Slow Cooker Pulled Pork

We may earn a commission when you buy through links on this page.

Ingredients for 53 servings

• 5 1/3 boneless pork shoulder, trimmed of thick fat; 4 to 5 pounds
• 2/3 cup brown sugar
• 1/3 cup kosher salt
• 1/3 cup smoked paprika
• 3 1/2 tablespoons garlic powder
• 1 3/4 tablespoons onion powder
• 1 3/4 tablespoons ground cumin
• 2 2/3 teaspoons black pepper
• 5 1/3 yellow onion, sliced
• 2 2/3 cups apple cider vinegar
• 2 2/3 cups chicken broth
• 5 1/3 cups barbecue sauce, for serving

1. Step 1 of 5

   Mix the brown sugar, salt and spices and rub them all over the pork.

2. Step 2 of 5

   Spread the onion in the slow cooker, set the pork on top and pour the vinegar and broth around it, not over it, so the rub stays put.

3. Step 3 of 5

   Cover and cook on LOW 8 to 10 hours, until the pork shreds easily and reaches about 200°F inside.

4. Step 4 of 5

   Lift the pork onto a board and shred it, discarding any fat. Skim the fat from the cooking liquid.

5. Step 5 of 5

   Return the meat to the pot and toss with about 1 cup of the liquid. Serve on buns with barbecue sauce and slaw.