There's something magical about slow-cooked pulled pork. It's tender, flavorful, and incredibly versatile. This recipe is all about low-effort, high-reward cooking that results in a dish you'll be craving again and again.
The star of the show is the pork shoulder, which becomes incredibly tender with slow cooking. The apple cider vinegar adds a subtle tang and helps tenderize the meat. Brown sugar balances the tanginess with a hint of sweetness. Smoked paprika gives it a smoky depth, while salt and black pepper enhance the flavors. Garlic powder adds an earthy note that complements the minced garlic and sliced onion, which create a savory base. Lastly, the BBQ sauce ties everything together with its sweet and tangy kick.
Serve this pulled pork on a soft bun with a side of coleslaw for a classic take. It's also fantastic in tacos with a sprinkle of cilantro and a squeeze of lime. For a lighter option, try serving it over a bed of mixed greens with some cherry tomatoes and avocado.
Start by laying your sliced onions and minced garlic at the bottom of your slow cooker. This will create a flavorful bed for the pork. Next, in a small bowl, combine the apple cider vinegar, brown sugar, smoked paprika, salt, black pepper, and garlic powder to form a rub. Make sure everything is well mixed.
Rub this spice mixture all over the pork shoulder, ensuring it's evenly coated. Place the pork on top of the onion and garlic base in your slow cooker. Cover the slow cooker with its lid and set it to cook on low for 8–10 hours. You'll know it's done when the pork is tender and falls apart easily with a fork.
Once the pork is ready, remove it from the slow cooker. Use two forks to shred the meat, discarding any large pieces of fat if you find them. Return the shredded pork to the slow cooker and stir in the BBQ sauce, mixing until everything is well combined and heated through.
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