Tender Best Slow Cooker Pulled Pork for Ultimate BBQ Bliss
Discover how to make the Tender Best Slow Cooker Pulled Pork, a comforting dish that's perfect for BBQ enthusiasts.
Servings: 8 sandwiches
Calories: 350kcal
Equipment
- Slow Cooker
Ingredients
For the Pork
- 4 pounds Pork Shoulder (Boston Butt)
For the Spice Mix
- 1/4 cup Brown Sugar Coconut sugar makes a great alternative.
- 2 tablespoons Paprika Use smoked paprika for more flavor.
- 1 tablespoon Garlic Powder Consider fresh garlic for a robust kick.
- 1 tablespoon Onion Powder Can be swapped for sautéed fresh onions.
- 1 teaspoon Salt Use sea salt or kosher salt.
- 1 teaspoon Black Pepper Adjust according to taste.
- 1/2 teaspoon Cayenne Pepper Optional for extra heat.
For Cooking
- 1/2 cup Apple Cider Vinegar White vinegar or lemon juice are substitutes.
- 1 cup BBQ Sauce Choose your favorite brand or homemade variety.
For Serving
- 8 pieces Hamburger Buns Whole grain or gluten-free options work well.
- Prepared Coleslaw Optional, for added crunch in sandwiches.
Instructions
Steps to Make Pulled Pork
- Carefully trim away excess fat from the pork shoulder, leaving just enough to ensure your meat remains juicy throughout the cooking process.
- In a mixing bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and optional cayenne pepper.
- Generously rub the spice mixture all over the surfaces of the pork shoulder, ensuring every nook and cranny is coated.
- Place the seasoned pork into your slow cooker, pouring apple cider vinegar around it. Cover and cook on low for 8 hours.
- Once cooked, transfer the pork to a plate and use forks or meat claws to shred it, discarding any large pieces of fat.
- Return the shredded pork to the slow cooker and stir in your chosen BBQ sauce. Warm it through for an additional 20 minutes.
- Serve this tender pulled pork piled high on toasted buns. Optionally, add crunchy coleslaw for that extra layer of texture.
Notes
Optional: Top with pickles or jalapeños for an extra zing! Leftovers can be kept in an airtight container for up to 4 days. Reheat with broth or extra BBQ sauce to keep it moist.