High Protein Slow-Cooked Pulled Pork
Elevate your meal prep game with this High Protein Slow-Cooked Pulled Pork recipe, perfect for feeding a crowd while packing a nutritious punch. Featuring tender pork shoulder rubbed with a flavorful blend of garlic powder, onion powder, paprika, and brown sugar, this dish slow-cooks to perfection in a bath of apple cider vinegar and chicken broth for maximum juiciness. A seared crust and a generous coating of BBQ sauce make each bite smoky, sweet, and tangy. With minimal prep time and a hands-off slow cooking method, it's a stress-free way to create melt-in-your-mouth shredded pork that's perfect for sandwiches, tacos, or a protein-packed plate. Great for meal prep, family gatherings, or weeknight feasts, this recipe delivers bold flavors with every bite.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 teaspoons Paprika
- 1 tablespoon Brown sugar
- 1 cup Apple cider vinegar
- 1 cup Chicken broth
- 1.5 cups BBQ sauce
Instructions
Begin by preparing the pork shoulder. Pat it dry with paper towels to remove excess moisture.
In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Mix well to create a dry rub.
Rub the olive oil over the entire pork shoulder, then generously apply the dry rub, making sure to cover all sides of the meat thoroughly.
In a large skillet over medium-high heat, sear the seasoned pork shoulder on all sides until a golden-brown crust forms. This should take about 3-4 minutes per side.
Transfer the seared pork shoulder to the slow cooker.
Pour apple cider vinegar and chicken broth into the slow cooker, ensuring the bottom is covered so that moisture can build and cook the pork.
Cover and set the slow cooker to low. Cook for 8 hours until the pork is tender and easily pulled apart with a fork.
Once cooked, use two forks to shred the pork in the slow cooker, mixing it with the cooking juices.
Add the BBQ sauce to the shredded pork, stirring well to coat the meat evenly.
Allow the pork to cook for an additional 30 minutes on low to ensure the flavors meld together.
Serve the pulled pork hot on buns, in tacos, or alongside your favorite side dishes.
Nutrition Facts
Calories |
4688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.2 g | 311% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1601 mg | 534% | |
| Sodium | 7672 mg | 334% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 98.0 g | ||
| Protein | 443.5 g | 887% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 738 mg | 57% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 7788 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
