BBQ Pulled Pork with Gravy
- Level: Easy
- Total: 8 hr 25 min
- Active: 25 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 8 hr 25 min
- Active: 25 min
- Yield: 4 to 6 servings
Ingredients
3 pounds boneless pork shoulder, cut into large chunks
3 teaspoons kosher salt
2 teaspoons freshly cracked black pepper
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 cup apple juice
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Chopped fresh parsley, for serving
Dinner rolls, for serving
Directions
- Add the pork, salt, pepper, garlic powder, cumin and paprika to a 6-quart slow cooker. Toss to combine, then pour in the apple juice. Cover with the lid and let cook for 8 hours on low, or until the pork is easily shreddable.
- Remove the pork from the juices to a serving dish and shred with forks or fingers.
- Add the butter to a small skillet over medium heat and let melt. Whisk in the flour until combined, about 1 minute. Add 1 cup drippings from the slow cooker and whisk until thickened. Taste for seasoning. Drizzle over the pork or transfer to a serving dish. Serve the pork warm with warm gravy and a sprinkle of chopped parsley. Eat with the dinner rolls.
