Crockpot Pulled Pork Recipe

Course: Dinner, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 4

Total Time: 4 15

Servings:

Calories: 328kcal

Making pulled pork in a slow cooker leads to perfectly tender meat that you can use for sandwiches and more.

In a dish, combine the brown sugar, smoked paprika, salt, chili powder, cumin, onion powder, garlic powder, and pepper.
3 tablespoons brown sugar, 1 tablespoon smoked paprika, ½ tablespoon kosher salt, ½ tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground black pepper
Rub the seasoning over the pork roast coating it entirely.
3-4 pound boneless pork shoulder roast
Place the pork roast in the Crockpot.
Whisk together the apple cider vinegar and the dijon mustard, and pour the mixture over the pork roast.
¼ cup apple cider vinegar, 2 tablespoons Dijon mustard, ½ cup low-sodium chicken broth
Add in the chicken broth.
Cover the Crockpot and cook on high for 3-4 hours or on low for 6-8 hours until fork tender. Shred with two forks.

I like pork shoulder best, but pork butt (aka: Boston butt) will also work.
While this is an extra step, searing the meat before placing it in the slow cooker can add depth to the flavor. Heat a skillet with a little oil and brown the meat on all sides.
Resist the urge to lift the crockpot lid and take a peek while cooking. The lid seals in moisture, leading to the most tender pork.
The pork is ready when it reaches an internal temperature of about 195-205°F. This ensures that the meat is tender and easy to shred.
After cooking, transfer the pork to a large dish and use two forks to shred it. You can also use a stand mixer with a paddle attachment for quick and efficient shredding.
After shredding the meat, add some of the cooking juices back to keep the pulled pork moist. Taste and adjust the seasonings if necessary.

Storage: Store crockpot pulled pork in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 6 months.