Perfect Slow Cooker Pulled Pork
This Texas style slow cooked pulled pork is made easier in the slow cooker. Perfect for enjoying as a BBQ Pulled Pork Sandwich, or loaded up on nachos, or even as a pizza topping! The possibilities are endless!
Servings: 8
Equipment
Ingredients
Pork Dry Rub
- ¼ cup light brown sugar
- 1 tbsp smoked paprika
- 1 tsp ground cayenne
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1/2 tsp coarse ground black pepper
Pulled Pork
- 4 pound pork shoulder
- 2 tbsp apple cider vinegar
- ¼ cup worcestershire sauce
- 1 tbsp liquid smoke (optional)
Instructions
- Mix together the ingredients for the Dry Rub in a small bowl.
- Trim off any large, hard fat pieces from the pork roast. Rub the pork shoulder with the dry rub on all sides. Place into the slow cooker.
- Stir together the apple cider vinegar, worcestshire sauce, and liquid smoke in a small bowl, then pour over the pork roast in the slow cooker.
- Cook on Low heat for 8-10 hours, or until tender.
- Carefully remove the pork to a large baking sheet. Keeping it as intact as possible.
- Broil on high heat in the oven for 5 minutes to get the crispy pieces of pork.
- Remove from the oven and allow to cool briefly. Using two forks, shred the meat.
- Serve warm on hamburger buns.
Video
Notes
- Pork Shoulder: Use a bone in or boneless pork shoulder or pork butt.
- Oil: Use oil to hold the dry rub to the meat. You can use avocado or olive oil. You could also use mustard if you like which is a common binder for Texas BBQ.
- Liquid Smoke: Use liquid smoke to obtain a smoky flavoring to the meat without having to use actual smoke. If you would prefer to not use this ensure that you are using a smoked paprika in the seasoning and you can also substitute the salt for a smoked salt for additional smoke flavoring.
Nutrition
Serving: 1 | Calories: 296kcal | Carbohydrates: 45g | Protein: 15g | Fat: 8g | Cholesterol: 92mg | Fiber: 5g | Sugar: 9g