If you have hamburger buns and potato chips in your pantry and Barbecue Pulled Pork in your freezer, then you have a quick and satisfying meal your family will devour! Sure, you could just toss a pork shoulder and some barbecue sauce in your slow cooker, but the dry rub in this recipe will take your meal to the next level.
Ingredients
- 2–2½ pounds pork shoulder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon paprika
- 2 cloves garlic, minced
- ½ medium onion, sliced
- 1 cup barbecue sauce
Serving Day
- ½ cup water
How to Make It
- Label a 1-gallon freezer bag. Rub the pork shoulder with the salt, pepper, paprika, and garlic and place it in the freezer bag. Add the sliced onions to the bag. Pour the barbecue sauce over the pork in the bag. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. Serving Day
- Allow the pork to thaw overnight in the refrigerator. On serving day, pour ½ cup water and the contents of the freezer bag into the slow cooker, cover it, and cook on low for 8–10 hours until the pork shreds easily using a fork. Shred the pork directly in the slow cooker or remove it, shred it, and return it to the slow cooker to toss in the sauce.