Ingredients
3–4 lb (1.4–1.8 kg) boneless pork shoulder
1 large onion, sliced
4 cloves garlic, minced
1 cup chicken broth
½ cup barbecue sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder
1 tablespoon olive oil
Instructions
Prepare the pork: Pat the pork shoulder dry with paper towels. Rub it all over with olive oil.
Season generously: In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and chili powder. Rub the seasoning mixture thoroughly over the pork.
Build the slow cooker: Place the sliced onions and minced garlic in the bottom of the slow cooker. Put the seasoned pork shoulder on top.
Make the sauce: Whisk together the chicken broth, barbecue sauce, Worcestershire sauce, and mustard. Pour the mixture around and over the pork.
Slow cook: Cover and cook on LOW for 8–10 hours, or until the pork is extremely tender and easily pulls apart with a fork.
Shred the meat: Carefully remove the pork and place it on a cutting board. Let it rest for about 5–10 minutes. Use two forks to pull the meat apart into juicy, tender strands.
Finish with the sauce: Return the shredded pork to the slow cooker and mix it with the flavorful cooking juices. Let it sit for another 10–15 minutes so the meat absorbs the sauce.
Serve: Serve hot on toasted brioche buns, over mashed potatoes, with rice, or alongside your favorite vegetables. Spoon extra sauce over the top for even more flavor.
Pro tip: For that rich, caramelized look like the photo, sear the seasoned pork in a hot skillet for 2–3 minutes per side before putting it in the slow cooker.
Slow Cooker Tender Pulled Pork
