Easy Crockpot Pulled Pork
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
12 hrs
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Total Time
12 hrs 15 mins
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Servings
8
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Course
Main Course
Easy Crockpot Pulled Pork
Description
The recipe begins by seasoning the pork with a dry rub including brown sugar, paprika, salt, and black pepper, then placing it over a bed of sliced Vidalia onions in a crockpot. A mixture of cider vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard powder, garlic salt, and cayenne pepper is whisked together and drizzled over the meat before low cooking for 10 to 12 hours.
The slow cooker’s moist heat gently breaks down the meat fibers, allowing easy shredding after cooking. Drizzling vinegar sauce over the meat in the final stages adds brightness and moisture. The pulled pork and softened onions are drained and served with remaining vinegar sauce or a favorite barbecue sauce.
This recipe offers a set-it-and-forget-it approach to tender pulled pork with a mildly spicy, tangy flavor profile. It's suitable for feeding a crowd or meal prep, pairing well with buns, coleslaw, and barbecue sides.
Ingredients
- 1 vidalia onion sliced thin, large
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 2 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 4-6 pounds pork butt boneless, or shoulder
- ¾ cup cider vinegar
- 4 teaspoons Worcestershire sauce
- 1 ½ teaspoons red pepper flakes crushed
- 1 ½ teaspoons sugar
- ½ teaspoons mustard powder dry
- ½ teaspoon garlic salt
- ¼ teaspoon cayenne pepper
Instructions
- Rinse pork roast under cold water and pat dry with paper towels.
- Place onions in crock-pot. In a small bowl, combine brown sugar, paprika, kosher salt and pepper; mix thoroughly. Rub mixture all over roast and place the roast on top of the onions.
- In a medium bowl, combine vinegar, Worcestershire, red pepper flakes, sugar, mustard, garlic salt and cayenne pepper; whisk to combine. Drizzle about 1/3 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture.
- Cover crockpot; cook on low for 10-12 hours. Drizzle about 1/3 of reserved vinegar mixture over roast during last ½ hour of cooking.
- Remove meat and onions; drain. Chop or shred meat and onions. Serve with remaining vinegar mixture or your favorite barbeque sauce.
User Reviews
Overall Rating
4.5
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