How To Make Pulled Pork Sandwiches In A Crockpot?

What should I put on my pulled pork sandwich?

  • As others have pointed out, a good side dish for a pulled pork sandwich is something crisp, juicy, fresh, and sour to contrast and balance the flavours and textures of the pulled pork. Cole slaw is traditional.

Does pulled pork in slow cooker need liquid?

Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that. And 10 hours later, this huge hunk of meat is tender and ready.

What cut of meat do you use for pulled pork sandwiches?

What is the best cut of meat for pulled pork? Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it’s essential you cook it slowly to allow the protein to break down properly.

How do restaurants keep pulled pork moist?

Heating the Pork – Do it Low and Slow (After Defrosting) The pork was cooked low and slow; that’s the way to reheat it. Doing so preserves the moistness and flavor.

Can you cook pulled pork too long in slow cooker?

It’s hard to overcook the well-marbled and fatty shoulder cut. However, it can become mushy due to the acids in the sauce if the cooking continues too long beyond the recommended cook times. Make sure to keep an eye on the pork and take a bite for the best gauge of doneness.

How long does pork take in a slow cooker?

Season the pork all over with salt, pepper, and any other seasonings you’d like, then place it in the slow cooker. Cover with a lid and cook on low for about 8 hours, until it reaches an internal temperature of 190F.

What does Dr Pepper do to pulled pork?

Using Dr Pepper to make pulled pork isn’t just a novelty, it’s actually a really key ingredient. Not only does it help keep the pork moist, but it also injects a gorgeous sweet flavour.

What makes the best pulled pork?

When it comes to pulled pork, most experts agree that the pork butt, also known as the Boston butt, is the best choice due to its tenderness, texture, and flavor. The pork shoulder is one of several large muscle groups called primal cuts.

Can you use any cut of pork for pulled pork?

Choose the Cut Unlike brisket, pulled pork can be made from any fatty pork roast or from a. High in fat and connective tissue, the shoulder is the most flavorful part of the hog. The pork shoulder is typically cut into two parts, the Boston butt and the picnic roast.

Can you use loin for pulled pork?

Instant Pot Pulled Pork Recipe: As far as meat, I typically use a pork loin roast. You can also use a pork shoulder if that is your preference. If you have time you will add your rub to your cubed pork roast, seal it in a bag, and let it marinate for a good 30-60 minutes before cooking for maximum flavor.

How do you add moisture to pulled pork?

Place your whole butt or shredded pork in an ovenproof dish and add in a little liquid to replace some of the lost moisture. This can be apple juice, cider vinegar, broth, or a thick BBQ sauce. Cover the dish in a double layer of foil, to lock in the moisture, and set it on a baking tray in the middle of your oven.

What can you put on a pulled pork sandwich?

The options included: cole slaw, pickles, roasted bell peppers, sautéed mushrooms, and caramelized onions. Charles loved the cole slaw and pickles, while I preferred to add the roasted peppers, mushrooms, and onions to my sandwich.

Can you shred pulled pork cold?

Shredding Cold Chilling condenses the connective tissue in the protein, making it much more difficult to pull the muscle fibers apart and achieve a hand-pulled look. Shredding cold only produces a coarse, chunky style shred.

Why does my pulled pork not pull apart?

Overcooked meat is a common issue, especially among beginners. If you cook the meat too fast over high heat, the meat won’t achieve the fall-apart texture that makes pulled pork so desirable. In fact, it may be quite dry and tough. To avoid overcooking, smoke the pork at a low temperature.

Why is my slow cooker pulled pork tough?

Why is meat still tough in the slow cooker? It’s because you haven’t let the collagen break down. Extend the cook time, make sure there’s enough liquid and keep an eye on the dish.

Do you drain the juice from pulled pork?

Cover and cook on LOW for 8-10 hours or until the pork shreds easily with a fork. Shred the pork and drain any accumulated juices from the insert. Return the shredded meat to the slow cooker insert and stir in barbecue sauce.

Slow Cooker Texas Pulled Pork

Perfect! I followed the instructions to the letter and it turned out perfectly. There were an inordinate amount of leftovers. I used a 5-pound roast for this recipe. Despite the fact that I refrigerated some of the additional meat for later use, I still had a lot of leftover meat. I used a scoop of meat to fill the muffin cups in my muffin pan. Each individual muffin pan carries the same amount of food as a standard sandwich. I put the muffin pan in the freezer and portioned up the leftovers into individual serving sizes to freeze.

After that, they were placed in a ziploc bag so that they would not cling together.

A simple sandwich made with them would be delicious with rice, beans, or eggs on the side.

Most helpful critical review

I was really looking forward to trying this, however I was a bit underwhelmed. Despite the fact that it was quite simple to put together and that the pork was properly cooked and just came apart, the flavor didn’t quite hit the spot for me. I found it to be far too sweet, and I had hoped for a more smokey taste to come through. If I make this again, I won’t use any sugar and instead will use more vinegar and perhaps some liquid smoke to give it the pulled pork flavor that everyone loves. More information can be found at

  • 5star values were 2133
  • 4star values totaled 556
  • 3star values totaled 195
  • 2star values totaled 89
  • 1star values totaled 58

Perfect! I followed the instructions to the letter and it turned out perfectly. There were an inordinate amount of leftovers. I used a 5-pound roast for this recipe. Despite the fact that I refrigerated some of the additional meat for later use, I still had a lot of leftover meat. I used a scoop of meat to fill the muffin cups in my muffin pan. Each individual muffin pan carries the same amount of food as a standard sandwich. I put the muffin pan in the freezer and portioned up the leftovers into individual serving sizes to freeze.

  • After that, they were placed in a ziploc bag so that they would not cling together.
  • A simple sandwich made with them would be delicious with rice, beans, or eggs on the side.
  • I would give this one a perfect score of ten stars!
  • This is a recipe that I will treasure for the rest of my life.
  • Additionally, by shredding the meat, you may eliminate the majority of the fat.
  • I used kraft honey barbecue sauce because that was the only thing I had on hand.
  • You won’t be able to stop eating this.

of pork for my son’s graduation celebration, and it was delicious.

I received a lot of positive feedback.

I did offer BBQ on the side, but I’m not sure it was necessary in this situation.

It’s something I’ve made multiple times, and everyone always raves about it.

I’ve tried both deboned and bone-in chicken breasts, and the bone-in chicken breasts are considerably tastier.

Instead, I just poured the full bottle of barbecue sauce into the pan.

You won’t have to worry about slicing the onions and garlic too finely because they’ll be completely dissolved by the time the dish is finished.

The cinnamon, in my view, and I believe everyone who has tried this would agree, is essential to the recipe.

Although it is not specified in the recipe, it is important to place the roast in the slow cooker fat side up so that the fat may drop down into the flesh as it is cooking.

The leftovers do, in fact, taste better with each passing day.

pork loin roast that I had purchased on sale for a fast sale to make this dish.

For the cooking, I used the high setting for 2 hours and the low setting for 7.

After throwing the shredded beef back in the crockpot, there was a lot of liquid, which needed to be reduced by at least two cups before serving.

