Slow Cooker Pulled Pork
Recipe by gingham
Tender, smoky pork that falls apart with a fork. Rub it in the morning, and sandwiches are ready by dinner.
Ingredients
- 2 tbsp packed brown sugar
- 1 tbsp smoked paprika
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 4 lb boneless pork shoulder (pork butt)
- 1 onion, sliced
- 1/2 cup chicken stock
- 2 tbsp apple cider vinegar
- 1 cup barbecue sauce, plus more to serve
- Soft buns and coleslaw, to serve
Method
Mix the brown sugar, paprika, salt, garlic powder, onion powder, cumin, and pepper, and rub it all over the pork.
Put the onion in the slow cooker, set the pork on top, and pour the stock and vinegar around it.
Cover and cook on low for 8 to 10 hours, or on high for 5 to 6 hours, until the pork pulls apart easily.
Move the pork to a board and shred it with two forks, throwing away any big pieces of fat. Skim the fat off the juices in the pot.
Put the pork back in the pot and stir in the barbecue sauce and enough of the juices to keep it moist, about 1/2 cup.
Pile onto buns and top with coleslaw.
Notes from the source
It freezes well with some of its juices for up to 3 months.