Description
A savory, aromatic pulled pork made in the slow cooker with fresh rosemary and garlic. Tender, juicy meat that is perfect for sandwiches, bowls, or as a main course.
Ingredients
Scale
- 4–5 lb pork shoulder (pork butt)
- 4 sprigs fresh rosemary, chopped
- 6 cloves garlic, smashed
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1/4 cup apple cider vinegar
- 1 cup beef or chicken broth
Instructions
- Season the pork shoulder generously with salt and black pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat and sear the pork until browned on all sides.
- Place the seared pork into the slow cooker.
- Add the smashed garlic and chopped rosemary around the meat.
- Pour the apple cider vinegar and broth into the pot.
- Cover and cook on low for 8 to 10 hours until the meat is fork-tender.
- Remove the pork to a bowl and shred using two forks, removing any large chunks of fat.
- Strain the cooking liquid and simmer it in a pan until slightly reduced, then stir it back into the shredded pork.