After another two hours, this was the best-tasting pork I’d ever prepared in a slow cooker, and it was ready to serve.

I’m not sure I’d add the broth again because the fat in the beef produced plenty of juice in my opinion.

That was something I read somewhere.

Despite the fact that it was quite simple to put together and that the pork was properly cooked and just came apart, the flavor didn’t quite hit the spot for me.

If I make this again, I won’t use any sugar and instead will use more vinegar and perhaps some liquid smoke to give it the pulled pork flavor that everyone loves.

The estimated cooking time turned out to be approximately accurate.

It’s something I’ll certainly cook again.

This recipe easily doubled in my huge oval crock pot, which was perfect for the 8-pound roast I had.

and it tasted just as nice after being frozen!

It was a big hit with my family, and it was rapidly depleted.

Trying to discover a nice pulled pork recipe has been a year-long endeavor for me.

This Slow-Cooker Pulled Pork Is So Easy, Literally ANYONE Can Make It

The key to making very delicious pulled pork is to cook it slowly and low and slow. I know what you’re thinking: it seems like a tedious process when you’re wanting BBQ, as you are right now. But believe us when we say that the wait will be worth it in the end. You’re in luck since a slow cooker makes the time-consuming task a snap. Make a plan now. If you can plan ahead, you should be able to prepare this the night before with no issue. Pulled pork keeps nicely in the fridge for 4 to 5 days, so if possible make it the night before.

  1. If you make a double batch, store the leftovers in big freezer-safe resealable bags in the freezer.
  2. Seriously.
  3. At the very least, it will create enough for 8 LARGE sandwiches.
  4. If you use slider buns, you’ll be able to double your yield—at the very least!
  5. While charred parts would be lovely, they aren’t absolutely required in this recipe.
  6. (If you choose to sear it in a hot skillet first, I praise you for your decision.) There is no need to worry about overcooking.
  7. If you cook your pork for an hour longer than you expected, it will almost certainly become even more soft.

I’m willing to bet you’re still able to shred it with a fork without too much difficulty.

On the cooktop, there’s no need to make a separate dish.

At the end, toss the pork with the remaining liquids to coat it.

In addition, our recipe for it is very great, as well.

Please share your experience with us in the comments box below!

Yields:8servings Preparation time: 0 hours and 10 minutes Total time: 6 hours and 0 minutes 1 medium-sized onion, coarsely chopped 3/4c.ketchup 3 tablespoons tomato paste 1/4 cup apple cider vinegar (optional) 1tsp.paprika garlic powder 1 teaspoon mustard powder 1 teaspoon 1tsp.cumin 1 1 1 1 1 1 1 1 1 1 1 1 (3- to 4-lb.) a pork shoulder that has been stripped of superfluous fat Kosher salt is a kind of salt that is kosher.

peppercorns that have been freshly ground Coleslaw, for the purpose of serving Buns, which will be used for serving

  1. In the bowl of a slow cooker, combine the onion, ketchup, tomato paste, apple cider vinegar, and spices. Cook on low for 8 hours. Season the pork shoulder with salt and pepper all over before placing it in the slow cooker and topping it with the ketchup sauce. Cover and simmer on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours, or until the beef is extremely soft (it should come apart easily when prodded with a fork!). Remove the meat from the slow cooker and place it in a bowl. Toss with the liquids from the slow cooker after shredding with two forks. Serve on buns with coleslaw on the side.

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Slow Cooker Pulled Pork

Slow Cooker Pulled Pork is really simple to prepare and is a fantastic ingredient to have on hand to add protein to meals. We make a batch every week, and after experimenting with various techniques of preparation (such as searing versus no searing), this is the approach I prefer to use. If you ask me, pulled pork is the next best thing to having chicken breasts on hand when it comes to having protein on hand. Pulled pork may be used for a wide variety of dishes. However, even though you can create pulled pork using various ways such as baking in the oven, smoking it in the smoker, or even braising it on the stove for several hours, I believe that using a slow cooker is the most convenient approach by far.

If you don’t already have a slow cooker, the one I bought was a $17 investment(lol) that has served me well for the past five years with no problems.

In addition, you may create a variety of dishes in them, such as Slow Cooker Beef Ragu or Crockpot Buffalo Chicken Dip.

Okay, now let’s get into the specifics of the slow cooker pulled pork recipe.

What Cut of Meat to Use for Pulled Pork:

Pulling pork off a hog shoulder, often known as pork butt or Boston butt, is a traditional method of preparing pulled pork. I like a boneless roast that has been tied, but you could also use a bone-in cut if you wanted to be more traditional. It’s possible to get away with utilizing the top loin boneless roast for a leaner pulled pork; but, the meat will not be as moist as a traditional pulled pork recipe. I’ve included a method for eliminating extra fat from pulled pork in the next section that you might find useful.

How to Make Slow Cooker Pulled Pork:

To begin, season the pork shoulder with salt and pepper. While salt and pepper are fine, I personally enjoy putting on some homemade olive oil. Seasoning with Sazon: Using pineapple juice to cook the pork is another easy seasoning option. Pineapple juice and pork are a fantastic taste combination, so don’t skip this step. Simply combine the other ingredients in the crockpot with a small 6-ounce can of tomatoes. It is not essential to add any liquid to the slow cooker if you are only cooking with a spice blend, as previously stated.

I’ve experimented with searing and don’t believe it makes much of a difference in this case.

I’ve come to the conclusion that it’s not worth the effort, which is good since, let’s face it, searing a 4 pound slab of beef is a hassle.

How Long to Cook Pulled Pork:

Cook the pork for 8 hours on low heat, or until the internal temperature reaches 190 degrees. There will be liquid in the crockpot due to the liquid that the pork released while it was cooking: Transfer the pork to a cutting board and let it aside for 20 minutes to rest. After that, shred it with a fork like follows: If the pork is cooked properly, it should give easily to the fork and come apart effortlessly. Take the leftover liquid out of the crockpot and set it aside. Most of it is clearly pork liquid, but there is a thin coating of fat at the very top, which you can see: You may remove the fat from the measuring cup by placing it in an ice bath and then placing it in the refrigerator until the fat solidifies on top.

See also:  How Long Do You Air Fry Dino Nuggets?

Pour the leftover liquid over the meat, passing it through a strainer as you go: (And if you skipped solidifying the fat, you can just pour the liquid through a strainer all over the pork right after cooking).

The pulled pork may be used in a variety of dishes, including pulled pork sandwiches, pulled pork bruschetta, and thisBacon Cheddar Jalapeno Grilled Cheese, among others.

Pull pork is also gluten-free, dairy-free, Whole 30 compliance, low carb, paleo, and keto-friendly, to name a few characteristics. With the pork, I like to serve it with a side of homemade coleslaw.

Slow Cooker Pulled Pork Tips:

Is it possible to overcook pulled pork in a slow cooker? Yes, without a doubt. This may be avoided by first getting a feel for your slow cooker, which might vary in heat intensity and size, as well as the amount of time it takes to cook a meal. You should check the temperature of a 3 pound pork shoulder earlier than you would for a 5 pound pork shoulder since the size of the pork shoulder is less in this case. When the pork reaches 190 degrees Fahrenheit and shreds easily with a fork, it is done.

