Pulled Pork Slow Cooker Recipe (Texas-Style)
Ingredients
Dry rub
- 2 tbsp brown sugar packed
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
- 1 tbsp smoked paprika
- 2 tsp chili powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp cayenne optional
Pork
- 4 to 5 lb boneless pork shoulder (Boston butt) trimmed of very thick fat
- 1 tbsp yellow mustard as a binder
- 1 large onion sliced into thick rings
- 1/2 cup beef or chicken broth
- 1/4 cup apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp liquid smoke optional
Tangy sauce
- 1 cup ketchup
- 1/3 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp coarse black pepper
- 1/2 tsp chili powder
- 1/2 cup cooking juices skimmed, from the slow cooker
Method
- Mix all the dry rub ingredients. Pat the pork dry, rub it all over with the mustard, then press the rub onto every side. If you have time, wrap and refrigerate overnight.
- Lay the onion rings in the slow cooker. Set the pork on top. Mix the broth, vinegar, Worcestershire and liquid smoke and pour it around the pork, not over it, so the rub stays put.
- Cover and cook on LOW for 8 to 10 hours or HIGH for 5 to 6 hours, until the pork shreds easily with a fork (about 195 to 205°F inside).
- Move the pork to a tray and rest 15 minutes. Skim the fat from the cooking juices.
- For the sauce, simmer the ketchup, vinegar, brown sugar, Worcestershire, pepper, chili powder and 1/2 cup of the skimmed juices in a small pot for 8 to 10 minutes until slightly thickened.
- Shred the pork with two forks, discarding any big pieces of fat. Toss with a few spoonfuls of the cooking juices to keep it moist. Serve with the sauce on the side.
- Optional: spread the shredded pork on a sheet pan and broil 3 to 4 minutes for crispy edges.
Notes
Leftovers keep 3 to 4 days in the fridge or up to 3 months in the freezer. Freeze with some of the cooking juices so it stays moist.
Bone-in shoulder works too; add about 1 hour on LOW.