Slow Cooker Pulled Pork
Slow Cooker Pulled Pork is one of those iconic American comfort foods that warms your heart and fills your belly. It’s tender, juicy, and bursting with flavor, making it perfect for a cozy family dinner or a festive gathering. The beauty of this dish lies in its simplicity—throw everything in the slow cooker and let it work its magic. As the pork shoulder gradually cooks, it absorbs all those delicious spices and smoky notes, transforming into the most mouthwatering pulled pork you can imagine.
Table of Contents
I first discovered this slow cooker pulled pork recipe at a barbecue party, and it quickly became a staple in my kitchen. The scent of the spices wafting through the house as it cooked was enough to make anyone’s mouth water. What I love most is how versatile it is; you can enjoy it in sandwiches, tacos, or even on its own with a side of coleslaw. Whether you’re serving it for game day or a family celebration, this dish is bound to please everyone at the table, and once you try it, it might just become a beloved recipe in your household too.
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep, you can set it and forget it while the slow cooker does all the hard work.
- Irresistible Flavor: The combination of smoked paprika, brown sugar, and apple cider vinegar creates a flavor explosion you won’t want to miss.
- Eye-Catching Appeal: This pulled pork looks stunning piled high on a bun, drizzled with BBQ sauce, making it a standout dish at any gathering.
- Flexible Serving: Perfect for any occasion, whether it’s a laid-back weekend or a festive cookout—who wouldn’t want a hearty sandwich?
- Diet-Friendly Options: It’s adaptable to various diets; simply swap in gluten-free buns or enjoy it as a delicious salad topping.
Ingredients You’ll Need
- 5.5 lb bone-in pork shoulder (pork butt): This cut is perfect for slow cooking as it becomes incredibly tender and flavorful. Look for a piece with a good amount of fat for the best results.
- 1 large yellow onion, thick-sliced: The onion adds a sweet depth of flavor to the pork as it cooks.
- 4 cloves garlic, smashed: Garlic enhances the overall savoriness, providing a warm, aromatic quality.
- 0.5 cup apple cider vinegar: This ingredient balances the richness of the pork with its acidity, adding brightness to the dish.
- 0.25 cup brown sugar, packed: The brown sugar caramelizes during cooking, contributing to a lovely sweetness.
- 2 tbsp smoked paprika: This spice not only gives a deep smoky flavor but also a beautiful red color to the pulled pork.
- 1 tbsp kosher salt: Essential for seasoning the pork properly and enhancing all the flavors.
- 1 tbsp black pepper: A staple spice that provides warmth and a hint of spice.
- 1 tsp garlic powder: This amplifies the garlic flavor, making the dish even more delicious.
- 1 tsp onion powder: Adds another layer of onion flavor without the texture.
- 0.5 tsp cayenne pepper: Just a dash for those who love a bit of heat—it’s optional!
- 1.5 cups BBQ sauce: Choose your favorite brand; the sauce will glaze the pork for that classic BBQ flavor.
- 0.5 cup reserved cooking liquid (strained): This adds moisture and flavor to the final dish.
How to Make Slow Cooker Pulled Pork
Pat Dry: Start by patting the pork shoulder completely dry with paper towels. This step is crucial for achieving that beautiful crust later on.
Make the Dry Rub: In a small bowl, combine 0.25 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp cayenne pepper. This aromatic blend will elevate the flavor of the pork.
Apply the Rub: Massage the dry rub into every crevice of the pork shoulder, ensuring a thick, even coating. Each bite will be infused with those wonderful seasonings.
Prepare the Slow Cooker: Place the thick-sliced onion and smashed garlic at the bottom of the slow cooker. Pour 0.5 cup apple cider vinegar around the onions to deliver a burst of flavor without getting the rub washed away. Then, place the seasoned pork on top, fat-side up, allowing the fat to baste the meat as it cooks.
Cook Low and Slow: Cover the slow cooker and cook on Low for about 8–9 hours. You’ll know the meat is done when it reaches an internal temperature of 205°F and shreds effortlessly with a fork. The anticipation will be unbearable as the delicious scent fills your kitchen!
