Slow Cooker Pulled Pork

Tender pork shoulder cooks low and slow with onion, garlic, paprika, and brown sugar, then gets tossed in tangy barbecue sauce for an easy, flavorful dinner.

Prep: 15 min · Cook: 480 min · Yield: 8 · Method: Slow Cooker

Ingredients

• 4 lb pork shoulder, boneless
• 1 medium yellow onion
• 2 cups barbecue sauce
• 2 tbsp light brown sugar
• 1 tbsp paprika
• 4 cloves garlic
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp apple cider vinegar
• 0.5 cup chicken broth

Cooking instructions

1. Trim excess surface fat from the pork shoulder and pat it dry. Cut it into 3 or 4 large pieces if needed to fit the slow cooker. (about 10 min)
2. Combine the brown sugar, paprika, salt, and black pepper. Rub the mixture over the pork. Place the sliced onion and minced garlic in the slow cooker, then set the pork on top. (about 5 min)
3. Pour the chicken broth and apple cider vinegar around the pork. Cover and cook on LOW until the pork is very tender and reaches at least 195°F, 8 to 10 hours. It should shred easily with a fork. (about 480 min) — Low
4. Transfer the pork to a large bowl and let it rest for 10 minutes. Discard excess fat from the cooking liquid, then shred the pork with two forks, removing any large pieces of fat or connective tissue. (about 15 min)
5. Return the shredded pork to the slow cooker. Add the barbecue sauce and toss with enough cooking liquid to make the pork moist but not soupy. Cover and cook on LOW for 15 to 20 minutes, until hot. (about 20 min) — Low
6. Serve hot on buns, over baked potatoes, or with coleslaw. Refrigerate leftovers within 2 hours and use within 4 days. (about 5 min)