Pork isn’t something I’m very experienced cooking with. I grew up on mostly beef and chicken, so it’s not usually my first meat of choice. Buuuuut we recently got a whole pig so I figured it was time to start experimenting! For Thanksgiving this year I made a ham for the first time and it was so much better than I thought it would be! So I decided to try making pulled pork a few days later. It turned out soooo good! All of the flavors came together perfectly and it was nice and tender. I definitely will be adding this into our rotation of “go to” meals.
Slow Cooker Pulled Pork
Combine garlic powder, chili powder, cumin, paprika, and brown sugar.
Rub spices onto pork shoulder.
Sear both sides.
Add everything to a crockpot.
It should be so tender that you shouldn’t have to work very hard at shredding!
Serve on a sandwich or by itself!
- 8 Servings
- Prep time: 10 Minutes Cook time: 8 Hours Total time: 8 hr 10 min
- Pork shoulder
- 2 tsp garlic powder
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp paprika
- 2 Tbsp brown sugar
- 3 Tbsp olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup apple juice
- 1/2 cup vegetable broth
- 1 white onion, diced
- In a cast iron skillet over medium high heat, add the olive oil. While this is preheating, mix together your seasonings and rub all over thawed pork shoulder.
- Once the skillet is hot, sear each side of the pork shoulder until browned.
- In a crockpot, pour in apple cider vinegar, apple juice, broth, and about half of the onions. Add in the roast then throw the rest of the onions on top.
- Cook on low for 8 hours. Shred and enjoy!