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Slow-Cooker Pulled Pork

Yield 8-10
7 ratings

We went with a sweet and smoky, slightly tangy homemade sauce that’s thick and sticky, but you can use any bottled sauce. You will need a 6-quart slow cooker for this recipe.



4 tablespoons paprika

3 tablespoons dark brown sugar

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon ground black pepper

2 teaspoons salt


1 boneless pork shoulder, 5 to 6 pounds

2 cups low-sodium chicken broth


1 cup apple cider vinegar

3/4 cup ketchup

3 tablespoons dark brown sugar

1 1/2 teaspoons liquid smoke

Salt and pepper, to taste


Soft white bread or hamburger buns


Pickle chips


In small bowl, combine paprika, brown sugar, chili powder, cumin, salt and pepper to make a spice rub.

Thoroughly coat pork shoulder with spice rub.

Place meat in the slow cooker. Add chicken broth, cover with lid, and cook on low until pork is pull apart tender, 8 to 10 hours.

Using 2 large spoons, carefully transfer meat to rimmed baking sheet or cutting board. Use a large knife to cut it into two pieces. Set aside to cool slightly. When cool enough to handle, insert two forks into first piece of meat and pull in opposite directions. You want to get long, thin shreds.

Discard excess fat. Repeat with other piece of meat.

While meat is cooling, pour cooking liquid through strainer into medium saucepan. Using large spoon, skim excess fat from surface. Bring to boil over medium-high heat and cook until liquid is reduced to 1 cup, 30 to 40 minutes. Whisk in vinegar, ketchup, and brown sugar, and simmer for 1 minute.

Remove from heat, and stir in liquid smoke.

Pour half of the sauce over the meat, reserving remaining sauce to serve alongside the sandwiches.

Toss to combine, and let stand until meat has absorbed most of the sauce, around 10 to 15

minutes. Season with salt and pepper to taste.

Serve with white bread, coleslaw and pickle chips for sandwiches.