Tasty and Tender Pulled Pork
Pulled Pork can be used in many different recipes. I made pulled pork sliders with greek yogurt coleslaw, pulled pork quesidlla, salad, and even grilled cheese! I love the versatility of the leftovers. This was so good that after waiting all day all I wanted to do was eat it – and neglected to take good pictures :0
Finding proteins like this that can be cooked in a slow cooker and left alone all day and then used for several different meals is the best thing ever. I love having leftovers and being able to transform them into other meals: breakfast, lunch and dinner! I did my research on pulled pork and how to make it and combined a few things I saw online to create the ultimate BEST EVER pulled pork recipe.
What makes this the best ever pulled pork recipe? Well, for one the pork shoulder gets a dry rub the night before it gets cooked and is left to absorb all those delicious flavors from the homemade rub. This recipe also uses a slow cooker which keeps it cooking all day long, about 8 hours. Leaving you with a moist no fuss pulled pork that everybody will love! My Best Ever pulled pork sits and cooks on a bed of onions and garlic and absorbs the flavors of chicken broth and it’s dry rub that you can serve with your favorite bbq sauce.
What you need for Best Ever Pulled Pork:
1 (4 to 5 pound) bone in or boneless pork shoulder ( I used bone in)
- 1 tablespoon packed dark brown sugar
- 2 tablespoon chili powder
- 1 tablespoon kosher salt, plus more as needed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon fresh ground black pepper
- 2 onions sliced thin
- 4 garlic cloves sliced thin
- 1 cup of low sodium chicken broth
- 2 cups favorite bbq sauce
What to do:
- Begin the night before you are going to cook the pork. Make the dry rub by combining: 1 tablespoon packed dark brown sugar, 2 tablespoon chili powder, 1 tablespoon kosher salt, plus more as needed, 1/2 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1 teaspoon dried oregano, 1/2 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon fresh ground black pepper. Pat the pork shoulder dry with paper towel and place the pork in a large mixing bowl. Pat the dry rub all over the pork until it is completely covered. Wrap the pork in plastic wrap and place in the refrigerator.
- The next morning take the pork out of the refrigerator and prepare the slow cooker by placing the sliced onions at the bottom of the slow cooker pot. Sprinkle in the garlic and pour stock on top. Take the pork out of the plastic wrap and place on top of the onion mixture. Cover and cook on low for 8 to 10 hours or high 6 to 8 hours.
- Let the pork do it’s thing it probably won’t start to looked cook until like the 5th or 6th hour. Once its tender and falling off the bone remove the pork carefully from the slow cooker and shred with 2 forks on a cutting board (watch out if there is a bone). Pour out some of the fat that is still in the slow cooker leaving a little layer and put the pork back in the slow cooker with the onions to keep it warm.
- Use your favorite BBQ sauce or doctor up a bottled BBQ sauce by pouring 1 bottle into a sauce pan with a tablespoon of brown sugar, half a cup of ketchup, half a cup of apple wine vinegar, and some orange juice. Let it simmer and the flavors come together.
- Serve your pulled pork on sliders with your favorite coleslaw. Make your own lighter version by whisking together greek yogurt, apple cider vinegar, salt and pepper, and fresh chopped cilantro. Pour over your favorite bag of cabbage and serve on top of pulled pork slider.You can even do with out the bun – because it is that good and just serve it with a salad or the coleslaw.