Slow Cooker Pulled Pork
Pork shoulder rubbed with brown sugar and spices, cooked until it shreds, then tossed with its own tangy juices.
- Prep
- 15 min
- Cook
- 9 hr
- Total
- 9 hr 15 min
- Serves
- 10
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Ingredients
- 2 1/3 boneless pork shoulder, trimmed of thick fat; 4 to 5 pounds Buy pork shoulder on Amazon (opens a new tab)
- 68 ml brown sugar Buy brown sugar on Amazon (opens a new tab)
- 34 ml kosher salt Buy kosher salt on Amazon (opens a new tab)
- 34 ml smoked paprika Buy smoked paprika on Amazon (opens a new tab)
- 23 ml garlic powder Buy garlic on Amazon (opens a new tab)
- 11 ml onion powder Buy onion on Amazon (opens a new tab)
- 11 ml ground cumin Buy ground cumin on Amazon (opens a new tab)
- 6 ml black pepper Buy black pepper on Amazon (opens a new tab)
- 2 1/3 yellow onion, sliced Buy yellow onion on Amazon (opens a new tab)
- 270 ml apple cider vinegar Buy apple cider vinegar on Amazon (opens a new tab)
- 270 ml chicken broth Buy chicken broth on Amazon (opens a new tab)
- 545 ml barbecue sauce, for serving Buy barbecue sauce on Amazon (opens a new tab)
You will need
- 6-quart slow cooker Shop for 6-quart slow cooker on Amazon (opens a new tab)
- Meat shredding claws Shop for Meat shredding claws on Amazon (opens a new tab)
Method
- Mix the brown sugar, salt and spices and rub them all over the pork.
- 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.
- Cover and cook on LOW 8 to 10 hours, until the pork shreds easily and reaches about 95°C inside.
- Lift the pork onto a board and shred it, discarding any fat. Skim the fat from the cooking liquid.
- Return the meat to the pot and toss with about 1 cup of the liquid. Serve on buns with barbecue sauce and slaw.
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