There isn’t much better than pulled pork with a great BBQ sauce and a cool slaw to feed a crowd in the summer time- it’s been a go-to on my summer menu since my early days as a private chef, and the best part is it is so easy to put together and feed a crowd (or have leftovers for days!).
The key to the best slow cooker pulled pork, in my opinion, is a combination of a great dry rub, a good sear before slow cooking and a really tasty cooking liquid.
I provide three options for cooking liquids- the key is you want some acidity and sugar to break down the proteins for the perfect fall-off-the-bone, juicy pulled pork.
When I worked in restaurants we used– I kid you not- none other than Coca Cola (Dr. Pepper works well, too!). Make sure you don’t use diet- you need the sugar, in this recipe! You can also choose to use beer (anything but a dark beer, like a porter or stout- I prefer a lager or pilsner for this recipe), or a combination of apple juice and apple cider vinegar. This recipe is a perfect, low-effort meal for a crowd in the summer time! Serve with slaw, buttered buns (brioche is my favorite- toast on the grill if you’ve got the grill going!) and your favorite sides.
The Best Slow Cooker Pulled Pork Serves 6-8
4-5 lb pork butt (Boston Butt) or shoulder
Dry Rub (see below)
1 onion, sliced thin
1/2 cup apple cider vinegar and 1 cup apple juice, 1 can coca cola, or 1 can beer (ale or lager-style) – 12 oz total (choose one option!)
oil to sear
Pulled Pork Dry Rub:
2tbsp brown sugar (can sub coconut sugar)
2 tsp kosher salt
1 tbsp smoked paprika
1 tbsp onion powder
1 tbsp garlic powder
2 tsp cumin
2 tsp chili powder
2 tsp coriander
1 tsp dried oregano
1 tsp dried mustard powder
1 tsp ground black pepper
To Serve: Brioche Buns or buns of choice Coleslaw BBQ Sauce Pickled jalapenos
Instructions:
Whisk all dry rub ingredients together and set aside.
Remove pork from fridge at least 30 minutes prior to cooking. Pat dry and season generously with dry rub.
Heat enough oil to cover in a large cast-iron or heavy bottomed pan to medium-high.
Sear pork on all sides.
Add sliced onion to bottom of slow cooker pot and top with pork. Pour liquid in bottom of slow cooker.
Cook on low 6-8 hours, until pork shreds easily with a fork.
Remove pork and shred, reserving liquid. Add 1/2-1 cup liquid back to pork (enough to keep moist, it shouldn’t be swimming in it).
Serve as-is, drizzle with barbecue sauce, with slaw on the side, or on a toasted bun.
