Picture a lazy afternoon with the warm scents of sweet maple, tangy vinegar, and tender pork filling your kitchen. This six-hour slow cooker pulled pork is the perfect centerpiece for a cozy family dinner or weekend potluck. Prepare a quick and simple rub in the morning, set the slow cooker, and let time do the rest of the work. By dinner, you’ll have melt-in-your-mouth pulled pork infused with smoky and slightly sweet flavors.
Ingredients
- 3–4 pounds pork shoulder (boneless or bone-in)
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup maple syrup
- ¼ cup Dijon mustard
- ¼ cup apple cider vinegar
- ½ cup chicken broth (or water)
- 1 tablespoon olive oil (optional, for browning)
Instructions
To begin, give your pork a gentle rinse under cold water and pat it dry with paper towels. Combine the smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Coat the pork shoulder thoroughly with this seasoning mix to infuse it with bold flavor. If you have a few extra minutes to spare, sear the pork in a hot skillet with a drizzle of olive oil until it’s golden brown all over—this step adds a subtle crispy edge and locks in juices, but it’s optional if you’re short on time.
Place the seasoned pork into the slow cooker. In another bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and chicken broth. This mixture forms the sweet-and-tangy sauce that will simmer with the pork. Pour it over the pork, ensuring every surface gets a taste of that lovely maple sauce.
Cover your slow cooker and set it to cook on low for about 6 hours. Don’t be tempted to lift the lid too often—letting the steam escape slows the cooking process. After 6 hours, the pork should be fork-tender and practically falling apart. Using two forks, shred the meat directly in the slow cooker, stirring it back into the flavorful juices so every strand stays moist and mouthwatering.
Serve your pulled pork on toasted buns, over roasted sweet potatoes, or alongside a crisp coleslaw. The balance of sweetness from the maple syrup and zing from the mustard and vinegar makes it totally irresistible.
This recipe is all about convenience and comforting flavors. It’s great for families, meal prepping for the week, or impressing guests at a casual gathering. If you prefer a little heat, swap the Dijon for a spicy mustard or add a pinch of chili flakes. For a richer sauce, reduce the cooking liquid on the stovetop with a touch of barbecue sauce. Whichever variation you choose, this pulled pork brings lasting smiles and warm, hearty satisfaction to the table.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
