There are some meals that just feel like a warm hug, you know? The kind that fill your home with the most incredible aroma and make everyone’s eyes light up when they hear what’s for dinner. For my family, that meal is hands-down my slow cooker Pulled Pork. I swear, the smell alone has a magical power to bring everyone to the kitchen, even on the busiest weeknights. It’s the ultimate comfort food, and honestly, it’s so ridiculously easy, I almost feel guilty sharing how simple it is. Think of it as a slightly more involved cousin to your favorite weeknight chili, but with the promise of melt-in-your-mouth tender pork that you can use for a dozen different things. It’s a lifesaver when I’ve got a million things on my plate and still want to serve up something amazing for my loved ones. This recipe uses some foundational crockpot recipes techniques but has become my go-to for a reason.
What is slow cooker cooked pork?
So, what exactly is this magical dish? At its heart, slow cooker Pulled Pork is pork shoulder (or a similar cut like Boston butt) that’s been cooked low and slow in a crockpot until it’s unbelievably tender and shreddable. It’s not just about cooking meat; it’s about transforming a tougher cut into something incredibly succulent and flavorful. We’re talking about a process where the connective tissues break down, leaving you with this juicy, fall-apart texture that’s just heavenly. The term “pulled pork” comes from the fact that once it’s cooked, you can easily pull it apart into strands using two forks – hence, “pulled.” It’s a Southern barbecue staple, but honestly, it’s become a worldwide favorite because of its sheer deliciousness and versatility. It’s essentially a set-it-and-forget-it kind of meal that delivers big on flavor without demanding constant attention.
Why you’ll love this recipe?
Oh, where do I even begin with why you’ll adore this Pulled Pork? First off, the flavor is just out of this world. We’re talking a deep, savory, slightly smoky profile that’s absolutely addictive. It’s got this perfect balance of richness from the pork and a touch of sweetness and tang from the sauce. Then there’s the simplicity – seriously, it’s ridiculously easy. You pretty much just toss everything into your crockpot and let it do its magic. No fancy techniques, no complicated steps, just pure, unadulterated deliciousness waiting to happen. And let’s talk about cost-efficiency. Pork shoulder is a wonderfully budget-friendly cut, and when you consider how much amazing meat you get, it’s a real winner for feeding a crowd without breaking the bank. The versatility is another huge plus. This pulled pork isn’t a one-trick pony. I use it for sandwiches, tacos, loaded baked potatoes, salads, you name it! My kids ask for this all the time, especially when we’re having a casual dinner or a backyard barbecue. What I love most about this specific recipe is that it always turns out perfectly tender and flavorful, no matter what else is going on in my life. It’s a reliable star in my kitchen, much like my go-to crockpot chicken recipes are for different occasions.
How do I make a crockpot pulled pork?
Quick Overview
The beauty of this recipe lies in its simplicity. We’ll start by giving our pork a quick rub down with a flavorful spice blend to build a fantastic base layer of taste. Then, it’s all about letting the Slow Cooker do the heavy lifting. We’ll cook it low and slow until it’s fork-tender, then shred it up and toss it with a simple, irresistible BBQ sauce. The result is incredibly moist, flavorful pulled pork that’s ready to be devoured in countless delicious ways. It truly is one of the easiest and most rewarding crockpot recipes I know.
Ingredients
For the Pork & Rub:
3-4 lb boneless pork shoulder (also known as pork butt)
2 tablespoons brown sugar (packed)
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon Black Pepper
1/4 teaspoon cayenne pepper (optional, for a little kick)
For the Braising Liquid:
1 cup chicken broth or water
1/4 cup apple cider vinegar
For the BBQ Sauce (Easy Homemade Version):
1 1/2 cups ketchup
1/4 cup molasses
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
Step-by-Step Instructions
Step 1: Prep the Pork and Rub
First things first, let’s get that pork ready. Pat your pork shoulder completely dry with paper towels. This helps the rub adhere better and promotes a nice crust. In a small bowl, mix together all the ingredients for the rub: brown sugar, smoked paprika, chili powder, garlic powder, onion powder, oregano, salt, pepper, and cayenne if you’re using it. Now, generously coat the entire pork shoulder with this glorious spice mixture, making sure to get all the nooks and crannies. I like to really press it in there. Don’t be shy!
