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homemade pulled pork in crock pot

Easy Slow Cooker Pulled Pork

Samantha Erb
My easy recipe for pulled pork in the crock pot is made by seasoning a pork shoulder with spices and cooking it in broth and onions until tender!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 4 hours
Cooling Time 10 minutes
Total Time 4 hours 20 minutes
Course Dinner Recipes, Slow Cooker
Cuisine American
Servings 8 servings
Calories 308 kcal

Equipment

Ingredients

  • 4 pounds boneless pork shoulder or, butt roast
  • 1/2 cup chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 cup onion sliced

Instructions
 

  • In a small bowl, mix together garlic powder, onion powder, paprika, brown sugar, salt, and black pepper. Rub the homemade spice rub all over the pork, ensuring it's evenly coated.
  • Place the seasoned pork in the bottom of the slow cooker and pour the chicken broth, Worcestershire sauce, apple cider vinegar, and diced onions into the slow cooker.
  • Cover and cook it on high for 4-6 hours or until the pork is tender and easily pulls apart with a fork. Aim for an internal temperature of 190 degrees F for optimal tenderness.
  • Once cooked, use two forks to shred the pork into smaller pieces. Carefully remove the shredded pork from the slow cooker and place it on a serving platter or in a bowl.

Notes

  • For an extra sauce on top, strain the liquid from the slow cooker into a saucepan and simmer over medium heat for about 10-15 minutes or until the sauce reduces slightly and thickens, then drizzle it over the pork.
  • Place the pork fat-side up in the slow cooker. That way, the fat melts into the meat as it cooks
  • Leave the lid closed while the pork is cooking, and don’t flip the pork. Lifting the lid allows heat and moisture to escape.
  • Never leave the pork for longer than 6.5 hours because it can start to get overcooked and mushy.
  • Store leftovers in an airtight container in the fridge for 3–4 days.
  • Us leftovers for sandwiches, tacos, pizza, nachos, quesadillas, or just toss the pork into a salad. It's also great mixed into scrambled eggs or stuffed into baked potatoes for a quick lunch.

Nutrition

Calories: 308kcalCarbohydrates: 4gProtein: 52gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 136mgSodium: 352mgPotassium: 923mgFiber: 1gSugar: 3gVitamin A: 126IUVitamin C: 2mgCalcium: 27mgIron: 2mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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