This pulled pork recipe is our family favorite! Add your favorite BBQ sauce or enjoy as is!
Scale
Ingredients
- 5 pounds pork butt, bone in (If using boneless you might need to increase the cooking time)
- 1/2 cup apple juice
- 2 medium red onions, peeled and sliced
- 5 cloves of garlic
For the Dry Rub:
- 1 1/2 tablespoons paprika
- 2 tablespoons salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ground ginger
- 2 teaspoons – 1 tablespoon cumin (depending on your taste, we use 1 tablespoon)
- 1 teaspoon black pepper
- 3 tablespoons brown sugar
Instructions
- Add the ingredients for the dry rub into a small bowl and mix together.
- Use all of the rub to coat the pork, it will seem like a lot but the dry rub flavors the pork as well as the juice when the pork is done.
- Add the pork to your slow cooker along with the apple juice, onions and garlic.
- Set the slow cooker on low for 8 hours. Since slow cookers cook at different temperatures, check the pork after 6 hours to see if it shreds easily with a fork, if not let it go for another hour or two.
- Remove the pork from the slow cooker to a board to cool slightly. Drain the juices from the slow cooker into a bowl, discarding the garlic cloves.
- Shred the pork with two forks or meat claws and add back to the slow cooker. Add the onions (if using) and up to a cup of the reserved juices. You don’t want the pulled pork to have too much liquid so add the juices a little at a time and stir until you have the right consistency.
Recipe Notes
You can also use a boneless pork shoulder, the cooking time might be closer to 8 hours.
Keep this pulled pork on the warm setting until you are ready to serve and also to keep warm during your party if needed.
- Category: Dinner
- Method: slow cooker
- Cuisine: American
