Slow Cooker Pulled Pork (Printer-Friendly Version)
Tender pork shoulder slow-cooked with smoky BBQ spices, ideal for flavorful meals and casual get-togethers.
# What You'll Need:
→ Meat
01 -
3 lb boneless pork shoulder butt roast, cut into large chunks
→ Fats and Oils
02 -
1 tbsp unsalted butter
→ Liquids
03 -
1 cup beef broth
04 -
1 cup barbecue sauce
05 -
2 tbsp soy sauce
06 -
1 tbsp Worcestershire sauce
07 -
2 tbsp apple cider vinegar
→ Seasonings and Spices
08 -
1 tsp granulated beef bouillon
09 -
2 tbsp packed brown sugar
10 -
1 tsp smoked paprika
11 -
½ tsp ground cumin
12 -
½ tsp salt
13 -
½ tsp black pepper
→ Produce
14 -
1 large onion, finely chopped
15 -
4 cloves fresh garlic, minced
# Steps to Follow:
01 -
Cut the pork shoulder into large portions. Trim excess fat if desired, leaving some for moisture and flavor.
02 -
Heat butter in a skillet over medium-high heat. Sear pork chunks until browned on all sides to enhance flavor and color.
03 -
Place the browned pork in the slow cooker. Evenly top with minced garlic, chopped onion, smoked paprika, cumin, salt, black pepper, brown sugar, and beef bouillon powder.
04 -
Combine beef broth, barbecue sauce, soy sauce, Worcestershire sauce, and apple cider vinegar. Pour over pork. Cover and cook on low for 7–8 hours or on high for 4–5 hours until fork-tender.
05 -
Remove pork from the slow cooker and shred with two forks. Return shredded pork to the cooker and toss in sauce before serving.
# Additional Tips:
01 -
Browning the pork before slow cooking develops deeper flavor through the Maillard reaction.
02 -
Use pork shoulder for its marbling and connective tissue, ensuring tender results.
03 -
Simmer excess sauce on the stovetop if too thin to concentrate flavors.
04 -
Shred meat evenly using two forks or a shredding tool for balanced texture.
05 -
Prepare pork in advance and refrigerate overnight to deepen flavors for gatherings.