  1. Continue to cook until the remaining pulled pork is well warmed through, using a tiny quantity of fat such as neutral olive oil, butter, or lard as a medium-high heat source.
  2. According to my observations, the high setting is simply too much for the pork.
  3. If at all possible, keep the volume on a low level.
  4. It does, in fact, freeze wonderfully!

Slow Cooker Pulled Pork

Servings:8-10 Preparation time: 5 minutes Cooking Time: 8 hours Rest Period: 20 minutes Total time: 8 hours and 25 minutes This Slow Cooker Pulled Pork is super simple to prepare and is excellent for midweek dinners!

For the Pulled Pork:

  • 4 pound boneless pork shoulder (often known as pork butt)
  • Salt*
  • Pepper
  • Optional sazon spice
  • Sprinkle salt, pepper, and any other ingredients you choose evenly over the pork before placing it in the slow cooker. Cover with a lid and simmer on low for approximately 8 hours, or until the internal temperature reaches 190 degrees Fahrenheit As soon as the pork is finished cooking, transfer it to a cutting board and allow it to cool for at least 20 minutes before shredding with a fork
  • Remove any sediments from the residual liquid in the crockpot by straining it through a fine mesh strainer. If you don’t mind the fat, you may return the liquid to the shredded pork and toss it thoroughly. When removing extra fat from a liquid, cool the liquid in an ice bath in the refrigerator for approximately 30 minutes until the fat solidifies, then discard and pour the remaining liquid over the pork
  • Otherwise, proceed as directed. Serve the beef on its own or pack it inside Homemade Whole Wheat Hamburger Buns for a heartier meal. Enjoy

The “saltiness” of different salts varies, but I use around 1 tablespoon of kosher salt for a 4 to 5 pound pork butt. You should use half the amount of table salt if you are using regular salt. Food that has been refrigerated or frozen for up to two months will keep for 5-6 days in the refrigerator. 288 calories, 51 grams of protein, 7 grams of fat, 2 grams of saturated fat Cholesterol:136mg,Sodium:122mg,Potassium:857mg,Calcium:16mg,Iron:2mg The nutritional value of foods is calculated using a food database, and the results are only intended to be used as a guideline for educational reasons.

Cuisine:AmericanPost was updated in June 2018 with more suggestions, directions, and photographs.

There is an affiliate link in this article.

Crockpot Pulled Pork can be just as good as the smoked version!

Dump Recipes are just the finest, don’t you think? In the case of this Crockpot Pulled Pork, you just dump all of the ingredients into the slow cooker and forget about it. Push a button, then walk away from the computer. In addition, just because it is simple does not imply that it is not delectably wonderful! This crockpot pulled pork dish, on the other hand, does exactly the opposite. A tiny amount of work will be rewarded with some very delicious barbecue.

Crockpot Pulled Pork

We guarantee that this will be the only Crockpot Pulled Pork recipe you’ll ever need. It is PERFECT in every way. With about 5 minutes of preparation, you’ll be on your way to some delicious BBQ! I’ve experimented with a number of different crockpot pulled pork recipes in the past. Even though some of them have been fantastic, I’ve always liked the smoked version. and for the record, I still prefer the smoked version. However, this is the first slow cooker version I’ve tried that that comes close to the original.

  1. It goes without saying that you can’t cook ribs or a hog shoulder with only a dry rub; the meat needs to be cooked in a liquid as well.
  2. Cooking pork in the crockpot is one of my favorite methods since it always turns out perfectly!
  3. Pour the Pork into the slow cooker’s bottom and layer it with the onion slices on top, starting from the bottom.
  4. After that, pour half a bottle of barbecue sauce on top.

Paprika, garlic powder, and black pepper are just a few of the key spices used in the red rub recipe. Following that, you’ll want to include:

  • 3 ingredients: 1 tablespoon paprika, 2 cloves garlic, 1 teaspoon black pepper, 1 teaspoon salt
  • 3 ingredients:

I have also attempted this same recipe with a pork shoulder and it turned out fantastic; the only difference is that there is more fat to deal with. You may either remove the fat from the meat before cooking it or cook it in the fat and remove it later. Start by turning on the slow cooker and placing all of the ingredients inside. Cooking will begin shortly after. That is all there is to it! It will come apart when you poke it with a fork after cooking on low for 8-10 hours. BONUS: When I was making this the previous time, I realized I had some liquid smoke in the cupboard and used it.

It surely won’t harm to try it out!

Make sure to serve this crockpot pulled pork on hamburger buns or it will vanish quickly!

Does Pulled Pork Require liquid if cooked in a slow cooker?

When using a slow cooker, it is usually a good idea to add a little liquid. I always recommend at least a quarter of a cup of coffee. Because this recipe asked for a 1/2 cup of Barbecue Sauce, it turned out a touch watery if you were planning on serving it over rolls. In order to serve the pork over rolls, I use a slotted spoon to serve it since it allows the liquid to drain out of the meat.

Can you put raw pork in a slow cooker?

To that question, the answer is unequivocally YES! The whole concept of using a slow cooker is that the food does not need to be cooked before it is placed in the slow cooker. Put everything in the slow cooker and put it on. Then walk away from the kitchen.

How do you make sure that the slow-cooked pork comes out tender when cooked?

When cooking pork in a slow cooker, the key is to go low and slow to ensure the meat is tender. Cooking your pork in a short amount of time will ensure that it is tough and difficult to consume. Because if you cook it on high for an extended period of time, it will become chewy, so cook it on low for 8-10 hours to make it soft. You want to be able to shred it with a fork with relative ease.

What is the best cut for pulled pork?

Pork shoulder is one of my favorite cuts of meat. Here’s a list of some of my personal favorites:

  • Pork butt
  • Boston butt
  • Pork loin roast (the most lean piece of meat)
  • Shoulder butt roast
  • Shoulder roast
  • Pork butt

While both the pork shoulder and pork butt slices are derived from the pig’s shoulder, the pork butt is located higher up on the foreleg. The pork shoulder is located farther down the line. They are both somewhat tough and fatty slices when they are first cooked, but they also benefit from lengthy, slow cooking methods. Moreover, if you enjoy this crockpot pulled pork dump dish, you might be interested in my free meal plan, which allows you to prepare 10 dinners in less than an hour for $80. You may get the freebie by clicking here.

Crockpot Pulled Pork Recipe

  • Preparation time for PrintPinRate: 5 minutes Preparation Time: 8 hours Time allotted: 8 hours and 5 minutes


  • Pork loin, 2 to 2.5 pounds, 1/2 onion, sliced
  • 1 tablespoon paprika
  • 1 teaspoon pepper
  • 2 teaspoons salt
  • 1/2 16-ounce bottle BBQ sauce
  • 2 cloves garlic chopped or pressed
  • 1/2 cup water
  • 2 to 2.5 pounds boneless pork loin


  • Combine all of the ingredients in a slow cooker
  • Simmer on low for 8 hours. Cook on medium for 6 hours, or on low for 8-10 hours, depending on your preference. Shred and revel in the experience

Have you gotten your hands on myfreezer meal plans yet? I may be a little prejudiced, but I believe they are very beautiful! They have been rescuing our supper hour for many years. Take a look at these!

