Slow Cooker Pulled Pork (Ready-to-Print Version)
Juicy pork slow-cooked in flavorful BBQ sauce and spices, perfect for casual gatherings and easy serving.
# What You’ll Need:
→ Meat
01 -
3 lb boneless pork shoulder butt roast, cut into large chunks
→ Fats
02 -
1 tbsp unsalted butter
→ Liquids
03 -
1 cup beef broth
04 -
1 cup barbecue sauce
05 -
2 tbsp soy sauce
06 -
1 tbsp Worcestershire sauce
07 -
2 tbsp apple cider vinegar
→ Seasonings & Sweeteners
08 -
1 tsp granulated beef bouillon
09 -
2 tbsp packed brown sugar
10 -
1 tsp smoked paprika
11 -
½ tsp ground cumin
12 -
½ tsp salt
13 -
½ tsp black pepper
→ Produce
14 -
1 large onion, finely chopped
15 -
4 cloves fresh garlic, minced
# Step-by-Step Guide:
01 -
Trim excess fat from pork shoulder if desired, leaving some for moisture and flavor. Cut into large chunks to enhance cooking and flavor absorption.
02 -
Melt butter in a skillet over medium-high heat and sear pork chunks until browned on all sides, intensifying flavor and color.
03 -
Place browned pork in slow cooker. Evenly distribute minced garlic, chopped onion, smoked paprika, cumin, salt, black pepper, brown sugar, and beef bouillon over pork.
04 -
Combine beef broth, barbecue sauce, soy sauce, Worcestershire sauce, and apple cider vinegar. Pour mixture over pork. Cover and cook on low for 7-8 hours or high for 4-5 hours until pork is fork tender.
05 -
Remove pork from slow cooker and shred using two forks. Return shredded pork to slow cooker and mix thoroughly with sauce before serving.
# Handy Tips:
01 -
Browning the pork before slow cooking greatly enhances flavor through the Maillard reaction.
02 -
If sauce appears thin after cooking, simmer excess liquid on the stove until thickened, then combine with shredded pork.
03 -
Use two forks to shred pork evenly for optimal texture and flavor absorption.