Slow Cooker Pulled Pork

Ingredients

• 1 large yellow onion, diced
• 6 lb boneless pork shoulder roast, or two smaller roasts totaling 6 to 7 lb
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 cup low-sodium chicken broth
• 1 cup barbecue sauce, plus more for serving
• 1 tbsp liquid smoke, optional
• 2 tbsp Worcestershire sauce
• 3 large garlic cloves, pressed or finely grated
• 2 tbsp packed brown sugar
• Soft sandwich buns and coleslaw, optional

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Spread the diced onion evenly across the bottom of a large slow cooker so it forms an aromatic base beneath the pork shoulder.
2. Step 2.Pat the pork dry, then combine the salt, black pepper, and paprika and massage the seasoning thoroughly over every exposed surface.
3. Step 3.Set the seasoned pork over the onion, using two smaller roasts when available for more even cooking within the eight-hour window.
4. Step 4.Whisk the chicken broth, one cup barbecue sauce, optional liquid smoke, Worcestershire sauce, garlic, and brown sugar until blended.
5. Step 5.Pour the marinade evenly over and around the pork, cover the slow cooker, and cook on LOW without repeatedly lifting the lid.
6. Step 6.Begin checking at 8 hours; one large roast may need up to 10 hours and is ready only when it separates easily under gentle fork pressure.
7. Step 7.Transfer the pork to a large clean dish, remove excess fat, and pull the tender meat into strands with two forks while it is still warm.
8. Step 8.Moisten the shredded pork gradually with the flavorful slow-cooker juices, finish with warm barbecue sauce, and serve on buns if desired.