The slow cooker transforms pork shoulder into tender, flavorful shredded meat that piles high in hearty sandwiches.
I am an only child, and my extended family is not very big, so I was in for a bit of a shock when my kids became teenagers. Their appetites! And then you add in the hordes of friends who show up hungry as well. I figured out quickly that I needed a few recipes that would make a lot of food. Ordering pizza is fine, but it’s nice to mix it up a bit, and cooking from scratch is much more economical, especially with hungry teens to feed.
Slow-cooker pulled pork is just that kind of recipe. It’s great when there’s a houseful to feed, as it makes a lot and is easy to serve for sandwiches. Using your slow cooker means it’s a year-round option: Whether it’s 90 degrees and humid and you don’t want to use your oven or it’s freezing out and you want something hearty and warm to feed your people, your slow cooker is made for moments like these. Plus, with the slow cooker, once you get things going, you have hours to work on sides or dessert!
In addition to this hands-off cooking time benefit, you will love the taste of slow-cooker pulled pork. The pork cooks low and slow and soaks up the wonderful seasoning mix, which includes cumin and chili powder. Once cooked to an internal temperature of 145-160°F, the pork shreds (or “pulls,” hence the name) easily and is fork-tender. The final add-in of your favorite barbecue sauce is the chef’s kiss, and just like that, you’ve got a whole slow cooker of delicious pulled pork ready for your crowd.
Do pigs have shoulders?
While it may be strange to think of a four-legged creature as having shoulders, there is, in fact, a cut of pork called “pork shoulder.” This is the area just above the pig’s front leg and is usually a somewhat triangular cut of meat. It’s fairly lean, but there is some marbling, and there is usually a bit of a fat layer on one side. Sometimes, the pork shoulder cut is labeled as a picnic shoulder.
How do I store leftovers?
Yet another good thing about slow-cooker pulled pork is that you can make it ahead of time, and it will still taste great. Make it ahead, let it cool, and store it in the fridge for 4-5 days. You can also pack it into an airtight container and freeze it for up to 4 months. Let it thaw overnight in the fridge and reheat gently in a pan on the stovetop until warmed through.
Serving suggestions
I like to serve slow-cooker pulled pork with two options. Option one: large sandwich buns, toasted if you have time. Option two: a big pan of cornbread, where people can slice a piece horizontally, place it in a bowl, and pile the shredded meat on top. Pan De Elote is a delicious twist on cornbread and works well with this pork. The sides depend on your gathering, but favorites include coleslaw or Broccoli Slaw, Creamy Baked Mac And Cheese, Air-Fryer Sweet Potato Fries, or Delicious Cheesy Potato Casserole. For dessert, a make-ahead option is smart as well: try M&M Cookie Bars (especially if you’re feeding a bunch of teens!).
Slow-Cooker Pulled Pork
Ingredients
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- 1 teaspoon kosher salt plus more, to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 2 1/2 teaspoons chili powder
- 4 pounds pork shoulder trimmed of excess fat
- 1 medium yellow onion sliced
- 4 cloves garlic minced
- 1/3 cup apple cider vinegar
- 1/2 cup chicken broth
- 1 cup barbecue sauce
Instructions
- In a small bowl, mix together brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cumin, and chili powder.
- Rub the spice mixture all over the pork shoulder, covering it evenly.
- Place the sliced onion and minced garlic at the bottom of the slow cooker.
- Place the seasoned pork shoulder on top of the onions and garlic.
- Pour the apple cider vinegar and chicken broth over the pork.
- Cover and cook on low for 8-10 hours, or until the pork is tender and pulls apart easily.
- Remove the pork from the slow cooker and shred it using two forks.
- Drain excess liquid from the slow cooker, reserving about 1 cup. Return the shredded pork to the slow cooker, add the barbecue sauce and reserved liquid, and stir well.
- Serve the pulled pork on buns or as desired.
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