Slow-Cooker Pulled Pork

With this Slow-Cooker Pulled Pork recipe, you can channel your inner barbecue master. Only 10 minutes of prep time is required, after which you can sit back and let the slow cooker handle the rest.

Then, once the pig roast has been cooked and is soft, shred it and add your family’s favorite BBQ sauce to produce wonderful smoky or spicy pulled pork that will make you the kitchen hero! Sarah Caron contributed to this article. The most recent update was made on December 7, 2020.


  • Cook 1boneless pork shoulder roast (2 1/2 to 3 lb) in 1/4 cup water with a teaspoon of paprika, a teaspoon of salt, a teaspoon of garlic powder, a teaspoon of packed brown sugar, and 1/4 cup water with a teaspoon of barbecue sauce.


  • 1In small bowl, stir together paprika, salt, garlic powder and brown sugar
  • s 2Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork
  • s 3Cover
  • Cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender
  • s 4 Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork
  • s 5 Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker
  • Stir in barbecue sauce until well mixed. Cover
  • Cook on High heat setting 10 to 15 minutes or until hot

Tips from the Betty Crocker Kitchens

  • Tip 1Pulled pork is exactly what a slow-cooker is intended to be used for: to gently braise food in a steamy atmosphere until it is very soft and falling apart. Larger, harder portions of beef are particularly well-suited for this method of preparation. serve it alongside garlicky mashed potatoes, wrap it in tortillas with taco toppings, or make a sandwich out of it by piling it on a crusty, toasted baguette with a hefty scoop of coleslaw on top tip 3A chuck pot roast is an excellent choice for slow cooking until it is tender and falling apart. Waiting until the meat is finished cooking before stirring in the barbecue sauce keeps the taste fresh and the sauce lovely and thick. 4. To make hotter pulled pork, combine 1 teaspoon finely chopped chipotle chilies into the barbecue sauce before adding the meat
  • This will make the pork more spicy.


670 calories, 34 grams of total fat, 60 grams of protein, 31 grams of total carbohydrate, and 24 grams of sugars

Nutrition Facts

Calories670 Calories from Fat300 calories The total fat content is 34 g (52 percent). Saturated fat12g59 percent of total fat Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol175mg 59 percent of the population Sodium1410mg 59 percent of the population Potassium970mg 28 percent of the population Carbohydrates in total: 31g10 percent Dietary Fiber1 g5 % Dietary Fiber Sugars24g Protein60g Vitamin A20 percent 20 percent Vitamin A20 percent Vitamin C is 0 percent of the total. Calcium constitutes 4 percent of the total.


There are two types of starch, zero fruits, zero other carbohydrates, zero skim milk, zero low-fat milk, zero milk, zero vegetables, and zero very lean meat. 7 1/2 lean meat; 0 high-fat meat; 2 fat;*Percent Daily Values are based on a 2,000 calorie diet. 1/2 lean meat; 0 high-fat meat; 1/2 fat;

More About This Recipe

  • In this super-easy pulled pork dish, the slow cooker comes to the rescue once again. Pulled pork from the slow cooker may be served over rice, or you can serve it on soft bakery buns and let everyone assemble their own warm sandwiches as they choose. Don’t forget to serve the pork with a side of deli coleslaw or potato salad, as well as some salty dill pickles to give the dish some acidity. Desserts made with fresh fruit are especially delicious when watermelon is in season. Check out more of Betty’s greatest pig recipes now that you’ve had a taste of how delicious a pork main meal prepared in the slow cooker can be.

Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Easy Crockpot Pulled Pork Sandwiches

Are you ready to tuck into the most soft, juicy, and delicious pulled pork sandwiches you’ve ever had? Look no farther than this recipe, which takes only 5 minutes to prepare and calls for only 5 ingredients in total. INCLUDING the buns, of course! Seriously. THERE ARE FIVE MINUTES LEFT. THERE ARE FIVE INGREDIENTS. Furthermore, it is really affordable! This is the reason why I cook this practically every time I need to serve a large group of people. My mayo-free coleslaw recipe is served on the side virtually all of the time — it’s wonderfully tangy and inexpensive, and it produces a large quantity.

  1. This is exactly what I did on Sunday in honor of Zach’s 31st birthday, which was celebrated with his family.
  2. Yup.
  3. My sister-in-law created a handmade “funfetti” cake (Zach’s favorite- some things don’t change when you approach your 30s!) for us, which was really delicious.
  4. Ivan, our nephew, was unable to indulge in any of the delectable fare, but he did get to eat his first batch of green beans, which he thought were excellent.
  5. We enjoyed them even more since they were topped with bacon (don’t worry, I’ll provide the recipe soon!).
  6. Carnitas are another name for this dish.
  7. What’s the deal with all the different names?

It is a rough, difficult cut of meat, which explains why it is so affordable to buy in bulk.

However, if you cook it low and slow, which is the ideal task for a slow cooker, it will be tender and melt-in-your-mouth delectable.

To begin, arrange a layer of sliced onions on the bottom of the slow cooker.

Place it on top of the onions in the slow cooker and sprinkle it with any residual spice mixture, if desired.

Just a brief word on where to shop for pork shoulder.

It has already been cut of much of its excess fat, and it is now slightly smaller and simpler to handle.

In most cases, it will have a coating of fat/skin on one side; place this face down in the slow cooker.

Cook on low for 8 hours or on high for 4 hours, depending on your preference.

It should be exceedingly simple to disassemble and should need very little effort.

Add a cup of your favorite BBQ sauce (I used Salt Lick’s BBQ Sauce) and stir to combine the flavors.

That’s all there is to it!

In addition, while this is a fantastic option for feeding a large group, it is also highly simple to prepare in large quantities for your family or even just for yourself because it freezes so well.

