Slow Cooker Smoky Pulled Pork

Serves 1
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Directions

  1. 1Add black pepper to a bowl.
  2. 2Add black pepper to a bowl.
  3. 3Add black pepper to a bowl.
  4. 4Add paprika to the bowl.
  5. 5Add paprika to the bowl.
  6. 6Add paprika to the bowl.
  7. 7Add onion powder to the bowl.
  8. 8Add onion powder to the bowl.
  9. 9Add onion powder to the bowl.
  10. 10Add garlic powder to the bowl.
  11. 11Add garlic powder to the bowl.
  12. 12Add garlic powder to the bowl.
  13. 13Add chipotle to the bowl.
  14. 14Add chipotle to the bowl.
  15. 15Add chipotle to the bowl.
  16. 16Add mustard powder to the bowl.
  17. 17Add mustard powder to the bowl.
  18. 18Add mustard powder to the bowl.
  19. 19Add salt to the bowl.
  20. 20Add salt to the bowl.
  21. 21Add salt to the bowl.
  22. 22Pat the pork shoulder dry with a paper towel.
  23. 23Pat the pork shoulder dry with a paper towel.
  24. 24Pat the pork shoulder dry with a paper towel.
  25. 25Rub the pork shoulder with the spice mixture.
  26. 26Rub the pork shoulder with the spice mixture.
  27. 27Rub the pork shoulder with the spice mixture.
  28. 28Remove the stem and seeds from the red pepper.
  29. 29Remove the stem and seeds from the red pepper.
  30. 30Remove the stem and seeds from the red pepper.
  31. 31Quarter the onion.
  32. 32Quarter the onion.
  33. 33Quarter the onion.
  34. 34Heat a pan on high heat.
  35. 35Heat a pan on high heat.
  36. 36Heat a pan on high heat.
  37. 37Add olive oil to the pan.
  38. 38Add olive oil to the pan.
  39. 39Add olive oil to the pan.
  40. 40Add the red pepper and onion to the pan.
  41. 41Add the red pepper and onion to the pan.
  42. 42Add the red pepper and onion to the pan.
  43. 43Cook until charred, then add to the slow cooker.
  44. 44Cook until charred, then add to the slow cooker.
  45. 45Cook until charred, then add to the slow cooker.
  46. 46Sear the pork shoulder on all sides in the pan.
  47. 47Sear the pork shoulder on all sides in the pan.
  48. 48Sear the pork shoulder on all sides in the pan.
  49. 49Transfer the seared pork shoulder to the slow cooker.
  50. 50Transfer the seared pork shoulder to the slow cooker.
  51. 51Transfer the seared pork shoulder to the slow cooker.
  52. 52Deglaze the pan with chicken stock.
  53. 53Deglaze the pan with chicken stock.
  54. 54Deglaze the pan with chicken stock.
  55. 55Add Worcestershire sauce to the pan.
  56. 56Add Worcestershire sauce to the pan.
  57. 57Add Worcestershire sauce to the pan.
  58. 58Add apple cider vinegar to the pan.
  59. 59Add apple cider vinegar to the pan.
  60. 60Add apple cider vinegar to the pan.
  61. 61Add balsamic vinegar to the pan.
  62. 62Add balsamic vinegar to the pan.
  63. 63Add balsamic vinegar to the pan.
  64. 64Add bay leaves and thyme to the pan.
  65. 65Add bay leaves and thyme to the pan.
  66. 66Add bay leaves and thyme to the pan.
  67. 67Add pitted prunes to the pan.
  68. 68Add pitted prunes to the pan.
  69. 69Add pitted prunes to the pan.
  70. 70Cook for 2-3 minutes.
  71. 71Cook for 2-3 minutes.
  72. 72Cook for 2-3 minutes.
  73. 73Add potato starch slurry to the pan.
  74. 74Add potato starch slurry to the pan.
  75. 75Add potato starch slurry to the pan.
  76. 76Pour the sauce over the pork shoulder in the slow cooker.
  77. 77Pour the sauce over the pork shoulder in the slow cooker.
  78. 78Pour the sauce over the pork shoulder in the slow cooker.
  79. 79Discard the bay leaves and thyme from the cooked pork.
  80. 80Discard the bay leaves and thyme from the cooked pork.
  81. 81Discard the bay leaves and thyme from the cooked pork.
  82. 82Transfer the pork to a chopping board.
  83. 83Transfer the pork to a chopping board.
  84. 84Transfer the pork to a chopping board.
  85. 85Pull the pork apart with two forks.
  86. 86Pull the pork apart with two forks.
  87. 87Pull the pork apart with two forks.
  88. 88Transfer the juices from the slow cooker to a blender.
  89. 89Transfer the juices from the slow cooker to a blender.
  90. 90Transfer the juices from the slow cooker to a blender.
  91. 91Blend the juices until smooth.
  92. 92Blend the juices until smooth.
  93. 93Blend the juices until smooth.
  94. 94Pour the blended sauce into a pan.
  95. 95Pour the blended sauce into a pan.
  96. 96Pour the blended sauce into a pan.
  97. 97Reduce the sauce until it is thick.
  98. 98Reduce the sauce until it is thick.
  99. 99Reduce the sauce until it is thick.
  100. 100Return the pulled pork to the slow cooker.
  101. 101Return the pulled pork to the slow cooker.
  102. 102Return the pulled pork to the slow cooker.
  103. 103Pour the thickened sauce over the pulled pork.
  104. 104Pour the thickened sauce over the pulled pork.
  105. 105Pour the thickened sauce over the pulled pork.
  106. 106Mix the sauce with the pulled pork.
  107. 107Mix the sauce with the pulled pork.
  108. 108Mix the sauce with the pulled pork.

