It is too cold outside to barbeque! And even if it wasn’t, using a slow cooker makes this recipe easy any time of the year. Growing up in Texas the barbecue table is mostly made up of brisket. Some of my more strict family members would be appalled if they knew I liked pulled pork better! If you are a true pulled pork lover like me then you like all styles of the bbq sauce on your tender meat. In Kansas city they like their sauce sweet and in Texas they like it spicy. The sauce recipe below is a little sweet and mustardy, how they like it in South Carolina, feel free to make it sweeter by adding sugar or tangier by adding more vinegar. I use a pork loin in this recipe instead of pulled pork because I usually have one in the freezer. I enjoy the ‘white-meat’ flavor that pork loin has; it also doesn’t take as long to get tender (hence the name tenderloin!). You can use the same amount of pork shoulder meat if you would like, but you should cook it for a few hours longer. This dish may be exploding with home-cooked barbecue flavor, but it is also healthier than regular pulled pork. By using a pork loin instead of a pork shoulder (sometimes called pork butt), you reduce your calorie intake by about 25%. To compare, pork loin is closer to boneless, skinless chicken breast in calorie content. By using agave nectar this recipe can also fit into the low-glycemic index category. Agave nectar has a great caramel flavor and is easier for our body to digest than conventional sugars. You can replace agave with honey or corn syrup if you do not have it on hand. Easy Slow-Cooker BBQ Pulled Pork Recipe Makes 8 servings Prep Time:15 Minutes Cook Time:3 Hours 1 (3-pound) boneless pork loin 2 teaspoons salt 1 teaspoon freshly ground black pepper Awesome-Sauce BBQ Sauce *Awesome-Sauce BBQ Sauce, recipe is at the end of this post Preheat oven to broil. Line a large baking sheet with foil. Cut pork shoulder into 3 large pieces and place onto prepared baking sheet. Sprinkle evenly with salt and pepper. Place pork under broiler and cook 15 minutes, or until very brown. Place pork into slow cooker and pour Awesome-Sauce BBQ Sauce (recipe below) over. Turn slow cooker to HIGH and cook 3 hours or until pork can be cut with a spoon. Using 2 forks shred the pork into small pieces. *If you are in a hurry, use 4 cups of your favorite store bought barbecue sauce. Awesome-Sauce BBQ Sauce Makes about 4 cups 2 cups ketchup 1 cup dark agave syrup 1/2 cup spicy brown mustard 1/2 cup apple cider vinegar 1/4 cup Worcestershire sauce 2 tablespoons garlic salt 2 tablespoons paprika (or 1 tablespoon smoked paprika) 1 tablespoon ground mustard 1 tablespoon onion powder 2 bay leaves 2 tablespoons hot cayenne pepper sauce, such as Frank’s Red Hot Place a medium sauce-pot over medium-high heat. Add all ingredients and whisk until combined. Cook 10 minutes or until sauce is slightly thicker and darker in color. Refrigerate up to one week. The following two tabs change content below.BioLatest Posts Rachael Daylong I am an experienced caterer and writer who found my passion in food styling and recipe development. In my free time I enjoy tasting new wines, chasing around Loki, my giant German shepherd puppy, and singing karaoke amongst Atlanta locals. I pride myself on not only delivering pristine recipes, photos, and articles but also in maintaining a friendly and upbeat attitude! You can see my articles, recipes, and/or photos in issues of the San Francisco Chronicle, Cooking Light magazine, Cooking with Paula Deen magazine, Celebrate magazine, assorted Culinary Institute of America textbooks, cookbooks, and curriculum, and other various independent publications. Alumna of The Culinary Institute of America Latest posts by Rachael Daylong (see all) Taco Bell Chicken Quesadilla Recipe with Creamy Chipotle Sauce - January 23, 2014 Ultimate Cro-nut Recipe + Maple Glaze - January 20, 2014 Easy Slow Cooker Pulled Pork Recipe - January 9, 2014 3 Responses divaGG January 18th, 2014 Hi there. I’m wondering if you used pork loin or pork tenderloin as while slight, there is a difference between the two. Thanks. Reply Rachael Daylong January 20th, 2014 Hello dizaGG, I used pork loin. Thanks, Rachael Reply Leave a Reply Cancel Reply Your email address will not be published. Name* Email* Website Comment Current day month ye@r * Leave this field empty * Notify me of follow-up comments by email. Notify me of new posts by email.