Description
A set-it-and-forget-it slow cooker recipe that yields tender, shreddable pork shoulder infused with a homemade tangy BBQ sauce. Perfect for feeding a crowd or meal prepping.
Ingredients
Scale
- 3–4 pounds pork shoulder (Boston butt), boneless preferred
- 1 large yellow onion, sliced into thick rings
- 4–5 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1.5 cups BBQ sauce (sweet and tangy variety)
- 2 tablespoons apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1–2 teaspoons hot sauce (optional)
Instructions
- Rinse the pork shoulder and pat dry with paper towels.
- In a small bowl, mix brown sugar, smoked paprika, chili powder, cumin, salt, and black pepper to create a dry rub.
- Rub the spice mixture evenly over all sides of the pork shoulder.
- Slice the yellow onion into thick rings and place them at the bottom of a 6-quart slow cooker.
- Place the seasoned pork shoulder on top of the onions.
- Pour apple cider vinegar and Worcestershire sauce over the pork.
- Cover and cook on LOW for 8-10 hours until the meat pulls apart easily with a fork and reaches an internal temperature of 195°F (90°C).
- While the pork cooks, whisk together BBQ sauce, apple cider vinegar, Dijon mustard, and hot sauce in a bowl. Adjust to taste.
- Remove the pork from the slow cooker and place in a large bowl. Discard the cooked onions.
- Using two forks, shred the pork into bite-sized pieces, removing any large chunks of fat.
- Add half of the tangy BBQ sauce to the shredded pork and toss to combine. Add more sauce if desired.
- Let the pork sit with the sauce for 10-15 minutes before serving to allow flavors to absorb.
- Serve on toasted buns with coleslaw or pickles.
Notes
[‘Do not cook on HIGH if you have time; low and slow ensures tender meat.’, ‘Searing the pork before slow cooking is optional but adds flavor.’, ‘Save the juices from the slow cooker to stir into the sauce for extra richness.’, ‘Freeze shredded pork in 2-cup portions for easy meal prep.’, ‘If using pork loin, reduce cook time to 6 hours to prevent drying out.’]
- Prep Time: 5 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Pulled pork on a bun
- Calories: 450
- Sodium: 600
- Fat: 18
- Carbohydrates: 30
- Protein: 35
Keywords: slow cooker pulled pork, BBQ sauce, pork shoulder, easy dinner, meal prep, comfort food, tangy BBQ sauce