Name: Slow Cooker BBQ Pulled Pork Shoulder
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 lbs Pork shoulder (pork butt); 0.25 cup Brown sugar; 1 tbsp Smoked paprika; 1 tbsp Garlic powder; 1 tbsp Onion powder; 2 tsp Salt; 1 tsp Black pepper; 0.5 cup Apple cider vinegar; 0.5 cup Chicken broth; 2 cups Barbecue sauce

"This succulent BBQ pulled pork is the ultimate set-it-and-forget-it meal, featuring a perfectly seasoned pork shoulder that shreds with a fork. It is smothered in a rich, tangy sauce that makes it a hit at every backyard gathering or busy weeknight dinner."

1 Ingredients

Qty	Item
4 lbs 1800 g	Pork shoulder (pork butt)
0.25 cup 50 g	Brown sugar
1 tbsp 6 g	Smoked paprika
1 tbsp 10 g	Garlic powder
1 tbsp 10 g	Onion powder
2 tsp 12 g	Salt
1 tsp 2 g	Black pepper
0.5 cup 120 ml	Apple cider vinegar
0.5 cup 120 ml	Chicken broth
2 cups 480 ml	Barbecue sauce

2 Instructions

In a small bowl, whisk together the brown sugar, paprika, garlic powder, onion powder, salt, and pepper to create the dry rub.

Rub the spice mixture over the entire pork shoulder, pressing it into the meat to ensure it sticks.

Place the pork shoulder into the slow cooker. Pour the apple cider vinegar and chicken broth around the base of the meat (not over the top, to keep the rub intact).

Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the pork is very tender and easily falls apart with a fork.

Remove the pork from the slow cooker and transfer to a large cutting board or bowl. Discard the excess liquid from the pot (or save a small amount for moisture).

Using two forks, shred the meat and remove any large pieces of fat.

Return the shredded pork to the slow cooker and stir in the BBQ sauce. Heat for another 15-20 minutes on low to allow the flavors to meld, then serve.

·
For a deeper flavor profile, sear the pork shoulder in a hot skillet with a little oil before putting it in the slow cooker.
·
Always cook on the 'Low' setting if you have the time; the slow breakdown of connective tissue results in much more tender meat.
·
If your BBQ sauce is very sweet, add a squeeze of fresh lime juice at the end to balance the flavors.

? Frequently Asked Questions

Can I use pork loin instead of shoulder?

It's not recommended. Pork loin is much leaner and will become dry and tough in a slow cooker. The shoulder has the fat content necessary for succulent pulled pork.

How do I make the edges crispy?

After shredding and tossing with sauce, spread the meat on a baking sheet and broil for 3-5 minutes until the tips become crispy and caramelized.

Can I freeze the leftovers?

Yes! Pulled pork freezes excellently. Store it in an airtight container or freezer bag for up to 3 months.

Do I need to add more water?

No, the pork will release a significant amount of juice as it cooks. The half cup of broth and vinegar is sufficient to prevent scorching.

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