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Step 1. In a small mixing bowl, combine dry spices. Add pork butt to the crock of a large slow cooker. Pour can of Sprite or other lemon-lime soda, apple cider vinegar, and Worcestershire sauce on top of the pork. Top with dry spices, salt and pepper, and brown sugar. Pat into the meat.

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Cover slow cooker with lid and cook on low heat 8 - 10 hours. Remove roast from slow cooker and shred. Return shredded pork to slow cooker (in broth) and allow to cook 30 more minutes. Ladle out majority of the broth (I leave about 1/2 - 3/4 cup) and pour in barbecue sauce and stir. Serve warm, over rolls with optional coleslaw.

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Preheat the oven to 300 degrees F. In a small skillet, combine the coriander seeds and peppercorns. Cook over medium heat, stirring frequently, until fragrant and toasted, about 4 minutes. Remove from the heat and let cool. In a coffee grinder, process the spices until finely ground. In a small bowl, combine the peppercorn mixture, salt, ancho.

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Rub the spice mixture on all sides of the pork. Cover and refrigerate for at least 2 hours, or overnight. Place pork in a slow cooker. Set on low heat and cook for 10 hours. Transfer from the slow cooker to a roasting pan and shred with two forks, removing any large pieces of fat. Pour the broth into a heatproof pitcher or large fat separator.

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In a large skillet, heat oil over medium-high heat. Rub pork with salt, pepper, and cumin; cook until browned on all sides, about 10 minutes. Place tomatillos, onion, and garlic in a 6-quart slow cooker. Add pork, and top with salsa verde. Cover and cook on high for 5 hours. Remove pork from cooker, reserving cooking liquid.

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This easy slow cooker recipe for pulled pork is perfectly seasoned and unbelievably tender. All Day Comforting Pulled Pork is easy to make and might be the best pulled pork recipe you've ever tried! The tender, juicy pork cooks all day so you can throw it in your slow cooker and forget about it. Then, pile it high on a bun with your favorite bbq sauce for a classic American meal everyone.

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Place pork in a large resealable plastic bag or a covered bowl; refrigerate overnight. For the basting sauce, in a large saucepan, combine all the sauce ingredients, stirring to dissolve the sugar. Bring to a simmer over medium heat; simmer for 3 minutes. Let sauce cool; cover and refrigerate overnight. Preheat oven to 300°F.

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Cover and cook on low for 4 hours. Meanwhile, preheat oven to 375°. Place potatoes on a baking sheet, and bake until skin is crisp and potato is tender, about 1 hour. Remove pork from slow cooker, and shred with a fork. Stir shredded pork into sauce in slow cooker. Spoon pork and sauce on baked potatoes, and top with cheese and green onion.

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In a 4- to 6-quart slow cooker, combine broth, onion, and garlic. Place meat over onion mixture; cover and cook on LOW for 8 to 10 hours or until pork is fork-tender. Remove pork from slow cooker, discarding cooking liquid. Using two forks, shred meat into bite-size pieces, discarding fat. In a medium bowl, combine shredded pork and barbecue sauce.

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Instructions. In a small bowl, stir together brown sugar and next 5 ingredients; rub all over pork. Place pork in a 4- to 6-quart slow cooker, and pour ale around pork. Cover and cook on LOW for 8 to 10 hours or until pork is tender. Remove pork from slow cooker, and shred meat using 2 forks, discarding fat.

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Instructions. In a small bowl, stir together brown sugar, salt, loose tea, black pepper, garlic powder, and red pepper; sprinkle over all sides of pork. In a slow cooker, place pork. Add onion and smashed garlic to cooker; pour brewed tea over pork and vegetables. Cover and cook on high until pork is fork-tender, about 5 hours.

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Place meat in slow cooker and pour apple juice, apple cider vinegar, and Worcestershire sauce. Turn on low for 6 hours. 4. In a small saucepan, combine all BBQ sauce ingredients. 5. Bring to a simmer over medium-low heat and cook for 15 minutes, then remove from heat. 6.

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In a small bowl, stir together salt, paprika, and peppers; rub all over pork. Place onion and garlic in a 5-quart slow cooker, and top with pork. Pour enough root beer around pork to cover by three-fourths. Cover and cook on low until meat is tender, 6 to 8 hours. Remove pork from slow cooker, discarding cooking liquid.

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In a small saucepan, combine the vinegar, ketchup, brown sugar, Worcestershire sauce, mustard, chili powder and cayenne. Simmer over low heat for 5 minutes. Place the pork in a slow cooker. Pour over two-thirds of the vinegar mixture. Cook until the meat is falling-apart tender, 7 to 8 hours on low heat or 4 to 5 hours on high.