This easy Slow Cooker Pulled Pork brings every flavor to your plate: smoky, sweet, salty, savory, and a little spicy. Throw it on a bun with some crunchy tangy apple slaw for the perfect sandwich!
4-5 lb pork butt (bone-in or boneless, doesn't matter)
Dry rub.
3TBSPbrown sugar
1.5TBSPkosher salt
1TBSPcrushed red pepper flakes
1tspcayenne pepper
Mop (wet dressing).
1cupapple cider vinegar
1/4cupapple cider
1TBSPbrown sugar
2cloves of garlic, minced
1TBSPcrushed red pepper flakes
1TBSPliquid smoke
Tangy Apple Slaw.
2cupsshredded red cabbage
1/2cupshredded carrot
1large apple, peeled and shreddedYou can use Royal Gala, Honey Crisp, or anything on the sweet and juicy side. Avoid Delicious apples. (Because they aren't.)
1/3cupextra virgin olive oil
1/4cupapple cider vinegar
2tspDijon mustard
2tspquality maple syrup
1/2tspkosher salt
1/4tspcracked black pepper
Instructions
Mix all of the ingredients for the mop in a bowl, whisking until well combined. Pour about 1/4 of the mop into the slow cooker.
Mix all of the ingredients for the dry rub in a small bowl.
Place the pork, fat cap side up, into the slow cooker. Sprinkle the dry rub over the pork and rub it all over the pork, ensuring to get every side except the bottom half, which is sitting in the wet mop.
Place the lid on the slow cooker and cook on low for 6-8 hours, or until it reaches a temperature of 190º F.
Once the pork is ready, transfer it to a large serving dish and let it sit for about 15-20 minutes.
Remove the fat cap and discard it. Then, with two forks, shred the pork until it's completely pulled. Transfer the pulled pork back to the slow cooker, and drizzle it with the rest of the mop; stir to coat.
Serve with fresh buns and tangy apple slaw.
Tangy apple slaw.
Place the shredded cabbage, carrots, and apple in a mixing bowl.
In a separate bowl, whisk together the rest of the ingredients for the slaw. Once mixed, drizzle it over the cabbage mixture and toss to coat. Serve with pulled pork sandwiches.
Notes
Note: The pulled park is also delicious served on it's own with the slaw—no buns necessary!