Slow Cooker Pulled Pork: A Savory Delight

This slow-cooked pulled pork recipe is the epitome of comfort food, perfect for a cozy evening when the chill of autumn sets in. It’s one of those effortless dishes where you simply toss the ingredients into the slow cooker and let it work its magic. The hardest part? Patiently waiting for the mouthwatering aroma to fill your home. After five to six long hours, you’ll be rewarded with the most exquisite pulled pork, ready to be devoured.

Prefer to watch?

Slow Cooker Pulled Pork

Pulled pork is an irresistible classic, and using a slow cooker is the simplest way to transform a humble pork shoulder into a culinary masterpiece. Low and slow is the key to achieving tender, fall-off-the-bone perfection.

Now, let’s discuss the seasoning. This recipe goes beyond a mere jar of BBQ sauce. It’s a symphony of flavors, with a rich and tangy base, complemented by a touch of sweetness. The seasoning blend consists of BBQ sauce, brown sugar, apple cider vinegar, chicken stock, yellow mustard, and Worcestershire sauce. It’s a harmonious combination that will elevate your taste buds to new heights. The beauty lies in the fact that all these ingredients come together in the pot, slowly infusing the pork with their flavors. After six hours, you’ll have a pot of pork that’s ready to be piled high on buns!

Ingredients

The ingredient list may seem a little lengthy, but each component plays a crucial role in creating the amazing flavor of your pulled pork. Here’s what you’ll need:

• Pork shoulder roast. Pork shoulder is an inexpensive and beautifully marbled cut. When cooked low and slow, everything melts together for a truly tender and succulent bite.
• BBQ sauce. Here’s where you can get creative and amp up the flavors with a great sauce. Experiment with different varieties, perhaps even trying a spicy option for a kick!
• Apple cider vinegar. Not only does it contribute to the tangy flavor, but the vinegar also helps to tenderize the meat.
• Chicken broth. Beef broth might overpower the delicate flavors in this recipe. Chicken stock will infuse the pork with subtle flavors without overpowering it.
• Brown sugar. Adding brown sugar will impart that classic BBQ sweetness while also helping the meat to caramelize slightly, adding even more depth of flavor.
• Yellow mustard. You can use any mustard here. The goal is to introduce a touch of spice and tanginess.
• Worcestershire sauce. This is your secret weapon for amazing BBQ sauce. It will add a salty, savory note to the pork, balancing out the sweetness.
• Seasonings. This recipe uses a combination of chili powder, thyme, and garlic. However, if you’re feeling adventurous, try experimenting with different rubs and spice blends for exciting new flavor profiles.
• Onion. Onions add an undeniable depth of flavor to any dish. They’re the foundation upon which we build many culinary creations and are essential.
• Garlic. You can use garlic powder if you prefer, but I love the aroma of fresh garlic, and a little goes a long way.
• Burger buns. If you’re anything like me, you take bread seriously. Not all burger buns are created equal. I’m partial to a brioche bun, but any soft, pillowy bun will work wonders.

Tips for Making Crockpot Pulled Pork

For the absolute best pulled pork experience, try out some of these tips and tricks:

• Use a meat thermometer. Six hours should be more than enough time for the pork to cook through, but to be 100% sure, you can use a meat thermometer. Ensure it reaches at least 195°F for fork-tender perfection.
• Try different cuts of pork. While pork shoulder is the ideal cut for pulled pork, pork neck or pork loin can work in a pinch. However, pork loin lacks the marbling, so it may not be as tender.
• Always sear the meat. Never skip this step! Searing helps lock in moisture and caramelizes the surface, adding even more flavor.
• Trim the fat. If using a larger cut, trim off excess fat. The inner marbling will melt into the meat, but larger chunks of fat can become mushy and unpleasant.
• Let it marinate. For maximum flavor, rub your pork with the seasonings the night before. It’s a small step that makes a huge difference.
• Don’t shred right away. After cooking, allow your pork to rest for at least 15 minutes to allow the juices to redistribute. Then, bust out those meat claws (or a pair of forks) and get shredding!
• Serve with a good slaw. Between the soft bun and tender pork, you might crave a little crunch. Make a quick slaw with a slaw mix and dressing, or try the classic KFC coleslaw recipe.

How to Use Leftover Pulled Pork

Making a big batch of pulled pork is not only easy but also ensures you’ll have delicious leftovers for days to come. After enjoying a dinner with soft buns and spicy slaw, why not try something different?

• Mac and Cheese Pulled Pork. Creamy and cheesy mac and cheese topped with pulled pork. Grill for a few minutes to add some crunch.
• Pueblan-style Mexican pulled pork sandwich. This spicy sandwich is loaded with tomatoes, avocado, and chipotle peppers.
• Pulled Pork Ragu. Adding your pork to a tomato sauce is such an easy way to jazz up a weeknight pasta bake.
• Pulled Pork Tacos. Pan-fry your pork in a skillet with a touch of orange juice, then add guacamole, salsa, and cheese-stuffed shells for perfection.
• Loaded Nachos. Make your favorite nachos, adding as much cheese, toppings, and peppers as you like. Before grilling, top with a generous helping of pulled pork.

How to Store

As with many recipes like this, letting the dish sit overnight will only add to the flavor. The longer the pork sits in the juices and sauce, the more flavor you’ll get. Here are some tips to expertly store your pulled pork:

• To Store: Allow the pulled pork to cool completely, then place it in an airtight container. You can store it in the fridge for 3-4 days.
• To Freeze: Be sure to store it in an airtight container or freezer bag once it comes to room temperature. It will stay fresh for up to 3 months.
• To Reheat: Thaw frozen pulled pork in the fridge overnight. Then, gently reheat in a saucepan over medium heat. You may want to add some extra BBQ sauce to prevent it from drying out.