The Best Slow Cooker Pulled Pork
If you're craving big flavor, make this slow cooker pulled pork for dinner this week. It's bursting with flavor from the cumin, garlic powder, paprika, onion powder, cayenne pepper, and the secret ingredient. It's the best pulled pork that you will ever make!
Ingredients
- 1 large sweet onion, halved and sliced
- 1 (7oz) jar chipotle peppers in adobo sauce, roughly chopped
- 1 Tablespoon cumin
- 1 Tablespoon garlic powder
- 1 Tablespoon chili powder
- 1 Tablespoon paprika
- 1 Tablespoon onion powder
- 2 teaspoons cayenne pepper
- 1 Tablespoon salt
- 1 Tablespoon freshly ground pepper
- 1 (4-7 pound) pork shoulder or butt (bone-in with a layer of fat)
Equipment Needed
Instructions
- Add the onion and chipotle peppers to a 5 quart or larger slow cooker. (Here's the one I own and love!)
- In a small bowl, combine the spices and stir together. Sprinkle the dry rub onto the pork shoulder and massage in so it adheres coating all sides. Place the pork shoulder, fat layer up, into the slow cooker. Cook on low for 7-8 hours or on high for 5-6 hours.
- Remove the remaining fat layer on the top. Using two forks, pull the apart– it will pull apart very easily. Remove and discard the bone. Serve on a toasted brioche bun with your favorite barbecue sauce, if desired.
- Leftovers can be stored in the refrigerator for up to 5 days.
Notes
- Make ahead tip: Pre-cooked pulled pork can be frozen in a freezer-friendly container or zipped-top bag for up to 3-4 months. Thaw overnight in the refrigerator. Once thawed, head as desired. I prefer to heat in a skillet on medium with 2-3 Tablespoons of water.
- Pork: If you can't find a bone-in pork shoulder or butt, a boneless one can be used.
- Chipotle Peppers: These don't have to be used, but it adds another depth of flavor.
Tried this recipe?Let us know how it was!