Slow-Cooker Pulled Pork

Pulled pork is the ultimate low-effort crowd-pleaser. An inexpensive Boston butt, a simple rub, and eight hours in the slow cooker deliver meltingly tender, shreddable pork.

Ingredients

• 4 lb pork shoulder (Boston butt)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp kosher salt
• 2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup chicken broth
• 2 tbsp apple cider vinegar
• BBQ sauce, to serve

Instructions

1. Combine the brown sugar, paprika, salt, pepper, garlic powder, and onion powder; rub all over the pork.
2. Set the pork in the slow cooker and pour the broth and vinegar around it (not over the rub).
3. Cook on low for 8 hours, until the meat shreds easily (internal about 200°F).
4. Rest 15 minutes, then shred with two forks, discarding excess fat.
5. Toss with some of the cooking juices and BBQ sauce to taste.

Tips

No slow cooker? Braise covered in a 300°F oven for about 4 hours. Pulled pork freezes beautifully.

Related: cooked with Braising · learn about Boston Butt · find pasture-raised pork direct from a farm.