Slow Cooker Pulled Pork
8 servings15 min prep480 min cookMedium
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The Tale of Slow Cooker Pulled Pork
Story updated
This dish carries forward the same Southern barbecue tradition of low, slow-cooked pork shoulder, adapted for the slow cooker, a countertop appliance that became a kitchen staple in American homes starting in the 1970s. It trades a smoker for convenience while keeping the same tender, shreddable result.
Ingredients
Scale:· 8 servings
- 4 lb pork shoulder
- 1 tbsp chili powder
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1 yellow onion, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 3/4 cup barbecue sauce
Instructions
- 1Mix the chili powder, brown sugar, salt, pepper, and smoked paprika, then rub the mixture over the entire pork shoulder.
- 2Scatter the onion and garlic in the bottom of the slow cooker and set the pork on top.
- 3Pour the chicken broth around the pork, cover, and cook on low for 8 hours, or until the meat pulls apart easily with a fork.
- 4Verify the internal temperature reaches 195°F to 205°F for the most tender result.
- 5Transfer the pork to a cutting board, shred it with two forks, and discard any large pieces of fat.
- 6Return the shredded pork to the slow cooker, stir in the barbecue sauce, and toss with some of the cooking liquid until moist.
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