The Sunday Lunch Champion Effortless Slow Cooker Pulled Pork with Smoky Applewood Rub

Prepare the Rub: In a small bowl, thoroughly whisk together the brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, mustard powder, and cayenne pepper.

Season the Pork: Pat the pork shoulder completely dry with paper towels. Generously coat all sides of the pork with the prepared dry rub, pressing it firmly into the surface.

Sear (Optional but Recommended): Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat. Sear the pork on all sides (about 2–3 minutes per side) until a nice brown crust forms.

Assemble the Slow Cooker: Place the chopped onions in the bottom of the slow cooker insert. Place the seasoned/seared pork on top of the onions.

Add Liquid: Whisk together the apple cider vinegar, broth, and Worcestershire sauce. Pour this liquid mixture evenly around the pork shoulder.

Cook: Cover the slow cooker. Cook on LOW for 8–10 hours or until the meat is fork-tender and easily shreds. Do not lift the lid during the first 6 hours.

Shred the Pork: Carefully remove the pork shoulder from the slow cooker and place it on a large cutting board or platter. Use two forks to shred the meat, discarding any large chunks of hard fat.

Finish and Serve: Skim any excess fat off the top of the remaining cooking liquid in the slow cooker. Return the shredded meat to the liquid. Stir in the BBQ sauce now if desired, or keep on the side.