Carnitas tacos, additional sandwiches, intortilla soup, or just simple are all possible with the leftovers. See the recipe below. Enjoy:-)

  • Boneless pork shoulder (also known as a butt or carnitas)
  • 1 onion, diced
  • 3-4 teaspoons spork dry rub (see notes)
  • 4 lb. boneless pork shoulder (also known as a butt or carnitas)
  • 1 cupBBQ sauce of choice, plus additional for serving
  • 8 hamburger buns for slicing and serving
  • Onions should be placed in the bottom of your slow cooker. Dry rub the pork shoulder evenly with the dry rub. Place the pork shoulder on top of the onions and sprinkle with the remainder of the dry rub (if there is any) to taste. Cook on low for 8 hours or on high for 4 hours, depending on your preference. Remove the pork from the slow cooker and shred it with two forks, then serve. Return to the pan with the juices and add the BBQ sauce
  • Serve the pulled pork on buns with more sauce on the side, if desired.
  • Using gluten-free buns or a corn tortilla instead of regular buns will ensure that you get the gluten-free version. Make incarnitas tacos, additional sandwiches, intortilla soup, or simply plain out of leftovers by freezing them in airtight containers or plastic bags for up to six months. If you want to prepare your own dry rub for pork, combine the following ingredients: 2 teaspoons of garlic powder, oregano, paprika (smoked or ordinary), salt, pepper, and 1 teaspoon cayenne pepper. Keeping any leftovers in an airtight jar or container in your cupboard for future use is a good idea. The nutrition information supplied does not include any salt that has been added to the dish for flavor or taste, any optional additives, or the brand of the food. You are welcome to calculate it yourself using thiscalculator or by submitting the recipe to Yummly
  • Nevertheless,
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Nutritional Information (Calories: 492kcal|Carbohydrates: 41g|Protein: 56g|Fat: 10g|Saturated Fat: 3g|Cholesterol: 136mg|Sodium: 707mg|Potassium: 1053mg|Fiber: 2g|Sugar: 15g|Vitamin A: 226IU|Vitamin C: 2mg|Calcium: 160mg|I Have you tried this recipe yet? I’d be interested in hearing how it went! Comment and rate it in the section below:-)

Reader Interactions

Dr. Pepper Crock Pot Pulled Pork is a delicious method to feed a large group of people. This slow cooker pulled pork recipe is simple, tender, and tasty, and it is always a hit with the family. This dish takes about 5 minutes to prepare and is excellent for throwing into the crock pot before leaving to work. Bring a slow cooker full of delicious, juicy pulled pork to your door when you get home, and use it to make sandwiches or serve as a topping for baked potatoes or Mac & Cheese Casserole.

Crock Pot Pulled Pork is Easy and Versatile

Pulled pork in the Crock Pot is a family favorite that’s simple to prepare. Make everything in the Slow Cooker, then place the pulled pork on crusty buns and top with fresh handmade coleslaw for a dinner that will be a hit with everyone. This slow cooker pulled pork is ideal for a Sunday dinner, tailgating, or even a party (served on slider buns or heaped on top of roasted sweet potatoes). Because it cooks in the slow cooker, it is ready whenever you are, making it a simple dish to prepare. Slow Cooker Pulled Pork Bar: If you are serving a large number of people, you can easily turn your slow cooker pulled pork on low to keep it warm until guests are ready to eat it.

What Kind of Pork for Pulled Pork?

While some people use a tenderloin for pulled pork, since it is so lean, it may rapidly become dry and harsh (it is better suited for medium-rare or medium-high cooking). A pork roast with loads of excellent fat marbled throughout gets extremely soft in the Crock Pot, just like most other slow cooker dishes do! Pork shoulder is the greatest piece of pork to use for pulled pork recipes. It can be referred to by a variety of names (and names can vary by location). When I’m shopping for pork, I seek for boneless cuts (bone in still works just fine, may need a little bit extra time but not much).

  • Shoulder butt roast
  • Shoulder roast
  • Blade roast
  • Pig butt
  • Boston butt
  • Picnic roast
  • Pork steaks (which are pieces of pork butt)
  • Shoulder butt roast

How to Make Pulled Pork in the Crock Pot

  1. Onion slices should be used to line the bottom of the Crock Pot. Season the pork roast with salt and pepper before placing it in the slow cooker (see recipe below). Pour Dr. Pepper (or Rootbeer) over the top and set the Crock Pot to work its magic for many hours. Once the chicken is done, shred it with two forks and add it back to the pan with the juices. Serve on crusty bread with more barbecue sauce if desired.

How Long to Cook Pulled Pork in the Crock Pot

The recipe that follows is for a 4 pound boneless pork roast. If you are pressed for time, chop the pork into 3′′ cubes instead of slices. Cooking time should be increased if your pork is not fall-apart tender; if it is not, add some more time. Slow cooker pulled pork requires only a few simple ingredients to produce a dish that is both tasty and easy to prepare.

What to Serve with Crock Pot Pulled Pork

  • A quick and easy recipe for classic cole slaw
  • Dill-pickle cole slaw
  • Creamy cucumber salad
  • Corn on the cob cooked in a Crock-Pot
  • Baked beans
  • A fresh corn salad

Dr. Pepper Crock Pot Pulled Pork Recipe

Preparation time: 5 minutes Preparation Time4 hours Time allotted: 4 hours 5 minutes Servings8servings Dr. Pepper Slow Cooker (Dr. Pepper Slow Cooker) Pulled Pork is a fantastic dish to feed a large group of people. It’s simple, delicate, and delicious, and everyone who tries it raves about it!

  • BBQ sauce (to taste), 1 pork butt/pork shoulder roast (4-5 lbs), salt, pepper, and garlic powder
  • 1 onion (sliced optional)
  • 1canDr. Pepper
  • 34 cupbarbecue sauce (to taste)
  • Rollscoleslaw (to serve)

FollowSpend with Pennies on Pinterest for more information.

  • Place the onion in the bottom of the slow cooker and set the slow cooker to low. Rub the exterior of the roast with salt, pepper and garlic powder
  • Pour the Dr. Pepper over the pork and simmer on high 4-5 hours or on low 7-8 hours
  • s The meat will be very soft. Shred the pork with two forks and return it to the pan with the juices
  • Taste and season with barbecue sauce. Allow to cook a another 30-60 minutes if needed
  • Serve on crusty buns with coleslaw

When cooking a large amount of pork, you may want to drain some of the juices before re-incorporating the shredded pork back into the mixture. Rolls are not included in the nutritional information. 276, Carbohydrates: 10, Protein: 30, Fat: 11, Saturated Fat: 3, Cholesterol: 104mg, Sodium: 393, Potassium: 592mg, Sugar: 8, Vitamin A: 70 IU, Vitamin C: 1.4mg, Calcium: 31mg, Iron: 2.1mg (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).

The content and photos are protected by intellectual property rights. We invite you to share this dish with your friends and family. It is extremely forbidden to copy and/or paste whole recipes into any social media platform. Please see my photo usage policy, which may be found here.

Slow-Cooker Barbecue Pulled Pork Sandwiches

Preparation time: 15 minutes Cooking time: 7 hours


This recipe makes 6 servings. My BBQ pork recipe is described as “foolproof” in the best possible way. It takes only four ingredients and the use of a slow cooker to create these delicious sandwiches with very little work at all. • Sarah Johnson (Chicago, Illinois), Recipe photo courtesy of Taste of Home of Slow-Cooker Barbecue Pulled Pork Sandwiches.


  • 1 lemon-garlic pork loin filet (about 1-1/3 pounds)
  • 1 can (12 ounces) Dr Pepper
  • 1 bottle (18 ounces) barbecue sauce
  • 6 hamburger buns, split


  1. Put the pork in a 3-quart slow cooker and set it on low for 3 hours. Dr Pepper should be poured on top. Cover and simmer on low for 7-9 hours, or until the beef is cooked. Remove the meat and allow it to cool slightly before serving. Cooking liquids should be discarded. Return the meat to the slow cooker after shredding it with two forks. Heat by the addition of barbecue sauce. Serve on toasted buns. Make separate pieces of the chilled meat mixture and liquid and place them in freezer containers for later use. To use, defrost slightly in the refrigerator overnight before using. Microwave, covered, on high in a microwave-safe dish until thoroughly cooked, stirring periodically
  2. If required, add additional water
  3. Serve immediately.

