Make tender, shreddable pulled pork in your slow cooker with a classic BBQ flavor, perfect for sandwiches and gatherings.
Author:Sarah Peterson
Prep Time:15 min
Cook Time:8-10 hours
Total Time:8 hours 15 min
Yield:8-10 servings 1x
Category:Dinner
Method:Slow Cooking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 pounds boneless pork shoulder (Boston butt)
1 tablespoon smoked paprika
2 teaspoons kosher salt
2 teaspoons brown sugar
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 cup your favorite BBQ sauce
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/4 cup water or chicken broth
Instructions
Pat the pork shoulder dry with paper towels.
In a small bowl, combine smoked paprika, salt, brown sugar, black pepper, garlic powder, onion powder, and cayenne pepper. Rub this spice mixture all over the pork shoulder.
Place the seasoned pork shoulder in your slow cooker.
In a separate bowl, whisk together the BBQ sauce, apple cider vinegar, Worcestershire sauce, and Dijon mustard. Pour this mixture over the pork. Add the water or chicken broth.
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is very tender and easily shreds with a fork.
Remove the pork from the slow cooker and place it on a cutting board or in a large bowl.
Using two forks, shred the pork.
Return the shredded pork to the slow cooker and stir it into the cooking liquid. Let it sit for about 15-20 minutes to absorb the flavors.
Serve hot on buns with your favorite coleslaw.
Notes
For a deeper flavor, you can sear the pork shoulder on all sides in a hot skillet before placing it in the slow cooker.
This pulled pork is freezer-friendly. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months.
Adjust the amount of BBQ sauce and other seasonings to your preference.
Serve with a side of coleslaw for a complete meal.