Name: Slow Cooker Pulled Pork
Prep time: 15 min
Cook time: 8 h 10 min
Total time: 8 h 35 min
Yield: 10 servings
Ingredients: 2 tablespoon light brown sugar (packed); 1 tablespoon smoked paprika; 2 teaspoon kosher salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon black pepper; ¼ teaspoon cayenne pepper; 4 pound boneless pork shoulder (Boston butt, excess fat trimmed); 1 large yellow onion (sliced); 4 clove garlic (smashed); ½ cup low-sodium chicken broth; ¼ cup apple cider vinegar; 1 tablespoon Worcestershire sauce; 1 ½ cup barbecue sauce (plus more for serving); 10 brioche hamburger buns (toasted); 3 cup coleslaw

Instructions

Rub the pork
Rub the pork:
In a small bowl, mix 2 tablespoons packed light brown sugar, 1 tablespoon smoked paprika, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon black pepper, and ¼ teaspoon cayenne pepper. Pat the 4-pound pork shoulder dry and rub the spice mixture all over it.
Load the slow cooker
Load the slow cooker:
Scatter 1 sliced large yellow onion and 4 smashed garlic cloves in the bottom of a 6-quart slow cooker. Pour in ½ cup low-sodium chicken broth, ¼ cup apple cider vinegar, and 1 tablespoon Worcestershire sauce. Set the pork on top, fat side up.
Slow cook
Slow cook:
Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the pork falls apart easily and an instant-read thermometer reads 195°F to 205°F.
Shred
Shred:
Transfer the pork to a large bowl and let rest for 10 minutes. Shred the meat with two forks and discard any large pieces of fat.
Sauce the pulled pork
Sauce the pulled pork:
Strain the cooking liquid and skim off the fat. Return the shredded pulled pork to the slow cooker with 1 cup of the strained liquid and 1½ cups barbecue sauce, toss to coat, and keep warm on LOW for 10 minutes.
Serve
Serve:
Pile about ¾ cup pulled pork onto each of 10 toasted brioche buns and top each sandwich with about ⅓ cup coleslaw. Serve with extra barbecue sauce.

Tips

Use pork shoulder, also called Boston butt, for pulled pork; its fat and connective tissue melt during the long cook, while lean pork loin turns dry and stringy. For crispy edges, spread the sauced pulled pork on a baking sheet and broil for 3 to 4 minutes. For an oven version, cook in a covered Dutch oven at 300°F for 5 to 6 hours.

Storage

Store leftover pulled pork with some of its cooking liquid in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat covered on the stovetop or in the microwave with 2 tablespoons of the liquid to keep it juicy.

Serving suggestions

Serve pulled pork sandwiches with coleslaw and pickles, alongside mac and cheese, baked beans, cornbread, or corn on the cob. Leftover pulled pork makes great tacos, nachos, and quesadillas.