Easy recipe for Slow Cooker Pulled Pork Oven Roasted in 5
Make the ultimate Slow Cooker Pulled Pork Oven Roasted. This recipe is easy, juicy, and fall-apart tender. Learn the simple secret
Ingredients
- 3.5 lbs boneless pork shoulder (Boston butt), trimmed of excess fat
- 1 tbsp olive oil
- 2 tbsp brown sugar packed
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp kosher salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper optional, for heat
- ½ cup apple cider vinegar
- ½ cup chicken broth or water
- 1 cup BBQ sauce your favorite, for serving
Instructions
- Prepare the Pork: Pat the pork shoulder dry with paper towels. In a small bowl, combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper (if using) to create the rub. Generously rub the spice mixture all over the pork shoulder, pressing it into the meat.
- Sear the Pork: Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, sear the pork shoulder on all sides until deeply browned, about 2-3 minutes per side. This step adds a crucial layer of flavor and color.
- Slow Cook: Carefully transfer the seared pork shoulder to the slow cooker insert. Pour the apple cider vinegar and chicken broth around the pork (not directly over the rub). Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is fall-apart tender.
- Shred the Pork: Once cooked, carefully remove the pork from the slow cooker and place it in a large roasting pan. Using two forks or meat claws, shred the pork into desired consistency. Discard any large pieces of fat. You can strain the cooking liquid from the slow cooker and reserve it to add back to the shredded pork for moisture, if desired.
- Oven Roast for Crispiness: Preheat your oven to 400°F (200°C). Lightly drizzle some of the reserved cooking liquid over the shredded pork in the roasting pan to keep it moist. Place the pan in the preheated oven and roast for 15-20 minutes, or until the edges of the pulled pork are slightly crispy and caramelized. This is the 'secret' to elevating slow cooker pulled pork!
- Serve: Remove from the oven. Toss the crispy pulled pork with your favorite BBQ sauce, or serve the sauce on the side. Enjoy on buns, with coleslaw, or as a topping for nachos or mac and cheese.
Notes
Make Ahead: This pulled pork is perfect for making ahead! Cook and shred the pork, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the oven, adding a splash of broth or water if needed. Finish with the oven roasting step just before serving for that crispy texture.
Freezing Instructions: Portion the shredded pork (without BBQ sauce) into freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and finishing in the oven.
Variations: Experiment with different spice rubs or add a sliced onion to the slow cooker for extra flavor.
