What Kind Of Pork For Pulled Pork Sandwiches?

What are some good recipes for pulled pork?

• Cut several slits into the fatty side of the pork shoulder. Insert garlic slices into slits. Transfer pork to a slow cooker, fat side up. Mix coffee, onion, Worcestershire sauce, and liquid smoke in a bowl; pour over pork. Cook pork on Low until very tender, about 8 hours.

What is the best cut of pork for pulled pork?

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.

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 pork loin instead of pork shoulder for pulled pork?

Just because they are cheaper than other meats like beef, doesn’t make them any less tasty! Pork loin and shoulder meat can be used in a wide variety of popular dishes such as pulled pork, pork steak, and roasted pork.

What can you use for pulled pork besides pork shoulder?

The ultimate substitute for one specific pork shoulder cut is, of course, a different pork shoulder cut. Alternatively, pork leg (ham), top loin roast, and top leg work just as well. For a pork-free alternative, lamb shoulder or beef brisket are the best replacements.

Is Boston butt the same as pork shoulder?

Pork shoulder is one primal cut; the others are the loin, the belly, and the hind leg. The primal shoulder cut is divided into two sub-primal cuts— picnic shoulder and pork butt, also known as Boston butt. The shoulder meat packed into these barrels became known as pork butt, and the name stuck.

What is difference between pork shoulder and Boston butt?

Pork butt and pork shoulder both come from the shoulder of the pig. Pork butt (also called Boston Butt) comes from above the shoulder blades, while pork shoulder meat extends down to the pig’s front hoofs. Pork butt contains more fat and marbling, which makes it better suited to barbecue smoking.

Can you use tenderloin for pulled pork?

What is the best cut of meat for pulled pork? Pork shoulder or pork butt are often used for pulled pork. You can also use pork tenderloin (like this recipe) for a leaner cut of meat!

Is pork sirloin good for pulled pork?

Rather than the traditional pork shoulder roast, use pork sirloin roast for your pulled pork. Although fattier cuts of meat such as pork shoulder add a bit more flavor, you can save more than 8 grams of total fat and 50 calories for every 3-ounce portion of meat by using a lean sirloin roast, according to the USDA.

Can you use bone in pork shoulder for pulled pork?

Pulled pork is best made from the shoulder of the pig. It’s a muscular area, but when cooked low and slow all the sinew and tendons melt and the meat falls apart in juicy shards. You can use any part of the shoulder —I like to try and get a cut with bones in it for added flavor and nutrition, but it’s not essential.

Is there a difference between pork loin and pork tenderloin?

A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat. Pork loin comes from the back of the animal.

What should I buy to make pulled pork?

Trim fat: To make pulled pork you will want to buy a pork shoulder (sometimes called pork butt or Boston butt) roast. I prefer boneless, but you could buy bone-in. Trim pork of excess fat and cut it into 4 pieces.

What part of pork is carnitas?

Carnitas — which means “little meats” in Spanish — is a Mexican pork dish. An inexpensive, heavily marbled cut of pork, such as boneless Boston butt, pork shoulder or picnic ham, is braised or simmered for several hours with seasonings and lard until it is so tender that is can be shredded.

Can I use pork belly instead of pork shoulder?

Although pork belly isn’t an adequate substitute for shoulder when making pulled pork, you can swap in pork shoulder for some pork belly recipes. This is true especially if you’re planning on grilling, oven-roasting, or frying the meat.

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.

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.

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The Perfect Pulled Pork Starts With the Right Cut of Meat

Pulled pork is one of those meals that many home chefs avoid making. When you consider the reputation it has earned in the Southern United States, it might be scary to approach. For the greatest pulled-pork sandwiches, people travel far and wide, and some spend years perfecting a recipe that has earned them awards. Pulling pork may appear to be a difficult dish to learn, but it is actually one of the simplest barbecue recipes to master. Smoked and barbecued pulled pork is an excellent location to begin learning about smoking and barbecue for a variety of reasons.

Even if you undercook it (within the confines of safety), it will still be tasty even though it will be tough.

When you cook pork, you have the opportunity to hone your barbeque abilities while also enjoying your blunders. (Brisket and ribs, on the other hand, are less forgiving.) However, you must be certain that you begin with the proper cut of meat.

The Shoulder Cut

The shoulder is the most often used cut for creating pulled pork. Essentially, the pork shoulder is comprised of the whole front leg and shoulder of a pig. The Boston butt (also known as the Boston roast) and the picnic roast are the two pieces that you will often find at your local grocery shop. However, contrary to what the name indicates, the butt is derived from the top section of the front shoulder of the pig, rather than the rear of the pig. A fully cooked pork shoulder should weigh between 12 and 16 pounds, depending on its size.

Pork shoulder does not dry up as rapidly as other cuts of meat because of the high concentration of fat marbling.

The fat will also melt away throughout the lengthy hours of smoking, allowing the meat to remain moist and flavorful.

