Description
Make tender, shreddable pulled pork in your slow cooker with minimal effort for sandwiches or meal prep.
Ingredients
Scale
- 4 lb boneless pork shoulder (Boston butt)
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup your favorite BBQ sauce (for serving)
Instructions
- Trim excess fat from the pork shoulder, leaving about 1/4 inch layer.
- In a small bowl, mix the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne pepper to create a rub. Rub this mixture evenly over the entire pork shoulder.
- Place the seasoned pork shoulder in the slow cooker.
- In a separate bowl, whisk together the apple cider vinegar, water, and Worcestershire sauce. Pour this liquid mixture around the pork in the slow cooker.
- Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily shreds with a fork.
- Remove the pork from the slow cooker and place it on a large cutting board or platter. Skim any excess fat from the liquid remaining in the slow cooker.
- Shred the pork using two forks. Discard any large pieces of fat.
- Return the shredded pork to the slow cooker and stir in about 1/2 cup of the cooking liquid to keep it moist. Add BBQ sauce to taste, or keep the sauce separate for serving.
- Serve hot on buns or use for meal prepping.
Notes
- For best flavor, use a pork shoulder with good marbling.
- If you prefer a thicker sauce, remove the cooking liquid and simmer it on the stovetop until reduced before mixing it back into the shredded pork.
- This pulled pork freezes well for up to three months.
- Prep Time: 15 min
- Cook Time: 8 hr
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 0
- Protein: 40
- Cholesterol: 110