoulder in a slow cooker
  2. In a bowl, mix all ingredients until you have a smooth sauce
  3. Pour the mixture over the pork
  4. Cook on slow for about 6 hours, checking the temperature
  5. Cook on high an additional 3 – 4 hours, until the roast reaches 205°
  6. Once the roast reaches 205°, turn off and let sit for about an hour
  7. Move the pork to a foil pan and using food grade gloves, pull the pork
  8. Serve with the BBQ sauce

Notes

Note – it is very important to ensure the pork roast gets to the right temperature, 205° to ensure tenderness and that it will ‘pull’ easily.

We drizzled the sauce over the pork on sandwiches.  Served with glazed ‘fresh’ carrots’ and macaroni salad or your choice of starch.

Find it online: https://asmalltownsoul.com/bbq-pork-roast/