🐖 Slow Cooker Pulled Pork
Ingredients:
-
3–4 lbs pork shoulder (also called pork butt)
-
1 large onion, sliced
-
3–4 cloves garlic, minced
-
1 cup barbecue sauce (plus extra for serving)
-
½ cup chicken broth (or water)
-
2 tbsp brown sugar
-
1 tbsp paprika
-
1 tsp chili powder
-
1 tsp salt
-
½ tsp black pepper
-
½ tsp cayenne (optional, for a little heat)
Instructions:
-
Prep the Pork: Trim excess fat from the pork shoulder. Rub with salt, pepper, paprika, chili powder, and brown sugar.
-
Layer in Slow Cooker: Place sliced onions and minced garlic at the bottom of the slow cooker. Put the pork on top.
-
Add Liquid: Pour chicken broth (or water) around the pork. Cover with lid.
-
Cook:
-
Low: 8–10 hours
-
High: 4–6 hours
The pork should be very tender and easily shredded with a fork.
-
-
Shred the Pork: Remove pork from slow cooker and shred with two forks. Discard excess fat and bones.
-
Mix with Sauce: Return shredded pork to slow cooker and stir in 1 cup barbecue sauce (or more to taste). Let cook 15–30 minutes to absorb flavors.
-
Serve: Serve on buns, over rice, or with sides like coleslaw and baked beans.
📝 Tips for Best Pulled Pork
-
Use Pork Shoulder: It has enough fat to stay moist during long cooking.
-
Don’t Skip the Rub: Adds depth of flavor even before the barbecue sauce.
-
Optional Smoky Flavor: Add 1–2 tsp liquid smoke for that authentic smoked taste without a smoker.
-
Make Ahead: Pulled pork keeps well in the fridge for 3–4 days and freezes beautifully.
If you want, I can also give a Carolina-style vinegar-based pulled pork version that’s tangy and slightly spicy, perfect for sandwiches.
Do you want me to do that?
