Meat & Pork

Slow Cooker Pulled Pork

Name: Slow Cooker Pulled Pork
Total time: 510 min
Yield: 8 servings
Cuisine: Meat & Pork
Ingredients: 1 (4 lb) boneless pork shoulder (Boston butt); 2 tablespoons brown sugar; 1 tablespoon smoked paprika; 1 tablespoon kosher salt; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon ground cumin; 1 teaspoon black pepper; 0.5 teaspoon cayenne pepper; 1 large onion, sliced; 1 cup chicken broth; 1.5 cups barbecue sauce

Fork-tender pork shoulder slow-cooked with a smoky-sweet spice rub until it shreds effortlessly, perfect piled on buns with barbecue sauce.

510 minutes

Serves 8

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Pat the pork shoulder dry. Combine the brown sugar, smoked paprika, salt, garlic powder, onion powder, cumin, black pepper, and cayenne, then rub the mixture all over the meat, pressing it in.

2
Scatter the sliced onion across the bottom of a slow cooker and pour in the chicken broth, then nestle the pork on top fat-side up.
3
Cover and cook on low for 8 to 9 hours, until the meat is completely tender and pulls apart easily with a fork at an internal temperature of about 200 degrees F.
4
Transfer the pork to a large bowl and let it rest for 10 minutes, then shred it with two forks, discarding any large pockets of fat.
5
Skim the fat from the cooking liquid, then moisten the shredded pork with a few ladles of the juices along with the barbecue sauce, tossing to coat.
6
Serve warm on toasted buns with extra sauce and coleslaw on the side.

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