Slow Cooker Pulled Pork Simple Ingredients, Big Flavor

This Slow Cooker Pulled Pork is a crowd-pleaser, delivering tender, juicy pork with minimal effort. Simple ingredients like pork shoulder, spices, and barbecue sauce meld together over hours, creating a flavorful, melt-in-your-mouth dish perfect for sandwiches, tacos, or sliders. Ideal for busy days or gatherings, it’s comfort food at its finest.

Why You’ll Love This Recipe

This recipe is a game-changer for anyone craving hearty, flavorful meals without the fuss. The slow cooker does all the heavy lifting, transforming a humble pork shoulder into a succulent masterpiece with just a few ingredients. It’s versatile—serve it on buns, in tacos, or over rice. Perfect for meal prep, it feeds a crowd or provides delicious leftovers. The rich, smoky, and slightly sweet flavors will have everyone asking for seconds, making it a go-to for family dinners, potlucks, or game-day feasts.

Recipe Tips and Tricks

• Choose the right cut: Pork shoulder or Boston butt works best for tender, pull-apart results.
• Sear for flavor: Browning the pork before slow cooking adds depth to the flavor.
• Don’t skip the rub: Let the spice rub sit on the pork for at least 30 minutes (or overnight) for maximum flavor.
• Low and slow: Cooking on low for 8 hours yields the best texture compared to high for 4-5 hours.
• Shred with ease: Use two forks or a stand mixer with a paddle attachment for quick shredding.
• Skim the fat: After cooking, remove excess fat from the liquid for a cleaner sauce.
• Adjust sauce: Add more barbecue sauce after shredding to suit your taste.
• Rest the meat: Let the pork rest for 10-15 minutes before shredding to retain juices.

Yield: Serves 8

Slow Cooker Pulled Pork Simple Ingredients, Big Flavor

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Tender slow cooker pulled pork with bold barbecue flavors, perfect for sandwiches or tacos, made with simple ingredients.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 15 minutes

Total Time 8 hours 30 minutes

Ingredients

• 1 cup chicken broth
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1.5 cups barbecue sauce, divided
• 1/2 tsp black pepper
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 4 lbs pork shoulder (Boston butt)

Instructions

1. Prepare the Pork: Pat the pork shoulder dry with paper towels. This helps the spice rub stick better and ensures even browning if you choose to sear it.
2. Make the Spice Rub: In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture generously over the pork, coating all sides.
3. Optional Searing: For extra flavor, heat a large skillet over medium-high heat and sear the pork on all sides for 2-3 minutes per side until golden brown.
4. Set Up the Slow Cooker: Place the pork in a 6-quart slow cooker. Pour apple cider vinegar and chicken broth around the pork, ensuring it doesn’t wash off the spice rub.
5. Add Initial Sauce: Pour 1/2 cup of barbecue sauce over the pork. This adds flavor during cooking but saves most of the sauce for later to avoid overpowering the meat.
6. Cook Low and Slow: Cover and cook on low for 8 hours or until the pork is fork-tender and easily pulls apart. Avoid lifting the lid to keep the heat consistent.
7. Remove and Rest: Carefully transfer the pork to a large cutting board or bowl. Let it rest for 10-15 minutes to lock in juices.
8. Shred the Pork: Using two forks or a stand mixer, shred the pork into bite-sized pieces, discarding any large pieces of fat.
9. Finish with Sauce: Return the shredded pork to the slow cooker. Stir in the remaining 1 cup of barbecue sauce, or more to taste, and mix with the cooking liquid for extra flavor.
10. Serve and Enjoy: Serve hot on buns with coleslaw, in tacos, or over rice. Garnish with pickles or extra sauce for a delicious touch!

Notes

• For best results, let the pork sit with the rub overnight in the fridge for deeper flavor.
• If the sauce is too thin after cooking, simmer the cooking liquid in a saucepan to thicken before mixing with the pork.
• This recipe is forgiving—adjust spices or sauce to your taste for a personalized touch.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 784Total Fat 49gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 26gCholesterol 205mgSodium 1107mgCarbohydrates 28gFiber 1gSugar 23gProtein 54g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Pork Shoulder (4-5 lbs): Also called Boston butt, this cut is well-marbled, ensuring juicy, tender results after slow cooking.
• Barbecue Sauce (1.5 cups): Choose a high-quality sauce with a balance of sweet, tangy, and smoky flavors. Homemade or store-bought both work.
• Brown Sugar (1/4 cup): Adds a touch of sweetness to complement the savory pork and enhance caramelization.
• Smoked Paprika (1 tbsp): Infuses a smoky depth without needing a grill or smoker.
• Garlic Powder and Onion Powder (1 tsp each): These aromatics boost the savory profile of the dish.
• Salt and Pepper (to taste): Essential for seasoning; adjust based on your preference.
• Apple Cider Vinegar (1/4 cup): Adds a subtle tang to balance the richness of the pork.
• Chicken Broth (1 cup): Keeps the pork moist during cooking and adds flavor to the sauce.

Variations and Substitutions

• Spice it up: Add cayenne pepper or chili powder for a spicy kick.
• Sweetness swap: Replace brown sugar with honey or maple syrup for a different sweet note.
• Sauce alternatives: Try a mustard-based or vinegar-based barbecue sauce for a regional twist.
• Low-sodium option: Use low-sodium broth and reduce salt for a healthier version.
• Pork substitute: Pork loin can work but may be less tender; adjust cooking time accordingly.
• Gluten-free: Ensure your barbecue sauce is gluten-free for dietary needs.
• Cola method: Swap chicken broth with cola for a sweeter, caramelized flavor.
• Smoky boost: Add a few drops of liquid smoke for an extra smoky taste.

Storage Options

• Refrigerator: Store pulled pork in an airtight container for up to 4 days. Reheat with a splash of broth or sauce to keep it moist.
• Freezer: Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a slow cooker, oven (300°F), or microwave, adding extra sauce or broth to prevent drying out.

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