Make incredibly tender, flavorful shredded pork using your slow cooker. This set and forget dinner recipe is perfect for meal prep or feeding a crowd.
Author:Ahazzam
Prep Time:10 min
Cook Time:9 hours
Total Time:9 hours 10 min
Yield:8 servings
Category:Dinner
Method:Slow Cooking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 lb pork shoulder (Boston butt)
1 tablespoon kosher salt
1 tablespoon brown sugar
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 cup apple cider vinegar
1/2 cup water or chicken broth
1 cup your favorite BBQ sauce (optional, for finishing)
Instructions
Combine the salt, brown sugar, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl to create the dry rub.
Pat the pork shoulder dry with paper towels. Rub the spice mixture evenly over the entire surface of the pork.
Place the seasoned pork shoulder in the basin of your slow cooker.
Pour the apple cider vinegar and water or broth around the pork. Do not pour directly over the rub.
Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours. The pork is done when it easily shreds with two forks.
Carefully remove the pork from the slow cooker and place it in a large bowl. Discard any large pieces of fat.
Shred the pork using two forks. If you prefer a saucier pulled pork, stir in about 1 cup of your favorite BBQ sauce now.
Serve the crock pot pulled pork immediately on buns for amazing sandwich recipes, or use it for meal prep protein throughout the week.
Notes
For the juiciest results, aim for an internal temperature of 195 to 205°F before shredding, although checking the temperature is not required if you cook for the full low-and-slow time.
If you skip the added BBQ sauce, the natural juices make a fantastic, light sauce for your shredded pork.
This recipe makes excellent game day recipes or easy family dinner ideas.