Slow Cooker Pulled Pork Recipe

How to make the best slow cooker pulled pork that’s perfect for sandwiches, salads, and tacos. For a quicker version, we have also shared how to make this pulled pork using a pressure cooker (like an Instant Pot). Jump to the Slow Cooker Pulled Pork Recipe

BEST Slow Cooker Pulled Pork Recipe

Slow cooker pulled pork is the tastiest recipe for your slow cooker! Pork shoulder that’s slow roasted is so tender and juicy it literally falls apart on its own.

Prep: 5min

Total: 485min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 251 kcal, Carbohydrate 4 g, Protein 31 g, Fat 11 g, Saturated Fat 3 g, Cholesterol 104 mg, Sodium 411 mg, Fiber 1 g, Sugar 2 g

Ingredients:

• 4 1/2 pounds pork shoulder
• 2 tablespoons paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon cumin
• 1 yellow onion (diced)
• 4 garlic cloves (chopped)
• 1 orange (juiced)

Instruction:

1. Place the diced onion, garlic and orange juice in your slow cooker.
2. In a small bowl, mix all of the spices together.
3. Trim all excess fat from the pork shoulder, then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
4. Turn your slow cooker to low and cook for 8 hours.
5. Once your pork is fully cooked, remove it from the slow cooker to a plate or cutting board and use two forks to shred the pork.

Ultimate Slow Cooker Pulled Pork

Pulled pork is perfect for the slow cooker. Cooking the pork low and very slow is the secret to the juiciest and most tender pulled pork. Serve the pork as is or feel free to stir in your favorite barbecue or other sauces at the end of cooking.

Prep: 30min

Total: 8h30min

Yield: Makes approximately 3 1/2 pounds, 10 servings

Serving Size: 1/10 of the recipe (assumes 10 servings)

Nutrition Facts: servingSize 1/10 of the recipe (assumes 10 servings), calories 404, Protein 28 g, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Fat 31 g, Saturated Fat 11 g, Cholesterol 109 mg

Ingredients:

• 1 (4 1/2 to 5 pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
• 2 teaspoons salt, plus more as needed
• 1 teaspoon fresh ground black pepper
• 2 tablespoons neutral flavored oil
• 1 medium onion, peeled and chopped small
• 4 cloves garlic, peeled and minced
• 2 tablespoons tomato paste
• 1 tablespoon ancho or mild chili powder, see our homemade chili powder recipe
• 2 teaspoons ground cumin
• 1 cup water
• 3 tablespoons apple cider vinegar
• 1 tablespoon fish sauce or 1 tablespoon Worcestershire sauce
• Bread rolls
• Coleslaw, see our mayonnaise based coleslaw recipe or our mayo-free coleslaw
• Pickles
• Barbecue sauce, see our bacon bourbon barbecue sauce recipe
• Hot Sauce

Instruction:

1. Rub the pork with salt and pepper, and then set aside while you prepare the remaining ingredients. (See notes below if you plan to sear the pork first).
2. Heat oil in a wide skillet over medium heat. Add the onions and garlic then cook, occasionally stirring, until they are sweet and browned around the edges. Stir in the tomato paste, chili powder, and cumin. Cook, stirring until the tomato paste turns from bright red to orange in color; about 3 minutes. Add the water, apple cider vinegar, and fish sauce and cook for about 1 minute, scraping up the browned bits on the bottom of the pan.
3. Rest the seasoned pork in the bottom of a slow cooker then pour the onion and spice mixture on top. Wiggle the pork around the bottom of the slow cooker so that some of the onion and spice mixture slides underneath. Cover with lid and cook until the pork can be easily shredded; LOW for 6 to 8 hours or HIGH for 4 to 6.
4. Turn off the slow cooker and transfer the pork to a cutting board. If the pork has a bone in it, remove and discard it. Use two forks to shred the meat, discarding any connective tissue, and large clumps of fat.
5. Remove the cooking liquid and skim most of the fat from its surface. Discard the fat then set the cooking liquid aside.
6. If using barbecue sauce, add it to the slow cooker and stir in the shredded pork. For even more flavor, add back some of the reserved cooking liquid. If you’re not using barbecue sauce, add the shredded pork and the cooking liquid back to the slow cooker. Taste and season with salt, additional vinegar, or hot sauce as needed.

Dr. Pepper Crock Pot Pulled Pork Recipe

Dr. Pepper Slow Cooker Pulled Pork is the perfect way to serve a crowd. It’s easy, tender, delicious and everyone always loves it!

Prep: 5min

Total: 245min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 276 kcal, Carbohydrate 10 g, Protein 30 g, Fat 11 g, Saturated Fat 3 g, Cholesterol 104 mg, Sodium 393 mg, Sugar 8 g, servingSize 1 serving

Ingredients:

• 1 pork butt/pork shoulder roast (4-5 pounds)
• salt, pepper, & garlic powder
• 1 onion (sliced, optional)
• 1 can Dr. Pepper
• ¾ cup barbecue sauce (or to taste)
• Rolls & coleslaw for serving

Instruction:

1. Place the onion in the bottom of the slow cooker. Rub the outside of the roast with salt, pepper and garlic powder.
2. Pour the Dr. Pepper over the pork and cook on high 4-5 hours or on low 7-8 hours.
3. The meat will be very tender. Using 2 forks, shred the pork and place back in the juices.
4. Add barbecue sauce to taste. Allow to cook an additional 30-60 minutes if desired.
5. Serve on crusty rolls with coleslaw.

How to Make Easy Slow-Cooker Pulled Pork – The Easiest Way

FAQ

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