Slow Cooker Pulled Pork Set and Forget
This set-and-forget slow cooker pulled pork delivers impossibly tender, juicy meat with deep, smoky-sweet flavor and a subtle kick of heat. A quick sear and a flavorful spice rub build layers of taste, while the slow cooker does all the work, resulting in a versatile dish perfect for sandwiches, tacos, or hearty bowls.
Equipment
- Slow cooker (6-quart or larger)
- Large skillet or Dutch oven
- Cutting board
- Chef's knife
- Paper towels
- Small bowl
- Measuring spoons
- Measuring cups
- Tongs
- Two forks
- Saucepan (optional, for reducing sauce)
Ingredients
- 1 bone-in pork shoulder Boston butt
- 2 tablespoons vegetable oil
- 1 large yellow onion, sliced
- 1 cup chicken broth
- 3 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons smoked paprika
- 2 tablespoons brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Pat the pork shoulder completely dry with paper towels. In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, cumin, salt, and black pepper. Massage the rub all over the pork, getting into every crevice. Let sit at room temperature for 20 minutes.
- Heat a large skillet or Dutch oven over medium-high heat and add vegetable oil. Sear the seasoned pork shoulder for 3-4 minutes per side, until a deep golden-brown crust forms. Transfer the pork to a plate.
- Reduce the heat to medium and add the sliced onions to the same skillet. Cook for 5-6 minutes, scraping up the browned bits from the bottom of the pan. Pour in chicken broth, apple cider vinegar, and Worcestershire sauce; bring to a simmer.
- Pour the onion and broth mixture into the bottom of the slow cooker. Place the seared pork shoulder on top of the onions. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is fork-tender and the internal temperature reaches at least 200°F.
- Carefully transfer the cooked pork to a large cutting board. Use two forks to shred the meat, discarding any large pieces of fat and the bone. Skim the fat off the surface of the cooking liquid in the slow cooker. For a thicker sauce, simmer the liquid in a saucepan for 10-15 minutes until reduced. Pour about 1 cup of the defatted liquid over the shredded pork and toss to coat.
Notes
For a spicier version, add 2 minced chipotle peppers in adobo sauce to the cooking liquid. For a honey garlic glaze, toss shredded pork with ¼ cup honey, 3 minced garlic cloves, and reserved cooking liquid, then broil for 5 minutes. Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Serve on brioche buns with coleslaw, over mashed potatoes, or in tacos.