The Spruce Tree

Boston Butt vs. Picnic Roast

If you are unable to get a whole pork shoulder at your local grocery shop, you may substitute one or both of these cuts and still have exactly what you want. Both the Boston butt and the picnic roast will weigh between 6 and 8 pounds each, but the Boston butt will have less bone than the picnic roast because of the way it is prepared. The picnic cut is available with or without the bone, and for the finest flavor, you should choose one that has the bone. The butt is the favorite cut for competition chefs, and it is also the cut that the majority of people are using on their backyard barbecues these days.

Despite the fact that the picnic is more like an unprepared ham, it is as effective for pulled pork.

Preparing the Meat for the Smoker

If you have a full pig shoulder, a Boston butt, or a picnic roast, the meat you pick should contain a substantial amount of fat in order to make preparing it for smoking as simple as possible. If you want to add flavor, you may brush it on before putting it in the smoker, or you can just put it in the smoker right out of the package—just make sure there are no loose parts of fat or skin and clip them off first. Large, thick portions of fat should be cut down to a thickness of 1/4 to 1/2 inch, depending on their size.

Watch Now: The Best Meats for Smoking

To flavor a large piece of meat with a rub, apply it liberally—remember that you are aiming to flavor a huge piece of meat (or two smaller pieces). To season the pork, first take a piece of pork that has been stripped of any extra fat and skin, then rinse it with cool water and pat it dry. Then sprinkle the rub all over the surface of the meat, rubbing it in a little to incorporate it. Take care to coat each and every portion of the pork shoulder with the rub—pig shoulders can have a highly uneven surface, so apply the rub from every aspect.

Wrap the seasoned meat in plastic wrap and leave it in the refrigerator overnight to bring out the greatest taste.

Make careful to remove the pork from the refrigerator early enough so that it may get to room temperature before placing it in the smoker—cold meat can burn on the exterior if left in the smoker for an extended period of time.

Crock Pot Pulled Pork Recipe {with Dr. Pepper}

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. Season the exterior of the roast with salt, pepper, and garlic powder
• Cook until the roast is done. Fill a slow cooker halfway with Dr. Pepper and simmer on high for 4-5 hours or low for 7-8 hours
• The meat will be very tender. Shred the pork with two forks and return it to the pan with the juices
• Taste and season with barbecue sauce. Allow for an extra 30-60 minutes of cooking time if desired. Toss on crusty buns and top 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 Pulled Pork Sandwiches

This luscious pulled pork, slow-cooked with ProgressoTM chicken broth, cider vinegar, and barbecue sauce, is topped with a crisp slaw for a simple recipe that will help both you and your kitchen stay calm and collected.

Ingredients

• 3 tablespoons packed brown sugar
• 3 tablespoons chili powder
• 2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 3 1/2 pound boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces
• 3 1/2 pound boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces 3/4 cup ProgressoTM ProgressoTM chicken broth (from a 32-ounce carton)
• 1/2 cup apple cider vinegar
• 1/2 cup barbecue sauce
• 3/4 cup ProgressoTM ProgressoTM chicken broth

Slaw

• 1/4 cup mayonnaise, 3 tablespoons apple cider vinegar, 2 teaspoons packed brown sugar, 1/4 teaspoon salt, 4 cups coleslaw mix
• Toss well to combine.

Buns

Progresso Broth is used in this recipe.

Steps

• 1In a small mixing bowl, combine 3 tablespoons brown sugar, the chili powder, 2 teaspoons salt, and 1 teaspoon pepper to taste. Using your hands, rub the mixture all over the meat. Place the ingredients in a 4 1/2- to 5-quart slow cooker
• Simmer on low for 4 1/2 to 5 hours. 2Ladle the broth and 1/4 cup of the vinegar over the pork shoulder. Cover and cook on High heat for 4 hours
• 3 hours on Low heat. In a medium-sized mixing bowl, whisk together the mayonnaise, 3 tablespoons vinegar, 2 teaspoons brown sugar, and 1/4 teaspoon salt until well combined. In a separate bowl, combine the coleslaw mix. Refrigerate for at least 30 minutes but no more than 4 hours after covering with plastic wrap. 4 Transfer the pork to a chopping board and shred it with two forks. 1 cup of the cooking liquid should be set aside. Remove and discard any residual cooking liquid. In a medium-sized mixing bowl, combine the saved cooking liquid with the barbecue sauce and the remaining 1/4 cup vinegar
• Transfer to a slow cooker along with the shredded meat. Cook, covered, for about 20 minutes on Low heat setting, or until the pork mixture is warmed through. 5Using a slotted spoon, spoon about 1/2 cup of the pork mixture onto the bottom halves of each bun. Approximately 1/4 cup coleslaw should be placed on top of each serving. Top with the top half of the buns. Using the Low heat setting, you may keep the pork mixture heated for up to 2 hours, stirring regularly.

Tips from the Betty Crocker Kitchens

• To make your pulled pork more smokey, try adding 1/2 teaspoon smoked paprika to the pork rub
• To make it in less time, use a slow cooker
• To make it faster, use a slow cooker. Store-bought coleslaw is a delicious sandwich topping that saves you time by eliminating a step in the process.

