Tips and Recommendations:

For a leaner option: Trim excess fat from the pork shoulder before cooking.
Adjusting sweetness: Add more or less brown sugar to taste.
Spice level: Increase the chili powder or add red pepper flakes for a spicier version.
Serving suggestions: Serve with coleslaw, pickles, and extra barbecue sauce on the side.
Storage: Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

FAQs

1. Can I use a different cut of pork?

Yes, pork butt or pork loin can also be used, but pork shoulder is preferred for its tenderness and flavor.

2. Do I need to sear the pork before slow cooking?

Searing is optional but recommended for added flavor. If short on time, you can skip this step.

3. Can I use store-bought barbecue sauce?

Absolutely! Store-bought barbecue sauce works well, but you can also make your own for a personalized flavor.

4. How do I prevent the pork from drying out?

Ensure there is enough liquid in the slow cooker and cook on low to keep the pork moist and tender.

5. What can I do with leftovers?

Leftover pulled pork can be used in sandwiches, tacos, salads, pizzas, or mixed with pasta.

6. Can I make this recipe in an Instant Pot?

Yes, you can cook the pork in an Instant Pot on the pressure cook setting for about 60-70 minutes, then shred and mix with the sauce.

7. Is it possible to make this dish spicy?

Yes, add more chili powder, cayenne pepper, or hot sauce to increase the heat level.

Picture by downshiftology

1. Prepare the Pork: In a small bowl, mix together the brown sugar, smoked paprika, chili powder, ground cumin, black pepper, salt, dried thyme, and dried oregano.
2. Season the Pork: Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.
3. Sear the Pork (optional but recommended): Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until it is browned. This step adds depth of flavor but can be skipped if you're short on time.
4. Add Ingredients to Slow Cooker: Place the sliced onion and minced garlic in the bottom of the slow cooker. Add the seared pork shoulder on top of the onions.
5. Add Liquid Ingredients: Pour the barbecue sauce, apple cider vinegar, and chicken broth over the pork.
6. Slow Cook: Cover and cook on low for 8-10 hours or until the pork is tender and easily pulls apart with a fork.
7. Shred the Pork: Remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the meat.
8. Combine with Sauce: Return the shredded pork to the slow cooker and mix it with the juices and onions. Let it cook on low for an additional 30 minutes to absorb the flavors.
9. Serve: Serve the pulled pork on buns with extra barbecue sauce, or use it as a filling for tacos, burritos, or over a bed of rice.