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Slow Cooker Pulled Pork has been in my recipe repertoire for over 4 years now. Consistently delicious, this pulled pork is succulent, smokey and unbelievably tender. The best part? It’s so easy. Marbled chunks of pork are showered in a fragrant flurry of spices, then cooked for hours in a bath of liquid smoke. Usually, you should use liquid smoke sparingly; however, this recipe calls for an unabashed 1/2 cup. As the pork cooks throughout the day, you’re entire house will be enveloped by an drool-inducing fragrance. The finished pork is packed with a smoky savoriness that one would think came from hours of cooking in a traditional smoker.
Years ago, I served this pulled pork with a cool, crunchy slaw on top. Recently, I’ve been substituting in tart pickled red onions. I love the contrast of the rich meat and the spicy, acidic pickles. Slow Cooker Pulled Pork is perfect for a crowd, and would certainly fit in at any testosterone-charged Super Bowl party. You need to make this. Continue reading for the recipe.
Slow Cooker Pulled Pork
- 1/4 cup paprika
- 2 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon dry mustard, preferably freshly ground
- 6 pounds largely boneless country-style pork ribs (Boston butt, pork shoulder or picnic ham will also work)
- 1/2 cup hickory bottled smoke
Toasted buns, for serving
BBQ sauce, for serving
Pickled Red Onions, for serving
- Combine paprika, kosher salt, black pepper, garlic powder and dry mustard in a small bowl, whisking to combine. Measure out a heaping 1/4 cup of rub and save remainder in an airtight container. This makes enough rub for 2 batches of pulled pork.
- Cut pork into 3-inch chunks (precision is not needed here). Sprinkle each chunk of pork with the rub, coating each side. Pour bottled smoke into the bottom of a large slow cooker, then add chunks of rubbed pork.
- Cover and cook on low from 10 to 12 hours until the pork shreds very easily. Using a slotted spook, scoop the pork from the juices at the bottom.* Shred pork and discard any bones.
To serve, pile pork high on a toasted bun. Slather with BBQ sauce and top with sliced of Pickled Red Onion.
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