Nutrition

520 calories, 25 grams of total fat, 37 grams of protein, 37 grams of total carbohydrate, and 15 grams of sugar

Nutrition Facts

Calories520 Calories from Fat220 calories 25 grams of total fat (38 percent) 8g38 percent of total fat is saturated fat. Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol100mg 33 percent of the population Sodium (1120mg) is 47 percent sodium. The amount of potassium in the body is 570 mg (16 percent). Carbohydrates (total): 37g12 percent Dietary Fiber2g10 percent of total calories Sugars15g Protein37g Vitamin A (25 percent) Vitamin A (25 percent) ten percent of the daily recommended intake of vitamin C ten percent of the total Calcium accounts about 10% of the total.

Exchanges:

The following foods are allowed: 2 starch, 0 fruit, 1/2 carbohydrate, 0 skim milk, 0 low-fat milk, zero milk, zero vegetable, zero very lean meat. 4 1/2 lean meat; 0 high-fat meat; 2 fat; 1/2 fat; 1/2 fat; 1/2 fat

Carbohydrate Choice

2 1/2*Percent Daily Values are based on a 2,000 calorie diet. 2 1/2*Percent Daily Values do not include fiber. Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Pulled Pork Sandwiches Recipe

• Whole coriander seed
• 1 12teaspoon whole cumin seed
• 1 12teaspoon whole black peppercorns
• 2 14teaspoon coarse kosher salt
• 1 12teaspoon dry mustard powder
• 1 12teaspoon chile powder
• 3tablespoons dark brown sugar
• 3 12 pounds boneless pork shoulder

For the Barbecue Sauce

• 14 cup packed dark brown sugar, 2 tablespoons molasses, 2 garlic cloves, chopped or grated, 14 cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 2 teaspoons sweet or spicy paprika, 1 teaspoon black pepper, 1 teaspoon dry mustard powder, pinch of cayenne pepper a dash of spicy sauce, and more to your liking

For the Slaw

• 1 small head green cabbage, outer leaves removed, shredded (about 1 1/2 pounds)
• 12 tiny red onion, thinly sliced
• 1 small red pepper, thinly sliced thinly sliced 1 large jalapeno, seeded if preferred
• 1 large onion, thinly sliced a quarter-cup mayonnaise, two tablespoons cider vinegar, two tablespoons extra-virgin olive oil, one teaspoon coarse kosher salt, and black pepper

Preparation

1. Prepare the spice rub for the pork by combining the following ingredients: In a small dry skillet over medium-low heat, roast the coriander, cumin, and peppercorns until fragrant, 1 to 2 minutes. Remove from heat and set aside. To make a fine powder, pound roasted spices in a spice grinder or mortar and pestle until they are powdery. Transfer to a mixing dish and combine with the salt, mustard powder, chili powder, and sugar
2. If your roast is knotted, untie it now! Spice rub should be applied liberally to the meat. Allow the meat to rest for an hour or two at room temperature, or refrigerate for many hours or overnight if you have the luxury of time. Preheat the oven to 300 degrees Fahrenheit. In a baking pan, place the pork and roast it for 3 to 4 hours, or until the flesh is fall-apart tender and an internal temperature of 200 degrees is reached using a meat thermometer. Allow the meat to cool for at least 30 minutes before tearing it apart with your hands or two forks and shredding it into small pieces. Ideally, the meat should be warm but not hot when doing this.
3. Preparing the barbecue sauce consists of the following steps: In a medium-sized saucepan, combine all of the ingredients. Cook, stirring periodically, over medium-low heat for 15 to 20 minutes, or until the sauce has thickened and deepened in color. If desired, season with more spicy sauce. Stir in about two-thirds of the sauce to coat the meat, adding more if necessary to achieve the desired consistency. It will keep for at least 2 weeks in the refrigerator if there is any leftover sauce.
4. Preparing the slaw is simple: In a large mixing basin, combine the cabbage, onion, and jalapeo. In a small mixing bowl, whisk together the mayonnaise, vinegar, olive oil, salt, and pepper until well combined and smooth. Toss the cabbage with the dressing until it is completely coated. Put out the pulled pork, slaw, buns, and spicy sauce on the side, and let folks to put together their own sandwiches.

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. 3031 people have given their opinions.

• 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.

1. After that, they were placed in a ziploc bag so that they would not cling together.
2. A simple sandwich made with them would be delicious with rice, beans, or eggs on the side.
3. I would give this one a perfect score of ten stars!
4. This is a recipe that I will treasure for the rest of my life.
5. Additionally, by shredding the meat, you may eliminate the majority of the fat.
6. I used kraft honey barbecue sauce because that was the only thing I had on hand.
7. 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.

Pulled Pork Recipe (Slow Cooker Method)

A goodPulled Pork dish is one of those comfortable meals that everyone should have in their recipe book. This is the pulled pork recipe that I’ve been making for years. Enjoy! I love how it’s extremely simple to make while yet being incredibly tasty!

Slow Cooker Pulled Pork Recipe

So what is it about this pulled pork dish that makes it my favorite?

