Make incredibly tender, juicy pulled pork using your slow cooker. This set and forget dinner recipe uses a simple rub and is perfect for meal prep or game day sandwiches.
Author:Ahazzam
Prep Time:15 min
Cook Time:9 hours
Total Time:9 hours 15 min
Yield:8 servings
Category:Dinner
Method:Slow Cooking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 lb pork shoulder (Boston butt)
1 tablespoon kosher salt
1 tablespoon brown sugar
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 cup apple cider vinegar
1/4 cup water
1 cup your favorite BBQ sauce (for serving)
Instructions
Combine the salt, brown sugar, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper in a small bowl to create the dry rub.
Pat the pork shoulder dry with paper towels. Rub the spice mixture evenly over the entire surface of the pork.
Pour the apple cider vinegar and water into the bottom of your slow cooker.
Place the seasoned pork shoulder into the slow cooker.
Cook on low for 8 to 10 hours, or until the pork is fork-tender and easily shreds.
Carefully remove the pork from the slow cooker and place it on a large cutting board or baking sheet. Discard any large pieces of fat.
Use two forks to shred the pork completely.
Pour about 1/2 cup of the cooking liquid from the slow cooker over the shredded pork to keep it moist. Stir well.
Stir in 1/2 cup of your favorite BBQ sauce, or leave the pork plain for later saucing.
Serve hot on buns for BBQ pulled pork sandwiches or use for tacos and meal prep protein.
Notes
For the juiciest results, aim to cook the pork until an internal temperature reaches 195 to 205°F.
If you prefer a thicker sauce, mix the remaining cooking liquid with extra BBQ sauce and simmer it on the stovetop until reduced.
This easy crowd pleaser freezes well; store shredded pork in airtight containers for up to three months.