The Best Slow Cooker Pulled Pork

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.

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