• Roasted beef with a simple homemade dry rub (seasoning combination that is spread all over the meat)
• 8 hours of cooking time in a somewhat sweet, acidic, and smoky broth combination
• The roast is soaked and cooked in this mixture. I like that it is so tender because it has been cooked in the slow cooker
• And I like the convenience of using store-bought barbeque sauce in this recipe, which makes it more manageable on hectic days (although you are welcome to use homemade if you have some on hand)

Afterwards, it’s not complete for me unless it’s served with coleslaw. Isn’t it true that the two go hand in hand? My go-to coleslaw for pulled pork sandwiches is this basic recipeHERE, but I like to dress it up with blue cheese crumbles when serving it with pulled pork sandwiches. It takes it to the next level.

Easy Pulled Pork Ingredients

To make the pulled pork seasoning, you’ll need the following ingredients:

• 1/4 cup salt and 1 tablespoon freshly ground black pepper
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1/2 tablespoon garlic powder
• 1 teaspoon cayenne pepper (or a little more if you want it hotter)
• 1 tbsp cayenne pepper (or a little more if you like it spicier)

You’ll need the following ingredients for the roast and broth:

• 3 cups apple juice
• 2/3 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1/2 tablespoon liquid smoke
• 1 1/4 cups BBQ sauce (I prefer Bullseye)
• 4 pound boneless pork shoulder roast (also known as Boston Butt roast)

If you want to prepare a barbecue pork sandwich, don’t forget about the buns and coleslaw!

How to Make Pulled Pork in the Slow Cooker

• In a small mixing bowl, whisk together the salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper until well combined
• Set aside. Place the roast in a baking dish and coat the entire roast with the dry rub mixture, pushing the mixture into the meat with your fingers. Cover the roast with plastic wrap and set it aside in the refrigerator for at least 2 hours, preferably overnight. Combine the apple juice, apple cider vinegar, Worcestershire sauce, and liquid smoke in a medium mixing bowl. Cook in a slow cooker with a few tablespoons of the apple juice mixture poured over the top of the roast and the rest liquid poured on the side of the roast (I do this to ensure that all of the dry rub isn’t washed away) Place all ingredients in a slow cooker and simmer on low heat for 8–10 hours.

• Take the meat out of the slow cooker and shred it (leave broth in slow cooker). Continue to simmer on low for 10 – 20 minutes more after returning the shredded pork to the slow cooker (in the broth). In a large mixing bowl, pour in the barbecue sauce and whisk
• Drain most of the liquid from the pork (I leave about 1/2 cup). To create pulled pork sandwiches, place the pulled pork in buns and top with coleslaw.

What’s the Best Pork for Pulled Pork?

If you want tasty, tender results, stick with pork shoulder (also known as Boston butt).

Can I Use a Bone-In Pork Roast?

A bone-in roast works well in this situation as well. To compensate for the weight of the bone, go for one that weighs around 4.5 pounds.

Can I Make Pulled Pork in an Instant Pot?

In an Instant Pot, cook for 75 minutes on high pressure or manual mode to prepare this simple pulled pork meal with no effort.

How to Reheat Pulled Pork

When warming leftover pulled pork, I recommend using the oven or a covered pan on low heat. It’s important to reheat the pulled pork with some of its liquids, else it would become dry and tasteless.

Can You Freeze Pulled Pork?

That’s right, this slow cooker pulled pork freezes very well. Place it in a freezer bag with some of the fluids to keep it fresh. Place the frozen food in your refrigerator overnight to defrost.

Tips for the Best Pulled Pork

• Before you start cooking, season with salt and pepper to taste. The dry rub used in this recipe is delicious and does not require 101 ingredients
• It is then simmered in a savory broth. During the extended cooking time, the roast will soak up the flavors of the broth (which is based on apple juice and apple cider vinegar in this case)
• Cook on a low heat for a long period of time. The slow cooker method for pulled pork is one of my favorites since it produces extremely tender shredded pork
• Don’t forget to include the sauce. It’s all about the barbecue sauce when it comes to pulled pork. Add coleslaw to the mix for texture, freshness, and color. I recommend a smoky, rich sauce that isn’t overly sweet. It makes the sandwich appear much more appetizing as a result.

More Easy Pork Recipes You’ll Love

• Crispy Pulled Pork Tacos, Pork Chops with Apples and Onions, Grilled Pork Chops, Orange-Sage Pork Chops, and Carnitas are just a few of the options. Sandwiches made with balsamic honey and pulled pork

Pulled Pork (Slow Cooker)

This is the pulled pork recipe that I use the most! It’s really simple to prepare, incredibly delicate, and extremely flavored. Put it in the slow cooker first thing in the morning and return home to a supper that is almost cooked when you get home. Servings:8people Prep10minutes Cook8hours15minutes Resting2hours Prepared in 10 hours and 25 minutes

• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons brown sugar
• 2 tablespoons paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 4 pound boneless pork shoulder roast (also known as Boston Butt roast)
• 2 cups apple juice
• 2/3 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1/2 tablespoon liquid smoke, 1 1/4 cups BBQ sauce (I prefer Bullseye).

