Slow Cooker Pepper Jelly Pulled Pork

There’s nothing like Tabasco Pepper Jelly.

I’m always trying to come up with easy recipes during the week. I am a full-time dental hygienist and when my kids get home they are HUNGRY.

Sometimes I meal prep on my lunch break so it’s easier to throw a meal together after work.

This time I decided to put something in my slow cooker in the morning.

I will be honest with you, I am not a morning person. I can’t function without coffee and I’m usually rushing out the house in the morning. Therefore, if I am making time to throw something in the slow cooker in the morning it must not require a lot of prep work.

Ladies and gentlemen, I give you pepper jelly pulled pork.

Start by making a dry rub the night before you want to cook it. It’s a mix of kosher salt, garlic powder, onion powder, Tony’s Chachere’s, & brown sugar.

Rub it all over a boston butt and let it sit in the fridge overnight. This was a 4 lb. boston butt.

The next morning spray your slow cooker with nonstick cooking oil and throw in a quartered onion.

Next, scoop out the jelly into a microwave safe bowl and microwave for about a minute or so until its easier to pour/spread over the meat.

Place the boston butt over the onions and pour the pepper jelly over the meat.

Add about 1/2 cup chicken broth and place the lid on the slow cooker. Cook for 8-10 hours on LOW. I cooked mine for exactly 9 hours.

It’s going to look something like this….and smell amazing.

Shred the meat up in a separate bowl.

Crank up the slow cooker to HIGH and whisk in some corn starch. Cook for 20-30 minutes or until sauce thickens.

Toss the meat back in the slow cooker and stir around. It’s ready to eat!

So easy! This is great on sliders with pepper jack cheese. We love Hawaiian rolls.

 

 

 

Slow Cooker Pepper Jelly Pulled Pork

Dry Rub:

1 tsp kosher salt

1 tsp garlic powder

1 tsp onion powder

1 1/2 tsp Tony Chachere’s

2 tbsp. light brown sugar

 

4 lb boston butt

1 yellow onion, quartered

1 jar Tabasco pepper jelly. “spicy”

1/2 cup chicken broth

3-4 tbsp. corn starch

 

Mix the dry rub in a ramekin. Rub all over the boston butt and place it in the refrigerator overnight.

Spray the slow cooker with nonstick cooking oil and place the onion on the bottom, and the pork on top of the onion.

Scoop the jelly into a microwavable bowl and microwave for about 1 minute or until jelly is easier to pour/spread over the meat.

Pour the jelly over the boston butt. Add the chicken broth the slow cooker and cover. Cook on LOW for 8-10 hours.

Remove the pork and place in a bowl to shred, discarding any fat.

Crank up the slow cooker to HIGH and whisk in the cornstarch until the sauce thickens. (about 20 minutes or so).

Put the meat back in the pot and toss in the sauce.

 

 

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