Crockpot Pulled Pork

Crockpot Pulled Pork features succulent, fall-apart tender meat that's deeply infused with a sweet and smoky barbecue flavor. The pork shoulder cooks...

Ingredients

  • 4 lb pork shoulder
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 cup barbecue sauce
  • 1/2 cup chicken broth

Instructions

  1. In a small bowl, combine 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper to create a spice rub.
  2. Pat the 4 lb pork shoulder dry, then rub the spice mixture all over the meat, ensuring it's evenly coated.
  3. Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Sear the pork shoulder on all sides for 4-5 minutes until browned and crusted.
  4. Place 1 cup barbecue sauce and 1/2 cup chicken broth in the slow cooker, stirring to combine, then add the browned pork shoulder on top.
  5. Cover and cook on LOW for 8-10 hours, or HIGH for 4-6 hours, until the pork is fork-tender.
  6. Shred the pork inside the slow cooker with two forks, mixing it into the sauce, and serve it warm.
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