• Combine salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper in a small mixing bowl until well-combined and well-combined
• In a baking dish, place the pork shoulder and massage the entire roast with the dry rub mixture, pushing the mixture into the roast. Cover the roast with plastic wrap and set it aside in the refrigerator for at least 2 hours, preferably overnight. Combine the apple juice, apple cider vinegar, Worcestershire sauce, and liquid smoke in a medium mixing bowl. Cook in a slow cooker with a few tablespoons of the apple juice mixture poured over the top of the roast and the rest liquid poured on the side of the roast (I do this to ensure that all of the dry rub isn’t washed away) Cover the slow cooker and set it on low heat for 8 to 10 hours. Take the meat out of the slow cooker and shred it (leave broth in slow cooker). Return the shredded pork to the slow cooker (with the broth) and allow it to simmer for another 10 to 20 minutes. Toss with barbecue sauce after straining off the majority of the broth from the meat (I leave approximately 1/2 cup). Sandwiches should be served in buns with coleslaw if preferred

• This coleslawHERE is one of my favorites to serve with it. Add some blue cheese crumbles to it as well, and it’ll be much better
• It’ll go perfectly with the pork. For optimal results, serve with freshly baked bakery buns. Those who are down the bread aisle should be avoided. Recipe derived from Food Network
• Recipe source:

Nutritional Values Amount Per ServingCalories338Calories from Fat 90 percent Daily ValuePulled Pork (Slow Cooker)Amount Per Serving 10g15 percent of calories come from fat; 3g19 percent come from saturated fat. Sodium1921mg84 percent Cholesterol92mg31 percent Sodium1921mg84 percent The potassium content is 747mg21 percent, while the carbohydrate content is 31g10 percent 14% of the diet is made up of fiber Sugar (24 g, 27 percent) Protein (27 g, 27 percent) 54 percent of the population Vitamin A is worth 1040 IU.

A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

Pulled Pork Sandwich Recipe

Pulled pork sandwiches are barely deserving of the term “sandwich”! The sauce seeps into the buns, and if you tried to pick one up with your hands, it would come apart totally. Perhaps if you used a sturdier bread and covered the sandwich in aluminum foil like a burrito, you could eat it like a sandwich instead. We just lay the pulled pork on top of a hamburger bun and eat it with a fork and knife.

Packed with flavor and heat, pulled pork is the ideal meal for chilly times (though we enjoy it any time of the year). This is my father’s recipe for pulled pork sandwiches, and it is, in my humble opinion, the greatest there is.

How to Make Pulled Pork

A purée of garlic, onion, jalapeo, mustard, vinegar, ketchup and a few more ingredients is the starting point for this dish. The pork can be marinated in the sauce overnight or for a few hours before it is cooked if you have the time and patience to wait. This will allow the pork to absorb even more of the sauce’s flavor as a result of the cooking process. We cook the pork shoulder (affectionately referred to as “butt”) in the marinating sauce for a couple of hours, or until the flesh is fall-apart tender, before serving.

Annika Panikker is a Swedish actress and singer.

What to Serve With Pulled Pork

Pulled pork can be served on its own or layered between hamburger buns for a sandwich. We like to serve it with coleslaw on the side, either our no-mayo coleslaw or our standard coleslaw, depending on the occasion. You could also serve it with baked beans and collard greens, or prepare a batch of slow cooker mac & cheese to go with it while the pork is cooking.

Adapting This Recipe for a Slow Cooker

The use of a slow cooker to cook pork shoulder is a convenient and hands-off method of preparing pulled pork. If you want to go that route, cook the pork for 6 to 10 hours on low heat, or until the meat can be readily shredded with a fork, until the meat is tender.

Storing and Keeping Pulled Pork

Pulled pork may be stored in an airtight container in the refrigerator for up to 5 days. You may also store it in an airtight jar in the freezer for up to three months. Annika Panikker is a Swedish actress and singer.

More Pulled Pork, You Say? Here You Go

• Slow Cooker Mexican Pulled Pork Tacos
• Slow Cooker Cider Pulled Pork
• Salsa Verde Carnitas
• Pressure Cooker Mexican Pulled Pork
• Slow Cooker Chinese Pulled Pork
• Slow Cooker Mexican Pulled Pork Tacos

You may also be interested in:6 Distinctive Recipes Using Pulled Pork

How to Make Pulled Pork Sandwiches

To make the sauce, combine the following ingredients:

• 2tbspchipotle chili powder
• 1tablespoon tomato paste
• 2tablespoonsDijon mustard
• 3/4cupdistilled white vinegar
• 1tbsppaprika
• 1/3cupketchup
• 2tbspWorcestershire sauce
• 1/4cuplight brown sugar
• 1tbspsalt

For the pork, prepare the following:

