How to Make Perfectly Moist and Flavory Crock Pot Pulled Pork

Crock pot pulled pork is a delightful dish that requires minimal effort but yields delicious results, making it a favorite among home cooks. Follow this straightforward recipe to master the art of creating succulent pulled pork in your crock pot.

Ingredients

Pork shoulder, also called pork butt: 4-5 pounds Large onion, sliced: 1 Minced garlic: 4 cloves Your choice of BBQ sauce: 1-2 cups Apple cider vinegar: 1/2 cup Brown sugar: 1/4 cup Paprika: 1 tablespoon Cumin: 1 teaspoon Salt and pepper: to taste Optional spices: cayenne pepper, chili powder, or any other spices you like

Instructions

Prepare the Pork: Trim any excess fat from the pork shoulder.
Rub the pork with salt, pepper, paprika, and cumin. You can also add any additional spices you prefer. Layer the Ingredients: Place sliced onions and minced garlic at the bottom of the crock pot. Then place the seasoned pork shoulder on top of the onions. Add Liquids: Pour apple cider vinegar and half of the BBQ sauce over the pork. This will help keep it moist and flavorful during cooking. Cook: Cover the crock pot and cook on low for 8-10 hours or on high for 4-6 hours. The pork is done when it is tender and easily shreds with a fork. Shred the Pork: Once cooked, remove the pork from the crock pot and let it rest for a few minutes. Use two forks to shred the meat into bite-sized pieces. Combine with Sauce: Return the shredded pork to the crock pot and mix it with the remaining BBQ sauce. Let it warm through for an additional 10-15 minutes. Serve: Serve the pulled pork on buns with coleslaw or as a main dish with your favorite sides.

Tips

Storing Leftovers: Pulled pork can be stored in the refrigerator for up to 4 days or frozen for several months. Serving Suggestions: Consider serving it with pickles, jalape?os, or additional BBQ sauce for extra flavor.

Alternative Slow-Cooking Method

For a delicious variation, you can use a dry rub and a 12- to 20-ounce can/bottle of Dr. Pepper for a 5-pound pork butt on low for 6-8 hours. This adds a unique sweetness to your pulled pork.

Dry Rub Ingredients

Brown sugar: 3 tablespoons Paprika: 3 tablespoons Dry mustard: 1 tablespoon Garlic powder: 1 tablespoon Kosher salt: 2 tablespoons

Prep the dry rub by mixing all the ingredients in a small bowl. Sprinkle the rub over the pork shoulder before placing it in the crock pot.

Enjoy your perfectly cooked pulled pork!