Crockpot BBQ Pulled Pork
- yield: 12+ servings
- prep time: 15 min
- wait time:
- cook time: 5-6 hrs
- total time:
Moist and succulent pulled pork, coated in bbq sauce and extra pork juices with a smoky heat.
Ingredients:
-
3.5 lb. pork shoulder
-
2-3 cloves garlic, sliced
-
2 tsp brown sugar
-
1 tsp chili powder
-
1 tsp garlic powder
-
1 tsp smoked paprika
-
1 tsp paprika
-
3/4 tsp ground cumin
-
3/4 tsp dry mustard powder
-
1/4 tsp cayenne pepper
-
1/4 tsp black pepper, ground
-
1/4 tsp salt
-
1 medium white onion, sliced in rings
-
1/2 cup water
-
1/4 cup apple cider vinegar
-
2 cups bbq sauce
Directions:
1. Pat the pork shoulder dry with some paper towels and pierce the meat in several areas with the tip of a large knife, creating inch wide slits in the meat. Press the sliced garlic in each slit; set aside.2. In a small bowl combine the paprika, smoked paprika, cayenne pepper, chili powder, brown sugar, salt, pepper, mustard powder, garlic powder and cumin; set aside.
3. Lay the onion rings along the bottom of the crock pot, making a bed to rest the pork shoulder on. Rub the spice mix over every inch of the cut of pork, coating it entirely.
4. Add apple cider vinegar and water to the bottom of the crockpot, avoid disturbing the pork rub.
5. Turn the slow cooker on low and cook the pork for 5-6 hours, until it has reached an internal temperature of 145°F (~63°C).
6. Remove the pork shoulder from the slow cooker and strain the liquid, reserving 2 cups and saving the onion. Let the pork rest for a couple minutes.
7. Using 2 forks start to pull the pork apart into strands. Put the pulled pork back in the crock pot with the onion rings. Mix in 1-2 cups of the reserved liquid, give a quick stir and then add 2 cups of barbecue sauce until the pork is coated in the sauce. Serve and enjoy!