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Pulled Pork · Slow Cooker

Slow Cooker BBQ Pulled Pork

10

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for light brown sugar

    Instead of brown sugar

    • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
    • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
    • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

    All 4 swaps for brown sugar

  • Swaps for smoked paprika

    Instead of paprika

    • Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
    • Chipotle powder: About ¼ the amount. Smoky and much hotter.

    More for paprika

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic

  • Swaps for ground cumin

    Instead of cumin

    • Ground coriander: The same amount. Brighter and citrusy, less earthy.
    • Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
    • Caraway seeds, ground: Half as much. A related flavor, a bit sharper.

    More for cumin

  • Swaps for cayenne pepper

    Instead of cayenne pepper

    • Red pepper flakes: The same amount, crushed fine. Slightly milder, with visible flakes.
    • Hot sauce: A few dashes for each pinch. Adds vinegar and a little liquid.
    • Chipotle powder or hot paprika: The same amount. Chipotle is smoky; hot paprika is milder and fruitier.

    More for cayenne pepper

  • Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for chicken broth

    Instead of broth

    • Vegetable broth: The same amount. Lighter and slightly sweeter.
    • Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
    • Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.

    More for broth

  • Swaps for apple cider vinegar

    Instead of vinegar

    • White wine vinegar or lemon juice: The same amount. Less fruity than apple cider vinegar.

    More for vinegar

Step 1 of 6

Mix the spice rub ingredients and rub them all over the pork chunks.

Step 2 of 6

Scatter the onion in the bottom of a 6-quart slow cooker. Set the pork on top and pour the broth and vinegar around it (not over it, so the rub stays put).

Step 3 of 6

Cover and cook on LOW 8 to 10 hours or HIGH 5 to 6 hours, until the pork pulls apart easily with a fork. It will be well above the safe 145°F (63°C); shreddable pork is usually 195 to 205°F.

145°F

Step 4 of 6

Move the pork to a large bowl or cutting board and
shred (how to shred) Shred Pull cooked meat (or cabbage and other vegetables) into thin strands. 1. Let cooked meat cool just until you can handle it, and take out any bones.2. Hold the piece in place with one fork.3. Drag a second fork through it, following the grain, so it pulls apart in strands.4. Toss the strands with a spoonful of the cooking juices so they stay moist. Done when: The meat pulls apart with almost no effort. If it fights you, it needs more cooking time. Safety: Meat straight from the pot holds steam inside; open it up and let it cool for a few minutes first.How to shred cooked meat with two forks: mistakes to avoid
it with two forks, pulling out any big pieces of fat.

Step 5 of 6

Skim the fat off the liquid in the cooker. Return the pork with the onions, stir in the barbecue sauce and about 1/2 cup of the cooking liquid, and let it soak up the flavor on WARM.

Step 6 of 6

Pile onto toasted buns and top with coleslaw and pickles.

All done

Enjoy!

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Ingredients

  • Swaps for light brown sugar

    Instead of brown sugar

    • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
    • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
    • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

    All 4 swaps for brown sugar

  • Swaps for smoked paprika

    Instead of paprika

    • Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
    • Chipotle powder: About ¼ the amount. Smoky and much hotter.

    More for paprika

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic

  • Swaps for ground cumin

    Instead of cumin

    • Ground coriander: The same amount. Brighter and citrusy, less earthy.
    • Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
    • Caraway seeds, ground: Half as much. A related flavor, a bit sharper.

    More for cumin

  • Swaps for cayenne pepper

    Instead of cayenne pepper

    • Red pepper flakes: The same amount, crushed fine. Slightly milder, with visible flakes.
    • Hot sauce: A few dashes for each pinch. Adds vinegar and a little liquid.
    • Chipotle powder or hot paprika: The same amount. Chipotle is smoky; hot paprika is milder and fruitier.

    More for cayenne pepper

  • Swaps for onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for chicken broth

    Instead of broth

    • Vegetable broth: The same amount. Lighter and slightly sweeter.
    • Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
    • Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.

    More for broth

  • Swaps for apple cider vinegar

    Instead of vinegar

    • White wine vinegar or lemon juice: The same amount. Less fruity than apple cider vinegar.

    More for vinegar