Description
Make incredibly tender, juicy BBQ pulled pork using your slow cooker. This set and forget dinner recipe is perfect for meal prep or game day crowds.
Ingredients
Scale
- 4 lb pork shoulder (Boston butt)
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 cup low-sodium chicken broth or water
- 1 cup your favorite BBQ sauce (for serving)
Instructions
- Combine the salt, brown sugar, pepper, paprika, garlic powder, onion powder, and cayenne pepper in a small bowl. This is your simple rub.
- Pat the pork shoulder dry with paper towels. Rub the spice mixture evenly over the entire surface of the pork.
- Place the seasoned pork shoulder into your slow cooker.
- Pour the chicken broth or water around the pork in the bottom of the slow cooker.
- Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours. The pork is done when it easily shreds with a fork.
- Carefully remove the pork from the slow cooker and place it on a large cutting board or baking sheet. Discard any large pieces of visible fat.
- Use two forks to shred the pork completely.
- Pour about 1/2 cup of the cooking liquid from the slow cooker over the shredded pork to keep it moist.
- Stir in your favorite BBQ sauce, or serve the sauce on the side for people to add themselves.
- Serve your easy crowd pleaser on buns for sandwiches or use it for tacos and meal prep protein.
Notes
- For the juiciest results, aim for an internal temperature of 195°F to 205°F before shredding.
- If you want a slight char, place the shredded pork under the broiler for 3-5 minutes after saucing. Watch it closely.
- This recipe makes excellent meal prep protein; it freezes well for later use.
- Prep Time: 10 min
- Cook Time: 8 hr
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 350
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 38
- Cholesterol: 110