Slow Cooker Pulled Pork The Foolproof Method

Tender, juicy, and bursting with flavor, this Slow Cooker Pulled Pork recipe is your go-to for effortless comfort food. Perfect for busy weeknights or gatherings, it transforms a humble pork shoulder into a melt-in-your-mouth dish with minimal prep and maximum satisfaction.

Why You’ll Love This Recipe

This Slow Cooker Pulled Pork is a game-changer for anyone craving a hearty, crowd-pleasing meal without the fuss. The slow cooker does all the heavy lifting, infusing the pork with smoky, tangy, and slightly sweet flavors over hours of hands-off cooking. Whether you’re hosting a barbecue, meal-prepping for the week, or simply want a versatile dish that pairs perfectly with buns, salads, or tacos, this recipe delivers. It’s forgiving for beginners, customizable for seasoned cooks, and guaranteed to impress with its rich, fall-apart texture. Plus, the aroma filling your kitchen will have everyone eagerly awaiting dinner!

Recipe Tips and Tricks

• Choose the right cut: Pork shoulder or Boston butt works best due to its fat content, ensuring juicy results.
• Sear for flavor: Browning the pork before slow cooking adds a caramelized depth to the dish.
• Don’t skip the rub: Letting the spice rub sit overnight enhances flavor penetration.
• Low and slow: Cooking on low heat for 8-10 hours yields the most tender pork.
• Shred with ease: Use two forks or a stand mixer with a paddle attachment for quick shredding.
• Save the juices: Strain the cooking liquid to make a flavorful sauce or gravy.
• Adjust liquid: If the pork seems dry after shredding, mix in reserved cooking juices.
• Taste and tweak: Adjust seasoning after cooking to suit your preference.
• Rest before serving: Let the pork rest for 15 minutes after shredding to lock in juices.
• Freeze extras: Portion leftovers into freezer bags for quick future meals.

Yield: Serves 8

Slow Cooker Pulled Pork The Foolproof Method

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Tender slow cooker pulled pork, infused with smoky, tangy flavors, perfect for sandwiches, tacos, or meal prep.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 15 minutes

Total Time 8 hours 30 minutes

Ingredients

• 1 cup barbecue sauce (optional, for serving)
• 1 cup chicken broth
• 1 tbsp garlic powder
• 1 tbsp kosher salt
• 1 tbsp onion powder
• 1 tsp black pepper
• ½ cup apple cider vinegar
• ½ tsp cayenne pepper (optional)
• ¼ cup brown sugar
• 2 tbsp olive oil
• 2 tbsp smoked paprika
• 4 lbs pork shoulder (bone-in or boneless)

Instructions

1. Prepare the spice rub: In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. This creates a flavorful coating that will infuse the pork with deliciousness.
2. Season the pork: Pat the pork shoulder dry with paper towels. Rub the spice mixture generously over all sides, ensuring every inch is coated. For best results, let it sit in the fridge for 1-2 hours or overnight.
3. Sear the pork: Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides for 2-3 minutes per side until golden brown. This step locks in flavor and adds a caramelized crust.
4. Set up the slow cooker: Place the seared pork in a 6-quart slow cooker. Pour apple cider vinegar and chicken broth around the pork, not over it, to preserve the spice rub.
5. Cook low and slow: Cover and cook on low for 8-10 hours, or until the pork is fork-tender and easily pulls apart. The aroma will fill your kitchen with anticipation!
6. Remove and rest: Carefully transfer the pork to a large bowl or cutting board. Let it rest for 15 minutes to lock in juices before shredding.
7. Shred the pork: Using two forks or a stand mixer, shred the pork into bite-sized pieces, discarding excess fat or bone. It should fall apart effortlessly.
8. Strain the juices: Pour the cooking liquid from the slow cooker through a fine-mesh strainer into a bowl. Skim off excess fat for a cleaner sauce.
9. Mix with sauce: Return the shredded pork to the slow cooker. Add ½ cup of strained cooking liquid or barbecue sauce (or both) and toss to coat. Adjust seasoning to taste.
10. Serve and enjoy: Serve hot on buns for sliders, in tacos, or over rice. Garnish with coleslaw, pickles, or extra sauce for a perfect bite!

Notes

• For crispier pork, spread shredded pork on a baking sheet and broil for 2-3 minutes after tossing with sauce.
• If the pork is too fatty, trim excess fat before cooking to avoid greasiness.
• Adjust cayenne to control heat; omit for kid-friendly meals.
• Use a meat thermometer to ensure the internal temperature reaches 195-205°F for optimal tenderness.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 792Total Fat 52gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 29gCholesterol 205mgSodium 1109mgCarbohydrates 23gFiber 1gSugar 18gProtein 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): The star of the dish, this cut is marbled with fat, ensuring tender, flavorful results. Bone-in or boneless both work; bone-in adds extra depth.
• Brown sugar (¼ cup): Adds a subtle sweetness to balance the savory and smoky flavors.
• Smoked paprika (2 tbsp): Infuses a rich, smoky essence without needing a grill.
• Garlic powder and onion powder (1 tbsp each): Enhances the savory backbone of the dish.
• Cayenne pepper (½ tsp): Optional, for a gentle heat; adjust to taste.
• Salt and black pepper (1 tbsp and 1 tsp): Essential for seasoning the meat thoroughly.
• Apple cider vinegar (½ cup): Adds tanginess and helps tenderize the pork during cooking.
• Chicken broth (1 cup): Keeps the pork moist and adds savory depth.
• Barbecue sauce (1 cup, optional): Use your favorite brand or homemade for coating after shredding.
• Olive oil (2 tbsp): Used for searing to lock in flavors and create a golden crust.

Variations and Substitutions

This recipe is incredibly versatile, allowing you to tailor it to your tastes or pantry. For a spicier kick, increase the cayenne or add chili powder. Swap brown sugar for honey or maple syrup for a different sweetness profile. If apple cider vinegar is unavailable, try white vinegar or lemon juice for tang. For a smokier flavor, add a teaspoon of liquid smoke. If you’re avoiding pork, substitute with beef chuck roast or chicken thighs, though cooking times may vary. For a low-sodium version, reduce salt and use low-sodium broth. You can also experiment with global flavors: try adding cumin and oregano for a Mexican twist or hoisin sauce for an Asian-inspired version. Gluten-free? Ensure your barbecue sauce is certified gluten-free.

Storage Options

• Refrigerator: Store pulled pork in an airtight container for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to keep it moist.
• Freezer: Freeze in portioned 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, covered), or stovetop with reserved juices or barbecue sauce to prevent drying out.

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