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Slow Cooker Pulled Pork Recipe That’s Better Than BBQ

This slow cooker pulled pork recipe is the one I make when I want dinner to handle itself. You spend about ten minutes in the morning, and by evening you've got a pile of tender, juicy pork that pulls apart with zero resistance. The Dr Pepper trick happened by accident and it's never going back out of the rotation.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

  • For the Pork and Rub
  • 4 to 5 lbs bone-in pork shoulder also called pork butt; bone adds flavor and fat cap keeps it moist
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne optional but worth it
  • For the Braising Liquid
  • 1 medium yellow onion sliced
  • 6 cloves garlic smashed
  • 1/2 cup chicken broth
  • 12 oz Dr Pepper 1 can; regular not diet — diet goes bitter
  • 2 tablespoons apple cider vinegar
  • For Serving
  • BBQ sauce your favorite; for finishing not cooking

Method
 

  1. Combine the brown sugar, smoked paprika, garlic powder, onion powder, cumin, kosher salt, black pepper, and cayenne in a small bowl and stir until evenly mixed.
  2. Pat the pork shoulder completely dry on all sides with paper towels. Dry meat holds a rub better and allows the seasoning to form a crust during the first hour of cooking.
  3. Coat every surface of the pork shoulder with the spice rub, pressing it in firmly so it adheres well.
  4. Scatter the sliced onion and smashed garlic cloves across the bottom of the slow cooker insert to form a bed for the pork.
  5. Place the rubbed pork shoulder on top of the onions and garlic, fat side up.
  6. Pour the chicken broth, Dr Pepper, and apple cider vinegar around the sides of the pork — not directly over the top so you don't wash off the rub.
  7. Place the lid on the slow cooker and cook on LOW for 8 to 10 hours, until the meat is completely tender and falls apart easily when pressed with a fork. Do not cook on HIGH.
  8. Carefully transfer the pork to a large bowl or cutting board. Remove and discard the bone. Use two forks to shred the meat into pieces.
  9. Return the shredded pork to the slow cooker and stir it into the cooking liquid. Let it soak for at least 15 minutes before serving so the meat reabsorbs moisture and flavor.
  10. Serve with your favorite BBQ sauce on the side or stirred in just before plating.

Nutrition

Calories: 380kcalCarbohydrates: 12gProtein: 42gFat: 18gSaturated Fat: 6gSodium: 520mgSugar: 10g

Notes

Cook on LOW only — HIGH heat produces meat that is cooked through but dry and stringy. Target an internal temperature of 195 to 205°F so the collagen fully breaks down and the meat shreds properly. After shredding, let the pork soak in the cooking liquid for at least 15 minutes before serving. Use regular Dr Pepper, not diet — diet goes bitter during the long cook. Reserve some cooking liquid when reheating leftovers.

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