Description

This Slow Cooker Pulled Pork is a delightful dish featuring tender, juicy pork shoulder infused with a smoky flavor and paired with tangy BBQ sauce. It requires minimal prep time and is perfect for gatherings or a comforting family dinner.

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

Pat the pork shoulder dry with paper towels.
Combine brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne to create the dry rub.
Massage the dry rub thoroughly into the pork shoulder for even coverage.
Place sliced onions and smashed garlic at the bottom of the slow cooker. Pour apple cider vinegar around the onions, avoiding the meat.
Set 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 your oven broiler. Transfer the pork to a large baking sheet and shred, discarding large chunks of 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

Ensure the pork shoulder is completely dry before applying the rub for better flavor adhesion.
Let the shredded pork rest for a few minutes before mixing in the BBQ sauce to retain moisture.

Nutrition

Serving Size: 1 serving (approx. 5 oz)
Calories: 350
Sugar: 8g
Sodium: 800mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 30g
Cholesterol: 80mg