Carolina Southern Pulled Pork Loin In Slow Cooker
This pulled pork loin in slow cooker recipe is a tender, flavorful dish that creates a delicious Carolina pork BBQ. Made with a homemade mustard honey barbecue sauce and lean pork loin, this recipe is ideal for potlucks, weeknight dinners, or meal prep. Everyone will enjoy this crowd pleasing Southern BBQ.
Ingredients
For the Pork:
- 2 pounds boneless pork loin trimmed, if desired
- 1 teaspoon seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the BBQ Sauce:
- 1/2 cup yellow mustard
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/2 cup apple juice
- 1/2 cup apple cider vinegar
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- pinch cayenne pepper optional, more if you like it spicy
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Season the Pork:
- In a small bowl, mix together the seasoning salt, garlic powder, Italian seasoning, onion powder, and black pepper.1 teaspoon seasoning salt, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon onion powder, 1/2 teaspoon black pepper
- Rub this spice mixture evenly over the pork loin.2 pounds boneless pork loin
Sear the Pork:
- Heat the olive oil in a large skillet over medium-high heat.2 tablespoons olive oil
- Add the pork loin and sear it on all sides until browned (about 2 to 3 minutes per side). This step adds extra flavor and helps seal in the juices.
Prepare the BBQ Sauce:
- In another bowl, combine yellow mustard, honey, brown sugar, apple juice, apple cider vinegar, ketchup, Worcestershire sauce, garlic powder, salt, and cayenne pepper (if using). Stir well.1/2 cup yellow mustard, 1/2 cup honey, 1/4 cup brown sugar, 1/2 cup apple juice, 1/2 cup apple cider vinegar, 2 tablespoons ketchup, 2 teaspoons Worcestershire sauce, 1 teaspoon garlic powder, 1/2 teaspoon salt, pinch cayenne pepper
- Divide the sauce in 1/2. You will pour 1/2 of the sauce on the pork while it cooks and the other 1/2 we we will cook in a pan to thicken the BBQ sauce for serving.
Slow Cook:
- Place the seared pork loin into a 4 to 6 quart crock pot (slow cooker).
- Pour 1/2 of the BBQ sauce (about 1 1/4 cups) over the pork, making sure it is mostly submerged.
- Cover and cook on LOW for 6 hours or until the pork is very tender and easy to shred with a fork.
Simmer the BBQ Sauce
- While the pork is cooking, place the other 1/2 ( about 1 1/4 cup) of the BBQ sauce in a pan.
- mix 2 tablespoons of water and the cornstarch in a small bowl.
- Bring the BBQ sauce up to a boil on medium-high heat. When it starts to boil, whisk the cornstarch slurry into the pan of sauce. Cook for 2 minutes and then turn down to a simmer on low heat.
- Simmer the sauce for 30 minutes, whisking every 10 minutes to prevent sticking. When done, set the mustard BBQ sauce aside to cool.
Shred and Serve:
- Remove the pork from the slow cooker and shred using two forks, discarding any excess fat
- Discard any cooking juices from the slow cooker.
- Return the shredded pork in to the slow cooker. Pour over the cooked BBQ sauce and stir to coat the pulled pork.
Notes
Important Prep Tips Before Starting the Recipe:
- Let the pork sit out for 10 to 15 minutes so it sears better
- I like to mix the sauce the night before and refrigerate for quick morning prep.
- Use a 6 quart slow cooker and a large heavy skillet for searing
- Skipping the sear. It adds rich flavor and seals in moisture
- Cooking on high. This cut does better low and slow to make it tender and pull apart easily.
Nutrition
Serving: 1serving | Calories: 300kcal | Carbohydrates: 29g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 71mg | Sodium: 721mg | Potassium: 533mg | Fiber: 1g | Sugar: 27g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
