Ultimate Slow Cooker Pulled Pork

Pork shoulder or pork butt is best because it becomes tender when slow cooked.

Yes, but low heat gives the most tender result.

No. The cooking juices are flavorful, but BBQ sauce can be added.

Yes. Freeze with some juices for best texture.

Reheat gently with reserved juices or sauce to keep it moist.

Yes. A short rest helps juices settle and makes shredding easier.

Yes. Keep it on warm in a slow cooker with some juices.

Tender slow cooker pulled pork with pork shoulder, brown sugar, spices, broth, vinegar, Worcestershire sauce, and liquid smoke.

Scale

3 to 4 pounds pork shoulder butt

1/4 cup brown sugar

2 teaspoons kosher salt

1 1/2 teaspoons black pepper

1 teaspoon ground mustard

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper

3/4 cup chicken broth

1/4 cup apple cider vinegar

1 tablespoon Worcestershire sauce

1 teaspoon liquid smoke

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Cut pork into 4 to 6 equal pieces and trim excess fat if desired.
Mix brown sugar, salt, pepper, mustard, onion powder, smoked paprika, garlic powder, and cayenne.
Rub the spice mixture all over the pork.
Whisk chicken broth, apple cider vinegar, Worcestershire sauce, and liquid smoke in the slow cooker.
Add seasoned pork to the slow cooker.
Cook on low for 8 to 10 hours or high for 4 to 6 hours.
Transfer pork to a bowl and shred with two forks.
Serve with cooking juices or barbecue sauce.

Cook on low when possible for the most tender pulled pork.