Perfect Slow Cooker Pulled Pork
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 hrs
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Servings
8
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Course
Main Course
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Cuisine
American
Perfect Slow Cooker Pulled Pork
Description
Perfect Slow Cooker Pulled Pork starts with a seasoned pork shoulder coated in a dry rub of brown sugar, smoked paprika, cayenne, chili powder, granulated garlic, onion powder, salt, and coarse black pepper. The pork is placed in a slow cooker and combined with a tangy sauce of apple cider vinegar, Worcestershire sauce, and an optional smoky addition of liquid smoke. Cooking on low for 8-10 hours breaks down the shoulder to tender meat that easily pulls apart.
After slow cooking, the meat is transferred to a baking sheet and broiled briefly to add crispy, caramelized edges, enhancing both texture and flavor. Shredding with forks creates the classic pulled pork strands, balancing tenderness with crispy bits. This preparation yields a rich, slightly tangy pork with smoky undertones from the dried spices and optional liquid smoke.
Serve the pulled pork warm on hamburger buns for classic sandwiches. The slow cooking method ensures the pork stays moist and flavorful, lending itself well to casual meals or gatherings where tender, flavorful meat is desired. The broiling step provides a crisp contrast to the soft pulled meat, making for a satisfying bite.
For best results, choose a bone-in or boneless pork shoulder and remove any large hard fat pieces before rubbing. Using oil or mustard can help the dry rub adhere better. If omitting liquid smoke, substitute smoked paprika and smoked salt to retain smoky notes.
Ingredients
Pork Dry Rub
- ¼ cup light brown sugar
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper ground
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp granulated garlic
- 1 tsp onion powder
- 1/2 tsp black pepper coarse ground
Pulled Pork
- 4 pound pork shoulder
- 2 tbsp apple cider vinegar
- ¼ cup Worcestershire sauce
- 1 tbsp liquid smoke (optional)
Instructions
- Mix together the ingredients for the Dry Rub in a small bowl.
- Trim off any large, hard fat pieces from the pork roast. Rub the pork shoulder with the dry rub on all sides. Place into the slow cooker.
- Stir together the apple cider vinegar, worcestshire sauce, and liquid smoke in a small bowl, then pour over the pork roast in the slow cooker.
- Cook on Low heat for 8-10 hours, or until tender.
- Carefully remove the pork to a large baking sheet. Keeping it as intact as possible.
- Broil on high heat in the oven for 5 minutes to get the crispy pieces of pork.
- Remove from the oven and allow to cool briefly. Using two forks, shred the meat.
- Serve warm on hamburger buns.
Notes
- Use bone-in or boneless pork shoulder; trim large, hard fat pieces before cooking.
- Apply oil or mustard to help the dry rub stick evenly to the meat.
- Liquid smoke adds authentic smoky flavor; omit if preferred, but increase smoked paprika or substitute smoked salt.
- Cook on low for 8-10 hours until pork is tender enough to shred easily.
- Brief broiling after slow cooking crisps pork edges for texture contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 | |
| Calories | 296kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Cholesterol | 92mg | 31% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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