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Slow Cooker Pulled Pork

Slow Cooker Pulled Pork is a low-and-slow pork shoulder recipe that simmers until it shreds easily, then gets tossed in a tangy, smoky BBQ glaze. Cook on low for 8-9 hours (or high for 5-6) for fall-apart tender meat with minimal hands-on time.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 4 lb pork shoulder
Onion and braising liquid
  • 1 onion Sliced.
  • 1 cup chicken broth
Dry seasonings
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • Salt and pepper To taste.
BBQ glaze
  • 1.5 cup BBQ sauce
  • 2 tbsp apple cider vinegar

Equipment

  • 1 Dutch oven

Method
 

Season and layer the slow cooker
  1. Season the pork shoulder generously with brown sugar, smoked paprika, garlic powder, salt, and pepper.
  2. Place the sliced onion in the bottom of the slow cooker and set the pork on top.
  3. Pour in the chicken broth.
Cook low and slow
  1. Cover and cook on low for 8-9 hours, or high for 5-6 hours, until the pork shreds easily.
Shred and glaze
  1. Shred the pork directly in the slow cooker, discarding excess fat.
  2. Stir in the BBQ sauce and apple cider vinegar before serving.

Notes

Pro tip: for extra moisture, let the pork rest in its juices for 10 minutes before shredding, then stir well so the glaze coats every strand. Store leftovers in the fridge up to 4 days; freeze in a sealed container up to 3 months. For a lower-sugar option, use a reduced-sugar BBQ sauce or a sugar-free ketchup-based sauce.