There’s nothing better than pulled pork, unless it’s sandwiched between a potato roll and topped with crunchy pickles and sweet barbecue sauce that is.
While pulled pork may seem time consuming, this crockpot recipe is incredibly easy and turns out delicious every time. Let the slow cooker work it’s magic and turn that big hunk of pork shoulder into tender shreds of juicy meat.
I’ll let you in on a little secret, this recipe by no means needs to be exact. Honestly, you really can’t mess it up. That said, feel free to swap out or change the measurements on the spices, heavy up on the onion or even add in more liquid. It’s all up to you and your preference! Plop the onions, garlic and seasoned pork shoulder into the slow cooker and cover with the lager and chicken broth. Now comes the hardest part: set it and (try to) forget it.
There are endless ways to enjoy this pulled pork. My personal favorite? Heaped high on a simple potato roll and topped with bbq sauce and lots of pickles. These sandwiches are perfect for a large group dinner, Sunday BBQ or game day snack. This do-it-yourself meal gives guests the freedom to built their perfect sandwich to their liking. Enjoy!
- 3 pound pork shoulder/butt, bone-in
- 1 tablespoon brown sugar
- 2 teaspoons cumin
- 1½ teaspoons paprika
- 1 tablespoon chili powder
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 1 medium yellow onion, peeled and cut into wedges
- 2 cloves of garlic, peeled and smashed
- 1 12-ounce beer (a basic lager works well)
- 1 cup chicken stock
- Potato buns
- Pickles, thinly sliced (I used jarred)
- BBQ sauce
- Place the onions and garlic in the bottom of a slow cooker insert.
- In a small bowl, combine the chili powder, salt, cumin, coriander, pepper, paprika and brown sugar. Rub the pork shoulder with the spice rub on all sides.
- Place the seasoned pork shoulder with the fat side up on the bed of onions in the slow cooker. Pour in the lager and chicken stock.
- Cover and set the slow cooker for 6 hours on high or 10 hours on low, or until the pork is fork tender and coming apart.
- Once cooked, carefully transfer the pork to a cutting board. Shred the pork using two forks, and discard any fat.
- Place shredded pork and cooked onions in bowl and season with salt and pepper.
- Strain the liquid remaining in the slow cooker and use a bit of this liquid to keep the pulled pork moist.