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Slow Cooker BBQ Pulled Pork

Ingredients · Serves 10 · Prep 15 min · Total 8 hr 30 min

  • Spice rub
  • 2 tbsp light brown sugar, packed
  • 1 tbsp smoked paprika
  • 2 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper (optional)
  • Pork
  • 4 lb boneless pork shoulder, also called Boston butt, trimmed of thick fat and cut into 3 or 4 chunks
  • 1 large onion, sliced
  • ½ cup chicken broth
  • 2 tbsp apple cider vinegar
  • 1 cup barbecue sauce, plus more for serving
  • To serve
  • 10 hamburger buns, toasted
  • coleslaw and pickles (optional)
simmerbee.com/r/pulled-pork-slow-cookerSimmerbeeCard 1 · front

Slow Cooker BBQ Pulled Pork

Steps

  1. Mix the spice rub ingredients and rub them all over the pork chunks.
  2. 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).
  3. 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.
  4. Move the pork to a large bowl or cutting board and shred it with two forks, pulling out any big pieces of fat.
  5. 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.
  6. Pile onto toasted buns and top with coleslaw and pickles.
  7. Cook to 145°F inside (check with a thermometer).