How to make the BEST and EASIEST slow cooker PULLED pork

Ingredients

• 4 lb Pork Shoulder (Boston Butt) (Trim excess fat, leave in one large piece)
• 3 tbsp Brown Sugar (Packed)
• 1 tbsp Garlic Powder (Fine powder)
• 3 tbsp Smoked Paprika (If unavailable, use regular paprika and add a few drops of liquid smoke)
• 0.5 tbsp Ground Cumin (Half a tablespoon (1½ tsp))
• 2 tbsp Cracked Black Pepper (Coarsely cracked)
• 1 tbsp Sea Salt (Fine sea salt)
• 1 tbsp Dried Oregano (Optional but adds depth)
• 1 cup Chicken Stock (Low‑sodium)
• 1 medium Red Onion (Thinly sliced)
• 3 clove Garlic Cloves (Minced)
• 1 tbsp Apple Cider Vinegar (Adds a bright tang)
• ¼ cup Barbecue Sauce (Optional, for serving)

Instructions

1. Make the Dry Rub

   Combine brown sugar, garlic powder, smoked paprika, ground cumin, cracked black pepper, sea salt, and dried oregano in a mixing bowl. Stir until evenly mixed and no clumps remain.

   Time: PT5M

2. Season the Pork

   Pat the pork shoulder dry with paper towels. Generously rub the spice mixture all over the meat, pressing it into the surface so it adheres.

   Time: PT5M

3. Add Aromatics and Liquid

   Place the seasoned pork into the slow cooker. Pour in 1 cup chicken stock, add the sliced red onion, minced garlic, and drizzle the apple cider vinegar over the top.

   Time: PT2M

4. Cook the Pork

   Cover the slow cooker and set it to High for 6 hours (or Low for 8 hours). Do not lift the lid during cooking.

   Time: PT6H

5. Shred the Meat

   After the cooking time, remove the pork and place it on a large plate. Using two forks, pull the meat apart until it falls apart into fluffy strands.

   Time: PT5M

6. Finish and Serve

   Stir in optional barbecue sauce to taste. Serve the pulled pork on buns, tacos, nachos, or any favorite vessel.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

10g

Fat

20g

Fiber

1g