Dry-Rubbed Pulled Pork (Slow Cooker Recipe)
The best dry-rubbed pulled pork! This slow cooker recipe makes tender, flavorful pork that is so easy to make. Just coat it with the dry rub, let the crockpot do the work, and you’ll have a delicious, easy weeknight dinner.
Equipment
Ingredients
- 8 lb. pork shoulder (aka pork butt)
- 1 tablespoon salt
- ½ tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili Powder
- 1 tablespoon smoked paprika
- Juice of 1 orange
Instructions
- Remove pork shoulder from packaging and trim large pieces of excess fat (the trimming of the fat is optional).
- Combine all spices into a bowl, mix together and then rub on all sides of the pork shoulder
- Place the pork shoulder into slow cooker and squeeze juice of 1 orange over top. You do not need any additional liquid!
- Cook on high for 8-9 hours*
- Remove from crockpot and place into large bowl to shred with 2 forks. This is a large cut of meat and I typically remove it in segments to shred. If you did not trim off fat originally, I have a 2nd bowl to discard large pieces of fat.
- You can spoon over some of the excess liquid onto the meat.
- Serve on a sandwich with your favorite BBQ sauce. Or on top of a baked potato or salad.
Video
Notes
*Crockpots vary on timing. You want the internal temperature to cook until at least 200 degrees and be able to easily shred with 2 forks.
If using a smaller 4 lb. cut of meat: Halve all of the ingredients in the dry rub and cook on low for 8 hours.
You do not need to add additional liquid to the crockpot. The meat will naturally release a lot of liquid during cook time.
Store leftovers in fridge up to 5 days or freezer up to 3 months.
Nutrition
Calories: 228kcalCarbohydrates: 1gProtein: 30gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 101mgSodium: 412mgPotassium: 537mgFiber: 0.3gSugar: 0.1gVitamin A: 252IUVitamin C: 1mgCalcium: 25mgIron: 2mg
Tried this recipe?Let me know how it was!