Description
Make tender, flavorful pulled pork with this simple set and forget slow cooker recipe, perfect for BBQ sandwiches or meal prepping.
Ingredients
Scale
- 4 lb pork shoulder (Boston butt)
- 1 cup water
- 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 cup your favorite BBQ sauce (for serving)
Instructions
- Place the pork shoulder into your slow cooker.
- In a separate bowl, whisk together the water, apple cider vinegar, brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne pepper until the sugar dissolves.
- Pour the liquid mixture over the pork shoulder in the slow cooker.
- 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 shreds easily with a fork.
- Carefully remove the pork from the slow cooker and place it on a large cutting board or baking sheet. Discard any large pieces of fat.
- Use two forks to shred the pork completely.
- Return the shredded pork to the slow cooker. Pour about 1/2 cup of the cooking liquid back over the meat to keep it moist. Stir in 1/2 cup of your favorite BBQ sauce if desired, or keep it plain for later saucing.
- Cook on the WARM setting for another 30 minutes to allow the flavors to meld.
- Serve the crockpot pulled pork hot on buns with extra BBQ sauce.
Notes
- For the best flavor, choose a pork shoulder with good marbling.
- This recipe makes excellent freezer friendly dinners; cool completely before storing in airtight containers.
- If you prefer a thicker sauce, remove the pork and simmer the remaining liquid on the stovetop until it reduces and thickens slightly before mixing it back in.
- Prep Time: 15 min
- Cook Time: 9 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 350
- Sugar: 8
- Sodium: 550
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 38
- Cholesterol: 110