Save a Lot Savory Crock Pot Pulled Pork
Transform your weeknight dinner game with "Save a Lot Savory Crock Pot Pulled Pork," a budget-friendly, flavor-packed recipe that’s perfect for feeding a crowd. This slow-cooked masterpiece starts with a tender 4-pound boneless pork shoulder, seasoned with a smoky-sweet dry rub of paprika, brown sugar, and spices. Sear the pork to lock in its rich flavor before letting it cook low and slow for 8 hours on a bed of caramelized onions and garlic in a tangy barbecue-infused broth. The result? Fork-tender, juicy pulled pork that soaks up every ounce of its savory sauce. Serve this versatile dish on toasted buns, over fluffy rice, or alongside your favorite barbecue sides. With minimal prep and maximum flavor, this crock pot pulled pork recipe is your go-to for easy meal prep, casual gatherings, or busy weeknight dinners.
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Recipe Information
Ingredients
- 4 pounds boneless pork shoulder (pork butt)
- 1 large yellow onion
- 4 cloves garlic cloves
- 2 teaspoons paprika
- 1 teaspoon ground black pepper
- 1.5 teaspoons kosher salt
- 2 tablespoons brown sugar
- 0.25 cup apple cider vinegar
- 0.5 cup chicken broth
- 1 cup barbecue sauce
- 2 tablespoons olive oil
Instructions
Peel and thinly slice the onion, setting it aside. Mince the garlic cloves.
In a small bowl, mix together the paprika, ground black pepper, kosher salt, and brown sugar to form a dry rub.
Trim any excess fat off the pork shoulder if desired, but leave a small amount for flavor. Pat the meat dry with paper towels and rub the seasoning mixture all over the pork.
Heat a large skillet over medium-high heat and add the olive oil. Sear the pork shoulder on all sides until golden brown, about 2-3 minutes per side. Remove from the skillet and set aside.
Place the sliced onions in the bottom of the crock pot, spreading them out evenly. Add the minced garlic on top of the onions.
Place the seared pork shoulder over the onion and garlic base.
In a small mixing bowl, combine the apple cider vinegar, chicken broth, and 1/2 cup of the barbecue sauce. Pour this mixture over the pork.
Cover the slow cooker with the lid and cook on low for 8 hours (or on high for 4-5 hours) until the pork is tender and easily pulls apart with a fork.
Carefully remove the pork from the crock pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
Strain the cooking liquid to remove any excess fat and return the shredded pork to the crock pot. Add the remaining 1/2 cup of barbecue sauce and stir to combine.
Set the slow cooker to warm and let the flavors meld together for 15-20 minutes before serving.
Serve the pulled pork on toasted buns, over rice, or alongside your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
5442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.4 g | 504% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 5254 mg | 228% | |
| Total Carbohydrate | 151.8 g | 55% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 115.2 g | ||
| Protein | 315.6 g | 631% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 6101 mg | 130% | |
*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.
