Pulled Pork Slow Cooker (Printable)

Slow-cooked pork shoulder shredded and mixed with tangy barbecue sauce, served on soft sandwich buns.

# What You’ll Need:

→ Pulled Pork

01 - 3.3 lbs boneless pork shoulder (Boston butt), trimmed
02 - 2 tsp kosher salt
03 - 1 tsp black pepper
04 - 1 tbsp smoked paprika
05 - 2 tsp garlic powder
06 - 2 tsp onion powder
07 - 1 tsp ground cumin
08 - 1 tsp dried oregano
09 - 1 tbsp brown sugar
10 - ½ cup apple cider vinegar
11 - 1 cup chicken broth

→ Barbecue Sauce

12 - 1 cup barbecue sauce, plus additional for serving

→ For Serving

13 - 6 soft sandwich buns
14 - Coleslaw (optional)
15 - Dill pickle slices (optional)

# How To Make It:

01 - Combine salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar in a small bowl and mix well.
02 - Rub the spice mixture thoroughly over the pork shoulder, ensuring even coverage.
03 - Place the pork shoulder into a slow cooker. Pour apple cider vinegar and chicken broth around the pork without pouring directly over it.
04 - Cover and cook on low heat for 8 hours, or until the pork is tender and easily shredded with a fork.
05 - Transfer pork to a large bowl and shred using two forks, discarding excess fat.
06 - Skim excess fat from the slow cooker liquid, return shredded pork to the cooker, mix with barbecue sauce, and heat on low for an additional 10 to 15 minutes.
07 - Pile smoked pork onto buns, top with extra barbecue sauce, coleslaw, and dill pickle slices if desired, and serve immediately.

# Expert Advice:

01 -
  • It practically cooks itself while you live your day, filling your kitchen with the kind of smell that makes people ask what's for dinner the moment they walk in.
  • One batch feeds a crowd or gives you leftovers that transform into tacos, nachos, or late-night sandwiches without any fuss.
02 -
  • Don't skip skimming the fat from the cooking liquid; it makes the difference between a silky sauce and one that coats your mouth unpleasantly.
  • The meat will seem impossibly tender and fall apart more easily than you'd expect—that's exactly what you want, and it means the slow cooker did its job perfectly.
03 -
  • If your barbecue sauce is thin or watery, mix it with an extra spoonful of brown sugar and a dash of Worcestershire sauce before tossing with the pork; it creates a better glaze that clings to the meat.
  • Lightly toasting your buns in a hot skillet with a tiny bit of butter prevents them from getting soggy under the weight of the pulled pork and sauce.
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