Imagine tender, juicy pulled pork that falls apart with the gentlest touch, packed with a spicy kick that'll make your taste buds dance! This Slow Cooker Spicy Pulled Pork is the ultimate crowd-pleaser that transforms an ordinary dinner into a flavor explosion. Whether you're hosting a backyard barbecue, planning a game day feast, or simply craving a delicious meal that practically cooks itself, this recipe is about to become your new go-to comfort food that'll have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb pork shoulder
- 1/4 cup brown sugar
- 2 tbsp paprika
- 1 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1 cup BBQ sauce
- Salt and pepper to taste
Instructions
- Trim any excess fat from the pork shoulder, leaving a thin layer for added flavor and moisture.
- In a small mixing bowl, combine brown sugar, paprika, cayenne pepper, garlic powder, salt, and black pepper to create a dry rub.
- Pat the pork shoulder dry with paper towels to ensure the spice mixture adheres well.
- Generously coat the entire pork shoulder with the prepared spice rub, massaging it into all surfaces of the meat.
- Place the seasoned pork shoulder into the slow cooker, positioning it fat-side up for optimal rendering.
- Cover the slow cooker and set to low heat setting for 8 hours, allowing the meat to become tender and easily shreddable.
- After 8 hours, carefully remove the pork from the slow cooker and transfer to a large cutting board.
- Using two forks, shred the meat, discarding any large pieces of fat or connective tissue.
- Pour the BBQ sauce over the shredded pork and mix thoroughly to coat evenly.
- Return the sauced pulled pork to the slow cooker and keep warm until ready to serve.
- Serve hot on buns, in tacos, or as desired, with additional BBQ sauce on the side.
Tips
- Choose the Right Cut: Pork shoulder (also called pork butt) is ideal for pulled pork due to its high fat content, which keeps the meat moist and tender during slow cooking.
- Dry Rub Secret: Make sure to pat the meat completely dry before applying the spice rub. This helps the seasonings stick better and creates a more intense flavor.
- Fat-Side Up: Always place the pork fat-side up in the slow cooker. This allows the fat to render down, naturally basting the meat and keeping it incredibly juicy.
- Low and Slow is the Way to Go: Resist the temptation to rush the cooking process. Eight hours on low heat ensures the most tender, shreddable meat.
- Shredding Technique: Use two forks to pull the meat apart, working against the grain for the most tender texture.
- Sauce Matters: Mix the BBQ sauce thoroughly to ensure every piece of pork is coated with flavor. Don't be afraid to add extra sauce if you like it saucy!
- Make-Ahead Magic: This pulled pork freezes beautifully for up to 3 months, making it perfect for meal prep or unexpected guests.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 125mg