Nutrition Facts

1 sandwich has 348 calories, 8 grams of fat (2 grams of saturated fat), 45 milligrams of cholesterol, 1695 milligrams of sodium, 43 grams of carbohydrates (22 grams of sugars, 2 grams of fiber), and 25 grams of protein.

Crock-Pot Easy Pulled Pork Sandwiches Recipe!

This recipe for Crock-Pot Easy Pulled Pork Sandwiches does not call for the use of bottled barbecue sauce. Instead, the pork is rubbed with a basic spice combination before being roasted!

Crock-Pot Easy Pulled Pork Sandwiches

Laura Cohen, one of our readers, has shared this recipe with us. and it simply looks so delectable! In contrast to many other pulled pork recipes, this one does not call for bottled BBQ sauce, which makes it stand out in my book! While using bottled sauce saves time, it does not allow for any creative expression, if you know what I mean. So, instead of using a bottled barbecue sauce, this recipe calls for some additional ingredients such as apple juice, brown sugar, and different spices that you should already have on hand to create pulled pork that is full of flavor without being drowned in sauce.

In order to accommodate those following a gluten-free diet, you may serve this delicious pulled pork on gluten-free hamburger buns (we recommend the Schar brand gluten-free hamburger buns!)

Ingredients Needed:

  • This recipe calls for either light or dark brown sugar, depending on your taste and preference. Honestly, it doesn’t make that much of a difference. Paprika– This spice adds a lovely splash of color and taste. If you have smoked paprika, use it to add a hint of smokey flavor to the dish. Onion powder and chili powder– These spices will give the pulled pork a slight kick of heat. It’s not hot enough to cause it to burn. If you like it hotter, increase the amount of chili powder used. Salt
  • Garlic Powder– Also known as granulated garlic, garlic powder is a powdered form of garlic. Sautéed Pork Loin– Select a tender, lean pork loin roast. It is also known as a pork tenderloin or a pork tenderloin roast in some circles. Apple Juice– This ingredient gives a small amount of moisture to the dish as well as taste. Because this recipe only calls for a couple of tablespoons of apple juice, you may easily substitute water for it if you don’t have any on hand. Pineapple juice is also effective.


  1. Combine all of the spices and massage them all over the meat. Placing the pork in a 4 to 6 quart slow cooker and pouring the apple juice over the meat is a good idea. Preheat the oven to 350°F and cook on HIGH for 3 to 4 hours, or until the meat is readily shred with a fork. Transfer the pork to a chopping board and shred the flesh with two forks
  2. Remove the pork from the oven. Return the meat to the slow cooker and combine it with the liquids collected at the bottom of the crock. Place roughly a third of a cup of pork on the bottom of each bun. Add your preferred condiments and place the top bun on top of the sandwich.

Products Needed:

  • Smaller slow cookers can be used, but I prefer this one because it has six quarts of capacity.
  • A cutting board
  • A chopping board

More fantastic pulled pork recipes:

  • Slow Cooker BBQ Pulled Pork
  • Crock-Pot Root Beer Pulled Pork
  • Slow Cooker BBQ Beer Pulled Pork
  • Crock-Pot Bourbon Bacon BBQ Pulled Pork
  • Slow Cooker BBQ Beer Pulled Pork Pulled pork sandwiches made in a slow cooker with sesame seeds and Asian Slaw
Print Recipe Crock-Pot Easy Pulled Pork Sandwiches Recipe

This dish is quite good, and it is also very simple to prepare. Simply prepare a simple spice rub and massage it on the pork loin before placing the entire thing in the slow cooker for several hours.

Print Recipe Crock-Pot Easy Pulled Pork Sandwiches Recipe
This recipe is super tasty and easy to make too. Just mix up a easy spice rub and rub it into your pork and let it all cook in the slow cooker for several hours!
Rating Votes:41 Rating:3.61 You:Rate this recipe!
Servings 6Servings
Prep Time 15Minutes
Cook Time 3 – 8Hours


  1. Combine all of the spices and massage them all over the meat. Placing the pork in a 4 to 6 quart slow cooker and pouring the apple juice over the meat is a good idea. Cover with a lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, or until the meat can be easily minced with a fork Transfer the pork to a chopping board and shred the meat with two forks
  2. Return the meat to the slow cooker and combine it with the liquids collected at the bottom of the crock. Place roughly a third of a cup of pork on the bottom of each bun. Add your preferred condiments and place the top bun on top of the sandwich.

Information Regarding Dietary Supplements Amount of calories: 164 kcal, total fat: 6 g, saturated fat: 2 g, polyunsaturated fat: 1 g, monounsaturated fat: 2 g The following are the nutritional values: cholesterol:63mg, sodium:218mg, potassium:446, carbohydrates:8g, dietary fiber:1g, sugars:6g, protein 20g, vitamin A (31%), vitamin C (5%), calcium (1%), iron (11%) and potassium (446) Leaving a pleasant 4 or 5 star review for this dish would be greatly appreciated if you like it or found it beneficial.

Thank you for your time.

Recipe Collections:

Despite the fact that this slow cooker pulled pork recipe is relatively simple to prepare, it produces fall-apart tender and tasty bbq pulled pork. If you’re looking for a stress-free supper recipe, go no further than this. (After all, who could really be upset when pulled pork sandwiches and pulled pork nachos are on the menu?) I don’t consider myself to be a culinary connoisseur. I consume frozen dinners on a very regular basis. From time to time, I cook recipes that call for biscuit dough from a pop-can.

When it comes to pulled pork, on the other hand, I don’t mess around.

While being transferred to a plate, it begins to break apart, and eventually tears as if there had never been anything keeping it together in the first place.

And I’m not going to settle for anything less. In order to avoid being overwhelmed by all of the slow cooker pulled pork recipes, I ignored them for a long time. But in preparation for the Super Bowl, I decided to create one for myself.


If you want to produce absolutely wonderful slow-cooked pulled pork, you’ll need to follow a few simple steps.

