Ingredients
- 3-4 pounds pork back ribs
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- 2 tablespoons brown sugar
- 1-2 tablespoons olive oil
- 1 onion, chopped
- Optional for serving: buns, coleslaw, barbecue sauce
Instructions
- In a small bowl, mix together the paprika, garlic powder, cumin, chili powder, salt and brown sugar. Rub this all over the pork.
- Heat a large skillet or pot with about 1 to 2 tablespoons oil over medium-high heat. Brown the pork shoulder on all sides about 3-4 minutes per side.
- Place pork shoulder in the slow cooker with the onions and cook on the low setting for 8 hours. After 8 hours, shred the pork with two forks and mix it all up with the “pan sauce” that’s inside the slow cooker.
- Serve on toasted buns with coleslaw.
Note: For BBQ pulled pork: after pork is shredded, stir in about 1 cup BBQ sauce, then serve.
Tender, juicy, and full of sweet and savoury flavour, this slow cooker pulled pork is a guaranteed crowd-pleaser—perfect for game day watch parties, casual get-togethers, or piled high on a bun with slaw for the ultimate comfort food.
