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Slow Cooker Pulled Pork Shoulder served on a plate

Slow Cooker Pulled Pork Shoulder

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Slow Cooker Pulled Pork Shoulder cooks pork low and slow with a dry rub and liquid until fork-tender. The connective tissue melts into gelatin creating moist, shreddable meat that’s perfect for sandwiches or bowls. This hands-off recipe is ideal for meal prep, game day, or weeknight dinners.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 7 servings
Course: Main Dish
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 4.5 lbs pork shoulder Boston butt, fat side up
  • 2 tablespoons brown sugar part of dry rub
  • 1 tablespoon paprika part of dry rub
  • 1 tablespoon smoked paprika part of dry rub
  • 1 tablespoon garlic powder part of dry rub
  • 1 tablespoon onion powder part of dry rub
  • 2 teaspoons salt part of dry rub
  • 1 teaspoon black pepper part of dry rub
  • 2 tablespoons yellow mustard coats pork shoulder to help rub stick
  • 0.25 cup apple cider vinegar adds tang and tenderizes meat
  • 1 cup chicken broth or water, prevents drying and burnt bottom
  • 1 cup barbecue sauce toss shredded pork before serving
  • 1 medium yellow onion sliced, placed at the bottom of slow cooker

Equipment

  • Slow cooker Used to cook pork shoulder low and slow

Method
 

  1. Combine brown sugar, paprika, smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl until well mixed.
    2 tablespoons brown sugar, 1 tablespoon paprika, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons salt, 1 teaspoon black pepper
  2. Pat pork shoulder dry with paper towels. Coat all sides with yellow mustard, then rub the dry spice mixture over the entire surface. Let rest at room temperature for 30 minutes.
    4.5 lbs pork shoulder, 2 tablespoons yellow mustard
  3. Place sliced onion at the bottom of the slow cooker. Pour chicken broth and apple cider vinegar over the onions. Set the pork shoulder on top, fat side up.
    1 cup chicken broth, 0.25 cup apple cider vinegar, 1 medium yellow onion, 4.5 lbs pork shoulder
  4. Cover and cook on low for 8-10 hours or on high for 4-6 hours. Check internal temperature after 8 hours; it should reach 195°F–205°F for easy shredding.
    4.5 lbs pork shoulder
  5. Transfer pork to a cutting board and rest for 15 minutes. Use forks or meat claws to shred into bite-sized pieces, discarding large fat chunks.
    4.5 lbs pork shoulder
  6. Mix shredded pork with barbecue sauce just before serving to retain texture and moisture.
    1 cup barbecue sauce, 4.5 lbs pork shoulder

Notes

  • Sear pork shoulder for 3-4 minutes per side before slow cooking to build flavor and a caramelized crust.
  • Do not skip the liquid in the slow cooker to avoid dry or burnt meat; at least 1 cup is needed.
  • Rest the cooked pork 15 minutes before shredding to let juices redistribute for moist results.

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