Slow Cooker
There are some meals that just taste like home, you know? For me, that’s anything that comes out of my trusty slow cooker, especially this pulled pork. I remember my mom making something similar when I was a kid, filling the house with this incredible, savory aroma that just made you want to curl up on the couch. This recipe is my homage to those comforting days, but with my own little twists that make it a total lifesaver on busy weeknights. Forget spending hours slaving over a hot stove; this pulled pork is ridiculously easy, and the flavor? Oh, the flavor is out of this world. It’s tender, juicy, and just melts in your mouth. It’s the kind of thing that makes everyone at the table smile, and honestly, that’s what cooking is all about for me. If you love a good, hearty sandwich that’s bursting with flavor, you’re going to adore this.
What is slow cooker cooked pork?
So, what exactly are we talking about when I say “slow cooker pulled pork”? Think of it as the ultimate hands-off comfort food. It’s a dish where a big, beautiful cut of pork (usually a pork shoulder or butt) is slow-cooked for hours in a flavorful liquid until it becomes so incredibly tender that you can pull it apart with just a couple of forks. The magic really happens in the slow cooker – that low, consistent heat gently breaks down all the connective tissues in the meat, turning it into something unbelievably succulent and juicy. It’s not just about the tenderness, though. As it cooks, the pork absorbs all the deliciousness from the seasonings and any sauce you add, creating layers of rich, savory flavor. It’s essentially a flavor bomb that’s also ridiculously easy to make. It’s the perfect canvas for all sorts of toppings and sauces, making it super versatile.
Why you’ll love this recipe?
I could sing the praises of this slow cooker pulled pork recipe all day, but let me try to narrow it down to why I think you’llflavor is just spectacular. We’re talking deep, savory pork goodness, infused with a smoky sweetness that’s just addictive. It’s hearty, it’s comforting, and it genuinely tastes like it took hours of intricate preparation, when in reality, it’s mostly the slow cooker doing the hard work. Speaking of hard work, the simplicity is a huge draw. You literally just toss everything into the slow cooker and let it work its magic. There’s minimal prep, and clean-up is an absolute breeze – usually just the slow cooker insert and a cutting board. This recipe is also wonderfully cost-effective. Pork shoulder is a forgiving and relatively inexpensive cut of meat, and the other ingredients are pantry staples. You get restaurant-qualityversatility! Oh my goodness, the ways you can enjoy this pulled pork are endless. Serve it on buns for classic sandwiches, pile it onto baked potatoes, use it in tacos, or even add it to a big salad. What I love most about this is how it transforms a simple ingredient into something truly special with hardly any effort. It’s a busy weeknight hero and a weekend crowd-pleaser all rolled into one!
How to Make Slow Cooker Pulled Pork
Quick Overview
Making this slow cooker pulled pork is almost embarrassingly simple. You’ll season a pork shoulder, nestle it into your slow cooker with a few liquids and aromatics, and let it cook low and slow for several hours until it’s fall-apart tender. Then, you’ll shred the pork right in the cooking liquid, mix it all together, and it’s ready to be devoured. The beauty of this method is how it concentrates the flavors and guarantees incredibly moist, tender meat every single time, no matter your cooking skill level.
Ingredients
For the Pork & Flavor Base:
I always opt for a boneless pork shoulder, often called a pork butt, which usually weighs between 3-5 pounds. Look for one with good marbling – that’s the fat running through it, which is key for tenderness and flavor. You can also use a bone-in pork shoulder; just know it might take a little longer to cook. For the rub, I keep it classic: brown sugar for a hint of sweetness and caramelization, smoked paprika for that gorgeous smoky depth, garlic powder and onion powder for alliums, and a generous amount of salt and black pepper. Don’t be shy with the seasoning; a good amount really helps build that flavor base.
For the Cooking Liquid:
This is where the magic really gets infused. I like to use a combination of chicken or beef broth (about 1-2 cups, depending on your slow cooker size) and a splash of apple cider vinegar. The vinegar helps tenderize the meat and adds a subtle tang that cuts through the richness. Some people add Worcestershire sauce here too, which I sometimes do if I have it on hand – it adds another layer of umami. A couple of bay leaves thrown in add a subtle herbal note that you might not even notice but contributes to the overall complexity.
For Serving (The Fun Part!):
This is where you can really get creative! My go-to is a good quality barbecue sauce, often a Kansas City-style one with that perfect balance of sweet and tangy. You’ll also need your favorite sandwich buns – brioche buns are a personal favorite in my house because they’re soft and slightly sweet, perfect for soaking up all that porky goodness. For toppings, I love a simple crunchy coleslaw to add texture and freshness, and maybe some extra pickles for a little zing.
