My Slow Cooker Pulled Pork is tender, juicy and irresistibly delicious. Best of all, it's simple to make and can be served in a variety of ways. I love it as a sandwich but it can be made into tacos, burritos, served on baked potatoes, topped on salads, or served with various side dishes like coleslaw, baked beans, and cornbread. It's a perfect go-to option for busy weeknight dinners or weekend gatherings with friends and the leftovers are just as delicious, if not even more flavorful!
Whisk the remaining ingredients together in a measuring cup.
1 cup apple cider vinegar, 1 cup ketchup, 3/4 cup dark brown sugar, 1/4 cup Worcestershire sauce, 2 Tbsp. yellow mustard, 1 Tbsp. kosher salt, 1 tsp. chili powder, 1 tsp. paprika, 1 tsp. garlic powder, 1/2 tsp. black pepper, 1/2 tsp. cayenne
Pour the sauce over the pork and onions. Be sure to get the pork nice and covered, tossing it once or twice if needed, keep fat side up.
Cover and cook on high 5-6 hours or low 9-10 hours. It should be fall apart tender, low and slow is the preferred option.
Trim and discard any fat, shred pork.
Carefully blend the liquid leftover in the slow cooker either with an immersion blender. (Optional step: pass is thru a sieve to get the sauce nice and smooth)
Toss the pork in the liquid to keep the pork nice and moist.
Serve as is with your favorite sides, build a sandwich or sliders with bbq sauce and your favorite toppings! Enjoy!
slider buns and desired toppings i.e. pickled onions, slaw, bbq sauce.
Notes
Storage: Allow the pork to come to room temperature, store in an air tight container in the fridge for up to 4-5 days.
Freezing is a great option too, stored properly it can last up to 2-3 months.
To reheat refrigerated pulled pork, use a microwave, stovetop, or oven at 300°F.