Description
Make tender, flavorful pulled pork with this simple set and forget slow cooker pork recipe, perfect for BBQ sandwiches or meal prepping.
Ingredients
Scale
- 4 lb pork shoulder (Boston butt)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 1 cup your favorite BBQ sauce (for serving)
Instructions
- Pat the pork shoulder dry with paper towels.
- In a small bowl, mix the salt, pepper, paprika, garlic powder, onion powder, and chili powder to create a dry rub.
- Rub the spice mixture evenly over the entire surface of the pork shoulder.
- Place the seasoned pork shoulder in your slow cooker.
- Pour the apple cider vinegar and water around the pork in the slow cooker.
- Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the pork is very tender and easily shreds with a fork.
- Remove the pork from the slow cooker and place it on a large cutting board. Discard any excess fat.
- Shred the pork using two forks.
- Return the shredded pork to the slow cooker. Stir in about half of your BBQ sauce, mixing well to coat. Cook on warm for 15 minutes to allow the flavors to combine.
- Serve hot on buns with extra BBQ sauce on the side.
Notes
- For the best results, use a pork shoulder with some marbling; this cut stays moist during the long cooking time.
- If you prefer a thicker sauce, drain some of the liquid from the slow cooker before adding the BBQ sauce back in.
- This crockpot pulled pork freezes very well; cool completely, then store in airtight containers for up to three months.
- Prep Time: 15 min
- Cook Time: 9 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 350
- Sugar: 12
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 35
- Cholesterol: 110