Description

This Slow Cooker Pulled Pork is a crowd-pleaser featuring tender meat with an irresistible blend of spices. Ideal for quick dinners, it brings delicious homemade comfort food to your table with minimal effort. Perfect for gatherings or weeknight meals!

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)

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Instructions

Dry the pork shoulder thoroughly with paper towels.
In a bowl, mix brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne to prepare the dry rub.
Thoroughly apply the dry rub over the pork shoulder, ensuring it is evenly covered.
Layer the sliced onions and smashed garlic at the bottom of the slow cooker. Pour the apple cider vinegar around, avoiding the meat.
Place the pork on top of the onions, fat-side up, and cover.
Cook on Low for 8–9 hours until the pork reaches an internal temperature of 205°F and can be easily shredded with a fork.
Preheat the oven broiler. Move the pork to a baking sheet and shred, discarding large fat pieces.
Strain the slow cooker liquid.
Mix 0.5 cup of the cooking liquid and 1.5 cups of BBQ sauce with the shredded meat. Broil in the oven for 3-5 minutes until crispy and caramelized.

Notes

You can adjust the amount of BBQ sauce according to your taste preferences.
For extra flavor, consider adding your favorite spices to the dry rub.
This dish is great for meal prep and can be used in sandwiches, tacos, or salads.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 8g
Sodium: 800mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 45g
Cholesterol: 120mg