Pulled Pork
This recipe is easily doubled and cooked in a Nesco-type roaster. Leftovers also freeze well.
Servings
5
Servings
5
Ingredients
Instructions
  1. Mix brown sugar and the rest of the spices together in a small bowl.
  2. If roast is fatty, trim to leave a 1/4-inch layer of fat. Pat roast dry with paper towels. Place roast in the center of a large sheet (or two smaller overlapping pieces) of plastic wrap. Coat the roast with mustard and brown sugar spice mix. Wrap tightly in plastic wrap and place inside of a plastic bag. Set on a tray in the refrigerator for at least 1 hour, but overnight is best.
  3. Unwrap roast and place in a 6-quart slow cooker. Cover and cook 10–12 hours on LOW or 5–6 hours on HIGH. Remove the roast from the cooker; strain the juices, reserve. When roast is cool enough to handle, shred with 2 forks; Remove large fat pockets. Add in reserved juices to desired moistness.
Recipe Notes

Recipe courtesy of Mary Napp, Lancaster, WI.