Get ready to sink your teeth into the most tender, flavorful, and unbelievably easy Pulled Pork you’ve ever tasted! This slow cooker recipe is a game-changer, perfect for busy weeknights, weekend cookouts, or any occasion that calls for a crowd-pleasing dish. Forget spending hours slaving over a smoker; with just a few simple ingredients and your trusty slow cooker, you can create Pulled Pork perfection that will have everyone begging for seconds. We’re talking melt-in-your-mouth tenderness, a rich, smoky flavor, and a versatility that allows you to enjoy it in countless ways – from classic sandwiches to loaded nachos and beyond.
This recipe focuses on maximizing flavor while minimizing effort. We’ll walk you through selecting the right cut of pork, creating a simple yet impactful spice rub, and mastering the low-and-slow cooking process. Plus, we’ll share our top tips and tricks for achieving the ultimate Pulled Pork texture and taste. So, grab your slow cooker and let’s get started on this culinary adventure! This recipe is so simple, that even beginner can try to make one.
Pulled pork is more than just a meal; it’s an experience. The aroma alone is enough to make mouths water, and the first bite is pure bliss. Whether you’re a seasoned cook or a kitchen novice, this recipe is guaranteed to deliver exceptional results every time. We have put together a complete guide on how to do it.
Are you ready to prepare your Pulled Pork, and share it with your friends and family?
Recipe Overview
| Category | Value |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 8-10 hours (low) or 4-6 hours (high) |
| Servings | 8-10 servings |
| Difficulty | Easy |
Nutrition per serving (approximate)
| Nutrient | Amount |
|---|---|
| Calories | 350-450 kcal |
| Protein | 30-40g |
| Fat | 20-30g |
| Carbohydrates | 5-10g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork Shoulder (Boston Butt) | 4-6 pounds |
| Brown Sugar | 2 tablespoons |
| Smoked Paprika | 2 tablespoons |
| Garlic Powder | 1 tablespoon |
| Onion Powder | 1 tablespoon |
| Chili Powder | 1 tablespoon |
| Cumin | 1 teaspoon |
| Dry Mustard | 1 teaspoon |
| Cayenne Pepper (optional) | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Black Pepper | 1 teaspoon |
| Apple Cider Vinegar | 1/2 cup |
| Chicken Broth (or water) | 1 cup |
| Your favorite BBQ sauce | to taste |
Cooking Instructions
- Prepare the Pork: Remove the pork shoulder from its packaging and pat it dry with paper towels. This helps the spice rub adhere better. Trim off any excess fat, but don’t remove it all – the fat will render during cooking and add flavor and moisture to the Pulled Pork.
- Make the Spice Rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, dry mustard, cayenne pepper (if using), salt, and black pepper. Mix well to ensure all the ingredients are evenly distributed.
- Apply the Rub: Generously rub the spice mixture all over the pork shoulder, making sure to coat every surface. Use your hands to massage the rub into the meat. Once the pork is fully coated, wrap it tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to penetrate the meat and create a more complex taste.
- Slow Cook the Pork: Remove the pork from the refrigerator about 30 minutes before cooking to allow it to come to room temperature slightly. This helps it cook more evenly. Pour the apple cider vinegar and chicken broth (or water) into the bottom of your slow cooker. Place the pork shoulder in the slow cooker, fat side up.
- Cook on Low or High: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours. The pork is done when it is fork-tender and easily shreds apart. The internal temperature should reach 203°F (95°C).
- Shred the Pork: Once the pork is cooked, carefully remove it from the slow cooker and place it on a large cutting board. Let it rest for about 15-20 minutes before shredding. This allows the juices to redistribute, resulting in more tender and flavorful Pulled Pork. Use two forks to shred the pork into small, bite-sized pieces. Discard any large pieces of fat or bone.
- Add BBQ Sauce: Return the shredded Pulled Pork to the slow cooker and stir in your favorite BBQ sauce to taste. You can use a homemade sauce or a store-bought one – the choice is yours! Toss the pork with the sauce until it’s evenly coated.
- Serve: Serve the Pulled Pork hot on buns with your favorite toppings, such as coleslaw, pickles, and onions. Or, get creative and use it in tacos, nachos, salads, or even pizza!
Serving Suggestions
The possibilities for serving your delicious Pulled Pork are endless! Here are a few ideas to get you started:
- Classic Sandwiches: Pile the Pulled Pork high on toasted buns and top with coleslaw, pickles, and your favorite BBQ sauce.
- Loaded Nachos: Layer tortilla chips with Pulled Pork, cheese, jalapenos, sour cream, and guacamole for a crowd-pleasing appetizer or snack.
- Tacos: Fill warm tortillas with Pulled Pork, shredded lettuce, diced tomatoes, onions, and a dollop of sour cream or guacamole.
- Salads: Top a bed of mixed greens with Pulled Pork, corn, black beans, avocado, and a tangy vinaigrette for a healthy and flavorful meal.
- Pizza: Spread BBQ sauce on pizza dough, then top with Pulled Pork, red onions, and mozzarella cheese for a unique and delicious pizza.
No matter how you choose to serve it, this slow cooker Pulled Pork recipe is sure to be a hit! The slow cooker does all the work, that makes your Pulled Pork taste great.
Notes and Tips
- Choosing the Right Pork: For the best results, use a pork shoulder (also known as Boston butt) that is well-marbled with fat. This will ensure that the Pulled Pork is tender and flavorful.
- Don’t Skip the Rub: The spice rub is essential for adding flavor to the Pulled Pork. Feel free to customize the rub to your liking by adding or substituting spices.
- Low and Slow is Key: Cooking the pork on low heat for a longer period of time will result in the most tender and flavorful Pulled Pork. If you’re short on time, you can cook it on high, but be sure to check it more frequently to prevent it from drying out.
- Let it Rest: Allowing the pork to rest for 15-20 minutes before shredding is crucial for retaining moisture and ensuring that it’s easy to shred.
- Customize Your Sauce: Use your favorite BBQ sauce or experiment with different flavors to create your own signature Pulled Pork.
- Storage: Leftover Pulled Pork can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the microwave or on the stovetop before serving. It can also be frozen for longer storage.
- Make Ahead: The Pulled Pork can be made a day or two in advance and reheated before serving. This is a great option for parties or gatherings.
- Add some liquid smoke to enhance the smoky flavour.
- Use a meat thermometer to ensure the pork reaches an internal temperature of 203°F (95°C) for optimal tenderness.
- If the Pulled Pork seems dry after shredding, add a little bit of the cooking liquid or some extra BBQ sauce to moisten it.
With these tips and tricks, you’ll be able to create the most amazing Pulled Pork that will impress your friends and family. Enjoy!
This recipe showcases how simple and delicious Pulled Pork can be when made in a slow cooker. The combination of spices and the low-and-slow cooking method ensures a tender and flavorful result every time. Enjoy experimenting with different BBQ sauces and toppings to create your own unique Pulled Pork masterpiece.
