Slow Cooker Pulled Pork
Cook
8-10 hours
Prep Time
15 mins
Total Time
8-10 hours
Serves
8
Ingredients
- 4-5 lbs pork shoulder (or pork butt), trimmed of excess fat
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup barbecue sauce, plus extra for serving
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Sandwich buns
- Coleslaw (optional)
Kitchen Tools Needed:
- Slow cooker
- Mixing bowl
- Forks (for shredding)
- Measuring cups and spoons
Steps
- Prepare the Pork: Place the sliced onion and minced garlic in the bottom of the slow cooker. Rub the pork shoulder with salt, black pepper, smoked paprika, chili powder, cumin, and cayenne pepper (if using). Place the seasoned pork on top of the onions and garlic.
- Make the Sauce: In a bowl, mix together the barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce. Pour the sauce over the pork in the slow cooker.
- Cook the Pork: Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and easily shreds with a fork.
- Shred the Pork: Remove the pork from the slow cooker and shred it using two forks. Discard any large pieces of fat. Return the shredded pork to the slow cooker and stir to coat with the sauce. Let it sit for an additional 30 minutes on the "keep warm" setting to absorb more flavor.
- Serve: Serve the pulled pork on sandwich buns with extra barbecue sauce and coleslaw, if desired.
Macros:
Total Calories: 350
Carbs: 10g
Proteins: 25g
Fats: 22g