Slow Cooker Pulled Pork
Slow Cooker Pulled Pork is a comforting, juicy dish that has a way of bringing everyone together around the dinner table. This American classic features tender, succulent pork shoulder that practically melts in your mouth, loaded with smokey and tangy flavors. You can pair it with your favorite BBQ sauce for that perfectly balanced taste or even enjoy it simply seasoned. Each forkful promises to be a flavorful delight, and the aroma wafting through your kitchen is simply irresistible.
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I first discovered the joys of making pulled pork in a slow cooker during a casual family gathering. With my loved ones gathering around, we shared stories and laughter as we indulged in this mouthwatering dish. Ever since that day, it has become a staple at many of my get-togethers, whether it’s a weekend BBQ, game night, or a comforting weekday meal. The best part? It’s incredibly easy to make!
Why You’ll Love This Recipe
- Simple & Quick: Just 15 minutes of prep time, and let the slow cooker work its magic!
- Irresistible Flavor: The perfect blend of smokey and sweet from the paprika and brown sugar brings an explosion of taste.
- Flexible Serving: Great for sandwiches, tacos, or even as a topping for baked potatoes at your next gathering.
- Crowd-Pleaser: This dish easily serves 12, making it ideal for parties or family feasts.
- Versatile Options: You can tweak the spices to match your taste or dietary preferences.
Ingredients You’ll Need
- 5.5 lb bone-in pork shoulder (pork butt): This cut is perfect for slow cooking as it becomes tender, flavorful, and easy to shred. Look for a good amount of marbling for the best results.
- 1 large yellow onion, thick-sliced: Onions add a sweet depth of flavor and help create a base of aromatic goodness.
- 4 cloves garlic, smashed: Garlic infuses a wonderful fragrance and additional flavor that complements the pork.
- 0.5 cup apple cider vinegar: This ingredient adds tanginess and acidity that balances out the richness of the pork.
- 0.25 cup brown sugar, packed: Brown sugar brings a delightful sweetness that caramelizes during cooking, creating a scrumptious crust on the meat.
- 2 tbsp smoked paprika: This spice contributes a lovely smokiness that enhances the pulled pork’s flavor profile.
- 1 tbsp kosher salt: Salt is essential for drawing out moisture and enhancing the overall flavors.
- 1 tbsp black pepper: Freshly cracked black pepper adds a warm spiciness to the dish.
- 1 tsp garlic powder: This reinforces the garlic flavor, ensuring it shines through.
- 1 tsp onion powder: Similar to garlic powder, it boosts the onion taste with ease.
- 0.5 tsp cayenne pepper: This optional spice adds a kick of heat; adjust to your preference.
- 1.5 cups BBQ sauce: Chap-to-your-own-flavor BBQ sauce, perfect for mixing with the pulled pork after it’s cooked.
- 0.5 cup reserved cooking liquid (strained): This rich liquid captures all the flavors and ensures the pork stays juicy after shredding.
How to Make Slow Cooker Pulled Pork
Pat the Pork Dry: Start by patting the pork shoulder completely dry with paper towels. This helps the dry rub adhere better.
Mix 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 to create a flavorful dry rub.
Massage the Pork: Generously massage the dry rub into every crevice of the pork shoulder. Don’t be shy! Ensuring a thick, even coating enhances the flavor.
Prepare the Slow Cooker: Place the sliced onions and smashed garlic at the bottom of the slow cooker. Pour 0.5 cup apple cider vinegar around the onions but avoid drenching the meat to keep the rub intact. Place the seasoned pork on top, fat-side up.
Cook it Low and Slow: Cover and cook on Low for 8–9 hours, or until the pork reaches an internal temperature of 205°F. You’ll know it’s done when the meat shreds effortlessly with a fork.
Broil for Crispy Edges: Preheat your oven broiler. Remove the pork from the slow cooker and transfer it to a large baking sheet. Shred the meat, discarding any large chunks of unrendered fat. Strain the cooking liquid from the slow cooker.
Add Sauce and Broil: Drizzle 0.5 cup of the reserved cooking liquid and 1.5 cups of BBQ sauce over the shredded pork. Broil for 3-5 minutes until the edges are crispy and caramelized, adding texture and flavor.
Storing & Reheating
To store leftover Slow Cooker Pulled Pork, let it cool to room temperature before placing it in an airtight container. In the fridge, it will maintain its quality for up to 4 days. You can also freeze it! Divide into portions and store in freezer-safe bags for up to 3 months. When reheating, simply place in a microwave-safe dish or heat it on the stovetop on low to medium until warmed through. You may need to add a splash of BBQ sauce or reserved liquid to keep it moist.
Chef’s Helpful Tips
- Make sure to dry the pork shoulder before applying the rub to promote a better crust.
- Consider letting the seasoned pork sit for a couple of hours or even overnight in the fridge for deeper flavor penetration.
- Be mindful of how long you broil; keep an eye on it to avoid burning the edges.
- If possible, shred the pork right before serving for the best texture.
- Feel free to customize the BBQ sauce to your liking; you can make it spicy or sweet!
Slow Cooker Pulled Pork is not just delicious; it’s a dish that brings people together, perfect for gatherings or a family dinner. You can get creative with variations, experiment with different BBQ sauces, or even try different spices. This easy recipe will impress friends and family, making every meal memorable. Remember, cooking is all about enjoyment, so have fun with it. Whether served in sandwiches or piled onto nachos, the possibilities are endless—enjoy every bite!
Recipe FAQs
Can I use a different cut of pork?
Absolutely! You can use a boneless pork shoulder or even pork loin, but keep in mind that those cuts may not be as fatty and might yield drier results. Pork shoulder is ideal for that melt-in-your-mouth texture.
How do I know when the pork is done?
The best indicator is by measuring the internal temperature with a meat thermometer; you want it to reach 205°F. At this point, it will shred easily with a fork. If it’s not quite there, just let it cook a bit longer!
Can I make this pulled pork ahead of time?
Yes, you can prepare it a day or two in advance. Once the pork has cooked and cooled, store it in the refrigerator and simply reheat when ready to serve. The flavors often deepen overnight!
What’s the best way to serve pulled pork?
You can enjoy it in a classic pulled pork sandwich, but don’t hesitate to try it in tacos, on pizza, or even alongside homemade coleslaw. It’s versatile enough to shine in various dishes!
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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: Main Dishes
- Method: Slow Cooker
- Cuisine: American
Description
This Slow Cooker Pulled Pork features an irresistible blend of spices and tender, juicy pork shoulder, making it perfect for a quick dinner or comforting meal. Enjoy this simple recipe that delivers rich flavors while being incredibly easy to prepare.
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 create the dry rub.
- Massage the dry rub into every part of the pork shoulder, ensuring an even coating.
- Layer the sliced onions and smashed garlic in the bottom of the slow cooker.
- Pour the apple cider vinegar around the onions, avoiding contact with the meat.
- Place the seasoned pork on top, fat-side up.
- Cover and cook on Low for 8–9 hours until the meat reaches 205°F and shreds easily with a fork.
- Preheat the oven broiler.
- Remove the pork to a baking sheet and shred, discarding any large chunks of fat.
- Strain the liquid from the slow cooker, then drizzle 0.5 cup reserved liquid and 1.5 cups BBQ sauce over the shredded meat.
- Broil for 3-5 minutes until the edges are crispy.
Notes
Ensure the pork shoulder is well-seasoned for maximum flavor.
Cooking time will vary based on the slow cooker and the size of the pork shoulder.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
