What Pork To Use 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.

What’s the difference between pork shoulder and pork leg?

Pork Shoulder meat is more fatty than pork leg meat and produces very tender and succulent roasting joints. Slowly roasted for hours it becomes meltingly tender.

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!

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.

What’s the difference between pork loin and pork tenderloin?

The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. 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.

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.

• 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.
• According to my observations, the high setting is simply too much for the pork.
• If at all possible, keep the volume on a low level.
• 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. Cook on high for 4-5 hours or on low for 7-8 hours, depending on how much Dr. Pepper you used. The meat will be very soft when it is cooked. 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 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.

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

• 1Combine 3 tablespoons brown sugar, the chili powder, 2 teaspoons salt, and the pepper in a small mixing basin. All over the pig is rubbed with the sauce. Fill a 4 1/2- to 5-quart slow cooker halfway with water
• Set aside. Pork should be dripping with broth and 1/4 cup vinegar. Cook for 4 hours on High heat setting (or 3 hours on Low heat level) with the lid on. A medium-sized mixing bowl should have enough room to whisk together the mayonnaise, 3 tablespoons vinegar, 2 teaspoons brown sugar, and 1/4 teaspoon salt. Coleslaw mix should be mixed in. Refrigerate for at least 30 minutes but no more than 4 hours after covering with aluminum foil. 4 To shred the pork, transfer it to a chopping board and use two forks to do so. The cooking liquid should be saved (about 1 cup). Remove the leftover cooking liquid from the pan and discard it. Using a medium-sized mixing bowl, combine the saved cooking liquid with the barbecue sauce and 1/4 cup vinegar
• Return to the slow cooker with the shredded pork. Cover and simmer on Low heat setting for about 20 minutes, or until the pork mixture is warmed through. 5Using a slotted spoon, pour about 1/2 cup of the pork mixture onto the bottom of each bread half. Approximately 1/4 cup coleslaw should be placed on top of each portion. Top with the top half of the buns and bake for another 15 minutes. Using the Low heat setting, you may keep the pork mixture heated for up to 2 hours while stirring regularly.

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 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 this case, a bone-in roast is ideal. To compensate for the weight of the bone, go for one that is around 4.5 pounds.

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?

When warming leftover pulled pork, I recommend using the oven or a covered pan over low heat. To prevent the pulled pork from drying out, reheat it with some of the fluids from the pig roasting pan.

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).

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

A purée of garlic, onion, jalapeo, mustard, vinegar, ketchup and a few more components is the starting point for the sauce. If you have the luxury of time, you may marinate the pork in the sauce overnight or for a few hours before to cooking it. Thus, the taste of the sauce will be absorbed much more by the pig. Using a marinating sauce, we cook pork shoulder (affectionately known as pig “butt”) for a couple of hours, or until the flesh is fall-apart tender. Once the pork has been shredded, we will reduce the sauce and then add the meat back to it.

Adapting This Recipe for a Slow Cooker

A purée of garlic, onion, jalapeo, mustard, vinegar, ketchup and a few more ingredients is used to make the sauce. Cook the pork in the sauce for a few hours or overnight if you have the time. This will allow the pork to absorb even more of the sauce’s flavor as a result of the cooking method. Using a marinating sauce, we cook the pork shoulder (affectionately known as “butt”) for a couple of hours, or until the flesh is fall-apart tender.

After that, we remove the pork to shred it, decrease the sauce, and then return the pig to the sauce to finish cooking it. Annika Panikker is a Swedish actress and model.

Storing and Keeping Pulled Pork

We begin with a sauce that is a purée of garlic, onion, jalapeo, mustard, vinegar, ketchup, and a few other things. If you have the time, you may marinate the pork in the sauce overnight or for a few hours before cooking it. This will allow the pork to absorb even more of the flavor of the sauce. We cook the pork shoulder (affectionately known as “butt”) in the marinating sauce for a couple of hours, or until the flesh is fall-apart tender. After that, we take the pork to shred it, reduce the sauce, and then return the pork to the sauce.

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

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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.

Slow Cooker BBQ Pulled Pork

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.
• But in preparation for the Super Bowl, I decided to create one for myself.

HOW TO MAKE PULLED PORK IN THE SLOW COOKER

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.

• It should be cooked on a low heat for a long period of time. Understandable, understandable. Due to the fact that you don’t have much time, you want to turn the slow cooker up to its highest setting and let it go to work all day. Although you can do so, please understand that the results will be less than satisfactory. Shredding will be a little more difficult, and the material will be a little drier. The low setting on your slow cooker is the best option if you can tolerate around 10 hours in it (plus or minus depending on your 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 effortlessly.

• 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.

CAN I MAKE SLOW COOKER BBQ PULLED PORK AHEAD OF TIME?

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.

WHAT TO SERVE WITH PULLED PORK

Is it possible to create this slow cooker pulled pork dish ahead of time? Yes! Make it ahead of time and store it in the refrigerator for 4-5 days or the freezer for 3 months before reheating it in a saucepan. If preferred, you may reheat the dish in the slow cooker or microwave. Since the sauce tends to soak as it sits, you may need to add a bit more bb1 sauce. Because it is cooked on a low heat, you may start cooking the pulled pork up to SIXTEEN HOURS before serving time if you want to. It’s quite difficult (not impossible, but tough) to overcook a dish, so don’t be afraid to cook it for a few minutes longer than the recipe calls for if it’s really essential.

WATCH THE SLOW COOKER BBQ PULLED PORK VIDEO

• 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

FOR THE SPICE MIXTURE:

• 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

TO SERVE:

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

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

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

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).

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. The pork should be cooked until it is soft enough to cut with a spoon. Making everything in a slow cooker simplifies the process. Make sure you do it overnight or while you are gone from home.

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!

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.

Coleslaw (see our recipe for coleslaw made with mayonnaise). our coleslaw is made without mayonnaise. Pickles, barbecue sauce, and bacon are all available. barbecuing sauce made with bourbon Hot Sauce is a condiment that is used to spice up a dish.

Directions

• 1. 1 boneless or bone-in pork shoulder (sometimes referred to as pork butt), with the twine or netting removed (1/4 to 1/2 pound) 2 tablespoons salt, plus more salt if necessary. freshly ground black pepper, to taste 1 teaspoon oil with no taste (about 2 teaspoons) 1 medium onion, peeled and finely chopped minced garlic cloves (four cloves, peeled and finely chopped). the tomato paste (about 2 tablespoons). 1 tablespoon ancho chili powder or mild chili powder (see our homemade chili powder recipe for more information on chili powder). ground cumin, 2 tablespoons Water (one cup) 1 cup apple cider vinegar 3 teaspoons apricot brandy fish sauce (or Worcestershire sauce, if you like) 1 teaspoon Serving as a model (Optional) Rolls of bread Check out our recipe for coleslaw made using mayonnaise. our coleslaw is made without mayonnaise Take a look at our pickles, barbeque sauce, and bacon Barbecue sauce with whiskey in it Hot Sauce is a type of condiment that is used to spice up a meal or a drink.

• 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.

• Preparing the Pork: Place the seasoned pork in the bottom of a slow cooker and pour the onion and spice combination on top. Cooking the Pork: Wiggle the pork about the bottom of the slow cooker, allowing some of the onion and spice combination to fall under the pig and simmer. Cook, covered, on LOW for 6 to 8 hours or HIGH for 4 to 6 hours, or until the pork can be easily shredded.

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