Crockpot Pulled Pork
Equipment
- Crockpot or slow cooker
- Small mixing bowl
- Two forks for shredding
Ingredients
- 3-4 lbs pork shoulder bone-in or boneless
- 2 tablespoons brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
Instructions
- In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper to create the spice rub.
- Pat the pork shoulder dry with paper towels and rub the spice mixture all over the meat, pressing gently to help it adhere.
- Place the seasoned pork shoulder in your crockpot. Pour apple cider vinegar and Worcestershire sauce around (not over) the meat.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the meat shreds easily with a fork.
- Remove the pork from the crockpot and let it rest for 10 minutes. Reserve the cooking liquid.
- Shred the pork using two forks, discarding any large pieces of fat. Mix in 1/2 cup of the reserved cooking liquid for moisture, adding more as needed.
- Taste and adjust seasoning with salt, pepper, or additional vinegar as desired. Serve immediately.
Notes
Storage tip: Keeps in fridge for up to 5 days. Store with some cooking liquid to maintain moisture. Freezes for up to 3 months. Reheat gently with a splash of liquid to prevent drying out.
Nutrition
Calories: 385kcalCarbohydrates: 8gProtein: 35gFat: 24gSodium: 520mgFiber: 1gSugar: 6g