• Burgerbuns, 1 bayleaf, 3 pound spork butt shoulder roast

1. Blend all of the sauce ingredients (except the bay leaf, the pork, and the buns) until smooth in a blender: Blend all of the sauce ingredients (except the bay leaf, the pork, and the buns) in a blender until smooth. You may marinate the pork in the sauce overnight or for several hours before cooking it if you have the luxury of time. Annika Panikker’s recipe for simmering pork: Pour 1 quart of water into a large saucepan and add the sauce, bay leaf, and meat. Bring to a boil. Cook over medium heat until the mixture comes to a boil, then lower to a simmer. Cook for 2 hours, covered and turning often, or until the flesh breaks apart easily when prodded with a fork. Annika Panikker is a Swedish actress and singer. Annika Panikker
2. Shred the pork: Remove the pork from the heat and allow it to cool in the sauce for a few minutes. Remove the pork from the sauce and shred it into tiny pieces after it has cooled enough to handle comfortably. Make a mental note to put it away. Annika Panikker’s recipe for reducing sauce and returning the pork to the sauce:Put the sauce back on the burner and bring it to a simmer over low heat. Allow the sauce to decrease by two-thirds by simmering it for a few minutes. Return the meat to the sauce and mix well. Season with salt to taste. Annika Panikker is a Swedish actress and singer. Remove the bay leaf just before serving, according to Annika Panikker. Serve the pork on open-faced hamburger buns while it’s still hot. Annika Panikker is a Swedish actress and singer.

Nutrition Facts(per serving)
515	Calories
28g	Fat
28g	Carbs
36g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	515
% Daily Value*
Total Fat28g	36%
Saturated Fat 9g	47%
Cholesterol114mg	38%
Sodium615mg	27%
Total Carbohydrate28g	10%
Dietary Fiber 2g	8%
Total Sugars 10g
Protein36g
Vitamin C 4mg	19%
Calcium 116mg	9%
Iron 3mg	18%
Potassium 747mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

The Best BBQ Pulled Pork Sandwiches {Instant Pot or Slow Cooker}

The most delicious BBQ pulled pork sandwiches you’ll ever eat. The pork is extremely tender and flavorful, and it can be prepared in either a slow cooker or an instant pot. With over 1,500 recipes on my blog, I believe I can confidently state that in the last ten years, this BBQ pork sandwich recipe has been made more than any other recipe on my blog. In addition to family reunions and church parties, it has been my go-to recipe for entertaining company, basic weeknight dinners, and feeding groups of 200 or more people.

It is, without a doubt, the best BBQ pork recipe available.

How to Choose a Pork Roast

Pork sirloin roasts are what I use nearly exclusively for my BBQ pork recipe. Costco carries a 4-pack of sour cream that I keep on hand just for this use.

Pork shoulder or butt roasts are also excellent choices. Choose a pig roast that has plenty of fat and dark, marbled flesh if you want to make extremely soft pork. I’ve had mixed results when attempting to make this BBQ pork with pork loin (which is frequently too skinny) or pork tenderloin.

Slow Cooker or Pressure Cooker

With the slow cooker or pressure cooker, this dish is really simple to prepare. No matter which one you choose, you must include the following:

• I used a broth base, pork roast (which I sliced into huge chunks), liquid smoke (which adds incredible flavor! ), salt, and pepper.

The slow cooker works its magic for around 8-9 hours on low or 5-6 hours on high (high). I cook the pork shoulder in an electric pressure cooker on high pressure for 55-60 minutes and then allow the pressure naturally release all the way, unless otherwise instructed. The pork should be fall-apart tender after it has been cooked. If it isn’t, increase the cooking time till it is!

BBQ Sauce Matters

All that’s left is to slather on as much BBQ sauce as your heart desires. The pork has a fantastic taste from cooking in the liquid smoke and spices, but it’s the BBQ sauce that has brought us all to this place in the first place. As a result, choose a BBQ sauce you enjoy. For example, one that you’d be prepared to consume on its own. It has to be that good in order to be considered. This is the recipe for my favorite homemade BBQ sauce. We like Sweet Baby Ray’s and Kinders when I don’t have it on hand, but we also enjoy other store-bought kinds.

1. Whatever makes you joyful, whether it’s store-bought or homemade.
2. I am convinced that this is a match made in heaven, but just a handful of my remaining family members are of the same opinion.
3. Each to his or her own, as they say.
4. All you really need to know is that these BBQ pulled pork sandwiches are, without a doubt, the finest sandwiches on the earth.

FAQs for BBQ Pulled Pork

Is it okay if I don’t use the liquid smoke? I strongly recommend that you use it since it provides an incredible depth of flavor to your dish. However, if you absolutely don’t want to utilize it or don’t have it, you may leave it out of the equation. You might want to consider adding a sprinkle of smoked paprika or another smokey spice to give the dish a little extra flavor. Is this something that can be frozen? It most certainly does! I cook the pork, combine it with the BBQ sauce, allow it to cool for a few minutes, and then store it in gallon-size freezer ziploc bags for later use.

Will this recipe for shredded pork work if I omit or substitute the BBQ sauce?

It creates wonderful pulled pork, whether it’s served with or without the barbecue sauce.

