Best Slow Cooker Pulled Pork for Busy Families
This easy Slow Cooker Pulled Pork ensures that even on your busiest days, your family can enjoy a delicious home cooked meal. With a few simple steps the night before, you can enjoy a nearly effortless dinner of tender juicy pulled pork, letting the slow cooker do most of the work for you.
Servings: 8 people
Equipment
- 1 air tight container for marinating pork overnight
- 1 Slow Cooker
Ingredients
- 3 pound pork shoulder (pork butt)
For the Dry Rub
- 2 tbsp salt
- 2 tbsp pepper
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp paprika
- 1/4 tsp cayenne pepper
For the Cooking Liquid
- 1-2 garlic cloves, minced
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1 cup ketchup
- 2 tsp coconut aminos
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dry mustard
- 1 tbsp liquid smoke
Instructions
Prepare the Night Before:
- Begin by mixing all ingredients for the dry rub, and generously apply the rub to your pork shoulder, making sure to coat the meat evenly. Place the pork butt in an airtight container and refrigerate overnight, allowing the meat to marinate.
In the Morning
- Remove marinated pork butt from the refrigerator and place it in the slow cooker.
- In a separate bowl, whisk together the cooking liquid.
- Pour the cooking liquid over the pork shoulder, making sure to cover the meat well.
- Set the slow cooker to the low setting, cover and let it cook for 8-10 hours.
- Once the pork is fork-tender, is easily pulled apart, and registers a temperature of 205°F on a meat thermometer, it's ready to be served.
- Carefully transfer the pork to a cutting board and shred with two forks.
- Generously pile the shredded pork onto hamburger buns, top with lettuce and shredded cheese.
Notes
- Instead of a hamburger bun, serve it in a wrap for pulled pork tacos! Or give your favorite salad an upgrade, mixing pulled pork in for added protein.
- Store leftovers in an airtight container in the fridge for 3-4 days.