Slow-Cooker Pulled Pork
Meltingly tender, smoky pulled pork slow-cooked until it falls apart, then tossed in tangy BBQ sauce — perfect for sandwiches and tacos.
Details
Ingredients
- 3-4 lb pork shoulder (Boston butt)
- Dry Rub:
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 cup BBQ sauce
- 1/4 cup apple cider vinegar
- 1/2 cup chicken broth
- Brioche buns and coleslaw, for serving
Instructions
- 1
Mix all dry rub ingredients. Rub generously all over the pork shoulder.
- 2
Place pork in a slow cooker. Pour chicken broth and apple cider vinegar around (not over) the meat.
- 3
Cook on low for 8-10 hours or high for 5-6 hours until the pork is fall-apart tender.
- 4
Shred the pork with two forks, discarding any large pieces of fat.
- 5
Toss the shredded pork with 1 cup BBQ sauce and some of the cooking liquid until well coated and moist.
- 6
Serve on brioche buns topped with coleslaw.
About This Recipe
Few dishes evoke the soul of American comfort food quite like pulled pork, a cornerstone of Southern barbecue traditions. This rendition, masterfully adapted for the slow cooker, celebrates the art of transforming an humble cut of pork shoulder – often referred to as Boston butt – into a meltingly tender, intensely flavorful experience. The magic begins with a robust dry rub, a carefully balanced symphony of brown sugar, paprika, garlic, onion, cumin, and chili powders, along with a kick of cayenne, which not only seasons the meat deeply but also helps to create that desirable bark during cooking. Low and slow cooking is the non-negotiable technique here, allowing the connective tissues in the pork to break down over hours, resulting in meat so succulent it effortlessly shreds with a fork. While traditional pitmasters might spend a day smoking, the slow cooker offers remarkable convenience without sacrificing the core essence of tender, juicy pork. Once shredded, it's typically tossed with a tangy BBQ sauce, often balanced with a splash of apple cider vinegar, adding a crucial layer of brightness and cutting through the richness. Served piled high on soft brioche buns with a crisp, creamy coleslaw, or nestled in warm tortillas for an easy taco night, this dish is a testament to flavor and simplicity, bringing the spirit of a backyard BBQ right into your kitchen.
Tips & Tricks
- • For an even deeper flavor and a more developed 'bark,' sear the pork shoulder on all sides in a hot, oven-safe skillet before transferring it to the slow cooker. This caramelizes the exterior and locks in juices.
- • Customize your flavor profile by experimenting with different BBQ sauces; a Carolina-style vinegar-based sauce offers a sharp contrast, or a Kansas City-style sweet and smoky sauce enhances richness. For an extra smoky depth, add a few drops of liquid smoke to the cooking liquid.
- • To ensure your leftover pulled pork stays moist and flavorful, store it submerged in some of the reserved cooking liquid or mixed with extra BBQ sauce in an airtight container. It reheats beautifully on the stovetop or in the microwave.
- • While classic on brioche buns with coleslaw, pulled pork is incredibly versatile. Try it over creamy polenta, loaded onto baked potatoes with cheese, or as a topping for nachos or mac & cheese.
Nutrition Facts
Per serving (approximate)