Slow Cooker BBQ Pulled Pork
This Slow Cooker BBQ Pulled Pork recipe turns a pork shoulder into fall-apart tender, smoky-sweet shredded pork.
Servings: 8 servings
Calories: 41kcal
Ingredients
- 1 4-5 pound boneless pork shoulder
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chicken broth
- ⅓ cup apple cider vinegar
- ¼ cup light brown sugar
Instructions
- Mix the rub ingredients together and set aside.
- Cut the pork shoulder into 2–3 equal pieces.
- Sear the pork on high heat on all sides until golden brown.
- Sprinkle the rub mixture all over the pieces.
- Place in a slow cooker and pour in the broth, vinegar, and sugar mixture.
- Cook on low for 10 hours.
- Shred the pork with two forks and stir in bbq sauce if desired.
- Serve warm in sliders or with classic barbecue sides.
Notes
- Instant Pot Instructions: Cook on high pressure for 60–70 minutes with a natural release. It won’t be exactly the same as 8–10 hours in a slow cooker, but it will still be tender.
- Storage Instructions: Store in an airtight container for 3–4 daus. Freeze for longer storage.
Nutrition
Serving: 1serving | Calories: 41kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 420mg | Potassium: 67mg | Fiber: 1g | Sugar: 7g | Vitamin A: 299IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.4mg