Is it possible to double (or quadruple) this recipe? This dish may easily be doubled or tripled in size. You may cook the pork in an electric roaster at a temperature of 250 or 275 degrees for many hours, depending on how much pork is packed in there. This method is best for very big batches.

BBQ Pulled Pork Sandwiches

• Yield:12servings Preparation time: 15 minutes Cooking Time: 8 hours Total time: 8 hours and 15 minutes

• 1 teaspoonsalt (I use coarse, kosher salt)
• 12 teaspoonsblack pepper (I use roughly ground)
• 2 cups water or low-sodium chicken broth
• 2 teaspoonsliquid smoke
• 3 cups BBQ sauce (plus extra for serving)
• 3 pounds boneless pork shoulder, pork butt, or pork sirloin roast

• Pork roast should be cut into generous 4-inch slices (optional, but helps cook a bit faster and more evenly). Season the pork with salt and pepper on all sides before cooking it. Slow Cooker Instructions: Fill the slow cooker halfway with water or broth and liquid smoke. Pork should be included. Cook on low for 8-10 hours or on high for 5-6 hours, or until the pork is fall-apart tender
• Remove from heat. Directions for Using a Pressure Cooker: Reduce the amount of water/broth to 1 cup. In an electric pressure cooker, combine the water or broth, the meat, and the liquid smoke. Cook on high pressure for 55-60 minutes, with the valve set to seal, once you’ve secured the lid. Allow for a natural release of pressure for a total of 10 minutes (or all the way). Release any leftover pressure as soon as possible
• Remove the pork from the slow cooker or pressure cooker and discard most of the residual liquid (I usually save about 1/4 cup or so for garnishing the plate). To shred the pork, use a couple of forks to shred it until it readily falls apart into little pieces. Replacing the meat in the slow cooker or pressure cooker is a good idea. Remove from heat and set aside for many hours (or maintain on low heat for several hours). Serve on buns with more barbecue sauce on the side.

In case the pork isn’t falling apart tender when you reach to the end of cooking time in either the slow cooker or pressure cooker, simply cook it for a few minutes more in either one until it’s falling apart tender. Pig Roasts with Bones: If you like, you may use bone-in pork roasts for this dish. Approximately the same amount of time should be required for cooking. Before shredding, remove the bone. 227 calories, 29 grams of carbohydrates, 14 grams of protein, 5 grams of fat, 2 grams of saturated fat, 46 milligrams of cholesterol, 936 milligrams of sodium, 1 gram of fiber, 24 grams of sugar Follow @MelsKitchenCafe on Instagram and use the hashtag melskitchencafe to show me the recipes you’ve been experimenting with from my blog.

Recipe taken from my great buddy, Sarah M., with some modifications.

Disclaimer: I am a member in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to offer a method for me to make revenue by referring to Amazon.com and other related sites on the internet.

posted on the 28th of October, 2020 (last updated August 14, 2021) Join over 50,000 people in making cooking simple and enjoyable!

Slow Cooker Pulled Pork Recipe

The Best Slow Cooker Pulled Pork Recipe on the Internet! Pulling pork that is tender and tasty can be made in your crockpot in no time. Perfect for hectic days or for feeding a large group of people. This pulled pork dish is really tasty and quite simple to make! On hectic days, I frequently cook this dish for supper because it involves so little preparation time. Furthermore, it is family-friendly, ensuring that everyone is satisfied at dinner time! You’ll just need five minutes to toss everything for this pulled pork into your slow cooker first thing in the morning.

This pulled pork dish is a crockpot dump recipe, which means you simply throw everything into your crock pot and set it on.

If you’re craving pulled pork but haven’t had time to prepare it in your slow cooker, try this Instant Pot Pulled Pork recipe instead.

What cut of meat to use for pulled pork

Pig tenderloin, pork shoulder, or Boston butt may all be used to produce this pulled pork dish, which is very delicious. Because pork tenderloin is thinner than pork shoulder or pig butt, I frequently use it in pulled pork dishes. Because it is a fattier cut of meat, pig shoulder/Boston butt produces a little more delicious pulled pork than other cuts of meat. Because pork tenderloin is a thinner cut of meat than pork loin, it makes for a healthier pulled pork recipe.

The pork shoulder or Boston butt should be used for this pulled pork dish if you are cooking it for a big group of people. They are typically a larger piece of meat and are also more affordable.

Ingredients

In order to prepare this tender and tasty BBQ pulled pork recipe, you’ll only need five ingredients plus salt and pepper:

• Pork Shoulder/Boston Butt or Pork Tenderloin are both excellent choices. See my notes above for information on the cut of meat to use for this pulled pork dish, as well as information on BBQ Sauce. Make sure to use your favorite BBQ sauce since the flavor of the sauce will determine the flavor of the finished meal. I like to seek for a BBQ sauce that has less sugar and has a short list of ingredients. It’s strongly recommended that you make my own BBQ sauce if you have five additional minutes. You can simply throw all of the ingredients for the BBQ sauce into your slow cooker (there is no need to simmer on the burner)
• Apple Cider Vinegar Pulled Pork Rub is a seasoning that helps to tenderize the meat while also adding a spike of flavor. I keep the spice rub for this dish basic, including only of chili powder, garlic powder, salt, and pepper. Additionally, mypork rub, which is wonderful on pulled pork, can be used.

