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Slow Cooker BBQ Pulled Pork with Baked Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Oven

Ingredients
  

  • 2 pounds boneless pork shoulder
  • 1 cup barbecue sauce
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large russet potatoes
  • 2 tablespoons olive oil

Instructions
 

  • Add the sliced onion and minced garlic to the bottom of the slow cooker.
  • Rub the pork shoulder with paprika, salt, and black pepper, then place it on top of the onion and garlic.
  • Pour the barbecue sauce over the pork. Cover and cook on low for 8 hours until the meat shreds easily with two forks.
  • About 1 hour before the pork finishes, rub each potato with olive oil. Place the potatoes directly on the oven rack and bake at 400 degrees F for 50 to 60 minutes until tender when pierced.
  • Shred the pork in the slow cooker and stir it into the sauce and onions. Serve the pulled pork alongside or on top of the baked potatoes.

Notes

Pierce the potatoes a few times before baking to release steam and avoid splits. If the pork seems dry after shredding, stir in an extra spoonful of barbecue sauce while it rests on warm. Leftovers reheat well in a covered skillet with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Oven