Description
A stress-free, set-it-and-forget-it slow cooker pulled pork recipe that yields tender, juicy meat perfect for feeding large crowds at parties or gatherings.
Ingredients
Scale
- 6–8 pounds Pork Shoulder (Boston Butt)
- 1/2 cup Brown Sugar
- 2 tablespoons Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 tablespoon Kosher Salt
- 1 tablespoon Black Pepper
- 1 cup Pineapple Juice
- 1/2 cup Apple Cider Vinegar
- 2 tablespoons Worcestershire Sauce
- 1 large Yellow Onion, sliced
- 8 oz Baby Portobello Mushrooms, sliced (optional)
- 1–2 cups Barbecue Sauce (optional, for mixing)
Instructions
- Trim excess hard fat from the pork shoulder, leaving some marbling for flavor. Pat the meat dry with paper towels.
- In a small bowl, whisk together brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper to create the dry rub.
- Place the pork in a large bowl and coat it thoroughly with the rub, massaging it into every crevice to form a spice crust.
- Slice the yellow onion into thick rounds and place them at the bottom of a 7-quart (or larger) slow cooker to create a rack. Add mushrooms on top if using.
- Place the seasoned pork on top of the vegetables. Pour pineapple juice, apple cider vinegar, and Worcestershire sauce over the meat.
- Cover and cook on LOW for 8-10 hours until the internal temperature reaches 195°F-205°F. Do not use HIGH setting if time permits.
- Remove the pork from the slow cooker and let it rest for 10-15 minutes to allow juices to redistribute.
- Shred the pork using two forks, discarding any large pieces of unwanted fat or connective tissue.
- Return the shredded pork to the slow cooker. Ladle in some of the cooking juices and mix in barbecue sauce if desired. Stir gently to combine and serve.
Notes
Ensure the pork reaches an internal temperature of 195°F-205°F for optimal shredding texture. Do not skip the resting step, as it keeps the meat juicy. The recipe scales well for larger crowds, but ensure you have enough slow cooker capacity. Leftovers freeze well for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: ½ cup pork (no bun)
- Calories: 280
- Sugar: 5
- Sodium: 800
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 6
- Protein: 25
Keywords: slow cooker pulled pork, party food, crowd pleaser, easy dinner, pork shoulder recipe, set and forget, BBQ pork