Description
This Crockpot Pulled Pork combines a smoky spice rub, pork shoulder, onions, garlic, broth, apple cider vinegar, and Worcestershire sauce. Slow cooking produces tender, juicy pork that works well in sandwiches, tacos, sliders, nachos, baked potatoes, and rice bowls.
Ingredients
4 to 5 pounds boneless pork shoulder, also called Boston butt
2 tablespoons brown sugar
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1 tablespoon cooking oil
1 cup chicken broth
1/2 cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 large onion, sliced
4 garlic cloves, crushed
Instructions
1. Pat the pork shoulder dry with paper towels.
2. Combine the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and chili powder in a small bowl.
3. Rub the seasoning mixture evenly over every side of the pork.
4. Heat the cooking oil in a large skillet over medium-high heat.
5. Sear the pork for 3 to 4 minutes per side, until a deep brown crust forms.
6. Arrange the sliced onion and crushed garlic across the bottom of the slow cooker.
7. Place the seared pork on top of the onion and garlic.
8. Whisk together the chicken broth, apple cider vinegar, and Worcestershire sauce.
9. Pour the cooking liquid around the pork without washing away the spice coating.
10. Cover the slow cooker and cook on LOW for about 8 hours.
11. Let the pork rest inside the covered slow cooker for 20 to 30 minutes.
12. Transfer the pork to a large bowl or cutting board.
13. Shred the meat with two forks and discard any large pieces of fat.
14. Skim excess fat from the liquid remaining in the slow cooker.
15. Stir enough cooking liquid into the shredded pork to reach your preferred moisture level.
16. Taste the pork and add more salt if needed before serving.
Notes
Pork shoulder or Boston butt gives the best results because its marbling keeps the meat moist during slow cooking.
Searing the pork adds a deeper flavor, but you may skip this step when time is limited.
Do not omit the apple cider vinegar because it adds brightness and helps create a tender texture.
Cook the pork on LOW for the most tender result.
Add some reserved cooking liquid after shredding to prevent the pork from drying out.
Mix in barbecue sauce after shredding for a sweeter barbecue-style version.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled pulled pork for up to 3 months.
Reheat with a small amount of broth or reserved cooking liquid.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Crockpot Recipes
- Method: Slow Cooker
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 125 mg