Easy Slow Cooker Pulled Pork
Tender, flavorful pulled pork slow-cooked in a tangy tomato-based sauce, perfect for sandwiches, tacos, or as a standalone main dish. This recipe is incredibly easy, letting your slow cooker do all the heavy lifting for a delicious, comforting meal.
Ingredients
- 3 lb boneless pork shoulder Boston butt
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar packed
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper optional
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Trim any excess fat from the pork shoulder. Season generously with salt and black pepper.
- In a large skillet over medium-high heat, add a tablespoon of olive oil. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. This step is optional but adds depth of flavor.
- Place the chopped onion and minced garlic at the bottom of your slow cooker.
- Add the seared pork shoulder to the slow cooker.
- In a medium bowl, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, chili powder, and cayenne pepper (if using).
- Pour the sauce mixture evenly over the pork shoulder in the slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is fork-tender and easily shreds apart.
- Carefully remove the pork from the slow cooker and place it on a large cutting board. Using two forks, shred the pork into desired pieces.
- Skim any excess fat from the sauce remaining in the slow cooker. Return the shredded pork to the slow cooker and stir it into the sauce, ensuring it's well coated.
- Serve warm on toasted buns, in tacos, or as desired.
Notes
For best results, brown the pork shoulder before adding it to the slow cooker to develop more flavor. If you prefer a smoky flavor, add a teaspoon of liquid smoke to the sauce. Serve on brioche buns with coleslaw, in corn tortillas for tacos, or alongside mashed potatoes and green beans. Leftovers store well in the refrigerator for up to 3-4 days or can be frozen for up to 3 months.