Slow Cooked Pulled Pork

Slow cooked pulled pork is a tender, shredded meat that falls apart with a fork, built from a pork shoulder and a simple spice rub that browns before going into the slow cooker. The long, moist heat breaks down the connective tissue without drying out the meat, and the result shreds cleanly and holds sauce well.

Ingredients for Slow Cooked Pulled Pork

Pork shoulder is a fatty, marbled cut that stays juicy through hours of slow cooking. Brown sugar and paprika build a savory-sweet crust when the meat sears. Garlic powder, onion powder, black pepper, and salt form the dry rub that seasons throughout. Beef broth keeps the meat moist and adds depth to the braising liquid. Apple cider vinegar cuts richness and brightens the final dish. Worcestershire sauce adds umami, while mustard brings tanginess and helps the rub stick to the meat.

Why This Slow Cooked Pulled Pork Works

A pork shoulder contains a lot of connective tissue and fat. When you sear it in a hot pan before braising, the outside browns and develops flavor. The slow cooker then cooks the meat at a low, steady temperature for many hours, which melts that connective tissue into gelatin and keeps the moisture locked in.

The braising liquid (broth, vinegar, and sauce) surrounds the meat and prevents it from drying out, even after 8 hours on low. As the meat cooks, it absorbs these flavors. When it reaches the right doneness, the meat shreds easily with two forks because the fibers have relaxed and the gelatin has broken down.

Mistakes To Avoid

Skipping the sear step leaves the pork pale and flat-tasting. A good crust from the skillet creates browning that makes the whole dish taste richer and more developed. Without it, the meat tastes like it was just boiled.

Cooking the pork on high heat instead of low will toughen the meat and cause it to dry out, even in liquid. Low heat on a slow cooker reaches only 180°F to 190°F (82°C to 88°C), which is gentle enough to break down the connective tissue without squeezing out the moisture.

Opening the lid too often adds hours to the cooking time because the slow cooker has to reheat the air inside each time. If you are unsure whether the meat is done, use an instant-read thermometer poked through the lid or wait until the scheduled time.

Not pulling the meat fine enough leaves tough, stringy pieces instead of the soft shreds that absorb sauce. Shred the pork with two forks or use a paddle attachment on a stand mixer until the pieces are small and uniform.

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Ingredients

• 1 bone-in pork shoulder, 5 to 6 pounds (2.3 to 2.7 kg)
• 3 tablespoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 2 tablespoons oil
• 1 cup beef broth
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon yellow mustard

Step-by-step Instructions

1. Mix the brown sugar, paprika, garlic powder, onion powder, black pepper, and salt in a small bowl to make a dry rub.
2. Pat the pork shoulder dry with paper towels and rub the spice mixture all over the meat, pressing it in so it sticks.
3. Heat the oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the pork in the hot skillet and sear for 3 to 4 minutes per side until the outside is golden brown and crusty. Do not move it while searing.
5. Transfer the seared pork to a 6 quart slow cooker and pour the beef broth, apple cider vinegar, Worcestershire sauce, and mustard around it.
6. Cover and cook on low for 8 to 10 hours, or on high for 5 to 6 hours, until an instant-read thermometer inserted at the thickest part reads 190°F (88°C). The meat should shred easily when poked with a fork.
7. Remove the pork to a cutting board and let it rest for 10 minutes so the juices settle.
8. Shred the meat with two forks, pulling it into bite-sized pieces and discarding any large chunks of fat and bone.
9. Return the shredded pork to the slow cooker and stir it into the braising liquid to coat it, then taste and add more salt, vinegar, or mustard if needed.