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Slow Cooker Pulled Pork

Juicy and tender pulled pork cooked to perfection in a slow cooker with a blend of savory spices and barbecue sauce.
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This Slow Cooker Pulled Pork is a tender and flavorful dish perfect for family dinners or gatherings. The pork is slow-cooked to perfection with a blend of spices, creating a juicy and savory meal that pairs well with various sides and can be used in sandwiches, tacos, or on its own.

Ingredients

Scale

4 pounds boneless pork shoulder or pork butt

1 tablespoon olive oil

1 large onion, sliced

4 cloves garlic, minced

1 cup barbecue sauce

1/2 cup apple cider vinegar

1/4 cup brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon smoked paprika

2 teaspoons chili powder

2 teaspoons ground cumin

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon mustard powder

Instructions

1. Prepare the Pork:

  • Pat the pork shoulder dry with paper towels. Rub olive oil over the entire surface of the pork.
  • In a small bowl, mix together smoked paprika, chili powder, cumin, salt, black pepper, and mustard powder. Rub the spice mixture evenly over the pork.

2. Set Up the Slow Cooker:

  • Place the sliced onion and minced garlic at the bottom of the slow cooker.
  • Place the seasoned pork shoulder on top of the onions and garlic.

3. Prepare the Sauce:

  • In a medium bowl, whisk together the barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce. Pour this mixture over the pork in the slow cooker.

4. Cook the Pork:

  • Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily shredded with a fork.

5. Shred and Serve:

  • Remove the pork from the slow cooker and place it on a large cutting board. Shred the pork using two forks.
  • Return the shredded pork to the slow cooker and mix it with the sauce and juices.
  • Serve the pulled pork on buns, in tacos, or with your favorite sides.

Notes

Pairing Suggestions: Serve with coleslaw, baked beans, or cornbread. Pulled pork also pairs well with a tangy pickle or a side of potato salad.

To Ensure Success: For extra flavor, let the pork marinate with the spice rub overnight in the refrigerator before cooking. Skim any excess fat from the cooking liquid before mixing it back with the shredded pork.

Variations: Add a splash of hot sauce or a pinch of red pepper flakes to the sauce for a spicy kick.

Nutrition

Find it online: https://palmersdirecttoyou.com/slow-cooker-pulled-pork/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.