Slow-Cooked Pulled Pork Shoulder

Slow-Cooked Pulled Pork Shoulder

2
Kilyena 4

Pork shoulder is brined and cooked in a slow cooker for a delicious, fall-apart tender pulled pork.

Modified from: Slow-Cooked Pulled Pork Shoulder

Ingredients

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Original recipe yields 10 servings

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Directions

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  1. Place the pork shoulder into the ceramic bowl of a slow cooker. Pour enough water and white vinegar into the slow cooker to assure the pork is completely covered, maintaining a 2-to-1 ratio of vinegar to water. Add the salt. Put the ceramic bowl in the refrigerator and allow the pork to marinate at least 12 hours and up to 24 hours.
  2. Drain enough of the liquid from the ceramic bowl until about 1/2-inch of pork is left exposed. Add the onion to the remaining liquid. Season the exposed surface of the pork with the cumin, mustard, chili powder, and brown sugar. Place the bowl into the base of the slow cooker and cook on High until the pork is tender and falls apart easily, 8 to 10 hours.
  3. Carefully remove the pork to a cutting board; shred the meat into strands using a pair of forks. Remove and discard any excess fat.
  4. Strain the fat from the sauce add 1/4 to 1/2 cup brown sugar bring to a slight boil. Stir and pour over shredded meat.
  5. Add Sweet Baby Ray's sauce to individual servings as desired.
  6. Serve on buns with cole slaw.
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Reviews

I'm in the process of making this, but I'm confused about the temperature. The description says "slow and low" but the instructions say cook on the High setting. Cooking on high for 10 hours s...

I'm in the process of making this, but I'm confused about the temperature. The description says "slow and low" but the instructions say cook on the High setting. Cooking on high for 10 hours s...