How to make Slow Cooker Pulled Pork

• There is nothing complicated about this slow cooker pulled pork dish. It is not necessary to sear or brown the meat before putting it in the slow cooker to cook. Because there isn’t much of a difference in the flavor of the pulled pork if you brown the meat, you can save yourself a step and some time by not doing so. To prepare this dish, combine all of the ingredients in a slow cooker and set it on low for 8 hours. You may cook it for 8-9 hours on the low setting or for 5-6 hours on the hot setting, according on your preference. If you have the luxury of time, I recommend using the low setting since the beef will be more tender as a result of the slower cooking procedure. When the pulled pork can be readily shredded with a fork, it is done. Allow the meat to rest on a chopping board for ten minutes before shredding or dicing it. This will aid in the redistribution of liquids throughout the meat, resulting in more juicy shredded pork.

What to do with leftover pulled pork

When I cook a batch of pulled pork at the beginning of the week, I can utilize it in a variety of different ways throughout the week, which saves time. Classic BBQ pulled pork sandwiches are a personal favorite of ours. Make burger buns or rolls out of toasted burger buns or rolls, top with more BBQ sauce, and serve with my homemade coleslaw recipe or apple slaw. Tacos, nachos, quesadillas, and lettuce wraps are all excellent ways to serve this pulled pork dish.

Freezing Pulled Pork

Pulled pork that has been left over freezes well. Cooking sauce can be frozen for up to 2-3 months if the shredded pork is allowed to cool fully before being sealed in an airtight container. When you’re ready to dine, defrost, heat, and serve. This slow cooker BBQ pulled pork dish may be made as a freezer to crockpot meal prior to cooking and freezing it. All of the ingredients should be placed in a heavy-duty zip-top bag and frozen for up to three months. When you are ready to cook the pork, defrost it in the refrigerator for 24 hours before placing it in your slow cooker and cooking it according to the recipe directions.

Reheating Tips

You can reheat pulled pork in the microwave, but I find that warming it on the stove produces the finest results. Place the pulled pork in a small pot with a splash of BBQ sauce, water, or broth and heat through. Cover the saucepan and cook on low heat until the food is well heated, stirring regularly. To reheat pulled pork that has been frozen overnight in the refrigerator, it is recommended to follow these instructions.

What to serve with pulled pork

• Our favorite side dish to serve with this pulled pork recipe are these sweet potato fries. With my macaroni salad recipe, it’s a fantastic combination. Fruit salad is a delicious addition to any family supper or BBQ. Corn on the cob is a simple side dish that can be made in the Instant Pot.

Slow Cooker Pulled Pork Recipe

Course Course I: The Main Course BBQ pulled pork, pulled pork recipe, slow cooker shredded pulled pork are some of the terms used in this cuisine. Preparation time: 10 minutes Cooking Time: 8 hours Time allotted: 8 hours and 20 minutes Servings8servings Calories207kcal The greatest BBQ Pulled Pork Recipe for the Slow Cooker! Pulling pork that is tender and tasty can be made in your crockpot in no time. This quick and easy supper is ideal for hectic days or for feeding a large group of people.

• 2.5 pounds spork tenderloin or boneless pork shoulder/pork butt
• 1 cup BBQ sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2.5 pounds spork tenderloin or boneless pork shoulder/pork butt

• Pork should be placed in the bottom of the slow cooker. Combine the BBQ sauce and apple cider vinegar in a mixing bowl. Season the pork with the chili powder, garlic powder, salt, and pepper
• Cook until the meat is done. Slow-cook on low for 8-9 hours or on high for 5-6 hours, or until the pork is easy to shred. Transfer the pork to a cutting board and let it aside for 10 minutes to rest. Pork should be shredded. Sandwiches should be served on toasted burger buns or roll-ups. Alternatively, tacos, quesadillas, nachos, or lettuce wraps can be served.

• Pulled pork that has been left over freezes well. Allow the shredded pork to cool fully before putting it in an airtight container with the cooking sauce and freezing it for up to 2-3 months at a time. You can reheat pulled pork in the microwave, but I find that warming it on the stove produces the finest results. Place the pulled pork in a small pot with some BBQ sauce, water, or broth and heat through. Cover the saucepan and cook on low heat until the food is well heated, stirring regularly. To reheat pulled pork that has been frozen overnight in the refrigerator, it is preferable to follow these instructions:

3 pound pork|207 calories per serving|7 grams of carbohydrates|32 grams of protein|5 grams of fat (1 gram of saturated fat), 98 milligrams of cholesterol, 512 milligrams of sodium, and 6 grams of sugar The nutritional information is a best-guess approximation. Recipes can be saved.

More Delicious Pork Recipes:

• Slow Cooker Carnitas
• Instant Pot Carnitas
• Crock Pot Pork Chops
• Instant Pot Pork Chops
• Instant Pot Ribs
• Slow Cooker Carnitas
• Slow Cook

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