The Easiest (and Tastiest) Slow Cooker Pulled Pork Ever

Ingredients

• 0.25 cup Brown Sugar (light brown, packed)
• 1 tsp Mustard Powder (dry mustard powder)
• 1 tbsp Garlic Powder (granulated)
• 1 tbsp Ground Cumin (ground)
• 1 tbsp Ground Black Pepper (freshly ground)
• 1 tbsp Chipotle Chili Powder (smoked chipotle powder)
• 1 tbsp Smoked Paprika (or regular paprika if unavailable)
• 1 tsp Cayenne Pepper (adjust to desired heat)
• 1 tbsp Kosher Salt (coarse kosher salt)
• 4 lb Pork Shoulder (bone‑in or boneless, cut into 2‑3 large chunks)
• 1 Large White Onion (cut into rough strips)
• 2 cup Chicken Stock (store‑bought or homemade)
• 0.5 cup Ketchup (regular tomato ketchup)
• 2 tbsp Apple Cider Vinegar (unfiltered)
• 2 tbsp Worcestershire Sauce (liquid)
• 1.5 tbsp Hot Sauce (Frank's or any preferred hot sauce)
• 0.25 cup Brown Sugar (same as rub)
• 3 Garlic Cloves (freshly crushed)
• 1 tbsp Honey (optional for extra sweetness)
• 1 tsp Liquid Smoke (use a few dashes; sparingly)
• 6 Sandwich Buns (soft buns, toasted before serving)

Instructions

1. Make the Dry Rub

   Combine brown sugar, mustard powder, garlic powder, ground cumin, ground black pepper, chipotle chili powder, smoked paprika, cayenne pepper, and kosher salt in a large mixing bowl. Stir until evenly mixed.

   Time: PT5M

2. Prepare the Onion Bed

   Trim a large white onion and cut it into rough strips. Set aside; these will form a flavor‑infused bed in the slow cooker.

   Time: PT3M

3. Trim and Chunk the Pork Shoulder

   Pat the pork shoulder dry, then cut it into 2‑3 large chunks (about 1½‑2 lb each).

   Time: PT5M

4. Coat Pork with Rub

   Generously rub all sides of each pork chunk with the prepared dry rub, pressing it into the meat.

   Time: PT3M

5. Assemble in the Slow Cooker

   Place the onion strips at the bottom of the slow cooker, then lay the rubbed pork chunks on top. Pour 1‑2 cups of chicken stock around the meat (do not pour over the rub).

   Time: PT2M

6. Slow Cook the Pork

   Cover and set the slow cooker to the LOW setting. Cook for 8 hours, or until the pork is fork‑tender and easily pulls apart.

   Time: PT8H

7. Prepare the Barbecue Sauce

   While the pork cooks, combine ketchup, apple cider vinegar, Worcestershire sauce, hot sauce, brown sugar, crushed garlic, honey, a few dashes of liquid smoke, and 1 tbsp of the dry rub in a saucepan.

   Time: PT5M

8. Simmer the Sauce

   Bring the sauce to a gentle boil, then reduce to a simmer over medium heat. Cook for about 30 minutes, stirring occasionally, until thickened.

   Time: PT30M

   Temperature: Medium

9. Shred the Cooked Pork

   Transfer the pork to a large bowl. Using two forks, pull the meat apart into long, tender strands. Discard the cooked onions or reserve them for the sandwich topping.

   Time: PT5M

10. Toast the Buns

    Preheat the oven (or toaster oven) to 350°F. Place the sandwich buns cut‑side up on a baking sheet and toast for 2‑3 minutes until lightly golden.

    Time: PT2M

    Temperature: 350°F

11. Assemble the Pulled Pork Sandwiches

    Place a generous mound of shredded pork on each toasted bun, add a few of the cooked onion strips, and drizzle with additional barbecue sauce to taste.

    Time: PT2M

Nutrition Facts

Calories

580

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g