Get ready to tantalize your taste buds with the ultimate comfort food: Smoky Slow Cooker Pulled Pork! This mouthwatering dish is not just a meal; it’s an experience that brings together the rich flavors of smoked paprika and barbecue sauce, all effortlessly cooked to perfection in your slow cooker. Imagine tender, juicy pork that practically falls apart at the touch of a fork, ready to be piled high on your favorite buns or served alongside your go-to sides. Whether you’re hosting a backyard barbecue or simply craving a hearty dinner, this recipe is sure to impress and leave your guests begging for seconds. Dive into this easy-to-follow recipe and discover the secret to making pulled pork that’s bursting with flavor and guaranteed to steal the show!
Ingredients
- 3 lbs pork shoulder
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 cup barbecue sauce
- Salt and pepper to taste
Instructions
- Trim any excess fat from the pork shoulder, leaving a thin layer for added flavor and moisture.
- In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, and black pepper to create a dry rub.
- Pat the pork shoulder dry with paper towels to ensure the spice rub adheres well.
- Generously coat the entire pork shoulder with the prepared spice mixture, massaging the seasonings into the meat thoroughly.
- Place the seasoned pork shoulder into the slow cooker, positioning it fat-side up for optimal rendering.
- Cover the pork with the barbecue sauce, ensuring it's evenly distributed over the meat.
- Set the slow cooker to low heat and cook for 8 hours, allowing the meat to become tender and easily shreddable.
- After cooking time is complete, carefully remove the pork from the slow cooker and transfer to a large cutting board.
- Using two forks, shred the meat, discarding any large pieces of fat or tough connective tissue.
- Optional: Skim excess fat from the cooking liquid and mix some back into the shredded meat for added moisture and flavor.
- Serve hot on buns, with additional barbecue sauce on the side, or as desired.
Tips
- Choose the Right Cut: Opt for a well-marbled pork shoulder, which will ensure maximum flavor and tenderness. The fat will render down during cooking, keeping the meat moist.
- Spice It Up: Don’t be shy with the dry rub! Make sure to cover every inch of the pork shoulder with the spice mixture to enhance the flavor profile.
- Low and Slow: Cooking on low for 8 hours is key to achieving that melt-in-your-mouth texture. Resist the urge to crank up the heat; patience is your best friend here!
- Rest Before Shredding: Allow the pork to rest for a few minutes after cooking. This helps the juices redistribute, making it even more succulent when you shred it.
- Customize Your Sauce: Feel free to mix and match barbecue sauces or add a splash of apple cider vinegar for a tangy kick. Experiment to find your perfect flavor!
- Serve It Right: For a classic touch, serve your pulled pork on toasted buns with coleslaw. It’s a delicious way to balance the smoky flavors with a crunchy texture.
- Leftover Magic: If you have any leftovers, they can be stored in the fridge for up to 3 days. Use them in tacos, on nachos, or in a hearty breakfast hash for a delicious twist!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 38g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 125mg
