Kitchen notes · a little help before you start
Chili Rubbed Pulled Pork
Chili-rubbed pulled pork has a smoky, earthy coating and plenty of rich juices around the tender shreds. The seasoning settles into each bite, with a little cayenne warmth underneath. Spoon up some pork with its juices and enjoy the savory flavor before deciding how you'd like to serve it.
- Prep
- 10 min
- Cook
- 240 min
- Total
- 250 min
- Original yield
- Serves 6
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Mix spices before coating
Combine the dry seasonings in a bowl before sprinkling the mixture over the cut pork pieces.
2. Cut before slow cooking
Cut the pork into the specified large cubes, then stir thoroughly with the spice mixture before transferring to the cooker.
3. Check how easily it shreds
Stir cooked pork with a fork; if it does not fall apart, cover and cook longer as directed.
Get to know the ingredients
Pork shoulder
Boneless pork butt or shoulder is cut into cubes before coating and cooking under the slow-cooker lid.
Chili powder
Use a mild, earthy American-style chili powder blend for the rub, rather than a hot single chili.
Smoked paprika
Smoked paprika mixes into the dry rub with chili powder, cayenne and the remaining seasonings before coating the meat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Chili Rubbed Pulled Pork
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep pork with its juices
Once shredded, keep the pork in the cooker juices until serving, as the directions recommend for the best flavor.
A little more help as you go
Two cooking settings
The directions provide high and low settings, with easy fork-shredding used to check the cooked pork.
Portion for later
After shredding, the directions allow portioning and refrigerating or freezing the meat until you are ready to use it.
A few questions you might have
Does the pork need browning first?
No browning step is given; coat the cubed pork in the dry rub and place it directly into the cooker.
Which cut is used?
The ingredient list allows boneless pork butt or shoulder, cut into large cubes before seasoning and slow cooking.
What if the pork resists shredding?
Replace the lid, cook for the additional thirty minutes given and try stirring it apart with a fork again.
Should I drain away the cooking juices?
The directions recommend keeping the shredded meat in those juices until serving for the finished pork’s flavor.
Can I save portions for later?
Yes, after shredding, the directions allow portioning the pork and refrigerating or freezing it until ready to use.
Any more cooking tips?
This chili powder is not spicy. It is a mild, earthy blend of chiles and other spices commonly referred to as “chili powder” in the United States.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: budgetbytes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
