Description

This Slow Cooker Pulled Pork is a delicious, hassle-free dish made with tender pork shoulder, fragrant spices, and savory BBQ sauce. Perfect for family dinners or gatherings, it promises irresistible flavors with minimal prep, making it a go-to recipe for comfort food lovers.

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, pepper, garlic powder, onion powder, and cayenne to prepare the dry rub.
Rub the dry mixture all over the pork shoulder, covering it evenly.
Place sliced onions and smashed garlic in the bottom of the slow cooker.
Pour apple cider vinegar around the onions, avoiding direct contact with the meat. Position the pork on top with the fat-side facing up.
Cover the slow cooker and cook on Low for 8-9 hours, until the meat reaches 205°F and shreds easily.
Preheat the broiler in your oven. Once cooked, move the pork to a baking sheet and shred it, removing any large fat pieces. Strain the cooking liquid from the slow cooker.
Combine the shredded meat with 0.5 cup of the reserved cooking liquid and 1.5 cups of BBQ sauce, then broil for 3-5 minutes until crispy edges develop.

Notes

For a spicier kick, adjust the cayenne pepper to taste.
This dish can be served on buns for pulled pork sandwiches or alongside coleslaw.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 Serving (Approximately 4 oz)
Calories: 330
Sugar: 8g
Sodium: 650mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 28g
Cholesterol: 95mg