Crockpot Pulled Pork Recipe
Pulled pork has its roots in American barbecue traditions, particularly in the Southern United States. The dish's origins can be traced back to indigenous cooking methods that involved slow-smoking meats over open flames.
Equipment
- Crockpot/slow cooker
- Mixing bowl
- Meat forks (or two regular forks for shredding)
Ingredients
- Pork Shoulder (or Pork Butt): 4-5 pounds
- Brown Sugar: ¼ cup
- Paprika: 2 tablespoons
- Garlic Powder: 1 tablespoon
- Onion Powder: 1 tablespoon
- Salt: 2 teaspoons
- Black Pepper: 1 teaspoon
- Cayenne Pepper (optional): ½ teaspoon
- Apple Cider Vinegar: ½ cup
- Chicken Broth: ½ cup
- Barbecue Sauce: 1 cup (plus extra for serving)
Instructions
- Prepare the PorkIn a small mixing bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.Rub this spice mixture generously all over the pork shoulder, ensuring every side is coated for maximum flavor.
- Set Up the CrockpotPlace the seasoned pork shoulder in the crockpot.Pour apple cider vinegar and chicken broth around the meat. This adds moisture and enhances the flavor during cooking.
- Slow Cook the PorkCover the crockpot with its lid and cook on low for 8-10 hours or high for 5-6 hours.Avoid lifting the lid during cooking to maintain the temperature and moisture.
- Shred the PorkOnce the pork is fully cooked and tender, transfer it to a large plate or cutting board.Use two forks to shred the meat into bite-sized pieces. Remove any large pieces of fat if desired
- Add Barbecue SauceReturn the shredded pork to the crockpot and mix it with 1 cup of barbecue sauce.Stir well and cook on low for an additional 30 minutes to allow the flavors to meld.
- Serve and EnjoyServe the pulled pork on sandwich buns, over rice, or alongside a fresh coleslaw. Add extra barbecue sauce if desired.