Crockpot Pulled Pork

How to Make Crockpot Pulled Pork

1. 1

   Step 1: Make the dry rub and coat the pork

   In a small bowl combine brown sugar, smoked paprika, kosher salt, black pepper and garlic powder. Pat the pork shoulder dry, rub the spice mixture all over, pressing it into any crevices; let rest 10 minutes while you prepare the slow cooker.

   For this step

   • 4 lbpork shoulder (bone-in or boneless)
   • 1/4 cuplight brown sugar
   • 2 tbspsmoked paprika
   • 1 tbspkosher salt
   • 1 tspground black pepper
   • 1 tbspgarlic powder
   
2. 2

   Step 2: Arrange pork and aromatics in the slow cooker

   Spread the sliced onion in the bottom of the crockpot and place the rubbed pork on top. Pour the apple cider vinegar and chicken broth around (not over) the pork to retain the rub on the meat and help create a flavorful braising liquid.

   For this step

   • 1 wholemedium yellow onion, halved and sliced
   • 1/4 cupapple cider vinegar
   • 1 cuplow-sodium chicken broth
   
3. 3

   Step 3: Cook low and slow

   Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the pork is fork-tender and easily pulls apart. Avoid lifting the lid during the final hours so the meat braises evenly.
   
4. 4

   Step 4: Shred the pork and mix with sauce

   Remove the pork to a cutting board or large bowl and shred using two forks, discarding excess fat and any bone. Skim fat from the cooking liquid if desired, then stir about 1 cup of barbecue sauce into the shredded pork, adding some of the reserved cooking liquid a few tablespoons at a time to reach your preferred moistness.

   For this step

   • 1 cupbarbecue sauce
   
5. 5

   Step 5: Optional: reduce sauce to thicken

   If you prefer a thicker, more concentrated sauce, transfer 1–2 cups of the cooking liquid to a saucepan and simmer over medium heat until reduced by half, then stir back into the shredded pork and barbecue sauce to taste. Season with additional salt, pepper or a splash of vinegar if needed.
   
6. 6

   Step 6: Serve and store

   Serve the pulled pork on toasted buns, in tacos, or over rice with extra barbecue sauce on the side. Refrigerate leftovers in an airtight container for up to 4 days or freeze portions for up to 3 months.
   

1. In a small bowl combine brown sugar, smoked paprika, kosher salt, black pepper and garlic powder. Pat the pork shoulder dry, rub the spice mixture all over, pressing it into any crevices; let rest 10 minutes while you prepare the slow cooker.
2. Spread the sliced onion in the bottom of the crockpot and place the rubbed pork on top. Pour the apple cider vinegar and chicken broth around (not over) the pork to retain the rub on the meat and help create a flavorful braising liquid.
3. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the pork is fork-tender and easily pulls apart. Avoid lifting the lid during the final hours so the meat braises evenly.
4. Remove the pork to a cutting board or large bowl and shred using two forks, discarding excess fat and any bone. Skim fat from the cooking liquid if desired, then stir about 1 cup of barbecue sauce into the shredded pork, adding some of the reserved cooking liquid a few tablespoons at a time to reach your preferred moistness.
5. If you prefer a thicker, more concentrated sauce, transfer 1–2 cups of the cooking liquid to a saucepan and simmer over medium heat until reduced by half, then stir back into the shredded pork and barbecue sauce to taste. Season with additional salt, pepper or a splash of vinegar if needed.
6. Serve the pulled pork on toasted buns, in tacos, or over rice with extra barbecue sauce on the side. Refrigerate leftovers in an airtight container for up to 4 days or freeze portions for up to 3 months.