  • Use a piece of pork with a lot of intramuscular fat and marbling, such as pig butt or pork shoulder, to make this recipe. Because the fat will gradually melt while cooking in the slow cooker, you will get juicy, tender pulled pork that will shred effortlessly. When gradually cooked, less fatty portions will become rough and dry
  • Whereas, fatty cuts will become tender and juicy.
  • Pour a small amount of liquid into the slow cooker, but not too much! The liquid that collects at the bottom of the slow cooker performs three functions. This is similar to what you would anticipate when cooking on the stovetop: a small amount of liquid keeps components at the bottom of the pot from becoming too hot and sticking or burning when it is heated to high temperatures. In addition, these liquids mix with the liquids generated by the pig during cooking to produce tasty juices that may be poured over the pulled pork when it is served. The final point to mention is that acidic additives such as apple cider vinegar and barbecue sauce aid in the tenderization of the meat while it cooks. However, be careful not to overfill the slow cooker because the pork will produce a lot of liquid on its own, and you don’t want your slow cooker to overflow.
  • Extra flavor may be added to the meat by rubbing it. Excellent barbecue pulled pork, like any decent dish, necessitates the use of delectable spices. I season the pulled pork with bbq-inspired spices like as brown sugar, smoked paprika, chili powder, cumin, mustard powder, and, of course, salt and pepper to ensure that it has lots of flavor. This also contributes to the taste of the drippings, which we’ll use to re-sauté the pork once it’s been shredded.
  • Cook it on a low heat for a long time. I understand what you’re going through. You don’t have a lot of time, so you want to turn the slow cooker up to high and let it do all the work for you while you sleep. You are welcome to do so, but I will tell you ahead of time that the results will be less than satisfactory. It will be more difficult to shred and will be a little dryer. The low setting on your slow cooker is the best option if you can manage around 10 hours in it (give or take depending on your exact slow cooker). If you really must get it done faster, consider beginning on high heat for a few hours and then turning the heat down to low till it shreds with ease.
  • Don’t let the fluids go to waste. I’ve mentioned it a few times before, but once you’ve shredded the pulled pork, ladle some of the liquids from the slow cooker on top of the meat. The fluids will keep your pork soft, savory, and tasty, even if you don’t utilize all of it (since there will be a lot).
  • Make use of a barbeque sauce that you really enjoy. Even though starting with prepared barbecue sauce is contentious, I believe that anything you whip up with a few simple ingredients and cook in the slow cooker will not be nearly as good as this. The addition of more spices as well as the inclusion of other liquid components is excellent for doctoring up the dish, but you can rely on your favorite barbeque sauce to do some of the heavy lifting here. Sweet Baby Ray’s is the brand that I personally use.
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Is it possible to create this slow cooker pulled pork dish ahead of time? Make it ahead of time and store it in the refrigerator for 4-5 days or the freezer for 3 months before warming it in a microwave. If desired, you may reheat the dish in the slow cooker or the microwave oven. It’s possible that you’ll need to add a bit more bb1 sauce because it tends to soak as it sits. You may even start cooking the pulled pork up to SIXTEEN HOURS before you plan to serve it, as long as you maintain it on a low temperature.

You can keep the pulled pork warm in your slow cooker for up to 4 hours if you use the “warm” option on your cooker.


Pulled pork is a versatile ingredient that I like to utilize in two ways: sandwiches and nachos. While brioche buns are my favorite for sandwiches, slider buns are also a good option for feeding a large group of people. I like to add a little coleslaw to my sandwiches, which I normally prepare with broccoli slaw or power mixes rather than the traditional coleslaw dressing. Sweet and Spicy Pulled Pork(another fave!) with Honey Jalapeno Lime Slawhas even been a side dish for me in the past, and it was delicious.

Afterwards, I top with chopped jalapenos, chopped red onion, and occasionally even additional cheese sauce, such as the sort I used in my Cheesesteak Sheet Pan Nachos recipe!


  • 1 cup barbecue sauce, plus more sauce to serve
  • 1/4 cup apple cider vinegar
  • 1/2 cup chicken stock or low-sodium chicken broth 1 teaspoon of vaporized smoke
  • 1 medium yellow onion, peeled and sliced 4 cloves chopped garlic
  • 1 teaspoon salt 1 (four to five-pound) pork shoulder roast


  • 1/2 teaspoon cayenne pepper powder
  • 1/4 cup dark brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons chili powder
  • 2 teaspoons black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon mustard powder


  1. Whisk together the barbecue sauce, chicken stock, apple cider vinegar, and liquid smoke in the bowl of a slow cooker until well combined. Stir in the onions and garlic until everything is well-combined. In a small dish, combine all of the spices and massage them all over the pork, being sure to get into any wrinkles in the flesh as well. When the dish is ready, there should be no trace of the spices. Place the pork in a slow cooker, cover it, and simmer on low for about 10 hours, or until it can be easily shredded with a fork. Pork should be shredded after being taken out of the slow cooker. Pour some of the fluids from the slow cooker over the pasta. Season with additional barbecue sauce and stir
  2. Toss with coleslaw and serve on toasted brioche buns, if preferred

Ultimate Slow Cooker Pulled Pork

Using a slow cooker, learn how to produce the greatest pulled pork. that’s ideal for use in sandwiches, salads, and tacos, among other things We have also included instructions on how to prepare this pulled pork in a pressure cooker if you prefer a speedier preparation (like an Instant Pot). To the Slow Cooker Pulled Pork Recipe, please click here.

How to Make the Best Pulled Pork Using a Slow Cooker

Pulled pork is a great dish to make in the slow cooker. It’s simple to prepare and is the best dinner to prepare ahead of time. Using this recipe, you can create pork that is soft, flavorful, and juicy. It’s wonderful either on its own, or with a little of your favorite barbecue sauce on the side. This dish makes excellent use of the slow cooker. We start with a pork shoulder, which is also known as pig butt or Boston butt in some circles. It’s a rather tough cut of meat that holds up nicely when cooked for an extended length of time.

As the pork cooks, the fat melts and forms a type of self-basting effect as the meat cooks.

UPDATE ON THE INSTANT POT: Since posting this recipe, we’ve put it through its paces in a pressure cooker (we have the Instant Pot).

Check out the recipe notes section below for more information on our process. If you use a pressure cooker, you can complete this pulled pork recipe in less than 2 hours.

Step 1: Season the Meat

Seasoning the pork is critical, especially if you’re cooking it in a slow cooker. Once you’ve clicked the start button, you won’t want to take your eyes off the prize, so spending some time ahead of time thinking about tastes and seasonings is a smart idea. At first, we use a lot of salt and pepper to season the pork, and we like to massage it in to make sure the salt gets into all the nooks and crannies of the flesh before serving. We also season it 15 to 20 minutes before putting it in the slow cooker to keep it from sticking.

Step 2: Cook the Pork on Low and Cook it Slow

Following the seasoning of the meat, we prepared a sauce consisting of sauteed onions, garlic, tomato paste, and spices. We’ve poured the sauce over the pig, and we’re ready to start cooking. I really meant it when I mentioned that the slow cooker shines in this dish. It’s difficult to overcook pork shoulder because of the nature of the meat. It is for this reason that we are content to roast the pig on a low heat for several hours. In our recipe below, we recommend at least 8, but you may certainly go higher than that.

Making everything in a slow cooker simplifies the process.

Step 3: Skim the Cooking Liquid then Save it

When the pork is done, you’ll have juicy and tender pulled pork as well as a rich and fragrant broth to serve alongside. It’s a pure piece of gold. Using a slotted spoon, carefully remove as much fat as you can from the cooking liquid – remember, the pork shoulder is highly marbled with fat, and it will all melt into the cooking liquid. Remove the excess fat from the pan (it will float to the top) and then gently swirl the liquid back into the pork to make it more moist and aromatic while cooking.

