Slow Cooker BBQ Pulled Pork

The recipe starts by patting the pork shoulder dry before liberally applying a barbecue dry rub seasoning all over its surface. This seasoning creates a crust of flavor that penetrates during the long cooking process. The pork is placed in a slow cooker and cooked on low temperature for 7-8 hours until it is tender enough to pull apart effortlessly with forks or tongs. This method allows connective tissues to break down slowly, resulting in juicy and tender meat.

After cooking, the pork is removed from the cooking liquid and shredded to serve. The pulled pork pairs well with coleslaw, a drizzle of barbecue sauce, and traditional barbecue side dishes, making it suitable for casual meals or gatherings.

Adjust the amount of rub seasoning to the size of your pork cut, generally about one tablespoon per pound. Both bone-in and boneless pork shoulder or pork butt can be used but choose cuts with appropriate fat content for juiciness. Excess fat can be trimmed to reduce greasiness. Leftovers store well refrigerated for several days and can be frozen for longer-term storage. The method is forgiving for different cut sizes and kitchen schedules.