Slow-cooked pork shoulder transformed by a bold spice rub delivers tender, flavorful results with minimal effort. This method lets the rub work its magic while the meat becomes fork-tender over hours.
The slow cooker does most of the work, infusing every bite with smoky, spiced depth. Shredding the pork reveals juicy, fall-apart strands ready for sandwiches or tacos.
Ingredients for Mccormick Bbq Pulled Pork
Bold spices and slow cooking transform pork shoulder into tender, flavorful pulled pork for sandwiches.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🐖 | 3 lb | Boneless, trimmed of excess fat |
| McCormick BBQ Rub 🌶️ | 2 tbsp | Or homemade spice blend |
| Brown Sugar 🍚 | ¼ cup | Light or dark variety |
| Paprika 🌶️ | 1 tbsp | Smoked paprika preferred |
| Garlic Powder 🧄 | 1 tbsp | Not garlic salt |
| Onion Powder 🧅 | 1 tbsp | Fresh ground preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Apple Cider Vinegar 🍏 | ¼ cup | For tangy balance |
| BBQ Sauce 🍯 | 1 ½ cups | Your favorite brand |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Hamburger Buns 🍞 | 4 whole | For serving, lightly toasted |
| Coleslaw Mix 🥬 | 2 cups | Pre-shredded for convenience |
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The pork shoulder is non-negotiable—bone-in for extra flavor, but boneless works if that’s what’s available. Costco and Sam’s Club offer great bulk options. Look for good marbling; it melts into the meat as it cooks. The McCormick rub is convenient, but a homemade blend (paprika, brown sugar, garlic powder) lets you tweak the heat and sweetness to your taste.
No McCormick rub? Mix 1 tbsp each smoked paprika, brown sugar, garlic powder, plus 1 tsp each salt and pepper. Apple cider vinegar can be swapped for white vinegar in a pinch, but the cider adds a subtle fruitiness. For the BBQ sauce, Stubs or Sweet Baby Ray’s are crowd-pleasers. Need to stretch it further? Add 1/4 cup ketchup to the sauce.
Leftover pork freezes beautifully for 3 months. Store in airtight containers with some cooking liquid to keep it moist. Reheat in the slow cooker or microwave with a splash of broth. The coleslaw mix stays crisp for 5 days in the fridge if kept dry.
Why You’ll Love This Recipe
- Set It and Forget: That McCormick rub plus brown sugar does all the work—just toss it on the pork shoulder and let the oven do its thing.
- Smoky Sweet Balance: The paprika and garlic powder in the rub hit that perfect savory note, while the brown sugar caramelizes into sticky, finger-licking goodness.
- Feeds a Hungry Crowd: I’ve served this at backyard parties and weeknight dinners alike, and it’s always the first thing to disappear.
- Leftovers for Days: Honestly, it tastes even better the next day—pile it on buns, tacos, or straight from the fridge.
Step-by-Step Instructions for Spice-Rubbed Slow Cooker Pulled Pork
This method delivers tender, flavorful pulled pork with minimal active cooking time.
Step 1: Create and Apply the Spice Rub
In a small bowl, combine the 2 tbsp McCormick BBQ Rub, 0.25 cup Brown Sugar, 1 tbsp Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tsp Salt, and 1 tsp Black Pepper. Whisk until the mixture is uniform and the sugar is fully incorporated.
Pat the 3 lb Pork Shoulder dry with paper towels to ensure the rub adheres properly. Massage the spice mixture over the entire surface of the pork, pressing firmly to create a thick, even crust. This step builds the foundation of flavor and helps form a beautiful bark during cooking.
Step 2: Sear and Deglaze for Depth of Flavor
Heat a large skillet over medium-high heat. Add the pork shoulder and sear on all sides for 2-3 minutes per side until deeply browned. This caramelizes the rub and develops complex flavors. Don’t rush this process—proper searing makes a noticeable difference in the final dish.
Transfer the seared pork to your slow cooker. Pour the 0.25 cup Apple Cider Vinegar into the hot skillet and scrape up all the browned bits from the bottom with a wooden spoon. This deglazing captures all the concentrated flavor and ensures nothing is wasted. Pour the vinegar mixture over the pork in the slow cooker.
