Tender, succulent and juicy pulled pork cooked to absolute perfection in your slow cooker. Made with an easy dry rub and then slow cooked in a savory sauce mix, this pulled pork will have everyone asking for more.
Pulled pork is traditionally prepared by smoking the meat in large outdoor smokers. The process can take a day or two, but is always a treat when you find a place that does it right. So can we make pulled pork at home that just as good? I sure think so! And we’ll use a classic stand by appliance that’s found in most kitchens – a slow cooker.
Slow cookers, commonly referred to by the brand name Crock Pots, have been around for decades and have remained popular today for good reason. There’s so many excellent recipes that benefit from the low and slow cooking method and pulled pork is certainly one of those recipes.
Dry Rub for Pork Shoulder Butt
The cut of meat most commonly used for pulled pork is pork shoulder butt. You can purchase it boneless or with bone in, and they usually run anywhere from a couple of pounds to as much as 8 lbs. or more. For this recipe we like to use a boneless cut of about 3-4lbs. We start by trimming some of the fat off. Many pork shoulder butts will have a “fat cap” that is large layer of fat. I like to cut that off because there’s plenty of fat already marbled into the meat to make it juicy and to keep it tender. Then we cut the meat into 4-6 equal sized pieces. We’ll do this because it gives us more surface area to apply the dry rub, which will penetrate into more of the meat. It also gives us more surface area to create a slow cooker “bark”.
Slow Cook in Liquid
Once the meat has been cut and the rub applied, we’ll add small amounts of chicken broth, apple cider vinegar, Worcestershire sauce and liquid smoke to the slow cooker. These liquids will mix with the juices of the meat during the slow cooking process and create the most amazing sauce for our pulled pork. The taste, the smell, everything about it is simply mouth watering.
Shred and Serve
Once the slow cooking process is complete, remove the meat to a large bowl and shred with two forks. Add back in some of the juices and you’re ready to serve. Additionally, you can add your favorite BBQ sauce if you wish. But, I think you’ll find the juice from this recipe to be the optimal sauce for the meat.