Ingredients
Scale
- 3 to 4 pounds pork shoulder or pork butt
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth or water
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
- Buns or rolls for serving
- Optional toppings: coleslaw, pickles, sliced onions
Instructions
- Begin by seasoning the pork shoulder with salt, pepper, smoked paprika, and chili powder.
- Optional: Sear the seasoned pork in a hot skillet until browned on all sides, then transfer to the slow cooker.
- Mix barbecue sauce, apple cider vinegar, chicken broth, and brown sugar in a bowl and pour over the pork in the crockpot.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours until the pork is tender and shreddable.
- Remove the pork, let rest for a few minutes, then shred using two forks. Return to the slow cooker and stir to combine with juices.
- Serve the pulled pork on buns or rolls with optional toppings like coleslaw, pickles, or onions.
Notes
- For added flavor, marinate the pork with spices overnight.
- Adjust sweetness or tanginess by varying the amount of barbecue sauce or vinegar.
- Use a meat thermometer to ensure the pork reaches 190°F for maximum tenderness.
- Prep Time: 15 minutes
- Cook Time: 8 to 10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 sandwich
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg