Slow Cooker Pulled Pork
A dry-rubbed pork shoulder cooks low and slow until it falls apart with a fork, then gets tossed in a tangy vinegar sauce for classic pulled pork sandwiches.
Ingredients
- 4 pounds bone-in pork shoulder (pork butt)
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup chicken broth
- 1/3 cup apple cider vinegar
- 2 tablespoons worcestershire sauce
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1/2 cup barbecue sauce, plus more for serving
- 8 hamburger buns
Instructions
- Pat the 4-pound pork shoulder dry with paper towels and trim off any excess fat cap thicker than 1/4 inch.
- In a small bowl, mix the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, and onion powder, then rub the mixture all over the pork.
- Scatter the sliced onion and minced garlic in the bottom of a 6-quart slow cooker insert.
- Place the seasoned pork shoulder on top of the onions, fat side up.
- Pour the chicken broth, apple cider vinegar, and Worcestershire sauce around (not over) the pork so the rub stays intact.
- Cover and cook on low for 8 to 9 hours, or on high for 5 to 6 hours, until the pork is fork-tender and shreds easily and reaches an internal temperature of at least 195 F.
- Carefully transfer the pork to a large rimmed baking sheet or bowl using two forks or tongs; it should fall apart as you lift it.
- Discard the large fat pieces and bone, then shred the meat into bite-sized pieces using two forks.
- Skim excess fat off the surface of the cooking liquid, then strain out the onions and garlic and set aside 1 cup of the liquid.
- Return the shredded pork to the slow cooker, add the reserved 1 cup of cooking liquid and the 1/2 cup barbecue sauce, and stir to combine.
- Cover and cook on low for another 15 minutes so the pork absorbs the sauce, then taste and adjust with more barbecue sauce or a splash of vinegar if needed.
- Pile about 3/4 cup of pulled pork onto each hamburger bun and serve warm with extra barbecue sauce on the side.
Why You'll Love This
- Hands-off cooking turns a tough, inexpensive cut into meltingly tender meat
- The dry rub forms a flavorful crust while the meat stays juicy underneath
- Great for feeding a crowd and reheats beautifully for leftovers
Keep the rub on the outside of the meat rather than dissolving it in the broth so it forms a more concentrated crust of flavor once shredded in.
Straining and reducing the reserved cooking liquid before mixing it back in prevents the finished pulled pork from turning watery.
Nutrition
| Calories | 420 |
| Protein | 34 g |
| Fat | 20 g |
| Carbs | 24 g |
| Fiber | 1 g |
| Sodium | 780 mg |
Estimated per serving
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