Description
A deliciously tender and flavorful slow-cooked pulled pork, perfect for sandwiches, tacos, or over rice.
Ingredients
Scale
- 4 pounds pork shoulder (boneless)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup barbecue sauce (optional)
- Fresh cilantro for garnish
Instructions
- Prepare the Pork: Trim excess fat from the pork shoulder and cut it into large chunks. In a small bowl, mix together the smoked paprika, ground cumin, chili powder, salt, and black pepper. Rub this spice mix all over the pork chunks.
- Sear the Pork: Heat olive oil in a large skillet over medium-high heat. Add pork chunks and sear on all sides until browned (about 5 minutes per side). Transfer the seared pork to a slow cooker.
- Add Vegetables: In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent. Add apple cider vinegar to the skillet, stirring to scrape up any browned bits.
- Combine Ingredients: Pour the onion mixture over the pork in the slow cooker. Add chicken broth and brown sugar to the slow cooker, ensuring pork is mostly covered with liquid.
- Slow Cooking: Cover and cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the meat is tender and easily shredded with a fork.
- Shred the Pork: Once cooked, remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the meat. Return the shredded meat to the slow cooker and mix with the juices.
- Finish and Garnish: (Optional) Stir in barbecue sauce and let it warm through for about 15 minutes. Garnish with fresh cilantro before serving.
Notes
- For extra flavor, prepare the spice rub a day ahead and let the pork marinate overnight in the refrigerator.
- If you prefer a spicier kick, add red pepper flakes to the spice rub.
- The pulled pork can be served in sandwiches, tacos, or over rice, making it a versatile dish.
- Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 8-10 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg