Ingredients
Equipment
Method
- In a small bowl, combine salt, garlic powder, red chili pepper, and paprika to create a dry rub.
- Rub the spice mixture evenly over all sides of the pork shoulder, pressing gently so it adheres.
- Place the seasoned pork shoulder in a slow cooker, fat side up.
- Scatter the minced garlic around the pork.
- Add 1/4 cup water to the bottom of the slow cooker.
- Cover and cook on low for 8-9 hours or on high for 6 hours, until the pork is very tender and shreds easily with a fork.
- Remove the pork from the slow cooker and place on a cutting board.
- Using two forks, shred the meat into bite-sized pieces, discarding any excess fat.
- Return the shredded pork to the slow cooker.
- Add the BBQ sauce to the pork and stir well to combine.
- Turn the slow cooker to warm setting.
- In a separate saucepan, warm the canned chili over medium heat for 6-10 minutes, stirring occasionally.
- Carefully add the warmed chili to the slow cooker with the pork and BBQ sauce mixture.
- Stir well and heat together on warm setting for 10-15 minutes until everything is combined and heated through.
- Serve in bowls and top each serving with shredded cheddar cheese and chopped onion.
Nutrition
Notes
- Sear the pork shoulder first — Browning all sides in a hot, oiled skillet before the slow cooker adds real depth. Five minutes of contact with a hot pan creates a crust that holds flavor through the entire cook. It's optional, but you'll taste the difference.
- Press the dry rub in hard — Don't sprinkle the spice mix over the surface and call it done. Use your palms to press the seasoning firmly into the meat so it adheres before the pork goes into the slow cooker — not washes off in the liquid.
- Warm the chili separately — Adding cold canned chili directly to the slow cooker drops the temperature and dilutes the texture. A few minutes in a saucepan first keeps everything at serving temperature and lets it tighten slightly before you combine.
- Pull the pork while it's hot — Shredding is significantly easier when the meat comes straight out of the slow cooker. Let it cool and the fibers firm back up, making the shred coarser and the work harder.
- Control the consistency — Want it brothier? Add an extra can of chili or half a cup of broth when you combine. Want it thicker? Leave the slow cooker lid slightly ajar during the final warm cycle.
- Buy pork shoulder with good marbling — Fat distribution through the muscle keeps the meat moist and rich through a long cook. A lean shoulder dries out. Look for visible marbling at the counter.
- Serve in wide, deep bowls. Shredded cheddar and chopped yellow onion go on first — then sour cream, sliced jalapeños, or pickled red onion to cut through the richness.
- Cornbread is the natural pairing — scratch or box mix, it doesn't matter here. Crusty bread for dipping works too. For a meal that goes further, spoon it over baked potatoes.
- For drinks, a full-bodied beer holds up to the smoke and spice. A stout, porter, or dark lager all work. If you're pouring wine, Zinfandel or Syrah — something with enough body to stand next to the BBQ base.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor improves overnight as the pork and chili meld together.
- To freeze, portion into freezer-safe containers or zip-lock bags and freeze for up to 3 months. Lay bags flat for efficient storage. Thaw overnight in the refrigerator before reheating.
- Reheat on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if it's thickened more than you want. Avoid microwaving at full power — the pork dries out fast.