Eosinophilic Esophagitis Friendly Crockpot Pulled Pork
Total time8 hr 15 min
Prep time15 min
Cook time8 hr
4.5(11)
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Learn more →Ingredients
8 servings
For the pork
- 3 lbs boneless pork shoulder (pork butt), trimmed of excess fat
For the dry rub
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp cayenne pepper
For the slow cooker
- 1 cup barbecue sauce, divided
- ½ cup apple cider vinegar
- ½ cup low-sodium chicken broth
- 1 tbsp worcestershire sauce
For serving
- hamburger buns, for serving
- coleslaw, for serving (optional)
- pickles, for serving (optional)
Instructions
- 1
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, kosher salt, black pepper, and cayenne pepper. Stir until evenly mixed.
- 2
Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the surface, pressing it in firmly so it adheres.
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