Crockpot Pulled Pork
Tender, fall-apart pork shoulder slow-cooked with a savory spice rub and tangy vinegar-based sauce. Perfect for sandwiches, tacos, or served as a main dish.
Ingredients
- *2 onions, quartered
- *2 tablespoons brown sugar
- *1 tablespoon paprika
- *2 teaspoons salt
- *1/2 teaspoon ground black pepper
- *1 (4 to 6 pound) boneless pork butt or shoulder roast
- *3/4 cup cider vinegar
- *4 teaspoons Worcestershire sauce
- *1 1/2 teaspoons crushed red pepper
- *1 1/2 teaspoons sugar
- *1/2 teaspoon dry mustard
- *1/2 teaspoon garlic salt
- *1/2 teaspoon cayenne pepper
- *BBQ sauce to taste (optional)
Instructions
- 1
Place onions in crockpot.
- 2
Combine brown sugar, paprika, salt, and black pepper in a small bowl.
- 3
Rub the spice mixture all over the pork roast and place on top of the onions.
- 4
In another bowl, combine cider vinegar, Worcestershire sauce, red pepper flakes, sugar, dry mustard, garlic salt, and cayenne.
- 5
Drizzle about one-third of the vinegar mixture over the roast and cover the crockpot. Refrigerate the remaining vinegar mixture.
- 6
Cook on HIGH for 4-6 hours or on LOW for 10-12 hours.
- 7
During the last half hour of cooking, drizzle another one-third of the reserved vinegar mixture over the roast.
- 8
Remove meat and onions from the crockpot and shred the meat with 2 forks.
- 9
Top the pulled pork with the remaining vinegar mixture to taste, and add BBQ sauce to taste if desired.