Description
Tender, flavorful pulled pork made easy in your slow cooker! This recipe features a delicious homemade BBQ rub and slow cooks to perfection. Perfect for sandwiches, sliders, or tacos.
Ingredients
Scale
- Pork Shoulder (Boston Butt): 6-8 pounds, bone-in or boneless
- 1/4 cup brown sugar, packed
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 cup apple cider vinegar
- 1 cup chicken broth (or beef broth)
- 1/2 cup BBQ sauce (your favorite brand)
- Hamburger buns or slider buns
- Extra BBQ sauce, for serving
- Coleslaw (optional, for topping)
- Pickles (optional, for serving)
Instructions
- Prepare the Pork Shoulder: Take your pork shoulder out of the refrigerator about 30 minutes before you plan to start cooking. Pat the pork shoulder dry with paper towels.
- Mix the BBQ Rub: In a medium bowl, combine all the BBQ rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper. Whisk everything together thoroughly.
- Apply the BBQ Rub: Generously rub the BBQ rub all over the pork shoulder, making sure to coat every nook and cranny. Wrap the rubbed pork shoulder in plastic wrap and refrigerate it for at least 2 hours, or overnight.
- Prepare the Slow Cooker: Pour the apple cider vinegar, chicken broth (or beef broth), and BBQ sauce into the bottom of your slow cooker. Stir to combine.
- Place the Pork in the Slow Cooker: Place the rubbed pork shoulder into the slow cooker, fat side up.
- Slow Cook: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours. The internal temperature should reach 203°F (95°C).
- Check for Doneness: After the minimum cooking time, check the pork for doneness. Use two forks to try and pull the pork apart. If it resists, it needs to cook longer.
- Remove the Pork: Once the pork is cooked through, carefully remove it from the slow cooker and place it on a large cutting board. Let it rest for at least 15-20 minutes before shredding.
- Shred the Pork: Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat or bone (if you used a bone-in shoulder).
- Mix with Sauce: Once the pork is shredded, return it to the slow cooker with the cooking liquid. Toss to coat the pork with the flavorful sauce. You can also add more BBQ sauce at this point, to your liking.
- Serve: Serve the pulled pork on hamburger buns or slider buns. Top with extra BBQ sauce, coleslaw, and pickles, if desired.
Notes
- Spice Level: Adjust the amount of cayenne pepper in the BBQ rub to control the spice level.
- Liquid Variations: Experiment with different liquids in the slow cooker. Try adding a can of Dr. Pepper or Coca-Cola for a sweeter flavor. You can also use beer or hard cider for a more complex flavor.
- Smoked Flavor: If you want to add a smoky flavor to your pulled pork, you can use liquid smoke. Add 1-2 teaspoons of liquid smoke to the slow cooker along with the other liquids.
- Coleslaw Topping: For a classic pulled pork sandwich, top with coleslaw. You can use store-bought coleslaw or make your own. A vinegar-based coleslaw pairs particularly well with pulled pork.
- Freezing Pulled Pork: Pulled pork freezes beautifully. Allow the pulled pork to cool completely, then transfer it to freezer bags or airtight containers. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and then reheat in the microwave, oven, or slow cooker.
- Bone-in vs. Boneless: I personally prefer bone-in pork shoulder for slow cooking because the bone adds flavor and helps keep the meat moist. However, boneless pork shoulder works just as well and is easier to shred.
- Bark Formation: While a slow cooker won’t give you the same crispy bark as a smoker, you can still achieve some bark formation. Make sure to pat the pork shoulder dry before applying the rub, and don’t add too much liquid to the slow cooker. You can also broil the shredded pork for a few minutes after it’s cooked to crisp up the edges.
- Serving Suggestions: Pulled pork is incredibly versatile. Serve it on sandwiches, sliders, tacos, nachos, or even on top of baked potatoes. It’s also great as a filling for quesadillas or empanadas.
- Leftovers: If you have any leftover pulled pork, use it to make pulled pork sliders, pulled pork tacos, or pulled pork chili. You can also add it to mac and cheese or use it as a topping for pizza.
- Prep Time: 20 minutes
- Cook Time: 480 minutes