Description
This Slow Cooker Pulled Pork is a delightful combination of tender pork shoulder, zesty spices, and smoky BBQ sauce. Perfect for a quick dinner or a comforting meal, its simple prep and incredible flavor will surely impress everyone at the table.
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
- Dry the pork shoulder with paper towels. In a bowl, mix brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne to create a dry rub.
- Apply the dry rub generously on the pork shoulder, ensuring an even coating.
- Layer the sliced onions and smashed garlic at the bottom of the slow cooker. Pour the apple cider vinegar around the onions and 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 can be shredded easily with a fork.
- Preheat the oven broiler. Move the pork to a baking sheet and shred it, removing any large pieces of fat. Strain the liquid from the slow cooker.
- Pour 0.5 cup of reserved cooking liquid and 1.5 cups of BBQ sauce over the shredded pork and broil for 3-5 minutes until crispy edges form.
Notes
Adjust the BBQ sauce to taste; feel free to add more for a saucier dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Serve with coleslaw or on buns for pulled pork sandwiches.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg