Slow Cooker Pulled Pork Recipe: Effortless & Delicious

Pulled pork is a crowd-pleasing dish that combines tender meat with rich, savory flavors. The best part? You don’t need a fancy smoker to achieve melt-in-your-mouth pork. With just a few ingredients and a trusty slow cooker, you can create a mouthwatering meal with minimal effort. Whether you’re hosting a barbecue or meal prepping for the week, this recipe is a game changer. Let’s dive into how to make this simple, yet incredibly flavorful, slow cooker pulled pork!

Ingredients You’ll Need

• Boston butt (pork shoulder) – the ideal cut for tender pulled pork.
• 1 whole onion, sliced – adds depth of flavor.
• Everglades rub (or your preferred spice rub) – for a smoky, seasoned taste.
• Sweet Baby Ray’s BBQ Sauce (or your favorite barbecue sauce).
• ¼ cup of water – keeps the pork moist while cooking.

Step-by-Step Guide to Making Slow Cooker Pulled Pork

1. Prep the Pork

Start by placing the Boston butt directly into the slow cooker. It’s the perfect cut of pork for slow cooking because the fat breaks down beautifully, keeping the meat moist and tender.

2. Season Generously

Grab your spice rub—Everglades seasoning works wonders, but feel free to use any rub or spice mix you enjoy. Sprinkle the rub directly onto the pork while it’s in the slow cooker. Be sure to coat all sides of the pork by rotating it to ensure even coverage. As the pork cooks and the fat renders, the seasoning will blend into the juices, intensifying the flavor throughout.

3. Add BBQ Sauce

Next, add your barbecue sauce. Sweet Baby Ray’s is a great choice for a balanced sweet and tangy flavor. Pour the sauce directly on top of the seasoned pork, making sure to coat it well. As the pork cooks, the barbecue sauce will seep into the meat, creating a delicious, caramelized glaze.

4. Add Onions for Extra Flavor

Now it’s time to toss in the sliced onion. Spread the slices on top of the pork and around the sides. While it may seem like a lot of onion, don’t worry! The onion will cook down, adding subtle sweetness and moisture to the pork.

5. Add Water for Moisture

Pour in about ¼ cup of water. This small amount of liquid ensures that the bottom of the pork stays moist during the initial cooking stages before the fat starts rendering. It also helps keep the pork from drying out as it cooks low and slow.

6. Set It and Forget It

Place the lid on the slow cooker and set it to cook for 10 hours on low. Slow cooking the pork for this long allows the fat and collagen to break down, leaving you with meat that is tender and easy to shred. If you’re in a hurry, you can set it to 5-6 hours on high, but low and slow always yields the best results!

Shredding the Pulled Pork

After 10 hours, your pork will be perfectly cooked and ready to shred. One of the easiest ways to tell if it’s done is by checking if the bone (if your pork has one) pulls out cleanly. The pork should be tender and juicy, practically falling apart.

Transfer the pork to a large bowl and use two forks to pull it apart into pieces. The shredded pork will soak up any remaining juices, making it even more flavorful. Be sure to save some of the juices from the slow cooker! You can store them and mix them back into the shredded pork when reheating leftovers to keep it moist.

Serving Suggestions

Pulled pork is incredibly versatile, and you can serve it in many different ways:

• Pulled Pork Sandwiches: Classic pulled pork sandwiches topped with coleslaw are always a hit.
• Pulled Pork Tacos: Use tortillas and your favorite toppings to make delicious pulled pork tacos.
• Pulled Pork Sliders: Serve on mini buns for a perfect party snack.
• Pulled Pork Quesadillas: One of the tastiest ways to enjoy pulled pork is in quesadillas, with melted cheese and a crispy tortilla.
• Pulled Pork Nachos: Layer tortilla chips with pulled pork, cheese, and your favorite nacho toppings.

Storing and Reheating Pulled Pork

If you have leftovers (which is rare because it’s so good), you can store pulled pork in an airtight container in the fridge for up to 3 days. For longer storage, freeze the shredded pork in freezer-safe containers for up to 3 months. When reheating, pour some of the reserved juices back into the pork to keep it moist and flavorful.

Tips for the Best Pulled Pork

• Choose the right cut: Boston butt or pork shoulder is the best cut for pulled pork due to its fat content and flavor.
• Low and slow is key: Cooking on low for 10 hours ensures the pork becomes tender and easy to shred.
• Don’t skimp on seasoning: Be generous with your rub and BBQ sauce to ensure bold flavors.
• Save the juices: These are liquid gold! Reuse them to keep your pulled pork moist and tasty when reheating.

Conclusion

There you have it—an easy and foolproof way to make slow cooker pulled pork. With just a few simple steps, you can create a flavorful dish that’s perfect for family meals, parties, or leftovers. Whether you’re serving it as sandwiches, tacos, or even quesadillas, pulled pork made in the slow cooker is always a winner. Try this recipe today and enjoy the delicious results!

FAQs

Can I make pulled pork in advance?
Yes! You can prepare pulled pork ahead of time and store it in the fridge or freezer. Reheat with the reserved juices for best results.

What’s the best cut for pulled pork?
Pork shoulder or Boston butt is ideal for making pulled pork due to its fat content and tender texture.

How do I store leftover pulled pork?
Store leftover pulled pork in the fridge for up to 3 days or freeze it for up to 3 months. Use leftover juices to keep the pork moist when reheating.