Ingredients
- 1 (7 pound) pork shoulder roast
- ¾ cup molasses
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- water to cover
- 1 (18 ounce) bottle barbeque sauce
Why This Recipe Is So Delicious
Perfect for busy days because it requires minimal effort and the slow cooker does most of the work. The pork turns out tender and flavorful, soaking up the rich barbeque sauce. It’s a crowd-pleaser that’s great for family meals or gatherings.
Better Cooking Tips
- Use a fatty cut like pork shoulder for the best texture and flavor.
- Brown the meat in a skillet before adding it to the slow cooker to enhance the taste.
- Avoid opening the slow cooker lid too often, as it lets out heat and can increase cooking time.
- Brown the meat in a skillet before adding it to the slow cooker to enhance the taste.
- Avoid opening the slow cooker lid too often, as it lets out heat and can increase cooking time.
Directions
Place the pork in your slow cooker. Sprinkle the molasses, chili powder, salt, paprika, cumin seeds, and ground coriander over the meat. Pour in enough water to just cover the pork. Cook on high for about 6 to 8 hours until the pork is tender and easy to shred. Once it’s done, carefully drain the liquid, then use two forks to pull the pork apart. Stir in your favorite barbecue sauce, lower the heat to low, and let it cook for another hour so all the flavors come together.
Serving Recommendations
Serve the pulled pork on soft buns with coleslaw for added crunch and freshness. It also pairs well with classic sides like baked beans, corn on the cob, or a simple green salad. Add pickles or jalapeños for a tangy kick.
Food Storage Guide
Let the pork cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave to keep the meat moist.
