Pulled Pork (Slow Cooker)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
8 hrs 15 mins
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Additional Time
2 hrs
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Total Time
10 hrs 25 mins
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Servings
8 people
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Course
Main Course
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Cuisine
American
Pulled Pork (Slow Cooker)
Description
This Pulled Pork recipe starts with a boneless pork shoulder rubbed evenly with a balanced spice mix of salt, black pepper, brown sugar, paprika, garlic powder, and cayenne pepper, providing savory, sweet, and subtly smoky flavors. The roast rests in the refrigerator to absorb the rub before cooking.
The cooking liquid, composed of apple juice, apple cider vinegar, Worcestershire sauce, and liquid smoke, adds moisture and a tangy smoky complexity during the slow cooking process. The pork cooks on low heat in a slow cooker for 8 to 10 hours until it can be easily shredded. After shredding, the pork is returned to the slow cooker broth briefly to stay moist and then drained to remove most of the liquid before mixing in barbecue sauce.
Serving suggestions include topping the pulled pork on fresh bakery buns and pairing with coleslaw sprinkled with blue cheese crumbles if desired. This creates a well-rounded sandwich with sweet, smoky pork and crisp, tangy slaw for contrast.
The recipe notes mention adapted sources and preferred accompaniments while recommending fresh buns over pre-packaged bread for best results.
Ingredients
- 1 1/2 Tbsp salt
- 1 Tbsp black pepper freshly ground
- 2 Tbsp brown sugar
- 2 Tbsp paprika
- 1/2 Tbsp garlic powder
- 1 tsp cayenne pepper
- 4 pound pork shoulder roast aka Boston Butt roast, boneless
- 2 cups apple juice
- 2/3 cup apple cider vinegar
- 2 Tbsp Worcestershire sauce
- 1/2 Tbsp liquid smoke
- 1 1/4 cups BBQ sauce (I like to use Bullseye)
Instructions
- In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper.
- Place pork shoulder in a baking dish and rub entire roast with dry rub mixture, pressing mixture over the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours, or overnight.
- In a medium mixing bowl combine apple juice, apple cider vinegar, Worcestershire and liquid smoke.
- Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do this so all the dry rub isn't washed off the top).
- Cover slow cooker and cook on low heat 8 - 10 hours.
- Remove roast from slow cooker and shred (leave broth in slow cooker). Return shredded pork to slow cooker (in broth) and allow to cook 10 - 20 more minutes.
- Strain most of the broth from pork (I leave about 1/2 cup), pour in barbecue sauce and toss.
- Serve in buns with coleslaw if desired.
Notes
- Use fresh bakery buns for serving pulled pork sandwiches for better texture and flavor.
- Consider adding blue cheese crumbles to coleslaw for an extra flavor dimension with the pork.
- This recipe is adapted from Food Network and pairs well with classic coleslaw sides.
User Reviews
Overall Rating
4.9
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