Slow Cooker Pulled Pork
Equipment
- 6-quart or larger slow cooker
- Two forks for shredding
- Cutting board
- Small mixing bowl
- Instant-read thermometer
- Foil-lined baking sheet (optional, for broiling)
Ingredients
For the Dry Rub
- 3 lbs boneless pork shoulder also called pork butt; bone-in works too, add 30 min cook time
- 2 tbsp smoked paprika
- 1 tbsp brown sugar packed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper freshly ground
- 1/2 tsp cayenne pepper optional, for heat
For the Slow Cooker
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth low-sodium preferred
- 1 cup BBQ sauce your favorite brand, divided — plus more for serving
- 4 cloves garlic smashed
- 1 medium yellow onion sliced into thick rings
For Serving (optional)
- 8 brioche or potato buns toasted
- 2 cups coleslaw store-bought or homemade
- bread and butter pickles for topping
Instructions
Make the Dry Rub & Season the Pork
- In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, kosher salt, black pepper, and cayenne (if using). Mix well.
- Pat the pork shoulder completely dry with paper towels. This helps the rub adhere and promotes better browning.
- Rub the spice mixture all over the pork shoulder on every side, pressing it firmly into the meat. For best results, let it rest uncovered in the refrigerator for at least 30 minutes or up to overnight.
Build the Slow Cooker
- Lay the sliced onion rings in an even layer on the bottom of the slow cooker insert. Place the smashed garlic cloves on top of the onions — this creates a natural rack and infuses flavor into the cooking liquid.
- Pour the apple cider vinegar and chicken broth around (not over) the pork so the spice rub stays intact. Add half of the BBQ sauce (about 1/2 cup) around the sides of the pork.
- Place the seasoned pork shoulder on top of the onion and garlic bed, fat side up.
Slow Cook
- Place the lid on the slow cooker. Cook on LOW for 8–10 hours or on HIGH for 4–5 hours. The pork is done when it is fork-tender and falls apart easily when prodded with two forks.
- In the last 30–60 minutes of cooking, pour the remaining 1/2 cup of BBQ sauce over the pork, replace the lid, and continue cooking.
Shred and Finish
- Carefully transfer the pork shoulder to a large cutting board or baking sheet. Use two forks to shred the meat, discarding any large pieces of fat or connective tissue.
- Skim excess fat from the cooking liquid in the slow cooker. Return the shredded pork to the slow cooker and toss it with the cooking juices and onions. Taste and adjust seasoning with salt, pepper, and additional BBQ sauce as needed.
- Optional — for crispy edges: Spread the shredded pork on a foil-lined baking sheet, spoon a little cooking liquid over the top, and broil on high for 3–4 minutes until the edges crisp up. Watch carefully so it doesn't burn.
Serve
- Pile the pulled pork onto toasted brioche buns and top with creamy coleslaw and pickles for classic pulled pork sandwiches. Alternatively, serve over rice for bowls, or scatter over tortilla chips with cheese for nachos. Offer extra BBQ sauce on the side.
Notes
STORAGE: Refrigerate in an airtight container with some cooking juices for up to 5 days. FREEZER: Freeze in zip-lock bags in 2-cup portions for up to 3 months. Thaw overnight in the fridge. REHEATING: Reheat in a skillet over medium heat with a splash of broth, or microwave covered with a damp paper towel. MAKE-AHEAD TIP: This recipe is ideal for Sunday meal prep — the pork actually tastes better the next day as it continues to absorb the flavors. BONE-IN: If using a bone-in pork shoulder, add 30–45 minutes to the cook time and remove the bone before shredding. NO SLOW COOKER: Cook in a Dutch oven at 300°F for 4–5 hours, covered, until fork-tender.
Nutrition
Calories: 410kcalCarbohydrates: 18gProtein: 37gFat: 21gSodium: 720mgFiber: 1gSugar: 14g