Slow Cooker Pulled Pork
Tender, juicy pulled pork cooked low and slow in a savory barbecue sauce.
15 mins
Prep Time
8 hours
Cook Time
6
Servings
Ingredients
- 3 lbs pork shoulder (or pork butt)
- 1 cup barbecue sauce
- 1/2 cup chicken broth
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1 large onion, sliced
- 3 cloves garlic, minced
Nutrition Facts
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Instructions
Prepare the pork: Trim excess fat from the pork shoulder and cut into large chunks (about 3-4 inches). Pat dry with paper towels.
Make the spice rub: In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, black pepper, cumin, and chili powder.
Season the pork: Rub the spice mixture all over the pork chunks, ensuring even coverage.
Layer the slow cooker: Place sliced onions and minced garlic at the bottom of the slow cooker. Add the seasoned pork on top.
Prepare the sauce: In a medium bowl, whisk together barbecue sauce, chicken broth, apple cider vinegar, brown sugar, and Worcestershire sauce.
Cook the pork: Pour the sauce over the pork in the slow cooker. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours.
Shred the pork: Once cooked, remove the pork from the slow cooker and shred with two forks. Discard any large fat pieces.
Finish the dish: Return the shredded pork to the slow cooker and mix with the juices. Let it sit for 15 minutes to absorb flavors before serving.
Chef's Tips
- Browning the pork: For extra flavor, sear the pork chunks in a hot skillet before adding to the slow cooker.
- Sauce thickness: If the sauce is too thin after cooking, transfer it to a saucepan and simmer to reduce.
- Freezing: Pulled pork freezes well. Store in an airtight container for up to 3 months.
- Serving suggestions: Serve on buns with coleslaw, as tacos, or over rice.
- Leftovers: Use leftovers for sandwiches, nachos, or pizza toppings.
