Slow Cooker Pulled Pork (Printer-Friendly)
Tender pork shoulder slow-cooked with smoky BBQ sauce and spices for rich, comforting flavor.
# List of Ingredients:
→ Meat
01 -
3 lb boneless pork shoulder butt roast, cut into large chunks
→ Fats and Broth
02 -
1 tbsp unsalted butter
03 -
1 cup beef broth
→ Seasonings and Condiments
04 -
1 tsp granulated beef bouillon
05 -
1 cup barbecue sauce
06 -
2 tbsp soy sauce
07 -
1 tbsp Worcestershire sauce
08 -
2 tbsp apple cider vinegar
09 -
2 tbsp packed brown sugar
10 -
1 tsp smoked paprika
11 -
½ tsp ground cumin
12 -
½ tsp salt
13 -
½ tsp black pepper
→ Produce
14 -
1 large onion, finely chopped
15 -
4 cloves garlic, minced
# Preparation Steps:
01 -
Cut the pork shoulder into large chunks, trimming excess fat while retaining some for moisture and flavor.
02 -
Melt butter in a skillet over medium-high heat and sear the pork chunks until browned on all sides to enhance flavor and color.
03 -
Place the browned pork into the slow cooker and evenly top with minced garlic, chopped onion, smoked paprika, cumin, salt, black pepper, brown sugar, and beef bouillon powder.
04 -
Combine beef broth, barbecue sauce, soy sauce, Worcestershire sauce, and apple cider vinegar. Pour over the pork. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the pork is fork-tender.
05 -
Remove the pork from the slow cooker and shred using two forks. Return shredded meat to the slow cooker to thoroughly mix with the sauce before serving.
# Additional Suggestions:
01 -
Browning the pork before slow cooking deepens the flavor through the Maillard reaction, creating richer aromas and taste.
02 -
If the sauce is too thin after cooking, simmer uncovered on the stovetop to reduce and thicken, then reintroduce to the shredded pork.
03 -
Proper shredding with two forks ensures uniform texture and balanced flavor absorption.