Description
A budget-friendly, slow-cooked pulled pork recipe using pork shoulder, simple pantry staples, and a homemade BBQ sauce. This method yields tender, flavorful meat perfect for weeknight dinners, meal prep, and feeding crowds.
Ingredients
- 4–5 pound pork shoulder (Boston Butt), bone-in or boneless
- 1/2 cup packed brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1/2 cup apple cider vinegar
- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 large yellow onion, sliced into half-inch rounds
Instructions
- Rinse the pork shoulder under cold water and pat it dry with paper towels. Trim large chunks of hard fat if desired, but leave some marbling.
- In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Mix thoroughly until evenly distributed.
- Pour the dry rub over the pork shoulder and massage it into the meat, ensuring every part is covered with a thick, even coating.
- Slice the yellow onion into half-inch rounds and place them on the bottom of a 6-quart slow cooker insert to create a bed for the meat.
- In a separate bowl, whisk together apple cider vinegar, ketchup, and Worcestershire sauce to create the wet sauce mixture.
- Place the seasoned pork shoulder on top of the onion slices in the slow cooker. Pour the wet sauce mixture over the meat.
- Cover the slow cooker and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the meat is fork-tender and easily pulls apart.
- Remove the pork from the slow cooker and place it in a large bowl. Discard the onions or leave them in for texture. Use two forks to shred the meat into bite-sized pieces, removing any large fat pieces or bone.
- Return the shredded pork to the slow cooker. Stir in half of the cooking liquid from the bottom of the pot to add moisture and flavor. Taste and adjust seasoning if needed.
- Serve immediately or let sit on the ‘keep warm’ setting for up to two hours to absorb more flavor.
Notes
[‘Pat the meat dry before seasoning to ensure the rub sticks and forms a flavorful crust.’, ‘Do not open the lid frequently during cooking, as this releases heat and extends cooking time.’, ‘Cooking on LOW is recommended to keep the meat moist and tender; HIGH heat may dry it out.’, ‘Leftovers freeze well for up to three months. Reheat with a splash of water or broth to maintain moisture.’, ‘For a spicy version, add jalapeño or cayenne pepper to the rub.’]
- Prep Time: 15 minutes
- Cook Time: 8-10 hours (LOW) or 5-6 hours (HIGH)
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/8 of
- Calories: 450
- Sugar: 20
- Sodium: 850
- Fat: 25
- Saturated Fat: 9
- Carbohydrates: 22
- Fiber: 1
- Protein: 30
Keywords: pulled pork, slow cooker, budget meal, BBQ pork, pork shoulder, easy dinner, meal prep, comfort food, cheap cut pork