Description
This Slow Cooker Pulled Pork is a must-try with its incredible flavor, simple preparation, and tender pork shoulder. It’s perfect for stress-free weeknight dinners or gatherings, yielding a generous number of servings.
Ingredients
Scale
- 5.5 lb bone-in pork shoulder (pork butt)
- 1 large yellow onion, thick-sliced
- 4 cloves garlic, smashed
- 0.5 cup apple cider vinegar
- 0.25 cup brown sugar, packed
- 2 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp cayenne pepper
- 1.5 cups bbq sauce
- 0.5 cup reserved cooking liquid (strained)
Instructions
- Pat the pork shoulder dry with paper towels.
- Mix brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne to create a dry rub.
- Massage the dry rub into the pork shoulder evenly.
- Layer the sliced onions and smashed garlic at the bottom of the slow cooker.
- Pour apple cider vinegar around the onions, avoiding the meat.
- Place the seasoned pork on top, fat-side up.
- Cover and cook on low for 8–9 hours until the meat reaches 205°F and shreds easily.
- Preheat the oven broiler.
- Remove the pork to a baking sheet and shred, discarding large fat chunks.
- Strain the cooking liquid and drizzle 0.5 cup over shredded meat with 1.5 cups of BBQ sauce.
- Broil for 3-5 minutes until crispy and caramelized.
Notes
For extra flavor, let the pork marinate in the dry rub overnight before cooking.
Serve with your favorite coleslaw for a delicious meal.
Adjust BBQ sauce amount to taste.
Nutrition
- Serving Size: 1 serving (approx. 4 oz)
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 110mg