SC Basic Shredded Pork Roast
Prep: 10 min
Cook: 8-10 hours
Makes: 8 servings
Calories: 362 g/serv
- Protein: 28g, (42%)
- Carb: 12g, (13%)
- Fat: 18g, (45%)
Ingredients
- 4 lbs pork shoulder (also known as pork butt), fat trimmed
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika (for a subtle smoky flavor)
- 2 cups chicken broth
Optional: 2 tablespoons apple cider vinegar (for a slight tanginess)
Instructions
- Trim as much fat as you can from the outside of the pork shoulder to help keep the fat content in check.
- Place the sliced onion and minced garlic at the bottom of the slow cooker. This will serve as a flavorful bed for the pork to rest on.
- Mix the salt, pepper, and smoked paprika in a small bowl. Rub this spice blend all over the pork, ensuring it’s well-coated.
- Place the seasoned pork on top of the onions and garlic in the slow cooker. If using, drizzle the apple cider vinegar over the pork.
- Pour the chicken broth around the sides of the pork, being careful not to wash off the spice rub. The liquid should come up to about an inch deep in the pot, not covering the pork.
- Cover and cook on low for 8-10 hours, or until the pork is very tender and falls apart easily when prodded with a pork.
- Shred the fork using two forks, discarding any remaining fat. If desired, you can skim the fat from the cooking liquids and mix some back into the shredded pork to keep it moist.
