Slow Cooker Pulled Pork

Pork shoulder rubbed with brown sugar and smoked paprika, slow cooked with onions and cider vinegar until it falls apart, then tossed with barbecue sauce. Serves 10.

Dairy-freeLow-carbHigh-proteinBudget-friendlyFreezer-friendly

Contains: wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 15 min
  • Cook 10 hr
  • Total 10 hr 15 min
  • Yield 10 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Slow cooker pulled pork sandwich with barbecue sauce and coleslaw

A pork shoulder, a dry rub and a slow cooker give you barbecue-style pulled pork without a smoker. It is ideal for game day or a crowd.

Serve it on soft buns with coleslaw on top, or over rice or baked potatoes.

Instructions

  1. Season. Mix the brown sugar, paprika, salt, garlic powder, onion powder, cumin and pepper and rub it all over the pork.
  2. Load the slow cooker. Spread the onion in the slow cooker, set the pork on top and pour the vinegar and broth around it.
  3. Cook. Cover and cook on low 8 to 10 hours, or on high 5 to 6 hours, until the pork shreds easily with a fork.
  4. Shred. Move the pork to a board and shred with two forks, discarding any large pieces of fat. Skim the fat from the juices.
  5. Sauce. Return the pork to the pot with about 1 cup of the juices and the barbecue sauce, toss and keep warm. Serve on buns.

Nutrition per serving (estimated)

540Calories
16 gCarbohydrates
1 gFiber
15 gNet carbs
35 gProtein
37 gFat

Estimated per serving, based on 10 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Dairy-freeLow-carbHigh-proteinBudget-friendly

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Pork shoulder needs the long cook to turn tender; leaner cuts like loin will dry out.
  • Freeze leftovers with some of the juices for up to 3 months.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate up to 4 days. Freeze leftovers with some of the juices for up to 3 months. Reheat covered with a splash of juices until hot.

Questions about this recipe

Can I cook pulled pork on high?
Yes, 5 to 6 hours on high, though low and slow gives the most tender result.
What cut is best for pulled pork?
Pork shoulder, also sold as Boston butt.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Zinfandel or Syrah, or an amber ale. Wine pairing guide

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