Step 2: Add to the Crockpot
Place the rubbed pork shoulder into your slow cooker. It’s going to look like a lot of rub, but trust me, it all melts into deliciousness. Now, pour the chicken broth (or water) and apple cider vinegar around the pork. This liquid will help keep things moist and tender as it cooks.
Step 3: Slow Cook to Perfection
Cover your crockpot and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours. The exact time will depend on your slow cooker and the size of your pork shoulder. The key is to cook it until the pork is incredibly tender and easily shreds with a fork. I usually set it and forget it in the morning, and it’s ready by dinnertime. It’s perfect when I’m out running errands or have a busy day at home.
Step 4: Prepare the BBQ Sauce
While the pork is doing its thing, you can whip up the BBQ sauce. In a medium saucepan, combine all the BBQ sauce ingredients: ketchup, molasses, Worcestershire sauce, Dijon mustard, apple cider vinegar, smoked paprika, and garlic powder. Stir it all together really well. Bring it to a simmer over medium heat, then reduce the heat to low and let it gently bubble for about 10-15 minutes, stirring occasionally, until it thickens slightly. Taste it and add salt and pepper if needed. It should be thick enough to coat the back of a spoon. This homemade sauce is so much better than store-bought, and it’s super easy!
Step 5: Shred the Pork
Once the pork is fork-tender, carefully remove it from the slow cooker and place it on a large cutting board or in a large bowl. It will be so tender, it might even start to fall apart on its own. Using two forks, shred the pork, discarding any large pieces of fat or bone if present. I like to get all the juicy bits!
Step 6: Combine Pork and Sauce
Now for the best part! Add about half of the prepared BBQ sauce to the shredded pork and toss to coat. You want it nice and saucy, but not drowning. Add more sauce to your liking. I always save some extra sauce on the side for people to add more if they wish.
Step 7: Serve and Enjoy!
Your amazing slow cooker pulled pork is ready! Serve it hot on toasted buns for classic sandwiches, or get creative with tacos, bowls, and more. The smell alone is incredible!
What to Serve It With
This pulled pork is a true chameleon; it’s fantastic with so many different pairings, no matter the meal or occasion. For breakfast, believe it or not, I love serving small portions alongside scrambled eggs with a dollop of salsa – it gives you a savory, hearty start to the day. For a more traditional brunch spread, it’s incredible piled onto fluffy cornbread muffins or served with a side of creamy coleslaw and some baked beans for that classic BBQ vibe. It’s also a showstopper as a dessert… well, not for dessert dessert, but as a main course dessert at a family gathering! Think a big platter with all the fixings: buns, pickles, extra BBQ sauce, maybe some mac and cheese. And for those cozy, lazy evenings when you just want something comforting and delicious, it’s perfect stuffed into baked potatoes or even layered over crispy tater tots for an epic loaded tot experience. I’ve even used leftovers to top off a simple green salad for a quick and satisfying lunch. It really is a crowd-pleaser and my family never tires of it.
Top Tips for Perfecting Your Slow Cooker Pulled Pork
Over the years, I’ve picked up a few tricks that I think really elevate this already fantastic recipe. First, about the pork shoulder: make sure you trim off any really thick, hard fat caps, but leave a decent layer of fat. That fat is pure flavor and moisture insurance! When you’re applying the rub, don’t be afraid to get in there and really massage it into every crevice. It’s like giving the pork a little spa treatment. For the braising liquid, I sometimes use a splash of liquid smoke in addition to the broth if I want an extra smoky flavor without using a smoker. When it comes to shredding, a stand mixer with the paddle attachment can actually be your best friend for shredding large batches quickly, but I still prefer the old-fashioned fork method for better control over the texture. And about the BBQ sauce: taste and adjust! It’s your sauce, so make it exactly how you like it. If you prefer it spicier, add a pinch more cayenne or a dash of hot sauce. If you like it sweeter, a little more molasses or brown sugar can do the trick. Don’t over-sauce the pork in the crockpot if you plan on freezing leftovers; it’s better to add more sauce when reheating.
Pork Prep: Always start with a good quality pork shoulder, often called Boston butt. Look for one with good marbling. Patting it dry before applying the rub is crucial for the rub to stick and create a nice, flavorful crust. Don’t skip this step!
