Slow Cooker Pulled Pork Roast

Recipe View Remove any netting from the pork roast and trim excess fat. (5 minutes)

Recipe View In a medium bowl, combine chili powder, vegetable oil, minced garlic, black pepper, cumin, coriander, smoked paprika, allspice, and salt. Rub the spice mixture generously all over the pork roast, ensuring it's evenly coated. (10 minutes)

Recipe View Place the seasoned pork roast in a slow cooker. In a separate bowl, whisk together ketchup, apple cider vinegar, molasses, and Dijon mustard until well combined. Pour the sauce mixture over the pork roast. (5 minutes)

Recipe View Cover the slow cooker and cook on Low for 8 to 10 hours, or until the pork is extremely tender and easily pulls apart with a fork. (8-10 hours)

Recipe View Carefully transfer the cooked pork roast to a large bowl. Using two forks, shred the pork into long, delicate strands, discarding any large pieces of fat. (15 minutes)

Recipe View Return the shredded pork to the slow cooker, ensuring it's well coated with the flavorful cooking juices. Stir to combine. (5 minutes)

Recipe View Strain 1 1/2 cups of the cooking liquid from the slow cooker into a saucepan. In a small bowl, whisk cornstarch with 2 tablespoons of cold water to create a slurry. Whisk the cornstarch slurry into the cooking liquid in the saucepan. Bring the mixture to a boil over medium heat, stirring constantly, until it thickens into a glossy sauce. (10 minutes)

Recipe View Serve the pulled pork on soft rolls, drizzled generously with the thickened sauce. Offer additional toppings such as coleslaw, pickles, or your favorite barbecue sauce for a customizable experience. (5 minutes)