Slow-Cooker Pulled Pork
Recipe GLPR7f8b92b4011bb1
Tender, succulent pulled pork made effortlessly in a slow cooker with a tangy-sweet barbecue-inspired sauce. Boneless pork shoulder is braised with caramelized onions, garlic, and a savory blend of chili sauce, brown sugar, vinegar, and warm spices. Perfect for sandwiches, tacos, or served over rice. This hands-off method yields fall-apart-tender meat that absorbs all the rich flavors.
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Ingredients
3 to 3½ pounds boneless pork shoulder
1 large sweet onion, chopped
6 cloves garlic, minced
1 (12 ounce) bottle chili sauce
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
½ teaspoon salt
½ teaspoon ground black pepper
Directions
Pat the pork shoulder dry with paper towels and season on all sides with salt and black pepper.
Scatter the chopped onion and minced garlic across the bottom of your slow cooker.
Place the seasoned pork shoulder on top of the onion and garlic mixture.
In a bowl, whisk together the chili sauce, brown sugar, cider vinegar, Worcestershire sauce, and chili powder until well combined.
Pour the sauce mixture over and around the pork, ensuring it is partially submerged or well coated.
Cover the slow cooker and cook on LOW setting for 8 hours, or until the pork is fork-tender and shreds easily. An internal temperature of 190°F indicates the meat is ready.
Transfer the cooked pork to a cutting board and shred it into bite-sized pieces using two forks or the shred setting of a mixer.
Skim excess fat from the cooking liquid in the slow cooker if desired, then return the shredded pork to the slow cooker and stir to combine with the sauce.
Serve hot on buns, over rice, in tacos, or as desired.
