Get ready to transform an ordinary day into a mouthwatering culinary adventure with this irresistible Galena Street Slow Cooker Pulled Pork! Imagine tender, juicy meat that falls apart with the gentlest touch, infused with a perfect blend of smoky spices and rich barbecue sauce. This recipe isn't just a meal—it's a flavor explosion that will have your family and friends begging for seconds. Whether you're hosting a summer barbecue, craving a hearty weeknight dinner, or looking to impress your guests, this pulled pork is your secret weapon to guaranteed deliciousness.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb pork shoulder
- 1 cup barbecue sauce
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp paprika
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Remove the pork shoulder from refrigerator 30 minutes before cooking to bring it to room temperature.
- In a small mixing bowl, combine paprika, cumin, salt, and pepper to create a dry rub seasoning.
- Pat the pork shoulder dry with paper towels to ensure proper seasoning adherence.
- Generously coat the entire pork shoulder with the prepared dry rub, massaging the spices into the meat.
- Slice the onion and mince the garlic cloves, then spread them evenly across the bottom of the slow cooker.
- Place the seasoned pork shoulder on top of the onions and garlic in the slow cooker.
- Pour the barbecue sauce evenly over the pork, ensuring it covers most of the meat's surface.
- Cover the slow cooker and set to low heat, cooking for 8 hours until the meat is tender and easily shreds.
- After 8 hours, carefully remove the pork from the slow cooker and transfer to a large cutting board.
- Using two forks, shred the pork meat, discarding any large fatty pieces.
- Return the shredded meat to the slow cooker and mix with the remaining cooking juices and sauce.
- Let the pulled pork sit in the sauce for an additional 10-15 minutes before serving.
- Serve hot on buns, tacos, or as desired, with extra barbecue sauce on the side.
Tips
- Choose the right cut: Pork shoulder (also called Boston butt) is ideal due to its perfect fat content that ensures tender, juicy meat.
- Room temperature matters: Let the pork sit out for 30 minutes before cooking to ensure even seasoning and cooking.
- Pat the meat dry: This helps the spice rub adhere better and creates a more flavorful exterior.
- Don't rush the cooking: Low and slow is the key to breaking down tough muscle fibers and creating melt-in-your-mouth pulled pork.
- Enhance flavor: For extra depth, consider adding a splash of apple cider vinegar or a touch of brown sugar to your barbecue sauce.
- Make ahead friendly: This recipe freezes beautifully, so don't hesitate to make a large batch for future meals.
- Serving suggestions: Try pulling pork on sandwiches, tacos, nachos, or even as a topping for loaded baked potatoes.
Nutrition Facts
Calories: 370kcal
Carbohydrates: 12g
Protein: 35g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 120mg
