Slow Cooker Pulled Pork with Smoky Dry Rub and Cider Marinade

Name: Slow Cooker Pulled Pork with Smoky Dry Rub and Cider Marinade
Prep time: 50 min
Cook time: 9 h 10 min
Total time: 10 h
Yield: 8 servings
Cuisine: Southern
Ingredients: 4 lb (1800 g) boneless pork shoulder (Boston butt), trimmed of thick fat caps (leave about ¼ inch), cut into 4 equal chunks; 3 tbsp (40 g) packed light or dark brown sugar; 2 tbsp (14 g) smoked paprika; 4 tsp (12 g) Diamond Crystal kosher salt; 2 tsp (4 g) black pepper, freshly ground; 2 tsp (6 g) garlic powder; 2 tsp (5 g) onion powder; 1 tsp (2 g) ground cumin; 1 tsp (2 g) dry mustard powder; ½ tsp (1 g) cayenne pepper, or omit for a mild version; ½ cup (120 ml) apple cider vinegar; ½ cup (120 ml) unfiltered apple cider (not hard cider); 1 tbsp (15 ml) Worcestershire sauce; 1 tbsp (15 g) Dijon mustard; 1 tsp (5 ml) liquid smoke, hickory, optional (optional); 1 large (about 9 oz) (250 g) large yellow onion, peeled and cut into ½-inch (1.25 cm) slices; 6 cloves (18 g) garlic cloves, peeled and smashed with the side of a knife; 1 tbsp (15 ml) apple cider vinegar; kosher salt, to taste

From the MyKitchenBank Kitchen

A bone-tender pork shoulder coated in a brown sugar and smoked paprika rub, marinated overnight in apple cider and cider vinegar, then slow cooked until it shreds with a fork. A splash of reduced cooking juices keeps every strand juicy and tangy.

Prep: 50 min
Cook: 9 hr 10 min
Wait: 12 hr 20 min
Total: 22 hr 20 min
Makes: About 8 servings (roughly 5 cups / 700 g shredded pork, enough for 8 sandwiches)

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Ingredients

8 servings

For the pork
4 lb (1800 g) boneless pork shoulder (Boston butt), trimmed of thick fat caps (leave about ¼ inch), cut into 4 equal chunks
For the dry rub
3 tbsp (40 g) packed light or dark brown sugar
2 tbsp (14 g) smoked paprika
4 tsp (12 g) Diamond Crystal kosher salt
2 tsp (4 g) black pepper, freshly ground
2 tsp (6 g) garlic powder
2 tsp (5 g) onion powder
1 tsp (2 g) ground cumin
1 tsp (2 g) dry mustard powder
½ tsp (1 g) cayenne pepper, or omit for a mild version
For the cider marinade
½ cup (120 ml) apple cider vinegar
½ cup (120 ml) unfiltered apple cider (not hard cider)
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 g) Dijon mustard
1 tsp (5 ml) liquid smoke, hickory, optional (optional)
For the slow cooker
1 large (about 9 oz) (250 g) large yellow onion, peeled and cut into ½-inch (1.25 cm) slices
6 cloves (18 g) garlic cloves, peeled and smashed with the side of a knife
To finish
1 tbsp (15 ml) apple cider vinegar
kosher salt, to taste

Equipment (10)

6-quart (5.7 L) or larger slow cooker
Large zip-top bag (2-gallon / 7.5 L) or 9×13-inch (23×33 cm) baking dish with plastic wrap
Small bowl for the rub
Instant-read thermometer
Sharp chef's knife and cutting board
Rimmed baking sheet
2 forks or meat claws
Small saucepan (2-quart / 1.9 L)
Fine-mesh strainer
Fat separator or large spoon

Steps

Before you start

Plan ahead: the pork marinates 8 to 24 hours (12 is ideal), then cooks 8 to 10 hours on low. For dinner at 6 pm, start marinating the evening before and put it in the slow cooker by 8 am.
Use a 6-quart (5.7 L) or larger slow cooker. A smaller one will crowd the pork and cook it unevenly.
Buy boneless pork shoulder (also sold as Boston butt) with visible fat marbling. Lean cuts like loin turn dry and stringy.
The salt amount is for Diamond Crystal kosher salt. If you use Morton kosher salt, use 2½ teaspoons (15 g). If you use fine table salt, use 2 teaspoons (12 g).

