Slow Cooker Pulled Pork
User Reviews
5
Slow Cooker Pulled Pork
Description
This recipe begins by layering sliced onions and minced garlic in the slow cooker, providing a flavorful bed for the pork. A dry rub combining brown sugar, chili powder, kosher salt, smoked paprika, garlic powder, cumin, and onion powder is applied liberally to the pork shoulder, adding a complex blend of savory, sweet, and smoky flavors.
The pork is cooked on low heat for 10-12 hours or on high for 5-6 hours until the meat reaches an internal temperature of 205°F, ensuring it becomes tender enough to shred easily. After slow cooking, the pork is shredded with forks and moistened with the cooking juices to enhance flavor and juiciness.
This pulled pork is traditionally served on sandwich buns with optional barbecue sauce, accompanied by crisp coleslaw and pickles. It suits casual meals and can be tailored by adjusting the cooking liquid or seasonings.
Cooking times may vary by slow cooker and pork size, so monitoring tenderness and internal temperature is important. If the pork is tough, extending the cooking time allows connective tissue to break down properly. Sufficient liquid in the cooker helps maintain moisture during long cooking.
Ingredients
- 1 large yellow onion thinly sliced
- 4 teaspoons garlic about 4 large cloves, minced, fresh
- 1 cup chicken broth or sub with other cooking liquid such as apple cider, beer, Dr. Pepper, or Coca Cola, low-sodium
- 2 tablespoons dark brown sugar packed
- 2 tablespoons chili powder
- 2 tablespoons kosher salt (plus more as needed)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin ground
- 1 teaspoon onion powder
- 1 (6-7 lb.) Boston Butt bone-in or pork shoulder
- BBQ sauce optional, for serving
- sandwich buns
- coleslaw
- pickles
Instructions
- Place the onion and garlic in the bottom of a large slow cooker. Pour chicken broth over top.
- In a small bowl, make a rub by whisking together brown sugar, chili powder, salt, smoked paprika, garlic powder, cumin, and onion powder.
- Pat the pork dry with paper towels. Rub the spice mixture all over the pork.
- Place the meat on top of the onions and garlic. Cover and cook for 10-12 hours on LOW or for about 5-6 hours on HIGH. When the pork reaches an internal temperature of 205°F it will be fall-apart tender! Turn off the slow cooker and remove the pork to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat.
- Add juices from the pot to moisten the meat, as desired. Taste and season with additional salt and pepper, if necessary. Serve on sandwich rolls with bbq sauce, if desired.
Notes
- Adjust cooking time based on slow cooker heat variation and pork size for optimal tenderness.
- The pork is tender and shreddable at an internal temperature of 205°F.
- If the pork is tough, cook longer to allow connective tissue to break down fully.
- Use enough cooking liquid to keep the pork moist during the slow cooking process.
- Nutrition information varies depending on pork cut size and cooking method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Serving | 1/10 of the recipe | |
| Calories | 438kcal | 22% |
| Carbohydrates | 4g | 1% |
| Protein | 60g | 120% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 191mg | 64% |
| Sodium | 926mg | 39% |
| Potassium | 1141mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
