Ingredients
Equipment
Method
- Combine the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, pepper, and cayenne pepper in a small bowl.
- Coat all sides of the beef chuck roast with the spice mixture, pressing gently to help it adhere, and let it rest for 5 minutes.
- Pour the apple cider vinegar and water into the bottom of your slow cooker.
- Carefully place the seasoned roast into the liquid in the slow cooker.
- Cover and cook on high for 4-5 hours or on low for 8 hours until the beef is very tender.
- Lift the roast from the slow cooker and transfer to a cutting board. Use two forks to shred the meat, removing and discarding any excess fat.
- Return the shredded beef to the slow cooker and mix into the liquid. Keep warm until ready to serve.
Notes
Choose a well-marbled roast for the juiciest pulled pork, and avoid lifting the slow cooker lid during cooking to keep the heat consistent. Pulled pork can be stored in the refrigerator for up to four days in an airtight container with some of the cooking liquid to retain moisture, or frozen for up to three months. For serving, try the pork piled onto buns, tucked into tortillas, scattered over pizza dough, or heaped on rice. If you’re sensitive to spice, start with less cayenne and adjust next time. Leftovers reheat well on the stovetop or in the microwave—add a splash of liquid if needed.