Ingredients
4–5 lb Pork Butt (Pork Shoulder)
1/4 cup Brown Sugar
1 tbsp Smoked Paprika
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tsp Cayenne Pepper (optional)
2 tsp Salt
1 tsp Black Pepper
1/2 cup Apple Cider Vinegar
1 cup Chicken Broth
Instructions
Step 1: In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper, and cayenne to create the dry rub.
Step 2: Pat the pork shoulder dry and generously coat the entire surface with the dry rub, massaging it into the meat.
Step 3: (Optional) Sear the pork in a large pan over medium-high heat until browned on all sides for extra flavor.
Step 4: Place the seasoned pork in a slow cooker and pour the chicken broth and apple cider vinegar around the base of the meat.
Step 5: Cover and cook on ‘Low’ for 8-10 hours or until the meat is fork-tender.
Step 6: Remove the pork from the cooker and let it rest on a cutting board for 20 minutes before shredding with two forks.
Step 7: Skim the fat from the remaining liquid in the pot and toss a bit of the juice back into the shredded meat to keep it moist.
Notes
For the best results, use a bone-in pork butt. The bone adds extra flavor and helps the meat stay moist during the long cooking process.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 9g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
Keywords: pulled pork, slow cooker recipe, BBQ pork, pork shoulder, easy dinner
