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Meal Instructions
Specimen #0055·SLOW COOKER·Easy
Slow Cooker Pulled Pork
Tender, melt-in-your-mouth shredded pork shoulder braised in apple cider vinegar and brown sugar rub for crowd-feeding sliders.
Cook temp
LOW
Total time
8.2h
REST
10m
Serves
8
PULL AT
145°F
Ingredients
4 lbs Bone-In Pork Shoulder (Boston Butt)
1 piece Yellow Onion — sliced
1/2 cup Apple Cider Vinegar
2 tbsp Brown Sugar
1 tbsp Smoked Paprika
1 tbsp Garlic Powder
1.5 tsp Kosher Salt
1 tsp Black Pepper
1 cup Barbecue Sauce — sweet or hickory
12 pieces Slider Buns & Coleslaw — for serving
Equipment
6-Quart Slow Cooker
Two Large Forks or Meat Claws
Tongs
DirectionsGet to the point
1Rub a 4 lb bone-in pork shoulder with brown sugar, smoked paprika, garlic, onion, and salt.
2Place sliced onion and 1/2 cup apple cider vinegar in slow cooker bottom.
3Add pork roast, cover, and cook on LOW for 8 hours (or HIGH for 5 hours).
4Drain cooking liquid, shred pork with two forks, and toss with your favorite barbecue sauce.
Dad pro tip
Feeds 8 to 10 people for under $15 total grocery cost. Boston butt is the highest ROI cut of meat in existence. Let it go on LOW all day while you're at work, shred it in 2 minutes, and dinner is ready.
Kid adjustment
Serve shredded pork on soft slider buns with mild barbecue sauce and potato chips.
Reheat
Reheat in microwave for 1 minute or in slow cooker on LOW.
BASIS: Hamilton Beach 6-Qt Slow Cooker 8-hour LOW braise; USDA FSIS 145°F pork standard (cooked to 203°F internal for shredding).440 kcal · 38g protein · 24g carbs · 22g fat
USDA FoodData Central #168250
USDA FoodData Central #168250
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