Slow Cooker Pulled Pork
| Prep Time |
10m |
Tender, juicy pork.
|
| Active Time |
20m |
| Inactive Time |
10h |
| Total |
10h 30m |
- 2 medium yellow onions, thinly sliced
- 4 medium garlic cloves, minced
- 1 cup chicken stock or low-sodium chicken broth
- Dry Rub:
- 1 tbsp packed dark brown sugar
- 1 tbsp chili powder
- 1 tbsp salt
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1 pork shoulder, sized to fit into slow cooker
- Place the onions and garlic in an even layer in the slow cooker and add the stock or broth.
- Combine all dry rub ingredients in a small bowl.
- Pat the pork dry with paper towels, and then rub the spice mixture all over the pork.
- Place the pork on top of the onions and garlic.
- Cover and cook on low until pork is fork tender, 8-10 hours.
-
- Turn off the slow cooker and remove the pork to a cutting board.
- Set a fine-mesh strainer over a medium heatproof bowl, and pour in the remaining contents of the slow cooker.
- Return the solids to the slow cooker. Set strained liquid aside.
- Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat.
- Return the shredded meat to the slow cooker.
- Use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add the liquid to the slow cooker, 1/4 cup at a time, until the pork is just moistened.
- Season with salt to taste.