Slow-Cooker Pulled Pork
Ingredients:
- 4 lb pork shoulder (Boston butt), trimmed of excess fat
- 1 tablespoon olive oil
- 1/4 cup brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup apple cider vinegar
- 1/2 cup barbecue sauce (optional)
- Sandwich buns for serving
Instructions:
- Prepare the Pork: In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Rub the pork shoulder all over with olive oil, then coat it with the spice mixture, pressing it into the meat.
- Sear the Pork (Optional): Heat a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 2-3 minutes per side. This step is optional but adds more flavor.
- Cook in the Slow Cooker: Place the pork in the slow cooker. Pour the apple cider vinegar over the top. Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the pork is tender and easily shredded with a fork.
- Shred the Pork: Remove the pork from the slow cooker and shred it using two forks. Discard any large pieces of fat. Return the shredded pork to the slow cooker and stir it into the cooking juices. If desired, stir in barbecue sauce for extra flavor.
- Serve: Serve the pulled pork on sandwich buns with your favorite toppings like coleslaw, pickles, or extra barbecue sauce.
Notes:
For a spicier version, add a teaspoon of cayenne pepper to the spice rub. Pulled pork can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 400 kcal |
| Fat | 20g |
| Carbohydrates | 15g |
| Protein | 35g |
User Reviews:
Amy M.: "This pulled pork was so tender and flavorful! Perfect for sandwiches."
John P.: "Easy to make and a hit with the family. Will definitely be making this again."