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Slow Cooker Pulled Pork

Pork shoulder seared and slow-cooked until it falls apart, then tossed in tangy BBQ sauce — 15 minutes of prep feeds a crowd and freezes beautifully.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 10
Ingredients Method

Ingredients
  

For the pork
  • 4 lbs boneless pork shoulder also called Boston butt
  • 2 tbsp vegetable oil
  • 1 large onion sliced
  • 1 cup chicken broth
  • 2 tbsp apple cider vinegar
For the rub and finishing
  • 2 tbsp light brown sugar packed
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tbsp salt
  • 2 tsp black pepper
  • 1 1/2 cups BBQ sauce plus more for serving

Method
 

  1. Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Pat the pork dry and rub the mixture all over, pressing it into the surface.
  2. Heat the oil in a large skillet over medium-high heat. Sear the pork on all sides until deeply browned, about 3 minutes per side. Don't skip this — it's where the flavor starts.
  3. Scatter the sliced onion in the slow cooker and set the seared pork on top. Pour the chicken broth and vinegar around the sides, not over the top, so the crust stays intact.
  4. Cover and cook on LOW for 8 hours, until the pork shreds easily when pressed with a fork. Avoid lifting the lid while it cooks.
  5. Transfer the pork to a large bowl and shred with two forks, discarding any large pieces of fat. Skim the fat from the cooking liquid and reserve the juices.
  6. Return the shredded pork to the slow cooker with 1 cup of the reserved juices and the BBQ sauce. Toss to coat and keep warm until serving.