Pour this 1 savory liquid over raw pork shoulder into a slow cooker for a tender feast that keeps you full longer than expected

This southern-style slow cooker pulled pork is my weeknight secret weapon: you whisk together one savory liquid, pour it over a raw pork shoulder in the slow cooker, and let it do its thing while you’re at work. The mix of apple cider vinegar, chicken broth, liquid smoke, brown sugar, and Worcestershire sauce gives you that tangy-sweet, smoky flavor that tastes like it’s been tended to all day in a backyard smoker. It’s hearty, filling, and perfect for feeding a hungry family or stocking the fridge with leftovers that somehow taste even better the next day.

Pile the pulled pork onto toasted brioche or potato buns with a scoop of coleslaw on top, or serve it alongside cornbread, roasted veggies, or a simple green salad to balance the richness. It’s also great over baked potatoes or rice bowls with steamed broccoli and a drizzle of the cooking juices. For a game day spread, set out a “pulled pork bar” with buns, pickles, sliced onions, shredded cheese, and your favorite barbecue sauce so everyone can build their own plate.

Servings: 8-10

4–5 lb boneless pork shoulder (or pork butt), trimmed of excess hard fat

Place the raw pork shoulder into the slow cooker, fat side up, and nestle it so it sits evenly in the bottom.

In a medium bowl or large measuring cup, whisk together the chicken broth, apple cider vinegar, brown sugar, Worcestershire sauce, liquid smoke, salt, pepper, smoked paprika, garlic powder, and onion powder until the sugar and seasonings are mostly dissolved. This is your one savory liquid.

Carefully pour this one savory liquid evenly over the raw pork shoulder in the slow cooker, making sure some of the seasoning mixture runs down the sides and underneath the meat.

Cover the slow cooker with the lid and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the pork is very tender and easily pulls apart with a fork.

Once cooked, transfer the pork to a large cutting board or bowl, reserving the cooking liquid in the slow cooker. Use two forks to shred the pork into bite-sized pieces, discarding any large pieces of fat.

Skim excess fat from the surface of the cooking liquid in the slow cooker with a spoon. Return the shredded pork to the slow cooker and toss it with enough of the savory cooking liquid to keep it juicy and flavorful. Let it sit on WARM for 10–15 minutes to soak up the flavors.

Taste and adjust seasoning if needed with a pinch more salt or a splash of apple cider vinegar. Serve the pulled pork hot on buns, over rice, or with your favorite sides, spooning extra savory liquid over the top if desired.

For a spicier version, add 1–2 teaspoons of crushed red pepper flakes or a finely chopped jalapeño to the savory liquid before pouring it over the pork. If you prefer a sweeter, more barbecue-style flavor, stir 1/2 cup of your favorite barbecue sauce into the liquid before cooking, and then add more sauce to taste after shredding. You can also lighten things up by using a smaller 3 lb pork shoulder and keeping the liquid amounts the same for extra sauciness; this works well for meal prep bowls with brown rice and veggies. If you’re cooking for a crowd that includes kids, keep the heat mild and set out hot sauce on the side so everyone can customize. Leftovers freeze well: portion the pulled pork with a bit of the cooking liquid into freezer bags, flatten, and freeze for up to 3 months—perfect for quick weeknight sandwiches or tacos when work runs late.