Step 3: Slow Cook to Tender Perfection
Add the 0.5 cup Chicken Broth to the slow cooker. Cover and cook on low heat for 8-10 hours or on high heat for 5-6 hours. The pork is done when it shreds easily with a fork and reaches an internal temperature of 195-200°F.
Resist the urge to lift the lid during cooking. Each time you open the slow cooker, you add 20-30 minutes to the total cook time as heat escapes. The pork should be fall-apart tender when finished, with the meat pulling away from the bone with minimal effort.
Step 4: Shred and Finish with BBQ Sauce
Remove the pork from the slow cooker and place it on a large cutting board or in a bowl. Use two forks to shred the meat into bite-sized pieces, discarding any large pieces of fat or connective tissue. The meat should pull apart with almost no resistance, revealing juicy, tender strands.
Skimming any excess fat from the cooking liquid in the slow cooker, return the shredded pork to the pot. Stir in the 1.5 cups BBQ Sauce and mix thoroughly to coat every piece of meat. Let the pork sit in the sauce for 10-15 minutes to absorb the flavors before serving.
This resting period allows the pork to soak up the sauce, ensuring each bite is packed with smoky, tangy goodness. The sauce should cling to the meat without being soupy.
Step 5: Serve on Toasted Buns with Coleslaw
Lightly toast the 4 whole Hamburger Buns until golden. Spoon a generous portion of the pulled pork onto the bottom half of each bun. The buns should be sturdy enough to hold the moist pork without falling apart.
Top each sandwich with a scoop of the 2 cups Coleslaw Mix for a refreshing crunch that cuts through the richness of the pork. Serve immediately while the pork is still warm and the buns are crisp. The coleslaw adds a bright, tangy contrast that completes the dish perfectly.
Pro Tips For Making Mccormick Bbq Pulled Pork
- Low and Slow Wins: Cook the pork shoulder at 225°F for at least 8 hours—I learned this the hard way when my first attempt at 300°F turned into dry, chewy disappointment.
- Rub It Right: Press the McCormick BBQ Rub, brown sugar, paprika, and garlic powder mix into the meat so it sticks, not just sprinkles on top. Sounds weird, but it works.
- Don’t Rush the Rest: Let the pulled pork rest for 15-20 minutes after cooking, or all the juices will end up on the cutting board instead of in the meat.
- Skip the Shortcuts: Resist the urge to use pre-shredded pork—it loses moisture and texture faster than a whole shoulder you pull apart yourself.
Health Benefits of This Recipe
Rich Protein Source
Pork shoulder is packed with high-quality protein—about 50 grams per 3-ounce serving—which supports muscle maintenance and repair. This makes it ideal for active lifestyles or anyone looking to increase their protein intake without excessive fat. I find it keeps me full for hours after a meal. 💪
Essential Vitamins
This cut provides a solid dose of B vitamins, particularly B12 and B6, which are crucial for energy metabolism and nervous system function. A 3-ounce serving delivers about 25% of your daily B12 needs. These vitamins help convert food into usable energy.
Mineral Boost
You’ll get important minerals like zinc and iron from pulled pork. Zinc supports immune function, while iron helps transport oxygen in your blood. The slow cooking process actually makes these minerals more bioavailable, so your body can absorb them better.
Collagen Benefits
Pork shoulder contains connective tissue that breaks down into gelatin during slow cooking. This provides collagen, which supports skin elasticity and joint health. It’s one reason why bone-in cuts are often more nutritious than leaner options.
Low-Carb Friendly
Without the bun, pulled pork is naturally low in carbohydrates, making it suitable for keto or other low-carb diets. A 3-ounce serving of cooked pork contains less than 1 gram of carbs. This makes it a great protein source for carb-conscious eaters. 🥗
Energy-Sustaining Fats
While pork shoulder does contain fat, much of it renders out during cooking. The remaining fat provides sustainable energy and helps your body absorb fat-soluble vitamins. I always trim visible fat before cooking to balance flavor and nutrition.
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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