Slow Cooker Pulled Pork

Name: Slow Cooker Pulled Pork
Prep time: 75 min
Cook time: 480 min
Total time: 555 min
Yield: 6
Cuisine: American
Ingredients: 3 ½ lb Pork Shoulder (3.5 – 4 pounds boneless pork butt shoulder — up to 4); 2 tbsp Avocado Oil (2 tablespoons avocado oil); 1 piece Yellow Onion (1 yellow onion, thinly sliced); 6 cloves Garlic (6 cloves smashed garlic); ¼ cup Apple Cider Vinegar (1/4 cup apple cider vinegar + 3 tablespoons apple cider vinegar); ½ cup Apple Juice (1/2 cup apple juice); ¼ cup Brown Sugar (1/4 cup brown sugar); 1 tbsp Table Salt (1 tablespoon salt (I used pink Himalayan salt) + salt, to taste); 1 tbsp Paprika (1 tablespoon paprika); 2 tsp Chili Powder (2 teaspoons chili powder); 1 ¼ tsp Black Pepper (1 teaspoon black pepper + 1/4 teaspoon black pepper); 1 tsp Dried Oregano (1 teaspoon dried oregano); 1 tsp Mustard (1 teaspoon dry mustard); 1 tsp Cumin Powder (1 teaspoon ground cumin); 4 pieces Brioche Bun (4 toasted brioche buns); 3 tbsp Olive Oil (3 tablespoons olive oil); 1 tbsp Maple Syrup (1 tablespoon maple syrup); ½ tsp Celery seed (1/2 teaspoon celery seed); ½ tsp Dijon Mustard (1/2 teaspoon dijon mustard); 2 cup Coleslaw Mix (2 cups shredded coleslaw mix); ¼ cup Scallion (1/4 cup sliced green onion, plus more for garnish)

Slow Cooker Pulled Pork - Dinner (American)

555 minAmerican

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Dairy Free
Egg Free

Ingredients

For 6 servings

Pork Shoulder3 ½ lb · 3.5 – 4 pounds boneless pork butt shoulder — up to 4
Avocado Oil2 tbsp · 2 tablespoons avocado oil
Yellow Onion1 piece · 1 yellow onion, thinly sliced
Garlic6 cloves · 6 cloves smashed garlic
Apple Cider Vinegar¼ cup · 1/4 cup apple cider vinegar + 3 tablespoons apple cider vinegar
Apple Juice½ cup · 1/2 cup apple juice
Brown Sugar¼ cup · 1/4 cup brown sugar
Table Salt1 tbsp · 1 tablespoon salt (I used pink Himalayan salt) + salt, to taste
Paprika1 tbsp · 1 tablespoon paprika
Chili Powder2 tsp · 2 teaspoons chili powder
Black Pepper1 ¼ tsp · 1 teaspoon black pepper + 1/4 teaspoon black pepper
Dried Oregano1 tsp · 1 teaspoon dried oregano
Mustard1 tsp · 1 teaspoon dry mustard
Cumin Powder1 tsp · 1 teaspoon ground cumin
Brioche Bun4 pieces · 4 toasted brioche buns
Olive Oil3 tbsp · 3 tablespoons olive oil
Maple Syrup1 tbsp · 1 tablespoon maple syrup
Celery seed½ tsp · 1/2 teaspoon celery seed
Dijon Mustard½ tsp · 1/2 teaspoon dijon mustard
Coleslaw Mix2 cup · 2 cups shredded coleslaw mix
Scallion¼ cup · 1/4 cup sliced green onion, plus more for garnish

Make it mine in the app

Steps

1Add all of the spice rub ingredients to a small mixing bowl and stir until well combined.
2Place the pork shoulder on rimmed baking sheet and then pat dry with paper towels. Rub the spice rub all over the pork shoulder, pressing it into the meat to help it stick. Let the pork sit uncovered for 1 hour, in the fridge, uncovered.
3After the meat has marinated, remove it from the fridge. Heat a large dutch oven or cast iron skillet over medium-high heat.
4Once the dutch oven is hot or skillet is hot, add 1 tablespoon of oil. Add the sliced onion and smashed garlic and sauté for 2-3 minutes until the garlic is fragrant and the onion begins to soften. Transfer the mixture to the base of a slow cooker and then add the apple cider vinegar and apple juice.
5Next, add the remaining 1 tablespoon of oil to the dutch oven or skillet. Once hot, add the pork shoulder and sear for 2-3 minutes on each side until browned all over. Transfer the pork to the slow cooker.
6Cook the pork on high for 4-6 hours or on low for 6-8 hours until it is fork tender and easy to pull apart.
7Remove the pork from the slow cooker and transfer to a large plate or dish. Use two fork to shred the meat, removing any large pieces of fat.
8Skim any excess fat off the top of the cooking liquid in the slow cooker and then return the shredded pork to the slow and toss until the pork is well combined in the juices.
9Serve the pulled pork on toasted brioche buns with a drizzle of bbq sauce and topped with coleslaw, if desired.