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Pulled Pork Shoulder
Tap into the deep, savory tenderness of slow-cooked pulled pork shoulder, cooked low and slow until it’s fall-apart juicy. As time works its magic, rich flavor builds into a mouthwatering masterpiece the whole family will crave.
8 hr 20 min 
Prep 15 min 
Serves 5
Ingredients
- 4–5 lb. pork shoulder/butt (boneless or bone-in)
- 2 tbsp. brown sugar
- 2 tsp. salt
- 2 tsp. black pepper
- 2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. cayenne (optional)
- 1 tsp. mustard powder (optional but great)
- 1 tbsp. oil
- 1 cup chicken broth
Ingredients
- 4–5 lb. pork shoulder/butt (boneless or bone-in)
- 2 tbsp. brown sugar
- 2 tsp. salt
- 2 tsp. black pepper
- 2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. cayenne (optional)
- 1 tsp. mustard powder (optional but great)
- 1 tbsp. oil
- 1 cup chicken broth
Directions
Mix dry seasonings and rub evenly all over the pork shoulder. Let sit for 10 minutes or refrigerate overnight for maximum flavor.
Place pork in the slow cooker. Pour chicken broth around the pork (not over the top). Cover and cook 8–10 hours on LOW or 5–6 hours on HIGH. To pull pork, cook to an internal temperature of 145–205°F with a 3-minute rest.
Transfer pork to a cutting board and shred using two forks. Discard large pieces of fat. Stir shredded pork back into the pan juices to keep it moist. Add barbecue sauce if desired, and season with salt, pepper, or vinegar to taste.