Slow Cooker Pulled Pork
This slow cooker pulled pork recipe has loads of flavor with a homemade dry rub that doesn't even require additional BBQ sauce.
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Ingredients
Dry Rub
- 1 Tbsp brown sugar
- 1 Tbsp paprika
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp ground cumin
Remaining Ingredients
- 1 7-8 pound bone-in pork butt or shoulder
- 1 cup chicken broth
Instructions
- Start by creating the pulled pork dry rub. Mix all of the ingredients for the rub together in a small bowl until well combined. The pulled pork dry rub can be applied to the pork the night before or immediately before cooking.
- If preparing the night before, lay your pork shoulder on a large piece of plastic wrap (big enough that it will cover the roast completely). Coat all sides of the meat evenly with the dry rub mixture. Once coated, wrap the pork shoulder up using plastic wrap to cover it. Set it on a rimmed baking pan or tray and leave it in your refrigerator overnight.
- If preparing the dry rub immediately before cooking, simply mix the ingredients together in a small bowl. Evenly coat all of the sides of the meat, including the sides, top, and bottom.
- In the morning or whenever you are ready for cooking, add the chicken broth to the bottom of a large 6 to 7-quart slow cooker. Place the prepared pork inside. Cover and cook on high for 5 to 6 hours or on low for 8 to 10 hours. The pork should be fork tender and fall apart easily when it is fully cooked.
- Remove the pork from the crockpot and place in a large bowl. Shred using two forks. Remove any excess fat or bones that might be in your roast. If the shredded pork appears dry, add a couple of tablespoons of the cooking liquid to add moisture and mix.
- Serve the shredded pull pork as-is or with your favorite BBQ sauce. Store leftovers in the fridge for a few days or allow the meat to cool and freeze it in an airtight container for a future meal. Enjoy!
