Seasoned Shredded Slow Cooker Pork
Transform your dinner routine with this flavorful Seasoned Shredded Slow Cooker Pork, a melt-in-your-mouth dish that’s perfect for busy days or effortless meal prep. Made with a tender pork shoulder infused with bold spices like smoked paprika, cumin, garlic powder, and a hint of cayenne, this recipe strikes the perfect balance of smoky, savory, and subtly sweet. The pork is seared to golden perfection before slow-cooking in a rich blend of broth, apple cider vinegar, and brown sugar, ensuring every bite is juicy and packed with flavor. Whether served in tacos, piled onto fresh sandwich rolls, or spooned over fluffy rice, this versatile shredded pork makes a crowd-pleasing centerpiece for any meal. With just 15 minutes of prep and the magic of a slow cooker, you’ll have a hearty and satisfying dish that tastes like it’s been slow-roasted all day.
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Recipe Information
Ingredients
- 4 lbs Pork shoulder (also called pork butt)
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Cayenne pepper
- 1 cup Chicken or vegetable broth
- 2 tbsp Apple cider vinegar
- 2 tbsp Brown sugar
- 2 Bay leaves
Instructions
Pat the pork shoulder dry with paper towels. Trim excess fat if desired.
In a small bowl, mix together the salt, black pepper, smoked paprika, ground cumin, garlic powder, onion powder, and cayenne pepper.
Rub the spice mixture evenly over the entire pork shoulder.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 2-3 minutes per side.
Place the seared pork shoulder into the slow cooker.
Deglaze the skillet by adding half of the chicken or vegetable broth, stirring to scrape up any browned bits. Pour this into the slow cooker.
Add the remaining broth, apple cider vinegar, brown sugar, and bay leaves to the slow cooker.
Cover the slow cooker with the lid and cook on low for 8 hours, or until the pork is tender and easily pulls apart with a fork.
Once the pork is cooked, remove it from the slow cooker and place it on a large cutting board. Allow it to rest for 10 minutes.
Using two forks, shred the pork into bite-sized pieces, discarding any excess fat if needed.
Remove the bay leaves from the liquid in the slow cooker. Optionally, skim fat from the surface of the liquid.
Return the shredded pork to the slow cooker and stir to combine with the juices. Let it soak for about 10-15 minutes on the 'warm' setting before serving.
Serve the seasoned shredded pork as desired in tacos, on sandwiches, or over rice.
Nutrition Facts
Calories |
4924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.6 g | 503% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 4417 mg | 192% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 18.6 g | ||
| Protein | 311.9 g | 624% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 5188 mg | 110% | |
*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.
