Slow Cooker Smoky Pulled Pork
Serves 1
Directions
- 1Add black pepper to a bowl.
- 2Add paprika to the bowl.
- 3Add onion powder to the bowl.
- 4Add garlic powder to the bowl.
- 5Add chipotle to the bowl.
- 6Add mustard powder to the bowl.
- 7Add salt to the bowl.
- 8Pat the pork shoulder dry with a paper towel.
- 9Rub the pork shoulder with the spice mixture.
- 10Remove the stem and seeds from the red pepper.
- 11Quarter the onion.
- 12Heat a pan on high heat.
- 13Add olive oil to the pan.
- 14Add the red pepper and onion to the pan.
- 15Cook until charred, then add to the slow cooker.
- 16Sear the pork shoulder on all sides in the pan.
- 17Transfer the seared pork shoulder to the slow cooker.
- 18Deglaze the pan with chicken stock.
- 19Add Worcestershire sauce to the pan.
- 20Add apple cider vinegar to the pan.
- 21Add balsamic vinegar to the pan.
- 22Add bay leaves and thyme to the pan.
- 23Add pitted prunes to the pan.
- 24Cook for 2-3 minutes.
- 25Add potato starch slurry to the pan.
- 26Pour the sauce over the pork shoulder in the slow cooker.
- 27Discard the bay leaves and thyme from the cooked pork.
- 28Transfer the pork to a chopping board.
- 29Pull the pork apart with two forks.
- 30Transfer the juices from the slow cooker to a blender.
- 31Blend the juices until smooth.
- 32Pour the blended sauce into a pan.
- 33Reduce the sauce until it is thick.
- 34Return the pulled pork to the slow cooker.
- 35Pour the thickened sauce over the pulled pork.
- 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.
Related recipes
One-pot creamy Cajun salmon pasta
American · Dinner30m
Stick of Butter Chicken and Rice
American · Dinner1h 5m
Slow Cooker Tax Day Ribs
American · Dinner
Slow Cooker Baby Back Ribs
American · Dinner
Creamy Chicken & Wild Rice Soup
American · Dinner
Copycat Cracker Barrel Chicken Tenders
American · Dinner
Marinated Steak
American · Dinner
One-pan creamy four-cheese chicken and rice
American · Dinner40m
Stick of Butter Chicken & Rice
American · Dinner1h
Chuck Roast Sandwiches
American · Dinner
One Pan Cheesy Beef and Broccoli Ditalini
American · Dinner
Baked Chicken
American · Dinner