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Easy Slow Cooker Pulled Pork

Close-up of shredded, saucy Slow cooker pulled pork piled high on a white plate.
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Make tender, shreddable pulled pork using your slow cooker. This recipe requires minimal effort for great barbecue sandwiches or meal prep.

Ingredients

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  • 4 lb boneless pork shoulder (Boston butt)
  • 1 cup water or chicken broth
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar, packed
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 1/2 cups your favorite BBQ sauce (for after cooking)

Instructions

  1. Pat the pork shoulder dry with paper towels.
  2. In a small bowl, mix the paprika, salt, pepper, garlic powder, onion powder, and cayenne pepper. Rub this spice mix evenly over the entire surface of the pork shoulder.
  3. Place the seasoned pork shoulder in the bottom of your slow cooker.
  4. Pour the water or broth and apple cider vinegar around the pork. Sprinkle the brown sugar over the top of the meat.
  5. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily shreds with a fork.
  6. Remove the pork from the slow cooker and place it on a large cutting board or baking sheet. Discard any large pieces of fat.
  7. Shred the pork using two forks.
  8. Return the shredded pork to the slow cooker. Pour your favorite BBQ sauce over the meat and stir to coat completely. Let it heat through for about 15 minutes on the WARM setting before serving.

Notes

  • For best results, use a boneless pork shoulder cut around 3 to 4 pounds.
  • If you prefer a thicker sauce, drain off some of the cooking liquid before adding the BBQ sauce.
  • This pulled pork freezes well. Cool completely, then store in freezer-safe bags for up to three months.

Nutrition

Find it online: https://whiskdaily.com/slow-cooker-pulled-pork/