Ingredients

  • Black pepper
  • Black pepper
  • Black pepper
  • Paprika
  • Paprika
  • Paprika
  • Onion powder
  • Onion powder
  • Onion powder
  • Garlic powder
  • Garlic powder
  • Garlic powder
  • Chipotle
  • Chipotle
  • Chipotle
  • Mustard powder
  • Mustard powder
  • Mustard powder
  • Salt
  • Salt
  • Salt
  • Pork shoulder
  • Pork shoulder
  • Pork shoulder
  • Red pepper
  • Red pepper
  • Red pepper
  • Onion
  • Onion
  • Onion
  • Olive oil
  • Olive oil
  • Olive oil
  • Chicken stock
  • Chicken stock
  • Chicken stock
  • Worcestershire sauce
  • Worcestershire sauce
  • Worcestershire sauce
  • Apple cider vinegar
  • Apple cider vinegar
  • Apple cider vinegar
  • Balsamic vinegar
  • Balsamic vinegar
  • Balsamic vinegar
  • Bay leaves
  • Bay leaves
  • Bay leaves
  • Thyme
  • Thyme
  • Thyme
  • Pitted prunes
  • Pitted prunes
  • Pitted prunes
  • Potato starch slurry
  • Potato starch slurry
  • Potato starch slurry

Equipment

Slow cookerPanBlenderChopping boardTongsForks

Tips

  • The best smoky pulled pork without a smoker.
  • Discard the bay leaves and thyme when the cooking is done.
  • The next few videos will show meal ideas for this pulled pork.
  • The full recipe is in the caption or on the website's recipe archives.
  • This recipe is fantastic in sandwiches, with rice, or in a baked sweet potato.
  • Cook the sauce for 2-3 minutes with potato starch slurry to glaze the joint as you pour it over it.
  • Reduce the blended sauce to a nice thick sauce in a pan before adding it to the pork.
  • Remove any excess fat from the pulled pork for a leaner dish.
  • For best results, let the pork rest for a few minutes after pulling before serving to allow the juices to redistribute and make the meat more tender and flavorful.
  • To prevent the pulled pork from drying out, keep it covered with the sauce while serving or storing.
  • Consider adding a smoky seasoning blend for an extra layer of flavor.
  • Adjust the amount of chipotle for more or less heat according to your preference.
  • For a sweeter and tangier sauce, you can add a touch of brown sugar or maple syrup along with the vinegars and chicken stock.
  • If you prefer a less thick sauce, skip the potato starch slurry or use less of it.
  • If you have an instant-read thermometer, aim for an internal temperature of at least 195-2050F (90-960C) for easy shredding.
  • For extra flavor, you can briefly char the peppers and onions before adding them to the slow cooker to give them a smoky flavor.
  • Ensure the slow cooker is on a low setting for a long cooking time for the best tender results.
  • If you want to prepare it ahead of time, the pulled pork can be stored in the refrigerator for up to 3-4 days.
  • For freezing, store it in an airtight container for up to 2-3 months.
  • When reheating, add a bit of chicken stock or water to maintain moisture.
  • This dish pairs well with coleslaw, cornbread, or a simple green salad for a complete meal.
  • For a spicier kick, add a pinch of cayenne pepper to the dry rub or a dash of hot sauce to the finished sauce.
  • You can customize the sauce by adding a tablespoon of apple butter or a bit of Worcestershire sauce for additional depth of flavor.
  • For a vegetarian alternative, you can try this recipe with jackfruit, which shreds similarly to pulled pork.
  • Always remember to taste and adjust the seasonings as needed for your personal preference.
  • If you do not have a slow cooker, you can use a dutch oven in the oven at a low temperature, around 2750F (1350C), for several hours, until the pork is tender and easily shreddable.
  • If you prefer not to use prunes, you can substitute them with dates for a similar sweetness.
  • To avoid an overly salty dish, taste the sauce before adding the pork and adjust the salt accordingly.
  • The pork can be shredded using a stand mixer with a paddle attachment on low speed for quick and easy shredding.
  • For a richer flavor, you can sear the pork in bacon fat instead of olive oil.
  • If the sauce is too thick, add more chicken stock until desired consistency is reached.
  • If the sauce is too thin, continue to reduce it in the pan or add a little more potato starch slurry.
  • You can serve this pulled pork on slider buns for a party appetizer or as a main dish with mashed potatoes and green beans.
Slow Cooker Smoky Pulled Pork | Clip Recipe