1
Mix the dry rub
- In a small bowl, combine the brown sugar, smoked paprika, Diamond Crystal kosher salt, black pepper, garlic powder, onion powder, cumin, dry mustard and cayenne.
- Rub the mixture between your fingers to break up any sugar clumps until it looks like a uniform, rust-colored sand.
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Ready when: No visible clumps of sugar; the color is even.
Tip: Taste nothing raw here, but smell it: it should be smoky and sweet. If the cayenne tickles your nose, you used a heavy hand.
2
Trim and cut pork
- Pat the pork shoulder dry with paper towels.
- Trim off any hard, thick fat cap so about ¼ inch (6 mm) of fat remains.
- Cut the pork into 4 roughly equal chunks, each about 4 inches (10 cm) across.
- Smaller pieces mean more surface for rub and marinade and a shorter cook.
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Ready when: Chunks are similar in size and the surface is dry to the touch.
Tip: Wash the cutting board, knife and your hands with hot soapy water after handling raw pork.
3
Coat pork with rub
- Place the pork chunks on a rimmed baking sheet.
- Sprinkle the dry rub over all sides and press it in with your hands, using all of it.
- Every surface, including the cut sides, should be evenly coated.
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Ready when: No bare pink patches are visible; the rub looks like a damp paste.
Tip: Press firmly so the rub clings instead of falling off when it meets the liquid.
4
Marinate overnight
- In a measuring cup, whisk together the apple cider vinegar, apple cider, Worcestershire sauce, Dijon mustard and liquid smoke (if using).
- Slide the rubbed pork into a 2-gallon zip-top bag set in a bowl, pour in the marinade, press out the air and seal.
- Turn the bag to coat.
- Refrigerate for at least 8 and up to 24 hours (12 is ideal), flipping the bag once halfway through.
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Ready when: The marinade is deep reddish-brown and the pork is submerged or turned at least once.
Tip: Do not marinate longer than 24 hours; the vinegar will make the outside of the pork mushy.
5
Load the slow cooker
- Scatter the sliced onion and smashed garlic across the bottom of a 6-quart (5.7 L) slow cooker.
- Lift the pork out of the bag and nestle the chunks on top in a single snug layer, then pour all of the marinade from the bag over and around them.
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Ready when: Pork sits on a bed of onions, with about 1 cup (240 ml) of liquid coming about one-third up the sides.
Tip: Do not add extra water or stock. The pork releases plenty of juice as it cooks.
6
Slow cook until tenderOven 205°F / 95°C
- Cover and cook on LOW for 8 to 10 hours (or HIGH for 5 to 6 hours).
- Do not lift the lid before the last 2 hours, since each peek adds 15 to 20 minutes.
- The pork is ready when a fork twists in with almost no resistance and an instant-read thermometer in the thickest part reads 195 to 205°F (90 to 96°C).
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Ready when: Fork-tender, 195–205°F (90–96°C), and the meat starts to fall apart when pressed.
Tip: If it reads under 190°F (88°C) or still feels tight, cover and cook another 45 minutes, then check again.
7
Rest the pork
- Using tongs and a large spoon, carefully transfer the pork to a rimmed baking sheet; it will be very soft.
- Leave the cooking liquid in the slow cooker.
- Let the pork rest uncovered for 20 minutes so the juices redistribute and it is cool enough to handle.
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Ready when: Meat is steaming gently and cool enough to touch.
Tip: Support each piece from underneath with a spoon so it does not break apart while lifting.
8
Skim and reduce juices
- Pour the cooking liquid through a fine-mesh strainer into a fat separator or bowl, discarding the onion and garlic solids.
- Skim off the fat.
- Pour about 1½ cups (360 ml) of the defatted juices into a 2-quart saucepan and simmer over medium-high heat for about 10 minutes, until reduced to roughly ¾ cup (180 ml) and syrupy enough to lightly coat a spoon.
- Remove from the heat and stir in the 1 tablespoon of apple cider vinegar.
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Ready when: The liquid leaves a clear trail when you drag a spoon across the pan bottom.
Tip: Keep the heat at a steady simmer; a hard boil can make the juices taste too salty.
9
Shred and toss
- Discard any large pockets of fat and gristle.
- Pull the pork apart with two forks into bite-size strands.
- Drizzle ½ cup (120 ml) of the reduced juices over the pork and toss, adding more a few tablespoons at a time until the meat is moist but not soupy.
- Taste and add kosher salt if needed.
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Ready when: Pork is shredded into thick strands that glisten with juice but do not pool liquid on the tray.
Tip: Serve warm on buns with pickles and slaw, or over rice or baked potatoes. Pass the remaining juices at the table.

Good to know

Tips

Don't skip the trimming: thick fat caps stay rubbery after slow cooking and add a greasy layer to the juices.
Reducing the cooking juices is what turns this from good to great; unreduced juices taste thin and diluted.
For crisp edges, spread shredded, sauced pork on a rimmed baking sheet and broil 3 to 4 minutes at high, watching closely, until the tips brown.
Season at the end, after the juices reduce, since reduction concentrates the salt.

Make ahead

"The dry rub can be mixed up to 3 months ahead and stored airtight. The pork can marinate up to 24 hours. Fully cooked, shredded pork can be made up to 3 days ahead; refrigerate it in its juices and reheat when needed."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: store pork with some of its juices in an airtight container for up to 4 days. Freezer: freeze in portions with juices in freezer bags, pressed flat, for up to 3 months; thaw overnight in the fridge. Reheat covered in a skillet over medium-low heat with a splash of juice or water for 8 to 10 minutes, or microwave in 1-minute bursts, stirring, until steaming hot (165°F / 74°C)."

Substitutions

boneless pork shoulder (Boston butt) → bone-in pork shoulder (5 lb / 2.3 kg). Use the same method; add about 1 hour to cook time and discard the bone before shredding.
unfiltered apple cider (not hard cider) → unsweetened apple juice. Works fine; the flavor is slightly sweeter and less tangy.
packed light or dark brown sugar → coconut sugar or maple sugar. Use the same weight (40 g). The caramel flavor is slightly different.
smoked paprika → sweet paprika plus 1 tsp liquid smoke. Use 2 tbsp paprika and keep the liquid smoke in the marinade; the smoke flavor will be a little less deep.