Name: Slow Cooker Pulled Pork
Total time: 480 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 lb pork shoulder; 2 medium yellow onions; 6 clove garlic; 1 cup ketchup; 0.5 cup apple cider vinegar; 0.25 cup brown sugar; 2 tbsp Worcestershire sauce; 1 tbsp smoked paprika; 1 tsp black pepper; 1.5 tsp salt; 1 tsp mustard powder; 0.25 tsp cayenne pepper

← Recipes · Comfort Food · Slow Cooker Pulled Pork

420 cal48g protein12g carbs18g fat680mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

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Slow Cooker Pulled Pork

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Comfort Food480 minBeginner friendly

Serves−8+· written for 8 — change it and the ingredients follow

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Ingredients

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pork shoulderbone-in or boneless, cut into 2-3 chunks if needed to fit4 lb

yellow onions2 medium

garlic6 cloves

ketchup1 cup

apple cider vinegar0.5 cups

brown sugar0.25 cups

Worcestershire sauce2 tbsp

smoked paprika1 tbsp

black pepper1 tsp

salt1.5 tsp

mustard powder1 tsp

cayenne pepperoptional, for heat0.25 tsp

Cook it to

Pork145°F / 63°C

Pork: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Roughly chop the onions and smash the garlic cloves. Layer them on the bottom of your slow cooker.

2Place the pork shoulder on top of the onions and garlic.

3In a bowl, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, black pepper, salt, mustard powder, and cayenne if using.

4Pour the sauce over the pork, making sure to coat it well. The pork doesn't need to be submerged—the slow cooker will do the work.

5Cover and cook on low for 8 hours, or on high for 5-6 hours. The pork is done when it shreds easily with a fork.

6Using tongs, transfer the pork to a cutting board or large bowl. Discard any large bones if present.

7Shred the meat with two forks or shredding forks, working against the grain. The meat should fall apart with minimal effort.

8Skim any excess fat from the cooking liquid if you'd like. Pour the liquid back over the shredded pork and stir well. Let it sit for 5 minutes to soak up the sauce.

9Taste and adjust seasoning with salt, pepper, or more vinegar as needed. Serve on buns, in tacos, or however you like it.