Description
Savor the deliciousness of Slow Cooker Pulled Pork. This recipe features a perfect balance of spices and BBQ sauce for an effortlessly tasty dish, ideal for family dinners or gatherings.
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 small bowl, combine brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne to make the dry rub.
- Massage the dry rub into the pork shoulder for a thick, even coating.
- Place sliced onions and smashed garlic at the bottom of the slow cooker. Pour apple cider vinegar around the onions, avoiding the meat. Place the seasoned pork on top, fat-side up.
- Cover and cook on Low for 8–9 hours until the meat reaches 205°F and shreds easily with a fork.
- Preheat the oven broiler. Remove the pork to a baking sheet and shred it, discarding large chunks of fat. Strain the cooking liquid from the slow cooker.
- Drizzle the reserved cooking liquid and BBQ sauce over the shredded meat. Broil for 3-5 minutes until edges are crispy.
Notes
For enhanced flavor, let the cooked pork rest before shredding.
Feel free to adjust the seasoning to your taste preference.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 120mg