Rub Application: Be generous with the rub! Press it firmly into the meat to ensure maximum flavor penetration during the long cooking time. This is where a lot of the initial flavor base comes from.
Slow Cooker Magic: Low and slow is the name of the game. While high works in a pinch, cooking on low for 8-10 hours truly allows the connective tissues to break down for the most tender, melt-in-your-mouth result. Resist the urge to peek too often, as it lets out precious heat.
Sauce Integration: When you shred the pork, start by adding about half the sauce and toss. This allows you to control the sauciness and ensures every piece of pork is coated without being weighed down. It also prevents the sauce from burning if you were to cook it longer in the sauce.
Fat Trimming: After shredding, you’ll often find some larger, unrendered fat pieces. These can be removed for a cleaner eating experience. However, don’t remove all the fat, as it contributes significantly to the pork’s moisture and flavor.
BBQ Sauce Customization: My homemade sauce is a great starting point, but feel free to tweak it. If you have a favorite store-bought sauce you prefer, that works too! Just make sure it’s a good quality one that complements the pork.
Storing and Reheating Tips
This pulled pork is fantastic for meal prep because it stores and reheats beautifully. For room temperature storage, it’s best to let it cool completely before covering it tightly. I usually wouldn’t leave it out for more than a couple of hours, just to be safe. In the refrigerator, it’s best to store the pulled pork in an airtight container. It will stay fresh and delicious for up to 3-4 days. I often portion it out into smaller containers for easy lunches. When it comes to freezing, this is a freezer-friendly recipe! Wrap the cooled pulled pork tightly in plastic wrap, then in aluminum foil, or place it in a heavy-duty freezer bag. It can be stored in the freezer for up to 2-3 months. When you’re ready to reheat, the best method is usually to gently warm it in a saucepan over low heat with a splash of water or extra BBQ sauce to keep it moist. You can also reheat it in the microwave, covered, at 50% power, stirring halfway through. For refrigerator portions, I often add them to a skillet with a little extra sauce and heat them through on medium-low, stirring until it’s warmed up. If you’ve frozen it, thawing it overnight in the refrigerator is the best way to ensure even reheating. If you’re in a rush, you can microwave it from frozen on a defrost setting, but again, use low power and stir frequently.
Frequently Asked Questions
Final Thoughts
There you have it – my foolproof, incredibly delicious slow cooker pulled pork recipe. It’s one of those dishes that feels like a culinary triumph without requiring you to spend all day in the kitchen. The aroma that fills your home while it cooks is just heavenly, and the taste? Pure comfort. It’s perfect for family dinners, weekend get-togethers, or even just a satisfying weeknight meal. If you love this recipe, I think you’d also really enjoy my recipes for crockpot BBQ chicken or my easy slow cooker pot roast. They share that same comforting, easy-to-make vibe. I can’t wait for you to try this pulled pork and see how much your family loves it! Please let me know in the comments below how yours turned out, and if you have any variations or serving ideas you discovered. Happy cooking!
Crockpot Steak with Mushroom Gravy
Ingredients
Main Ingredients
- 1.5 lbs Beef sirloin steak
- 8 oz Cremini mushrooms Sliced
- 1 cup Beef broth
- 0.5 cup Onion chopped
- 2 cloves Garlic minced
- 2 tbsp Olive oil
- 1 tsp Dried thyme
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Cornstarch
- 2 tbsp Water
Instructions
Preparation Steps
- Heat olive oil in a skillet over medium-high heat. Season steak with salt and pepper.
- Sear the steak on all sides until browned, about 2-3 minutes per side. Remove from skillet and set aside.
- Add onions and mushrooms to the skillet and cook until softened, about 5 minutes. Add garlic and thyme, cook for 1 minute more.
- Transfer the onion and mushroom mixture to the crockpot. Place the seared steak on top.
- Pour in beef broth. Cover and cook on low for 8 hours or on high for 4 hours, or until steak is tender.
- In a small bowl, whisk together cornstarch and water. Remove steak from crockpot and set aside. Stir the cornstarch mixture into the gravy in the crockpot.
- Cook on high for 15-20 minutes, or until the gravy has thickened. Slice the steak and serve with the mushroom gravy.
