Classic Slow Cooker Pulled Pork
Tender, succulent pork shoulder slow-cooked in a savory spice rub and tangy barbecue sauce until it melts off the bone.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 4 lbs Pork shoulder (Boston butt)
- 1/4 cup Brown sugar
- 1 tablespoon Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1/2 cup Apple cider vinegar
- 1/2 cup Chicken broth
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups Barbecue sauce
Instructions
- 1
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, and pepper to create the dry rub.
- 2
Rub the spice mixture evenly over all sides of the pork shoulder, pressing it into the meat.
- 3
Place the seasoned pork into the slow cooker.
- 4
Whisk together the apple cider vinegar, chicken broth, and Worcestershire sauce, then pour it into the bottom of the slow cooker around the pork.
- 5
Cover and cook on Low for 8 to 10 hours (or High for 5 to 6 hours) until the meat is fork-tender.
- 6
Remove the pork from the slow cooker and transfer to a large cutting board; discard the excess liquid, leaving about half a cup in the pot.
- 7
Shred the pork using two forks, removing any large pieces of fat.
- 8
Return the shredded meat to the slow cooker and toss with the barbecue sauce and reserved juices before serving.
Nutrition per Serving
425
Calories
34g
Protein
22g
Carbs
21g
Fat
1g
Fiber
18g
Sugar
890mg
Sodium
Ratings & Reviews
No ratings yet
