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

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)

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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