Slow-Cooker PULLED PORK Recipe - AMAZING!

Ingredients

• 3 tablespoons Dark Brown Sugar (for the rub, packed)
• 3 tablespoons Coarse Ground Black Pepper (for the rub)
• 3 tablespoons Smoked Paprika (for the rub, gives smoky flavor)
• 1 teaspoon Cayenne Pepper (for the rub, adds a little heat)
• 2 tablespoons Kosher Salt (for the rub)
• 7 pounds Pork Shoulder (Boston Butt) (bone‑in, well‑marbled)
• 1 cup Apple Cider (for the mop, use unsweetened)
• 2 tablespoons Worcestershire Sauce (for the mop)
• 2 tablespoons Vegetable Oil (for the mop)
• 1 tablespoon Salt (additional salt for the mop)
• 1 tablespoon Black Pepper (additional pepper for the mop)
• 1 cup Apple Cider Vinegar (base of the Carolina sauce)
• 0.75 cup Ketchup (for the Carolina sauce)
• 1 tablespoon Dark Brown Sugar (for the Carolina sauce)
• 1 teaspoon Salt (for the Carolina sauce)
• 1 cup Homemade Barbecue Sauce (or good quality store‑bought BBQ sauce)
• 8 pieces Sesame Buns (soft sandwich buns, toasted with butter)
• 2 tablespoons Unsalted Butter (for toasting buns)

Instructions

1. Prepare the Dry Rub

   In a mixing bowl combine dark brown sugar, coarse black pepper, smoked paprika, cayenne pepper, and kosher salt. Stir until evenly mixed.

   Time: PT5M

2. Season the Pork

   Pat the 7‑lb pork shoulder dry with paper towels. Rub the dry mixture all over the meat, pressing it into the surface. If there is excess fat, trim as desired but leave some for flavor.

   Time: PT7M

3. Make the Apple‑Cider Mop

   In a separate bowl whisk together apple cider, Worcestershire sauce, vegetable oil, 1 tbsp salt, and 1 tbsp black pepper.

   Time: PT5M

4. Load the Slow Cooker

   Place the seasoned pork shoulder into the slow cooker. Pour the entire mop mixture over the top, ensuring the meat is partially submerged.

   Time: PT3M

5. Slow Cook

   Cover and set the slow cooker to LOW for 12 hours (or 10‑12 hours until the meat is fork‑tender).

   Time: PT12H

6. Shred the Pork

   After the cooking time, turn off the slow cooker and let the pork rest 10 minutes. Using two forks, pull the meat apart until it falls apart easily. Reserve about 1 cup of the cooking liquid for later.

   Time: PT10M

7. Prepare the Carolina Barbecue Sauce

   In a medium saucepan combine apple cider vinegar, ketchup, 1 tbsp dark brown sugar, 1 tsp salt, and 1 cup homemade BBQ sauce. Bring to a gentle simmer over medium heat, stirring occasionally, for about 2 minutes until slightly thickened.

   Time: PT5M

   Temperature: medium heat

8. Combine Pork and Sauce

   Return the shredded pork to the slow cooker (or a large mixing bowl). Add the reserved cooking liquid (about 1 cup) and 2 tablespoons of the Carolina sauce. Stir to coat evenly.

   Time: PT3M

9. Finish on High Heat

   Cover and set the slow cooker to HIGH for 30 minutes to allow the sauce to caramelize and the pork to absorb the flavors.

   Time: PT30M

10. Toast the Buns

    While the pork finishes, split the sesame buns, spread a thin layer of softened butter on each cut side, and toast in a skillet over medium heat until golden.

    Time: PT5M

    Temperature: medium heat

11. Assemble the Sandwiches

    Place a generous mound of the saucy pulled pork on the bottom half of each toasted bun. Drizzle additional Carolina sauce on top if desired. Close the bun and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g