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:
- 2 tbsp 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.
The Best Slow Cooker Pulled Pork
Ingredients
- 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 (just choose one option!)
- oil to sear
Pulled Pork Dry Rub:
- 2 tbsp 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 jalapeños
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.
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