Description
A perfect portioned slow cooker recipe designed for one or two people, featuring a smoky spice rub and liquid smoke to create a bark-like texture without a grill.
Ingredients
Scale
- 1.5 to 2 lbs pork shoulder (Boston Butt)
- 1 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp liquid smoke
- 2 tbsp apple cider vinegar
- 1/2 cup BBQ sauce
Instructions
- Pat the pork shoulder dry with paper towels and trim large chunks of hard fat, leaving some marbling.
- Cut the pork into 2 or 3 large chunks if necessary to fit snugly in a 2-quart slow cooker.
- In a small bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, and salt to create the dry rub.
- Toss the pork chunks in the rub until evenly coated, pressing the mixture into the meat.
- Place the coated pork in the slow cooker.
- Mix liquid smoke and apple cider vinegar in a small cup and pour over the pork.
- Cover and cook on LOW for 6 hours (or HIGH for 4 hours).
- Check for fork-tenderness; if resistant, cook for another 30 minutes.
- Transfer pork to a plate, discard excess liquid from the pot, and shred the meat using two forks.
- Return shredded pork to the slow cooker, stir in BBQ sauce, and let sit on ‘Warm’ for 10 minutes to absorb sauce.
- Serve immediately on buns or over rice.
Notes
Ensure the pork is completely dry before applying the rub to achieve the bark texture. Do not add water as the pork releases its own juices. Liquid smoke is potent; start with 1/2 tsp. Pork shoulder is preferred over loin to prevent dryness.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approx. 1 cup shredd
- Calories: 320
- Sugar: 14
- Sodium: 650
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 28
Keywords: small batch slow cooker, pulled pork, smoky bark, slow cooker recipes, easy dinner, pork shoulder, weeknight meals