Go Back Email Link
–+ servings
A slow cooker full of shredded pork shoulder in broth and drippings, with a spoon lifting some up.
Print Recipe
No ratings yet

Slow Cooker Pork Shoulder

Slow Cooker Pork Shoulder made with boneless pork shoulder slow cooked in broth, dry rub, and brown sugar until it's tender, juicy, and shreds easily with a fork! 
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 8 servings
Calories: 231kcal
Author: Jacqui

Equipment

  • 1 6-7 quart slow cooker

Ingredients

  • 4 pound pork shoulder (or pork butt)
  • 1 cup chicken broth gluten free
  • 3 tablespoons brown sugar
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon granulated garlic
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
US Customary - Metric

Instructions

  • In a small bowl, whisk together the spices and brown sugar. Pat the pork dry with paper towels. Add the dry rub, rubbing it evenly over the pork shoulder on both sides.
  • Place the pork shoulder into the slow cooker and pour in the broth. Place the lid on the pot and slow cook for 8 hours on low.
  • Once time is up, remove the pork from the slow cooker and place it in a large mixing bowl. Shred with two forks, then return the shredded meat to the slow cooker and stir together with broth mixture.

Notes

Click on the time in the instructions to add a timer! 
Storage
Refrigerate leftover pork in an airtight container for 3-4 days.
Freeze for 2-3 months in an airtight container. 
Cooking Tips
  • If you're adding BBQ sauce to make pulled pork sandwiches, discard the cooking liquid and stir the BBQ sauce together with the pulled pork. 
  • You'll get the best results cooking pork shoulder on low heat for 8 hours. The pork is done when it pulls apart easily.
  • Pork shoulder has a lot of fat and connective tissue, which breaks down when cooked slowly on lower heat, like in the slow cooker. If it's not pulling apart, give it more time. 
  • Your cooking time will increase if you have a cut of meat that is larger than 3-4 pounds. 

Nutrition

Calories: 231kcal | Carbohydrates: 6g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 378mg | Potassium: 520mg | Fiber: 1g | Sugar: 5g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg