Pulled Pork

Slow cooker pulled pork, testing out a dry rub, liquids and sauces.

From Chef dougb
Updated May 2, 2026

Ingredients

  • The Rest
  • 1
    Pork shoulder roast - 2kg
  • 1
    Onion, thick sliced
  • Brioche buns for serving
  • Dry Rub
  • 2 Tbsp
    Brown sugar
  • 2 tsp
    Kosher salt
  • 2 tsp
    Paprika, smoked
  • 1 tsp
    Garlic powder
  • 1 tsp
    Onion powder
  • 1 tsp
    Black pepper
  • ½ tsp
    Ground mustard
  • Cooking Liquid
  • ¾ cup
    Apple juice
  • 2 Tbsp
    Apple cider vinegar
  • 1 Tbsp
    Worcestershire sauce
  • 1 Tbsp
    Ketchup
Prep
10 min
Cook
8 hours
Servings
10
Effort
Low
Tags
slow-cooker

Directions

  1. Place onion slices on bottom of slow cooker as a bed for the roast.
  2. Mix all dry rub ingredients together.
  3. Rub dry rub into all sides of the pork roast.
  4. Place pork roast in slow cooker, on onion bed.
  5. Mix all cooking liquid ingredients and add to slow cooker - do not pour over the roast.
  6. Cook on HIGH for 2 hours.
  7. Reduce to LOW and cook for another 6 hours.
  8. When pork is tender enough to pull, remove from slow cooker and pull with forks.
  9. Mix BBQ sauce of choice 50/50 with cooking liquid. Spoon on to pork, or mix it in to the pork in a bowl.
  10. Serve on a toasted brioche bun. Top with pickled onions, coleslaw, etc.

Chef's Thoughts

First run of this was excellent. 50/50 sauce/cooking liquid was so delicious. Toasted brioche buns held up to the pork and sauce beautifully. Homemade pickled onions were top notch.

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