Description
This Slow Cooker Pulled Pork is a mouthwatering delight featuring tender pork shoulder, savory spices, and a delicious BBQ sauce. Perfect for quick dinners or gatherings, this recipe is simple to prepare and bursting with irresistible flavor. Enjoy it in sandwiches, tacos, or on its own!
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
- Pat the pork shoulder dry with paper towels. In a bowl, mix brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne to create the dry rub.
- Massage the dry rub thoroughly into the pork shoulder, ensuring even coverage.
- Place the sliced onions and smashed garlic in the slow cooker. Pour apple cider vinegar around the onions, avoiding the meat. Set the seasoned pork on top, fat-side up.
- Cover and cook on Low for 8–9 hours, until the internal temperature reaches 205°F and the meat shreds easily.
- Preheat the oven broiler. Remove the pork to a baking sheet and shred, discarding large pieces of fat. Strain the cooking liquid.
- Drizzle 0.5 cup of the reserved cooking liquid and 1.5 cups of BBQ sauce over the shredded pork. Broil for 3–5 minutes until caramelized and crispy.
Notes
For best results, let the pork shoulder rest for a few minutes before shredding.
Use your favorite BBQ sauce for a personal touch.
The pulled pork can be stored in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg