Why You’ll Love This Recipe

• Incredibly Budget-Friendly: Feeds up to 12 people for around $10 by using a cost-effective cut of meat.
• Minimal Effort, Maximum Flavor: Requires less than 15 minutes of hands-on prep time before the magic happens.
• True Set-It-and-Forget-It Cooking: Your slow cooker does all the work, making it perfect for busy hosts or weeknight meals.
• Endlessly Versatile: The perfect base for pulled pork sandwiches, tacos, nachos, salads, quesadillas, and more.
• Crowd-Pleasing Favorite: Delivers tender, juicy, and deeply savory results that are guaranteed to be a hit with guests of all ages.

Equipment You’ll Need

• 6-quart or larger slow cooker
• Small mixing bowl
• Measuring spoons and cups
• Large cutting board or baking dish
• Two forks for shredding
• Optional: Fat separator or large spoon for skimming

Ingredients

• 1 (4-5 lb) bone-in pork shoulder (also called Boston butt)
• 1/4 cup packed brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon kosher salt
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional, adjust to your heat preference)
• 1 large yellow onion, thickly sliced
• 4-6 cloves garlic, smashed
• 1 cup low-sodium chicken or vegetable broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon liquid smoke (optional, but highly recommended)

Instructions

1. Step 1: Prepare the Spice Rub. In a small mixing bowl, combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and optional cayenne pepper. Mix thoroughly until all the spices are evenly distributed.
2. Step 2: Prepare the Pork. Remove the pork shoulder from its packaging and pat it completely dry with paper towels. A dry surface helps the rub adhere better and allows for a better crust to form. Do not trim the fat cap; this is essential for flavor and moisture.
3. Step 3: Apply the Rub. Place the pork shoulder in a large bowl or on a clean cutting board. Sprinkle the spice rub mixture all over the pork, using your hands to press and massage it firmly into every surface and crevice of the meat. Be generous; you want a thick, even coating.
4. Step 4: Prepare the Slow Cooker. Scatter the thick slices of onion and the smashed garlic cloves across the bottom of your slow cooker. This creates an aromatic ‘rack’ for the pork to sit on, preventing it from scorching and infusing it with flavor from below.
5. Step 5: Add Liquids. Pour the chicken broth, apple cider vinegar, and optional liquid smoke directly over the onions and garlic in the slow cooker.
6. Step 6: Place the Pork and Cook. Carefully place the spice-rubbed pork shoulder into the slow cooker, fat-side up. This allows the fat to render and baste the meat as it cooks. Secure the lid on the slow cooker.
7. Step 7: Set It and Forget It. Cook on the LOW setting for 8-10 hours or on the HIGH setting for 5-6 hours. The pork is perfectly cooked when it is exceptionally tender and easily pulls apart with a fork. If you feel resistance, it needs more time.
8. Step 8: Rest and Shred. Carefully transfer the cooked pork shoulder to a large baking dish or cutting board. Let it rest for 15-20 minutes. This crucial step allows the juices to redistribute, ensuring the meat stays moist. Once rested, use two forks to shred the meat, pulling it apart into strands. The bone should slide out cleanly. Discard the bone and any large, unrendered pieces of fat.
9. Step 9: Finish and Serve. While the pork is resting, skim the excess fat from the surface of the liquid left in the slow cooker. You can use a fat separator or a large spoon. Do not discard this liquid! Return the shredded pork to the slow cooker and toss it with 1-2 cups of the defatted cooking liquid. This re-moistens the meat and coats it in incredible flavor. Set the slow cooker to the ‘Warm’ setting until you are ready to serve.

Expert Cooking Tips

• Low and Slow is Best: While the high setting works in a pinch, cooking on low for a longer period yields a far more tender and succulent result. This gentle cooking method is key to breaking down the tough connective tissues in the pork shoulder.
• Optional Searing Step: For an even deeper, more complex flavor profile, you can sear the pork shoulder before slow cooking. Heat a tablespoon of oil in a large, heavy skillet over high heat. Sear the spice-rubbed pork on all sides until a dark brown crust forms, then proceed with placing it in the slow cooker. This Maillard reaction adds a restaurant-quality depth.
• Resist the Urge to Peek: Every time you lift the lid of the slow cooker, you release significant heat and steam, which can increase the cooking time by 20-30 minutes. Trust the process and let the appliance do its job undisturbed.
• That Liquid is Gold: Do not underestimate the power of the leftover cooking liquid. It’s a concentrated, savory broth. Use it to moisten the pork for serving, and be sure to store leftovers with a generous amount of the liquid to keep them from drying out upon reheating.

Substitutions and Variations

While bone-in pork shoulder offers the best flavor and value, a boneless shoulder or even a beef chuck roast can be substituted (cooking times may vary). For a poultry version, use 4 lbs of boneless, skinless chicken thighs and reduce cook time to 4-5 hours on low. The spice rub is highly adaptable; feel free to add 1 tablespoon of cumin or chili powder for a more Southwest flavor. If you don’t have apple cider vinegar, white wine vinegar or even a few tablespoons of lime juice will provide the necessary acidity. In a pinch, water or apple juice can be used instead of broth.

Common Mistakes to Avoid

The most common mistake is undercooking. If the pork is not easily shredding, it simply needs more time. Don’t force it; return the lid and cook for another 60-90 minutes before checking again. Another frequent error is discarding the flavorful cooking liquid. This liquid is essential for keeping the shredded pork moist and delicious, especially for leftovers. Finally, don’t be afraid to season generously. A large cut of meat requires a substantial amount of salt and spices to ensure the flavor penetrates deeply.

Serving Suggestions

This versatile pork is a canvas for countless meals. The most classic preparation is a Pulled Pork Sandwich on a toasted brioche bun with barbecue sauce and coleslaw. For a lighter option, create Pulled Pork Tacos on warm corn tortillas with pickled red onions, cilantro, and cotija cheese. Build the ultimate sheet pan of Loaded Nachos by topping tortilla chips with the pork, cheese, and your favorite fixings. It’s also fantastic as a topping for creamy macaroni and cheese, stuffed into baked potatoes, or served over rice with black beans and corn for a hearty grain bowl.

Storage and Reheating Tips

Allow the pork to cool before storing. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Crucially, include a generous amount of the cooking liquid in the container to prevent the meat from drying out. For longer storage, this pork freezes exceptionally well. Portion it into freezer-safe bags or containers with some liquid, remove as much air as possible, and freeze for up to 3 months. To reheat, gently warm the pork in a saucepan over low heat with its liquid, or microwave in 60-second intervals, stirring in between, until heated through.

Frequently Asked Questions

Can I make this recipe in a Dutch oven instead of a slow cooker?

Yes, absolutely. A Dutch oven is a perfect alternative. Simply follow the same steps, but instead of a slow cooker, place the ingredients in the Dutch oven. Cook it, covered, in a preheated oven at 325°F (160°C) for 4-5 hours, or until the pork is fall-apart tender. Check on it occasionally to ensure there is still liquid at the bottom.

How do I know for sure when the pork is done?

The visual and textural cue is your best indicator. The pork is done when you can easily insert a fork and twist it to pull away a chunk of meat with absolutely no resistance. The meat should look like it’s falling apart on its own. The internal temperature should be around 200-205°F (93-96°C), which is the point where the connective tissue has fully rendered.

Is a bone-in or boneless pork shoulder better for this recipe?

We strongly recommend using a bone-in pork shoulder. The bone insulates the meat, helping it cook more evenly. More importantly, it adds a tremendous amount of flavor and collagen to the dish, which breaks down into gelatin, creating a richer, more succulent final product. As a bonus, bone-in cuts are often more affordable per pound.

Conclusion

You now possess the ultimate culinary secret for feeding a crowd effortlessly and affordably. This Set-It-and-Forget-It Meat Hack is more than just a recipe—it’s a framework for delicious, stress-free meals. By leveraging a humble cut of meat and the magic of low-and-slow cooking, you can create a mountain of tender, savory pork that will be the star of any meal it graces. Whether you’re planning a party, meal-prepping for the week, or simply want to treat your family to something special, this method delivers consistently spectacular results. Embrace the simplicity, enjoy the compliments, and never again worry about how you’ll feed a hungry crowd.