How to Make Slow-Cooker Pulled Pork / Easy Pulled Pork Recipe

Ingredients

• 1/4 cup Paprika (sweet paprika)
• 2 tablespoons Smoked Paprika
• 1/2 cup Brown Sugar (packed)
• 1/4 cup Kosher Salt
• 2.5 tablespoons Black Pepper (freshly ground)
• 1/4 cup Garlic Powder
• 1/8 cup Onion Powder
• 3 tablespoons Chili Powder
• 1 tablespoon Cumin
• 2 tablespoons Yellow Mustard (as a binder for the rub)
• 7 pounds Pork Butt (Boneless) (also called pork shoulder)
• 1 cup Chipotle Barbecue Sauce (homemade or store‑bought)
• 2/3 cup Chicken Stock
• 1/4 cup Apple Cider Vinegar

Instructions

1. Make the Dry Rub

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

   Time: PT10M

2. Apply Mustard Binder

   Spread the yellow mustard evenly over the entire surface of the pork butt. The mustard helps the dry rub adhere.

   Time: PT5M

3. Rub the Pork

   Pat the dry rub onto the mustard‑coated pork butt, covering all sides. Press gently so the rub sticks.

   Time: PT5M

4. Rest Overnight

   Place the rubbed pork on a sheet tray with a rack and leave it uncovered in the refrigerator overnight to develop a bark.

   Time: PT5M

5. Optional Broil for Caramelization

   Just before cooking, set the oven to broil and place the pork under the broiler for 1–2 minutes until the surface darkens slightly.

   Time: PT2M

   Temperature: Broiler high

6. Prepare Cooking Liquid

   In a small bowl, whisk together the chipotle barbecue sauce, chicken stock, and apple cider vinegar.

   Time: PT5M

7. Transfer to Slow Cooker

   Place the pork butt into the slow cooker and pour the prepared liquid over it.

   Time: PT2M

8. Slow Cook

   Set the slow cooker to low and cook for about 6 hours, then check for tenderness. If still firm, continue cooking for another 45 minutes until the meat falls apart easily.

   Time: PT6H45M

   Temperature: Low setting

9. Shred the Pork

   Using two forks, pull the pork apart into bite‑size pieces on a sheet pan.

   Time: PT10M

10. Finish with Reserved Cooking Liquid

    Strain the cooking liquid, reserve about 1 cup, and drizzle it over the shredded pork to keep it moist and flavorful.

    Time: PT5M

11. Serve

    Serve the pulled pork hot on buns, tacos, or as a main plate with your favorite sides.

    Time: PT0M

Nutrition Facts

Calories

850

Protein

30 g

Carbohydrates

20 g

Fat

45 g

Fiber

0 g