Slow Cooker Pulled Pork with Orange and Spices
This tender pulled pork combines the convenience of slow cooking with bold flavors from paprika, cumin, and fresh orange juice. The pork shoulder becomes incredibly tender after 8 hours on low heat, while the aromatic spice rub creates a flavorful crust. Perfect for feeding a crowd at barbecues, game day gatherings, or weeknight dinners when you want a hands-off meal that delivers restaurant-quality results.
Ingredients
- 4 ½ pounds pork shoulder
- 2 tablespoons paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon cumin
- 1 yellow onion, diced
- 4 garlic cloves, chopped
- 1 orange, juiced
Instructions
- 1
Place diced onion, garlic and orange juice in slow cooker
- 2
Mix all spices together in a small bowl
- 3
Trim excess fat from pork shoulder
- 4
Rub spice mixture generously around entire pork shoulder
- 5
Place seasoned pork in slow cooker
- 6
Cook on low for 8 hours
- 7
Remove cooked pork to plate or cutting board
- 8
Shred pork using two forks
Tips
Trim fat thoroughly for less greasy results and better spice adhesion
Let pork rest 5 minutes before shredding to retain more moisture
Save cooking liquid to moisten pulled pork if it seems dry
Good to Know
Refrigerate shredded pork up to 4 days in airtight container
Can rub spices on pork up to 24 hours ahead, refrigerate covered
Serve hot on buns with coleslaw or as taco filling
Common Mistakes
Don't skip trimming fat to avoid greasy texture
Don't cook on high heat or pork will be tough
Don't shred while too hot or you'll lose juices
Substitutions
FAQ
Can I cook this on high instead of low?
Cook on high for 4-5 hours, but low heat produces more tender results with better texture.
What if my pork seems dry after cooking?
Mix in some reserved cooking liquid gradually until desired moisture level is reached.
Can I freeze the leftover pulled pork?
Yes, freeze portions in freezer bags up to 3 months. Thaw overnight and reheat gently.