Slow Cooker Pulled Pork
Slow Cooker Pulled Pork is juicy, tender, and takes only 10 minutes to prep! Perfect for feeding a crowd with sandwiches, nachos and more!
Servings: 8 servings
Ingredients
Pork:
- 4-5 pound boneless pork shoulder/pork butt/boston butt
- 1 cup apple juice
- 1 large white onion cut into strips
- 3 garlic cloves peeled and smashed
Dry Rub:
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- In a small bowl, whisk together ingredients for the dry rub.
- Pat the pork roast dry with paper towels and rub all over with the spice rub. Set into the crock pot.
- Pour juice into the pot around the roast, careful not to pour onto the roast and wash off the seasonings. Scatter onion and garlic around the roast.
- Cover the pot and cook on LOW (recommended) for 8-10 hours or on HIGH for 6-7 hours.
- Transfer meat to a bowl and shred with two forks. At this point you can serve as is, or add a bbq sauce of your choice then serve as desired.
Notes
Storage and Freezing - Leftovers can be stored in the fridge in an airtight container for up to 5 days or frozen for up to 3 months.
Reheating - If you have the time, you can reheat the leftovers in the crockpot on LOW for 1-2 hours until warmed. Or for faster reheating, you can spread it out on a sheet pan, add a little liquid (like apple juice), cover with foil and reheat in a 300 degree F oven until warmed (about 20-30 minutes).
Nutrition
Calories: 326kcal | Carbohydrates: 9g | Protein: 52g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 433mg | Potassium: 971mg | Fiber: 1g | Sugar: 5g | Vitamin A: 730IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 3mg
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