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Slow Cooker Pulled Pork

This dish features seasoned pork shoulder cooked low and slow in a crockpot until tender enough to fall apart. The meat is infused with smoky spices, vinegar, and aromatics, resulting in a juicy, shredded texture with a rich, smoky aroma. Perfect for sandwiches, tacos, or as a main course, it offers a melt-in-your-mouth experience with a flavorful crust.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 3 pounds pork shoulder preferably well-marbled
  • 2 tablespoons paprika smoked or sweet
  • 1 teaspoon cumin
  • 1/4 cup apple cider vinegar adds brightness
  • 1 large onion roughly chopped
  • 3 cloves garlic minced
  • 1 cup broth or water enough to cover the bottom of the crockpot
  • Optional chili flakes or hot sauce for a spicy kick

Equipment

  • Crockpot
  • Sharp knife
  • Cutting board
  • Tongs or two forks

Method
 

  1. Trim any excess silvery fat from the pork shoulder and rub it all over with paprika and cumin, massaging in the spices until evenly coated.
  2. Place the chopped onion and minced garlic in the bottom of the crockpot, creating a fragrant base.
  3. Set the seasoned pork shoulder on top of the aromatics and pour in the broth or water, ensuring it covers the bottom of the crockpot without submerging the meat.
  4. Cover the crockpot with its lid and cook on low for about 8 hours, until the meat is so tender it easily pulls apart with a fork and fills the kitchen with smoky, vinegary steam.
  5. Once cooked, open the lid and use tongs or two forks to gently shred the pork into bite-sized pieces, watching for the juices and smoky aroma to intensify.
  6. If desired, sprinkle chili flakes or hot sauce over the shredded pork for extra heat, then toss gently to combine all flavors evenly.
  7. Serve the pulled pork hot, with its rich, smoky aroma and juicy, tender texture perfect for sandwiches, tacos, or main dishes.