Ingredients
For the dry rub
- 3 pounds pork shoulder (or butt) Choose a well-marbled cut for tenderness.
- 2 tablespoons salt
- 2 tablespoons black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika
- 1/4 teaspoon cayenne pepper Adjust for spice level.
- 1 clove garlic (minced)
For the cooking liquid
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar Can substitute with beer for an alternate flavor.
- 1 cup ketchup
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1 tablespoon liquid smoke Important for that smoky flavor.
Method
Preparation
- In a small bowl, mix the Texas dry rub ingredients: salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, and minced garlic.
- Trim any excess fat from the pork shoulder and then apply the dry rub generously on all sides of the meat.
- Place the rubbed pork shoulder into the slow cooker.
Cooking
- In another bowl, combine the cooking liquid ingredients: brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, salt, black pepper, paprika, ground mustard, and liquid smoke.
- Pour the cooking liquid over the pork in the slow cooker.
- Cover and cook on low heat for at least 8 hours, or until the pork is tender.
Shredding
- Once cooked, remove the pork from the slow cooker and shred it using two forks. It should fall apart easily.
- Serve as desired.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 22gProtein: 25gFat: 12gSaturated Fat: 4gSodium: 900mgFiber: 1gSugar: 14g
Notes
This pulled pork can be served on buns, nachos, or baked potatoes. For storage, let it cool, then refrigerate for up to 4 days or freeze for up to 3 months.
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