Slow Cooker Pulled Pork
Immagine generata dall'IA
Senza glutine 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 porzioni Medium
Tutte le ricette

Come preparare

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 Immagine generata dall'IA
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 Immagine generata dall'IA
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.

Perché questa ricetta funziona

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.

Conservazione e riscaldamento

Come conservarla

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.

Come riscaldarla

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.

Nutrizione / porzione

795kcal
79,01 gproteine
8,96 gcarboidrati
48,52 ggrassi
P
Pantryvale editorial kitchen
Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 14 ago 2026 · aggiornata il 15 ago 2026