Description
This Slow Cooker Pulled Pork features tender, flavorful meat that’s easy to make and ideal for meals or gatherings. Infused with smoky spices and delicious BBQ sauce, it’s the perfect comfort food for any occasion.
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 for the dry rub.
- Apply the dry rub generously all over the pork shoulder, covering every crevice well.
- Layer the sliced onions and smashed garlic in the slow cooker. Pour apple cider vinegar around the onions, avoiding the meat. Place the seasoned pork on top, fat-side up.
- Cover the slow cooker and set it to cook on Low for 8-9 hours, until the pork reaches 205°F internally and is fork-tender.
- Once cooked, preheat the oven broiler. Transfer the pork to a baking sheet, shred it, and discard large pieces of fat. Strain the liquid from the slow cooker.
- Pour 0.5 cup of the reserved cooking liquid and BBQ sauce over the shredded pork and broil for 3-5 minutes until crispy edges form.
Notes
You can adjust the spice level by modifying the amount of cayenne pepper used.
For added flavor, marinate the pork shoulder overnight with the dry rub before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg