Joanna Gaines Slow Cooker Pulled Pork Recipe
Are you looking for a meal that feels like a warm hug? This Joanna Gaines Slow Cooker Pulled Pork Recipe is exactly what you need.
Ingredients
- 4 to 5 pounds pork shoulder Boston butt
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth or water
- 1 cup of your favorite barbecue sauce
Instructions
Prepare the Dry Rub
- In a small bowl, mix the brown sugar and all the dry spices. Stir them until they are well combined. This rub adds a beautiful crust and deep flavor to the meat.
Season the Pork Shoulder
- Pat the pork dry with paper towels. Rub the spice mixture all over the meat. Make sure to cover every side. Press the spices firmly into the pork so they stick well.
Add Liquids to Slow Cooker
- Pour the chicken broth and apple cider vinegar into the bottom of the slow cooker. These liquids create steam. The steam helps break down the tough fibers in the pork shoulder.
Place Pork in the Pot
- Carefully set the seasoned pork into the slow cooker. The fat side should face up. As the fat melts, it will baste the meat. This keeps the pork from drying out.
Cook Low and Slow
- Put the lid on tight. Set your slow cooker to the "Low" setting. Cook the pork for 8 to 10 hours. Do not open the lid often. Opening the lid lets the heat escape.
Remove and Shred the Meat
- Once the pork is very tender, move it to a large tray. Use two forks to pull the meat apart. It should fall away easily. Remove any large pieces of fat.
Add the Barbecue Sauce
- Place the shredded pork back into the slow cooker. Pour the barbecue sauce over the meat. Stir everything together so every piece of pork is coated. This adds a sweet finish.
Final Warm Up
- Turn the slow cooker to "Warm" for about 15 minutes. This allows the sauce to soak into the shredded meat. Now your delicious pulled pork is ready to be served!
Notes
- Sear the meat: If you have time, brown the pork in a pan before slow cooking.
- Dr. Pepper trick: Some people use cola or Dr. Pepper instead of broth for sweetness.
- Make it spicy: Add a teaspoon of cayenne pepper to the rub for a kick.
- Check the temp: The pork is ready when it reaches 195 to 205 degrees Fahrenheit.
- Use the juices: Don't throw away all the liquid in the pot. It has great flavor!