Description
This Slow Cooker Pulled Pork showcases tender, flavorful pork shoulder, seasoned with spices and paired with BBQ sauce. Perfect for a quick dinner or a gathering, this dish promises satisfaction with minimal effort!
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)
Instructions
- Pat the pork shoulder dry with paper towels. Combine brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne in a small bowl to create the dry rub.
- Massage the dry rub into every crevice of the pork shoulder, ensuring a thick, even coating.
- Place the sliced onions and smashed garlic at the bottom of the slow cooker. Pour the apple cider vinegar around the onions. Place the seasoned pork on top, fat-side up.
- Cover and cook on Low for 8–9 hours until the meat reaches an internal temperature of 205°F and shreds easily with a fork.
- Preheat the oven broiler. Remove the pork to a large baking sheet and shred it, discarding any large chunks of unrendered fat. Strain the liquid from the slow cooker.
- Drizzle 0.5 cup of the reserved cooking liquid and 1.5 cups of BBQ sauce over the shredded meat. Broil for 3-5 minutes until the edges are crispy and caramelized.
Notes
For extra flavor, let the shredded pork rest in the sauce for a few minutes before serving.
Serve with coleslaw and buns for a delicious sandwich!
Nutrition
- Serving Size: 1/2 cup
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 145mg