Crockpot Pulled Pork

If you're looking for a mouthwatering, tender dish, try this Crockpot Pulled Pork recipe! It's packed with flavor and features easy-to-follow steps, from selecting the perfect pork shoulder to seasoning it just right. Enjoy a delicious cooking experience and serve this pulled pork on buns or in tacos for a crowd-pleasing meal. Click to explore the full recipe and make your next dinner unforgettable!

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Ingredients

3-4 pounds pork shoulder (butt)

2 tablespoons brown sugar

2 tablespoons smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon ground cumin

1 teaspoon cayenne pepper (adjust based on heat preference)

2 teaspoons salt

1 teaspoon black pepper

1 cup apple cider vinegar

1 cup low-sodium chicken broth

1 cup BBQ sauce (your favorite)

Burger buns or sliders, for serving

Coleslaw (optional, for topping)

Instructions

Prepare the Spice Mix: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, cayenne pepper, salt, and black pepper. Mix well to create a spice rub.

Season the Pork: Rub the spice mixture evenly over the pork shoulder, ensuring it’s well-coated on all sides.

Place in Crockpot: Place the seasoned pork shoulder in the crockpot.

Add Liquids: Pour the apple cider vinegar and chicken broth around the pork in the crockpot, being careful not to wash off the spice rub.

Cook: Cover the crockpot and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily shredded with a fork.

Shred the Pork: Once cooked, remove the pork from the crockpot and shred it using two forks. Discard any excess fat and bones.

Mix with BBQ Sauce: Return the shredded pork to the crockpot, add the BBQ sauce, and stir well to combine. Leave it to warm through for an additional 30 minutes on low.

Serve: Serve the pulled pork on burger buns or sliders, topped with coleslaw if desired.

Prep Time, Total Time, Servings: 15 minutes | 8-10 hours | 8 servings

- Presentation Tips: Pile the pulled pork high on the buns and serve with a side of pickles and extra BBQ sauce for dipping. Garnish the platter with fresh parsley for a pop of color.