Slow Cooker Pulled Pork: Easy, Tender, and Perfect for Any Occasion

  

I love a good, hearty meal that doesn't require me to spend hours in the kitchen. That's where my trusty slow cooker comes in! This Slow Cooker Pulled Pork recipe is a family favorite. It's incredibly easy to prepare, fills the house with an amazing aroma, and results in incredibly tender and flavorful pulled pork that's perfect for sandwiches, sliders, tacos, or even topping a baked potato. It's a winner for potlucks, backyard barbecues, or just a comforting weekend meal.

 

Ingredients:

 

3-4 pound boneless pork shoulder (also called Boston butt)

1 large onion, roughly chopped

2-3 cloves garlic, minced

1 cup barbecue sauce (your favorite kind!)

½ cup apple cider vinegar

2 tablespoons brown sugar

1 tablespoon smoked paprika

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon salt, or to taste

¼ teaspoon black pepper, or to taste

Optional: Buns, coleslaw, and extra barbecue sauce for serving

Instructions:

 

Prep the Pork: Trim any excess fat from the pork shoulder.

Layer the Vegetables: Place the chopped onion in the bottom of your slow cooker. Sprinkle the minced garlic over the onions.

Season the Pork: In a small bowl, whisk together the barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, chili powder, cumin, salt, and pepper.

Add Pork and Sauce: Place the pork shoulder on top of the onions in the slow cooker. Pour the sauce mixture evenly over the pork.

Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is easily shredded with a fork.

Shred the Pork: Once cooked, remove the pork from the slow cooker and place it on a cutting board. Using two forks, shred the pork into bite-sized pieces.

Return to Sauce: Return the shredded pork to the slow cooker and toss it with the cooking liquid and sauce to coat it well.

Serve: Serve the pulled pork on buns with coleslaw and extra barbecue sauce, or in your favorite way!

Tips for Delicious Slow Cooker Pulled Pork:

 

Don't Add Extra Liquid: The pork will release its own juices as it cooks. Adding extra liquid can make the final result watery.

Resist the Urge to Peek: Keep the lid on the slow cooker during cooking to maintain a consistent temperature and prevent heat loss.

Shredding is Key: Ensure the pork is easily shreddable with a fork before considering it done. If it's still tough, cook it for a bit longer.

Adjust the Sauce: Feel free to adjust the amount of barbecue sauce or add other flavorings to the sauce according to your preference (e.g., a splash of Worcestershire sauce, a dash of hot sauce).

Leftovers are Great: Pulled pork keeps well in the refrigerator for several days and can be easily reheated.