Shred the Meat: Once cooked, carefully remove the pork to a large baking sheet and let it cool slightly before shredding with two forks. Discard any large chunks of unrendered fat you come across.
Strain the Sauce: Strain the liquid from the slow cooker to separate the onions and garlic from the cooking liquid. You’ll want to reserve this flavor-packed liquid for later.
Mix It Up: Drizzle 0.5 cup of the reserved cooking liquid and 1.5 cups of BBQ sauce over the shredded meat, stirring to combine. This mixture will keep the pulled pork moist and packed with flavor.
Broil for Crispiness: Preheat your oven broiler, then spread the shredded pork mixture onto a large baking sheet. Broil for 3-5 minutes until the edges are crispy and caramelized, enhancing every bite’s texture and flavor.
Storing & Reheating
Leftover pulled pork can be kept in an airtight container at room temperature for up to 2 hours. For best storage, refrigerate for up to 4 days. When freezing, store in a freezer-friendly container or plastic wrap for up to 3 months. To reheat, simply warm in a skillet or the microwave, and if it seems dry, add a splash of BBQ sauce or reserved cooking liquid to refresh the texture and flavor.
Chef’s Helpful Tips
- Avoid the common mistake of not drying the pork shoulder properly; moisture can prevent the dry rub from adhering well.
- Let your pork rest for about 10-15 minutes after cooking before shredding—it will help keep the juices inside.
- Timing is key; if you’re short on time, consider cutting the pork into smaller chunks to reduce cooking time.
- For an extra layer of flavor, try marinading the pork shoulder overnight with the dry rub.
- Don’t skip the broiling step; that crispy finish really elevates the dish!
Perfectly crafted for gatherings or casual dinners, Slow Cooker Pulled Pork is a dish that’s sure to bring everyone together. The beautifully shredded, tender pork coated in rich BBQ sauce is hard to resist. Enjoy experimenting with different sauces or sides that complement your style and taste. This dish truly shines as a crowd-pleaser while being effortlessly easy.
Recipe FAQs
Can I use a different cut of pork?
Absolutely! You can use pork loin or a boneless pork shoulder. However, keep in mind that these cuts may not be as juicy or flavorful as the bone-in pork shoulder, so adjust cooking times accordingly.
Can I make this recipe without a slow cooker?
Yes! If you don’t have a slow cooker, you can achieve similar results using an oven. Just wrap the seasoned pork in foil and cook it at 300°F for about 4-5 hours until tender.
How can I spice it up?
If you love heat, feel free to increase the amount of cayenne pepper in the dry rub or add jalapeños or chipotle peppers to the BBQ sauce for a zesty twist.
What should I serve with pulled pork?
The possibilities are endless! Traditional pairings include coleslaw, baked beans, or cornbread. You can also serve it on a bun with pickles and extra BBQ sauce for that classic sandwich experience. Enjoy!
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📖 Recipe Card
Slow Cooker Pulled Pork
- Prep Time: 15 minutes
- Cook Time: 495 minutes
- Total Time: 8 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Description
This Slow Cooker Pulled Pork features irresistible flavors and an easy preparation process. Using a bone-in pork shoulder and savory seasonings, it’s perfect for quick dinners or gatherings, ensuring everyone enjoys a delightful and hearty meal.
Ingredients
- 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, mix brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne to make the dry rub.
- Massage the dry rub into the pork shoulder for an even coating.
- Place sliced onions and smashed garlic at the bottom of the slow cooker. Pour apple cider vinegar around the onions, keeping it away from the meat.
- Place the pork shoulder fat-side up on top of the onions.
- Cover and cook on Low for 8-9 hours until the internal temperature reaches 205°F and the meat shreds easily with a fork.
- Preheat your oven broiler.
- Remove the pork and shred it on a large baking sheet, discarding any large chunks of unrendered fat.
- Strain the liquid from the slow cooker and drizzle 0.5 cup over the shredded meat, along with 1.5 cups of BBQ sauce.
- Broil for 3-5 minutes until edges are crispy and caramelized.
Notes
For an added kick, adjust the cayenne pepper to your spice preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 9g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg
