Description
This Crockpot Pulled Pork recipe features a tender and flavorful pork shoulder slow-cooked to perfection. Coated in a smoky, sweet, and spicy rub, then gently browned before simmering in a mixture of apple cider vinegar, onions, and water, the pork becomes melt-in-your-mouth soft, ideal for sandwiches or as a savory main dish. Perfect for hands-off cooking with rich, deep flavors.
Ingredients
Scale
Meat
- 3-6 pound pork shoulder/butt (bone-in or boneless)
Spice Rub
- 2 tablespoons smoked paprika
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 teaspoon cayenne pepper
For Cooking
- ½ yellow onion, diced
- ¼ cup apple cider vinegar
- ¾ cup water
Instructions
- Prepare the spice rub: In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, pepper, and cayenne pepper, mixing thoroughly to create a balanced spice blend.
- Season the pork: Rub the spice mixture evenly over all sides of the pork shoulder, making sure it is fully coated. Let the pork rest on a plate for 15 minutes to allow the flavors to penetrate.
- Prepare the crockpot base: Add the diced yellow onion, apple cider vinegar, and water into the crockpot to form a flavorful cooking liquid and aromatic base.
- Brown the pork: Heat a large skillet over medium-high heat. Sear the pork shoulder on each side for 2-4 minutes until a deep brown crust forms, enhancing flavor through caramelization.
- Slow cook: Transfer the browned pork into the crockpot, placing it on top of the onion mixture. If there is any remaining spice rub, sprinkle it over the top. Cover and cook on low for 7-9 hours, or until the pork is tender enough to pull apart easily.
- Shred the pork: Using forks or tongs, gently pull the cooked pork shoulder apart to create pulled pork, perfect for serving immediately or using in various dishes.
Notes
- For extra flavor, marinate the pork with the rub overnight in the refrigerator before cooking.
- If you prefer spicier pulled pork, increase the cayenne pepper slightly.
- Use bone-in pork shoulder for an even richer flavor, but boneless works well too.
- The leftover cooking liquid can be used as a sauce to drizzle over the pulled pork.
- Serve with classic sides like coleslaw, baked beans, or on sandwich buns.
