Slow Cooker Pulled Pork

Pork shoulder cooked low and slow until it collapses completely. No sauce needed — the meat makes its own. Season simply, walk away, and come back to the best pulled pork you have ever had. Bone-in is non-negotiable.

What You Need

• 4–5 lb bone-in pork shoulder (Boston butt)
• 2 tbsp pink or coarse salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp cayenne
• 1 cup apple cider vinegar

Method

1. Mix dry spices and rub all over the pork shoulder, pressing into every crevice. Rest overnight in the refrigerator uncovered if possible — the rub forms a crust.
2. Place pork in slow cooker fat-side up. Pour vinegar around the base, not over the top.
3. Cook on LOW for 10–12 hours or HIGH for 6–8 hours. The bone should slide out clean when done.
4. Pull apart with two forks directly in the slow cooker. Taste and add salt.
5. Strain the braising liquid, skim the fat, and pour back over the pulled meat.

Tips & Notes

• Bone-in is non-negotiable for flavor. The collagen around the bone self-bastes the meat.
• Don't rush it on HIGH if you can avoid it — LOW produces a more tender, juicy result.
• Leftovers freeze beautifully in the braising liquid.

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