Slow Cooker Pulled Pork
Pork shoulder slow cooked for 10+ hours in a tangy, sweet sauce until it falls apart. Top with BBQ sauce and serve however you want.
Ingredients
- ●8 lb boneless pork shoulder/pork butt
- ●2 small yellow onions, diced
- ●2 Cup apple cider vinegar
- ●2 Cup ketchup
- ●1.5 Cup dark brown sugar
- ●1/2 Cup Worcestershire sauce
- ●4 tbsp yellow mustard
- ●2 tbsp kosher salt
- ●2 tsp chili powder
- ●2 tsp paprika
- ●2 tsp garlic powder
- ●1 tsp black pepper
- ●1 tsp cayenne
- ●Slider buns and desired toppings
- ●Homemade BBQ sauce for topping (see Playbook)
Assembly
- 1.Add the pork shoulder fat-side up and diced onions to the slow cooker.
- 2.Whisk together apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, mustard, salt, chili powder, paprika, garlic powder, black pepper, and cayenne.
- 3.Pour the sauce over the pork. Make sure the pork is well covered — toss it once or twice if needed, keeping fat side up.
- 4.Cover and cook on low for at least 10 hours. The pork should be completely fall-apart tender.
- 5.Remove the pork and trim/discard any large pieces of fat.
- 6.Shred the pork with forks or a mixer.
- 7.Blend the liquid left in the slow cooker with an immersion blender until smooth. You can also pass it through a sieve for an even smoother sauce.
- 8.Toss the shredded pork in the blended liquid to keep it moist.
- 9.Serve on slider buns topped with homemade BBQ sauce and your favorite toppings — pickled onions, coleslaw, whatever you like.
- 10.Store leftovers in an airtight container — fridge for 4-5 days or freezer for up to 3 months.
Photo coming soon
The Story
“This is a set-it-and-forget-it meal that feeds a crowd. The sauce is a mix of apple cider vinegar, ketchup, brown sugar, Worcestershire, and mustard — it's tangy and sweet and the pork just absorbs it all over 10 hours on low. Don't rush it — at least 10 hours on low is the way to go. When it's done, the pork should be completely fall-apart tender. Shred it, blend the leftover liquid into a smooth sauce, and toss the pork in it to keep it moist. Top with my homemade BBQ sauce and serve on slider buns, in tacos, on baked potatoes, in burritos — really however you want. The leftovers are just as good, if not better.”
