First off thank you for the kind words to my recent post on the BIG News on the Homefront! We are definitely excited about our little arrival in November.

Most of the time I’m dreaming up twists to classic recipes or trying out something completely new to me. Funny thing is I spend most of my time searching for “basic” recipes for my family to eat on Pinterest and the Internet. For the past couple of months, I’ve wanted those nostalgic recipes that we all grew up with. The recipes that we all love and we can’t wait to share with our family, friends and readers.

So it’s back to the basics with this Slow Cooker Pulled Pork. Have slow cookers or crock-pots been around for forever? No, but this is one recipe that you want to have on hand for a busy day or several leftover meals.

A couple of years ago I was doing a Recipe Club with several other bloggers. One of the recipes that I recreated was her Pulled Pork. It was time for me to put my touch on my OWN recipe and I have to say that it turned out just like I imagined.

Now, this Slow Cooker Pulled Pork is the recipe you want to use when you want leftovers and something to freeze for later use. It makes a lot of meat which is perfect for sandwiches, stuffed potatoes, tacos or just to eat alone.

For the sandwiches, I highly recommend a top-notch bread that creates a good outer crunch but soft and airy in the center. Top it with a little BBQ sauce of your choice, sliced pickles (preferably Claussen) and of course chopped up cabbage.

ENJOY ~ Meagan

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Slow Cooker Pulled Pork

Prep Time: 5 minutes

Cook Time: 7 hours

Total Time: 7 hours 5 minutes

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Ingredients

• 1/4 cup light brown sugar
• 1/2 cup sugar
• 1/4 cup salt
• 1 1/2 teaspoon chili powder
• 6-7 pound pork shoulder
• 10 fluid ounces apple juice
• 3 tablespoons Worcestershire sauce
• 1/4 cup water

Instructions

1. In a bowl mix together the sugars, salt and chili powder.
2. Pat the pork shoulder with paper towels to ensure that it is dry.  Rub all sides with the sugar and salt rub.  Place it in the slow cooker and pour apple juice, Worcestershire sauce and water over the top and sides.
3. Cook for 7 1/2 hours on low heat.  Using two forks start to shred the pork shoulder.  Let it sit in the juices for another 30 minutes to an hour before eating.

Did you make this recipe?

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