Slow Cooker Chili Rubbed Pulled Pork

Now imagine tucking into this porky goodness knowing that it was you who mastered it. The enticing aroma wafting around your kitchen, the satisfaction of pulling that juicy pork apart, and the million-dollar smiles on the faces of everyone who gets a taste. That’s the magic of homemade Slow Cooker Chili Rubbed Pulled Pork. Here’s why you’re going to love it.

This easy-to-make dish requires simple ingredients but delivers BIG on flavor. It’s tender, juicy, hearty, and when paired with your choice of sides, makes for a balanced meal that will hit the spot every single time.

• Prep time: 20 minutes
• Cook time: 8 hours
• Total time: 8 hours, 20 minutes
• Servings: 8
• Yield: 8 servings

We’re about to step into the ring with this champion of chili rubbed goodness. So grab your slow-cooker and get ready to rumble!

Ingredients & Equipment You’ll Need

• 1 whole boneless pork shoulder roast (about 4 pounds)
• 1/4 cup chili powder
• 2 tablespoons brown sugar
• 2 teaspoons cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 cup chicken stock
• Equipment: Slow-cooker

How To Make Slow Cooker Chili Rubbed Pulled Pork

1. In a small bowl, combine the chili powder, brown sugar, cumin, garlic powder, onion powder, salt, and black pepper. Rub this spice mix all over your pork shoulder, ensuring every nook and cranny is well-coated.
2. Heat up the vegetable oil in a large pan over medium heat. Sear the pork on all sides until browned. This will lock in the juices and enhance the flavor of the pork.
3. Place the seared pork in your slow cooker. Pour in the chicken stock, cover and let it cook on low for 8 hours.
4. After 8 hours, your pork should be tender and practically falling apart. Use two forks to shred the meat into bite-size pieces inside the slow cooker. Let the shredded meat soak up all the juices for another 15 minutes before serving. Enjoy your homemade Slow Cooker Chili Rubbed Pulled Pork!

Tips For The Best Results

• Don’t skip the searing step. It enhances the flavor significantly.
• For a more intense flavor, allow the rub to stay on the pork for a few hours before cooking.

Storage Tips

• Store any leftover pulled pork in an airtight container in the fridge. It should last 3-4 days.
• You can also freeze the leftovers. Simply divide the pulled pork into portions and store in freezer-friendly containers.

Frequently Asked Questions

A: Yes, if you can’t find a pork shoulder, a pork butt or picnic roast will work too.

Q: Can I substitute the chicken stock?

A: Absolutely, beef stock or vegetable stock can be used in place of chicken stock.

Q: Can I cook this on high instead of low?

A: You can, but the resulting meat might not be as tender and juicy. Low and slow is the secret.

Q: What can I serve with my pulled pork?

A: This Slow Cooker Chili Rubbed Pulled Pork is excellent with coleslaw, on a bun, or even over rice or pasta.

Q: Can I use this recipe in an Instant Pot?

A: Totally! Just adjust the cook time according to your device’s manual.

Nutritional Facts of Slow Cooker Chili Rubbed Pulled Pork

• Calories: 418
• Fat: 18g
• Sodium: 845mg
• Protein: 52g
• Carbohydrates: 8g

So there you have it, folks! The secret to a show-stopping, mouth-watering, make-your-friends-and-family-swoon Slow Cooker Chili Rubbed Pulled Pork. Serve this baby up on some fresh buns with a bit of tangy coleslaw, and you’ve got yourself a meal that’ll hit a home run every time. Enjoy the cook and the feast!