Description
This Slow Cooker Pulled Pork recipe delivers tender, flavorful pork shoulder effortlessly cooked over eight hours. It combines smoked paprika, brown sugar, and barbecue sauce for a perfectly balanced taste, making it ideal for sandwiches or your favorite sides. The slow cooking method ensures juicy, pull-apart pork that’s packed with mouthwatering flavor.
Ingredients
Scale
Main Ingredients
- 4 pounds pork shoulder
- 1 cup barbecue sauce
- 1 onion, sliced
- 4 cloves garlic, minced
Spices & Seasonings
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
Instructions
- Prepare the base: Place the sliced onion and minced garlic evenly at the bottom of the slow cooker to create a flavorful foundation for the pork.
- Season the pork: Thoroughly rub the pork shoulder with smoked paprika, brown sugar, salt, black pepper, and cayenne pepper if using, ensuring an even coating for deep flavor.
- Layer the pork: Place the seasoned pork shoulder on top of the onion and garlic in the slow cooker, positioning it for optimal slow cooking.
- Add sauce: Pour the barbecue sauce evenly over the pork, enhancing moisture and giving the meat its signature tangy taste.
- Slow cook: Cover the slow cooker and cook on low for 8 hours, allowing the pork to become tender and easily shreddable.
- Shred the pork: Remove the pork from the slow cooker and use two forks to shred it finely, breaking it down into bite-sized pieces.
- Combine with sauce: Return the shredded pork to the slow cooker and stir to coat the meat thoroughly with the cooking juices and barbecue sauce.
- Serve: Serve the pulled pork on buns for sandwiches or alongside your favorite sides such as coleslaw or baked beans for a hearty meal.
Notes
- For spicier pulled pork, increase the cayenne pepper or add hot sauce to the barbecue sauce.
- The shredded pork can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use pork butt or pork picnic shoulder as alternatives if pork shoulder is unavailable.
- To keep buns from getting soggy, toast them lightly before adding the pulled pork.
- Add a splash of apple cider vinegar or Worcestershire sauce to the barbecue sauce for extra tang.
