epicurious4.4
Slow Cooker BBQ Pulled Pork
Our best recipe for quick-and-easy pulled pork starts with a dry-rubbed pork butt and a slow cooker. Pile the shredded meat onto sandwiches, tacos, or potatoes.
👥 6 Servings👤 Christina Chaey📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●pot
- ●dutch oven
- ●oven
- ●slow cooker
📝 Preparation Steps
1
Mix 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 1 Tbsp. chipotle or other red chile powder, 1 Tbsp. freshly ground black pepper, 1 Tbsp. garlic powder, 2 tsp. dry mustard, 2 tsp. ground coriander, and 1 tsp. ground cumin in a small bowl to combine.
. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, plus more2 Tbsp. chipotle or other red chile powder1 Tbsp. freshly ground black pepper1 Tbsp. garlic powder1 Tbsp. dry mustard2 tsp. ground coriander2 tsp. ground cumin1 tsp
2
Set one 3–4-lb. boneless pork shoulder (Boston butt), excess fat trimmed, on a rimmed baking sheet; pat dry. Rub spice mixture all over pork, pressing to adhere. Chill, uncovered, at least ⏱️ 1 hour and up to ⏱️ 12 hours (if you’re short on time, you can skip this step).
3–4-lb. boneless pork shoulder (Boston butt), excess fat trimmed1
3
Heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium. Cook pork, turning every ⏱️ 2 minutes or so, until golden brown all over, 8–⏱️ 10 minutes total.
. vegetable oil2 Tbsp
4
Transfer pork to slow cooker. Add 1 large onion, quartered, and 10 garlic cloves, smashed; pour one 12-oz. can cola or other dark soda over. Cover and cook on high until pork is very tender and shreds easily with a fork, 4–4½ hours.
large onion, quartered112-oz. can cola or other dark soda (such as root beer or Dr. Pepper)1
5
Carefully, transfer pork to a large plate. Fish out and discard any large pieces of onion, then pour off all but 1 cup cooking juices. Return pork to slow cooker and shred meat using 2 forks; season with salt.
large onion, quartered1
6
Add ½ cup barbecue sauce and toss to coat pork. Taste and add more barbecue sauce if desired.
7
Serve pork with warmed hamburger buns, coleslaw, bread-and-butter pickle slices, and hot sauce alongside for building sandwiches. Do Ahead: Pork can be cooked 3 days ahead. Shred and toss with barbecue sauce, then let cool, cover, and chill. Reheat in a large heavy pot over low, stirring occasionally and adding a splash of water to loosen if needed, until warmed through.
Warmed hamburger buns, coleslaw, bread-and-butter pickle slices, and hot sauce (for serving)
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