Slow Cooker Pulled Pork
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Glutenfrei American

Slow Cooker Pulled Pork

Tender pork shoulder slowly cooked with smoked paprika, brown sugar, cider vinegar, and aromatics until it shreds effortlessly. Serve it piled onto soft rolls with crisp slaw or alongside beans and cornbread.

500 min 6 Portionen Medium
Alle Rezepte

Zubereitung

1
Pat the pork dry. Mix 1 tablespoon of the salt, the brown sugar, smoked paprika, and cumin in a small bowl, then rub the mixture over every surface of the pork.
2
Scatter the sliced onion and minced garlic over the base of a 5- to 6-liter slow cooker. Whisk the stock, 90 ml of the cider vinegar, and 1 tablespoon of the Dijon mustard together, then pour the mixture over the onions.
3
Set the seasoned pork on top of the onions. Cover and cook on Low for 8 hours, until the meat is very tender and a fork slides into the center easily; confirm it reaches at least 93°C.
Tender seasoned pork shoulder after slow cooking with onions and cooking juices KI-generiertes Bild
4
Transfer the pork to a large bowl and let it rest for 15 minutes. Strain the cooking liquid into a saucepan, discard the solids, and skim off excess fat.
5
Simmer the strained liquid over medium heat for 8 to 10 minutes, until reduced by about one-third. Whisk in the remaining 30 ml cider vinegar and 1 tablespoon Dijon mustard, then taste and adjust with the remaining salt if needed.
6
Discard any large pockets of fat from the pork and shred the meat with two forks. Toss it with enough warm sauce to coat, keeping the remaining sauce for serving.
Pulled pork shredded into tender strands and coated with reduced sauce KI-generiertes Bild
7
Serve the pulled pork hot, with the remaining sauce on the side. If using rolls, toast them lightly first so they hold the juicy filling.

Warum dieses Rezept gelingt

A low, slow cook converts the shoulder’s connective tissue into gelatin while cider vinegar and mustard balance the sweet, smoky spice rub. Reducing the strained juices gives the shredded pork a concentrated, glossy finish.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Cool the pork and sauce within 2 hours, then refrigerate in a covered container for up to 4 days. Freeze for up to 3 months in airtight portions.

So wärmst du es auf

Reheat gently in a covered saucepan over medium-low heat with a splash of cooking liquid until steaming hot throughout, or microwave covered in short intervals, stirring between intervals.

Nährwerte / Portion

795kcal
79,01 gEiweiß
8,96 gKohlenhydrate
48,52 gFett
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Das Rezept wurde mit vollständigen Zutaten und geordneten Kochschritten zur Veröffentlichung vorbereitet.
Veröffentlicht 14 Aug. 2026 · aktualisiert 15 Aug. 2026