Slow Cooker Smoky Pulled Pork

Serves 1
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Directions

  1. 1Add black pepper to a bowl.
  2. 2Add paprika to the bowl.
  3. 3Add onion powder to the bowl.
  4. 4Add garlic powder to the bowl.
  5. 5Add chipotle to the bowl.
  6. 6Add mustard powder to the bowl.
  7. 7Add salt to the bowl.
  8. 8Pat the pork shoulder dry with a paper towel.
  9. 9Rub the pork shoulder with the spice mixture.
  10. 10Remove the stem and seeds from the red pepper.
  11. 11Quarter the onion.
  12. 12Heat a pan on high heat.
  13. 13Add olive oil to the pan.
  14. 14Add the red pepper and onion to the pan.
  15. 15Cook until charred, then add to the slow cooker.
  16. 16Sear the pork shoulder on all sides in the pan.
  17. 17Transfer the seared pork shoulder to the slow cooker.
  18. 18Deglaze the pan with chicken stock.
  19. 19Add Worcestershire sauce to the pan.
  20. 20Add apple cider vinegar to the pan.
  21. 21Add balsamic vinegar to the pan.
  22. 22Add bay leaves and thyme to the pan.
  23. 23Add pitted prunes to the pan.
  24. 24Cook for 2-3 minutes.
  25. 25Add potato starch slurry to the pan.
  26. 26Pour the sauce over the pork shoulder in the slow cooker.
  27. 27Discard the bay leaves and thyme from the cooked pork.
  28. 28Transfer the pork to a chopping board.
  29. 29Pull the pork apart with two forks.
  30. 30Transfer the juices from the slow cooker to a blender.
  31. 31Blend the juices until smooth.
  32. 32Pour the blended sauce into a pan.
  33. 33Reduce the sauce until it is thick.
  34. 34Return the pulled pork to the slow cooker.
  35. 35Pour the thickened sauce over the pulled pork.
  36. 36Mix the sauce with the pulled pork.

Ingredients

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

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