Description
A foolproof slow cooker pulled pork recipe that requires only 10 minutes of prep time. The pork shoulder cooks low and slow for 8-10 hours, resulting in tender, juicy meat that shreds easily and is packed with BBQ flavor.
Ingredients
Scale
- 4–5 pounds pork shoulder (Boston butt)
- 1 large yellow onion, sliced into thick rings
- 1 cup chicken broth (low-sodium)
- 2 tablespoons apple cider vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons brown sugar
- 1/2 teaspoon cayenne pepper (optional)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1–2 cups BBQ sauce (divided)
- 1 tablespoon butter (optional)
Instructions
- Pat the pork shoulder dry with paper towels and trim any large chunks of hard fat. Lightly score the surface in a crosshatch pattern.
- In a small bowl, whisk together smoked paprika, garlic powder, onion powder, brown sugar, cayenne, salt, and black pepper to create the dry rub.
- Rub the spice mixture all over the pork shoulder, ensuring it gets into every crevice.
- Place the sliced onions on the bottom of a 6-quart slow cooker. Place the seasoned pork on top of the onions.
- Pour the chicken broth and apple cider vinegar around the pork. Sprinkle any remaining rub over the top.
- Cover and cook on LOW for 8-10 hours until the pork is fork-tender. (Can cook on HIGH for 5-6 hours if rushed, but texture may suffer).
- Remove the pork to a large bowl. Pour the cooking juices into a measuring cup and let the fat rise to the top for a minute, then skim off the excess fat.
- Shred the pork using two forks, discarding any large pieces of fat or gristle.
- Return the shredded pork to the slow cooker. Add 1 cup of BBQ sauce and 1/2 cup of the skimmed cooking juices. Stir to combine.
- Cover and let sit on WARM or LOW for 15-30 minutes to meld flavors. Stir in butter if using.
- Serve on toasted buns with coleslaw, pickles, and extra BBQ sauce on the side.
Notes
Do not use pork loin as it will dry out; pork shoulder is essential for tenderness. Skim excess fat from the cooking juices to prevent a greasy final sauce. The internal temperature should reach 195°F-205°F for optimal collagen breakdown. Leftovers taste better the next day and freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup meat with bun
- Calories: 450
- Sugar: 20
- Sodium: 800
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
Keywords: slow cooker pulled pork, easy pulled pork, BBQ pork, slow cooker recipes, meal prep, pork shoulder, comfort food