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Crockpot Pulled Pork

Tender, flavorful slow-cooked pork shoulder that transforms into fall-apart barbecue perfect for busy families
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Prep Time 10 minutes
Cook Time 6 minutes
Servings: 8
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3-4 lb pork shoulder or pork butt
  • 1 large onion, sliced
  • 3/4 cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 1 cup barbecue sauce (divided)

Method
 

  1. Combine brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne in a small bowl. Mix thoroughly to ensure even distribution of spices.
  2. Pat the pork shoulder dry with paper towels. Massage the spice mixture all over the meat, pressing gently so it adheres.
  3. Place sliced onions in the bottom of your slow cooker. Set the seasoned pork on top, fat side up.
  4. Pour apple cider vinegar and Worcestershire sauce around the edges, not directly over the rub. Add half the barbecue sauce.
  5. Cover and cook on low for 6-8 hours until the meat shreds easily with two forks and the internal temperature reaches 195°F.
  6. Remove the pork and let it rest for 10 minutes. Shred using two forks, discarding excess fat. Mix in the remaining barbecue sauce and some cooking juices for extra moisture. Taste and adjust seasoning as needed.

Notes

Mix the dry rub ingredients the night before for easier morning prep. Don't lift the lid repeatedly during cooking as this releases heat and extends cooking time. Cook on low heat only to prevent tough meat. Let meat rest 10 minutes before shredding to prevent juice loss. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently with barbecue sauce or broth to restore moisture.