This is a favorite at our church. I made it for a fundraiser and now every time we have a potluck I get a inbox-full asking me to make this.

Recipe Summary

prep:
15 mins
cook:
6 hrs
additional:
15 mins
total:
6 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set a slow cooker to Low. Combine water and vinegar together in the slow cooker.

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  • Rub oil over entire pork shoulder and let rest for 5 minutes.

  • Mix brown sugar, seasoned salt, black pepper, cumin, cayenne pepper, garlic powder, onion powder, and cinnamon together in a bowl; rub over entire pork shoulder. Place pork shoulder into the slow cooker.

  • Cook on Low, 6 to 8 hours.

  • Transfer pork shoulder to a work surface and let rest for 10 minutes. Discard cooking liquid from slow cooker. Place pork back into the slow cooker and shred; add barbeque sauce and stir.

Cook's Note:

After the pork has cooked for 6 to 8 hours, you can reserve 1 1/2 cups cooking liquid to stir into the shredded meat in place of the barbeque sauce if desired.

Nutrition Facts

418 calories; protein 23.3g 47% DV; carbohydrates 24.7g 8% DV; fat 24.2g 37% DV; cholesterol 89.5mg 30% DV; sodium 727.2mg 29% DV. Full Nutrition

Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/02/2015
I've made this recipe twice now. First, as directed. It's a very good base recipe. I only slow-cooked it for 6 hrs. The second time I made it, I cooked it for the full 8 hrs. I doubled all of the spice ingredients and added a teaspoon of liquid smoke. It was simply delicious. Bravo to the chef who offered this wonderful recipe! Read More
(32)

Most helpful critical review

Rating: 2 stars
05/19/2020
I made this and was disappointed. I did not care for the cinnamon in it at all won't be making it again. Read More
103 Ratings
  • 5 star values: 82
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
08/01/2015
I've made this recipe twice now. First, as directed. It's a very good base recipe. I only slow-cooked it for 6 hrs. The second time I made it, I cooked it for the full 8 hrs. I doubled all of the spice ingredients and added a teaspoon of liquid smoke. It was simply delicious. Bravo to the chef who offered this wonderful recipe! Read More
(32)
Rating: 4 stars
02/11/2015
Barbecued pulled pork with the addition of other flavors makes this one stand out from the others. In step 5 hold off on discarding the cooking liquid until you read the 'Cooks Notes'. Adding the liquid in place of the bbq sauce works really well with this. Read More
(22)
Rating: 5 stars
01/04/2017
Followed the recipe as written except I used pork tenderloin and our favorite homemade BBQ sauce. As suggested, I did not discard the liquid and added it back to the shredded pork. The meat soaked it all up! I then added the BBQ sauce to the shredded pork, but also served it along side for those who wanted more. Got RAVE reviews on New Year's Eve and will definitely make this again! Read More
(15)
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Rating: 5 stars
12/15/2015
11-27-15 WOW this a a fantastic pulled pork recipe. I had a full pork loin that I cut the two ends for pork roasts and used the middle section to make a very large batch of pulled pork. I made as written and plugged the crockpot in Friday night when I went to bed. We woke up to an incredible smell on Saturday morning. I saved the broth and shredded the pork. Since I was giving part of it away freezing some and serving some I did add part of the drained liquid back in the pot. The bbq sauce was added at the time of serving as not all wanted sauce. This was fantastic and I will certainly make it again and I've already shared the recipe twice. I paired this with 'Citrus Jell-o Salad' and 'Twice Baked Potato Casserole from Crisco' both on AR. We had cole slaw on the side to add to the pork if wanted. My parents joined us for dinner to see our son before he left for TN. (5-stars) Read More
(4)
Rating: 5 stars
11/16/2015
This was a big hit. I cooked on low for 6 hours....next time I will do 8 hours. It shredded just fine but I think it would have been easier to shred after 8 hours. Used Stubbs barbecue sauce. Followed recipe to letter and was absolutely delicious! Read More
(4)
Rating: 5 stars
08/29/2016
Easy delicious and versatile. Love the hint of cumin! I used pork loin because that's what we keep on hand. I did not add the barbecue sauce back to the shredded meat but used the cooking juices instead. We added barbecue sauce when serving. Made quesadillas with some of the leftovers. Read More
(3)
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Rating: 5 stars
11/16/2016
This recipe was delicious! We made it into sliders using Hawaiin sweet rolls with a dill pickle chip and cole slaw on each one. They were a big hit! Read More
(3)
Rating: 5 stars
09/17/2016
This recipe is EXCELLENT!! The rub was the best combination of spices and sweetness that I've come across yet and I've been looking and trying recipes for a LONG time. My search is over!! Not overpowering or overly spicy. I'm sure you could add additional spice or sweetness to it but this base is your perfect starting point!! I used a 7.5 lb fresh picnic with the bone I heaped the measurements of the RUB INGREDIENTS ONLY except the salt and pepper for this size pork and cooked it in slow cooker on low from about 2 p.m. through the next morning. I did retain 1 1/2 cups of its own liquid and it was delicious. (Anything over this size of meat I would definitely double the rub ingredients but not the liquid.) I heaped it on home-made mac & cheese lightly mixed a bit of our favorite BBQ sauce in it and stuck it under the broiler about 5 mins. to heat and crisp up the sugars! IT WAS HEAVEN ON EARTH!! Read More
(3)
Rating: 5 stars
04/18/2016
My pork roast was only 3.25 lbs, but I used the seasoning amount for a 5 lb roast. I cooked for roughly 5.5 hrs and it fell apart as I removed it from the crockpot. I did not use the bbq sauce at the end, instead I mixed in some of the cooking liquid. No idea how much, just until it looked really moist. Personally I thought this needed a touch of liquid smoke and more heat (so I would give it four stars), but my family devoured it, said to rate it 10 stars and threatened to revolt if I make changes. I served it on butter toasted sliders with Cilantro Cole Slaw (from AR) and regular sweet Cole Slaw. Those that prefer sweeter meats liked it best with the sweet Cole Slaw, but others (who like savory better), preferred the Cilantro Cole Slaw. Read More
(3)
Rating: 2 stars
05/19/2020
I made this and was disappointed. I did not care for the cinnamon in it at all won't be making it again. Read More