Imagine tender, mouthwatering pulled pork that falls apart with the gentlest touch, infused with a perfect blend of smoky, sweet, and tangy flavors. This slow cooker BBQ pulled pork recipe is about to become your new go-to comfort food that will have everyone at the table begging for seconds. Whether you're hosting a summer barbecue, planning a family dinner, or simply craving a delicious meal that requires minimal effort, this recipe is your ticket to culinary bliss.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- pork shoulder
- bbq sauce
- onion
- garlic
- apple cider vinegar
- brown sugar
- salt
- pepper
Instructions
- Trim excess fat from the pork shoulder and pat it dry with paper towels.
- Dice the onion finely and mince the garlic cloves.
- In a small bowl, mix together brown sugar, salt, and black pepper to create a dry rub.
- Massage the dry rub thoroughly into all sides of the pork shoulder, ensuring complete coverage.
- Place the diced onions and minced garlic at the bottom of the slow cooker.
- Carefully set the seasoned pork shoulder on top of the onions and garlic.
- Pour apple cider vinegar around the sides of the pork, being careful not to wash off the seasoning.
- Cover the slow cooker and set to low heat for 8 hours.
- After 8 hours, carefully remove the pork and shred using two forks.
- Discard any large fat pieces while shredding.
- Return shredded pork to the slow cooker and mix with BBQ sauce until well coated.
- Let the pulled pork sit in the sauce for an additional 15-20 minutes before serving.
- Serve hot on buns, with coleslaw, or as desired.
Tips
- Choose the Right Cut: Always use pork shoulder (also called pork butt) for the most tender and flavorful pulled pork. Its high fat content ensures juicy, melt-in-your-mouth results.
- Pat Dry for Better Seasoning: Ensure the pork is completely dry before applying the dry rub. This helps the seasonings stick better and creates a more flavorful crust.
- Don't Rush the Cooking: Low and slow is the key to tender pulled pork. Resist the temptation to increase the cooking temperature.
- Shred While Warm: Shred the pork immediately after cooking when it's still warm for the easiest and most consistent texture.
- Sauce Strategically: Add BBQ sauce at the end to prevent burning and allow the meat to absorb the flavors perfectly.
- Make Ahead Friendly: This recipe is excellent for meal prep. It stores well in the refrigerator for 3-4 days and freezes beautifully for up to 3 months.Pro Tip: For extra flavor, try using a homemade BBQ sauce or experiment with different spice blends in your dry rub to make this recipe uniquely yours!
Nutrition Facts
Calories: 395kcal
Carbohydrates: 37g
Protein: 26g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 80mg
