Classic Slow Cooker Pulled Pork

Ingredients

• 4 lb bone-in pork shoulder (pork butt)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup low-sodium chicken broth
• 1/4 cup apple cider vinegar
• 1 cup barbecue sauce
• 1 yellow onion, sliced
• 8 hamburger buns, for serving

Instructions

1. Pat the pork shoulder dry with paper towels; excess surface moisture keeps the rub from sticking and prevents good browning.
2. In a small bowl, mix the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, and onion powder. Rub this all over the pork on every side, pressing it into the fat cap.
3. Scatter the sliced onion in the bottom of a 6-quart or larger slow cooker to act as a rack, then set the pork on top fat-side up.
4. Pour the chicken broth and apple cider vinegar around (not over) the pork so the rub stays mostly intact on the surface.
5. Cover and cook on LOW for 8 to 9 hours, or on HIGH for 5 to 6 hours, until the meat reaches at least 195 F to 203 F internally and shreds easily with a fork; do not skip checking temperature, since pork shoulder needs to pass 195 F to break down properly, not just hit the 145 F food-safety minimum.
6. Do not lift the lid repeatedly during cooking; each peek lets out heat and can add 15 to 20 minutes to the total cook time.
7. Once fully tender, carefully transfer the pork to a large rimmed baking sheet or bowl, discarding the large bone and any big pieces of surface fat.
8. Shred the meat using two forks, pulling it apart into bite-sized strands while it is still warm and easiest to shred.
9. Skim excess fat off the surface of the cooking liquid, then strain out and discard the onion; reserve 1 cup of the defatted liquid.
10. Return the shredded pork to the slow cooker (or a large bowl) and toss with the reserved cooking liquid and the barbecue sauce until evenly moistened.
11. Taste and adjust with extra barbecue sauce or a splash of vinegar for brightness, then keep warm on the LOW or WARM setting until ready to serve.
12. Pile the pulled pork onto hamburger buns and serve immediately, since it dries out if left uncovered too long.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.