Description
A tender, smoky pulled pork recipe made in a slow cooker without a smoker. This budget-friendly, hands-off meal uses a simple spice rub and liquid smoke to replicate authentic barbecue flavor, perfect for busy weeknights and feeding a crowd.
Ingredients
Scale
- 6–8 pounds pork shoulder (Boston butt)
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons brown sugar
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1/2 cup apple cider vinegar
- 1 cup chicken broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon liquid smoke (hickory or mesquite)
- 1/2 cup barbecue sauce (optional)
- 2 tablespoons butter (optional)
Instructions
- Remove pork shoulder from fridge and let sit at room temperature for 30 minutes. Trim large chunks of hard fat, leaving the thin layer of fat on top.
- In a medium bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, chili powder, cumin, kosher salt, and black pepper. Mix well.
- Place pork in the slow cooker. Pour apple cider vinegar and Worcestershire sauce over the meat. Massage the spice rub generously into every part of the pork.
- Pour chicken broth and liquid smoke into the bottom of the slow cooker. Place pork on top of the liquid.
- Cover and cook on LOW for 8-10 hours until the meat is fall-apart tender and reaches at least 195°F internally.
- Remove pork from the slow cooker and let it rest for 10 minutes to redistribute juices.
- Shred the pork using two forks, discarding any large pieces of fat or bone.
- While pork rests, ladle 1 cup of cooking liquid into a saucepan. Whisk in barbecue sauce and butter. Heat over medium until smooth.
- Pour the sauce over the shredded pork and toss to combine. Adjust sauce amount to preference.
- Serve immediately on toasted buns with coleslaw, in tacos, or over rice.
Notes
Do not skip the resting step; it is crucial for retaining moisture. Use kosher salt, not table salt, to avoid over-salting. Low and slow cooking is essential for tender texture. Liquid smoke is potent, so start with 1 teaspoon. Leftovers taste better the next day and freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/8 of
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 15
- Fiber: 1
- Protein: 30
Keywords: pulled pork, slow cooker, smoky pork, family dinner, budget meal, easy dinner, southern barbecue, pork shoulder