I love pulled pork. I have first been introduced to it by my previous roommates in Calgary, they brought me to “Big T’s” restaurant and oh my god, I was in heaven. I have been trying to find the perfect pulled pork recipe and after much tries and errors, I finally got the hand of it.

Perfect pulled pork (In Crockpot)

- 3-4 lbs Boneless pork shoulder butt roast, trimmed of fat (I sometime use pork roast)
- ½ cup apple cider vinegar
- ½ cup of ketchup
- ¼ cup fancy molasses
- ¼ cup water
- 3 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon pepper

Place the roast in a 3.5 to 4 quart slow cooker. Combine the remaining 7 ingredients in a medium bowl. Pour over roast. Cover. Cook on low for 9 to 10 hours or on high for 4.5 to 5 hours. Once time is up, transfer the roast to a large plate. Skim and discard any fat from the surface of liquid left in the slow cooker. Shred the pork with two forks (It should be so easy!) Return the shredded pork in the sauce and stir well.

It’s divine as it is or on a fresh home bake bun.