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An easy, hands-off slow cooker recipe for tender, smoky Texas-style pulled pork with a bold dry rub and a tangy finishing sauce, perfect for sandwiches, tacos, or serving over rice.

Ingredients

Scale
  • 4–5 lb pork shoulder (Boston butt), trimmed of extra fat
  • 2 tbsp brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 1 cup apple juice or low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1/2–3/4 cup barbecue sauce
  • 1–2 tsp liquid smoke (optional)

Instructions

  1. Trim extra fat from the pork shoulder.
  2. Pat the pork shoulder dry with paper towels.
  3. Mix brown sugar, smoked paprika, chili powder, kosher salt, black pepper, ground cumin, garlic powder, and onion powder to make a dry rub.
  4. Massage the dry rub all over the pork, pressing it in.
  5. Optional: Refrigerate the seasoned pork for 1–2 hours or overnight for best flavor.
  6. Optional: Heat 1 tablespoon oil over medium-high and brown the pork on all sides, 2–3 minutes per side.
  7. Place sliced onion and minced garlic in the bottom of the slow cooker.
  8. Nestle the pork shoulder on top of the onions and garlic.
  9. Pour apple juice or beef broth and Worcestershire sauce into the slow cooker around the pork, avoiding pouring directly over the spice rub.
  10. Cover and cook on low for 8–10 hours or high for 5–6 hours, until the pork pulls apart with a fork and reaches an internal temperature of 195–205°F (90–96°C).
  11. Carefully transfer the pork to a cutting board and reserve the cooking liquid in a bowl.
  12. Shred the pork with two forks, trimming away any large chunks of fat or bone as you go.
  13. Scoop or chill and remove fat from the top of the reserved cooking liquid.
  14. If the reserved cooking liquid is too thin, simmer it on the stove to reduce and thicken before using.
  15. Mix 1/2–3/4 cup barbecue sauce and optional liquid smoke into some of the reserved cooking liquid to make a finishing sauce.
  16. Stir the finishing sauce into the shredded pork until you reach the desired flavor and moisture.
  17. Optional: Spread the sauced pork on a baking sheet and broil 2–4 minutes until lightly crisp, watching closely so it doesn’t burn.

Notes

Use a meat thermometer to reach an internal temperature of 195–205°F for shreddable pork., Searing the pork before slow cooking adds flavor but is optional., Skim fat from the cooking liquid for less greasy sauce., Don’t shred the pork too finely for better texture., Add sauce gradually to keep pork moist but not soggy., Try variations like Carolina-style tangy vinegar sauce, adding chipotle or cayenne for heat, or adjusting spices for smoky sweetness., Lean cuts like pork loin can be used but require shorter cooking times., The recipe method can be applied to bone-in chicken thighs for a quick alternative., Refrigerate leftovers for up to 3–4 days or freeze for up to 3 months., Reheat gently with reserved juices to preserve moisture., Make ahead by cooking a day or two early and refreshing sauce before serving.

Nutrition

Find it online: https://margorecipes.com/chili-mac-and-cheese/