It will be easier to scrape out the fat with a spoon when it is cool since the fat will have hardened.

Step 4: Shred the Pork and Combine with Skimmed Cooking Liquid

Place the cooking liquid back into the slow cooker when it has been skimmed off. Then just shred the pork with two forks, which I find to be plenty. Because it is so soft, the pork will actually fall apart in your mouth. Place the shredded pork back into the slow cooker along with the skimmed cooking liquid, and then serve immediately.

What to Serve With Pulled Pork

We enjoy pulled pork since it may be served on a variety of occasions. Here are some of our favorite side dishes to go with the delicate, flavorful pork chops: Homemade Coleslaw—I enjoy the crunch of coleslaw when it’s served alongside pulled pork. If you don’t like for mayonnaise-based salads, try our mayonnaise-free coleslaw instead. Potato Salad with Fresh Herbs—This mayo-free potato salad is delicious either cold or warm. If you want a classic creamy potato salad, here’s one that’s more your thing.

Baked Macaroni and Cheese with a Creamy Finish— You’ll like this extremely creamy macaroni and cheese dish! This macaroni and cheese is at the top of my favorite dishes list since it has the correct proportions of milk, cheese, and sauce!

More Easy Pork Recipes

  • The most tender and juicy pork chops ever— Say goodbye to the dry and flavorless pork chops of your childhood. If you follow a few easy guidelines, you may easily prepare juicy and succulent pork chops with minimal effort. I really like how juicy these pork chops are
  • They’re delicious. With apples, you’ll get a juicy, fork-tender, and flavorful roasted pork tenderloin. Baked Pork Chops with a Juicy Tenderness and Juiciness— Easy oven baked pork chops that are tender, juicy, and can be readily personalized with your preferred spices and herbs. Ground Pork Tacos—Thanks to the ground pork, these quick pork tacos come together in a jiffy. They are also delicious. Even better, you may prepare the filling ahead of time.

Ultimate Slow Cooker Pulled Pork

Pulled pork is a great dish to make in the slow cooker. The secret to the juiciest and most tender pulled pork is to cook it low and slow for an extended period of time. Serve the pork as-is, or at the conclusion of the cooking process, toss with your favorite barbecue or other sauces to your liking. This recipe yields roughly 3 1/2 pounds and 10 servings.

Watch Us Make the Recipe

1. 1 boneless or bone-in pork shoulder (often referred to as pork butt), with the twine or netting removed (4 1/2 to 5 pound). 2 tablespoons salt, plus more salt if necessary freshly ground black pepper (about 1 teaspoon) oil with a neutral taste (about 2 teaspoons) peeled and cut tiny 1 medium onion, peeled and chopped small 4 garlic cloves, peeled and minced (about) the tomato paste (about 2 tablespoons) 1 tablespoon ancho chili powder or mild chili powder (see our homemade chili powder recipe for more information).

apple cider vinegar (optional) fish sauce (or Worcestershire sauce, if you like) 1 tablespoon with the purpose of serving (Optional) Bread rolls are a type of bread that is baked.

our coleslaw is made without mayonnaise.

barbecuing sauce made with bourbon Hot Sauce is a condiment that is used to spice up a dish.


  • Preparation of the Pork: Season the pork with salt and pepper before setting it aside while you prepare the rest of the ingredients. Please refer to the notes below if you intend to sear the meat first. In a large skillet, heat the oil over medium heat until shimmering. Pour in the onions and garlic, and simmer, turning periodically, until the onions and garlic are delicious and browned around the edges. Combine the tomato paste, chili powder, and cumin in a large mixing bowl. Approximately 3 minutes after starting, continue to whisk constantly until the tomato paste goes from bright red to orange in color. Simmer for approximately 1 minute, scraping up any browned parts from the bottom of the pan, after which add the water, apple cider vinegar, and fish sauce and cook for another 1 minute.
  • Cook the Pork: Place the seasoned pork in the bottom of a slow cooker, then pour the onion and spice combination on top. Cook on low for 8 hours. Wiggle the pork about the bottom of the slow cooker, allowing some of the onion and spice combination to fall beneath the pig. Cover with a lid and simmer on LOW for 6 to 8 hours or HIGH for 4 to 6 hours, or until the pork can be easily shredded.
  • To finish, remove the pork from the slow cooker and place it on a chopping board to cool somewhat. Removing and discarding any bones from the pork is recommended. Shred the flesh with two forks, removing any connective tissue and big clumps of fat as you go. Set aside. Remove the pan from the heat and skim off the majority of the fat from the surface. Remove the fat from the pan and set the cooking liquid aside. If you’re using barbecue sauce, pour it into the slow cooker and toss in the shredded pork until everything is well combined. Add some of the remaining cooking liquid back in to give the dish even more flavor. You may return the shredded pork and cooking liquid to your slow cooker if you’re not using barbecue sauce. Check seasoning and adjust with salt, more vinegar, or spicy sauce if necessary.

Adam and Joanne’s Tips

  • Is it possible to do this pulled pork in an Instant Pot or pressure cooker? Yes! Cook the onions, garlic, spices, tomato paste, water, vinegar, and fish sauce in the same manner as described in the recipe. If you have an Instant Pot, you may use the Sauté feature to do this task. Cook on high pressure for 1 hour after adding the seasoned pork and onion combination to the pressure cooker/Instant Pot and sealing the top. Release naturally (this will take 15 to 30 minutes), then shred the pork, skimming off any fat from the cooking liquid, and discarding it altogether. Pork shreds should be combined with the skimmed cooking liquid before serving. Sauce de poisson: Fish sauce may be found in the foreign section of most grocery shops, as well as at international markets and on the internet. It has a salty-sour flavor, and we use it to bring out the flavors in savory foods or recipes that require a long cooking period. On Inspired Taste, you can see us using it in our recipe for Homemade Pho. Worcestershire sauce can be used as a replacement if you do not have any on hand. When it comes to searing the pork, several readers have inquired as to why we don’t brown it first. We’ve tried it, and although it does provide a slight boost in flavor, the difference isn’t really noticeable in this instance. We don’t bother with this step. It is possible to sear the exterior of the pork in the same skillet in which the onion-garlic mixture will be cooked if this is your preference. You will have some browned stuck parts on the bottom of the skillet after searing, which you can scrape away later when you pour the water. Nutritional information: The nutritional information presented here is a best-guess approximation. The USDA Supertracker recipe calculator was utilized in order to determine approximations of values.

Prepare sure to take a photo and tag it with the hashtag #itinspiredtaste if you make this recipe – we love to see your creations on Instagram and Facebook! Follow us on Twitter: @inspiredtaste Nutritional Information Per Serving: Size of a Serving 1/10th of the total recipe (assumes 10 servings) calories 404 grams protein 28 grams carbohydrates 2 grams dietary fiber 0 grams total sugars 1 grams total fat 31 grams saturated fat 11 grams cholesterol 109 milligrams total fat 31 grams protein 28 grams carbohydrates 2 grams dietary fiber 0 grams total sugars 1 gram total fat 31 grams saturated fat 11 grams cholesterol 109 milligrams total fat

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