Step-by-Step Instructions
Step 1: Prep the Pork
First things first, take your pork shoulder out of the packaging and pat it really dry with paper towels. This helps the rub adhere better. If there’s a really thick layer of fat on one side, you can trim some of it down, but leave a good amount; it’ll melt and baste the meat as it cooks. In a small bowl, mix together your rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle this all over the pork shoulder, and really rub it in, making sure to coat all sides. Don’t be afraid to get your hands in there!
Step 2: Assemble in the Slow Cooker
Now, place the seasoned pork shoulder into your slow cooker insert. It’s okay if it doesn’t fit perfectly; it will shrink as it cooks. Pour your broth and apple cider vinegar around the pork. If you’re using Worcestershire sauce or bay leaves, add them now. Make sure the liquid level comes up about a third to halfway up the side of the pork. You don’t want to completely submerge it; the slow cooker’s steam will do most of the cooking.
Step 3: Slow Cook to Perfection
Cover the slow cooker and set it to low heat. Now, this is the hardest part: waiting! You’ll want to cook it for 8-10 hours on low, or 4-6 hours on high. I always opt for low and slow; I find it yields the most tender results. The pork is ready when it’s incredibly tender and easily pulls apart with a fork. You’ll be able to poke it and it will just yield.
Step 4: Shred the Pork
Once the pork is cooked and super tender, carefully remove it from the slow cooker and place it on a large cutting board or in a big bowl. It will probably be falling apart already. Using two forks, shred the pork, discarding any large pieces of fat that haven’t rendered down. Don’t worry if there are small bits of fat left; they add flavor and moisture.
Step 5: Mix with Juices & Sauce
Now, skim off any excess fat from the cooking liquid remaining in the slow cooker. You can use a spoon or a fat separator. Give the liquid a good stir. Return the shredded pork to the slow cooker insert with the flavorful liquid. Add your favorite barbecue sauce – start with about a cup and add more to your taste. Stir everything together until the pork is evenly coated. Let it sit in the warm sauce for about 15-20 minutes on the “warm” setting (if your slow cooker has one) or just turn the slow cooker off and let it rest. This allows the pork to absorb even more of that delicious sauce.
Step 6: Serve and Enjoy!
Warm your buns (I like to lightly toast mine or even steam them for extra softness). Spoon a generous amount of the saucy pulled pork onto each bun. Top with coleslaw, extra pickles, or whatever your heart desires! And that’s it. The most incredibly tender, flavorful pulled pork you’ll ever make, all thanks to your slow cooker. It really is that easy!
What to Serve It With
This slow cooker pulled pork is incredibly versatile, which is one of the reasons it’s a staple in my kitchen. For a classic breakfast, I love to pile it onto toasted English muffins with a perfectly fried egg on top – it’s hearty and satisfying, the perfect fuel for a busy morning. For brunch, imagine serving these pulled pork sliders with a side of creamy potato salad and a fresh green salad for a crowd-pleasing spread. It feels a little bit fancy but is still so relaxed. As a dessert? Well, not really dessert, but as a decadent post-dinner treat or a hearty snack, I love to just have a bowl of it with a side of crunchy tortilla chips for scooping. It’s pure comfort! For cozy evenings, it’s a winner served over fluffy baked potatoes or even mixed into mac and cheese for an extra layer of flavor. My family also loves it in tacos with all the fixings – a quick and fun weeknight meal that everyone devours. Seriously, once you’ve got this pulled pork ready, the possibilities are endless.
Top Tips for Perfecting Your Slow Cooker Pulled Pork
I’ve made this recipe more times than I can count, and over the years, I’ve picked up a few tricks that I think make a world of difference. When it comes to the pork itself, I always look for a pork shoulder (or butt) that has nice marbling. That intramuscular fat is your best friend; it melts during the slow cooking process and keeps the meat unbelievably moist and tender. If your pork shoulder has a really thick, hard fat cap on one side, I’ll trim it down slightly, but I always leave a good layer – it’s pure flavor and moisture insurance! For the rub, don’t be shy with the spices. A good coating is essential for building a robust flavor profile. I’ve learned that the brown sugar in the rub is crucial for getting that lovely caramelized exterior when it cooks. When it comes to the cooking liquid, I’ve experimented with different broths. While chicken broth is my go-to because it’s mild, beef broth adds a richer depth if you prefer. And that splash of apple cider vinegar isn’t just for tenderizing; it adds a subtle brightness that cuts through the richness of the pork and sauce. Trust me on this one, it makes a difference. My biggest mistake early on was not cooking it long enough. You want that pork to be fork-tender, to the point where it practically falls apart on its own. If it’s still a bit tough, just give it more time. Low and slow is truly the way to go for this. When it comes to shredding, I used to try and do it right in the slow cooker, but I’ve found removing it to a cutting board makes it so much easier to get rid of excess fat and connective tissue. Finally, for the sauce, I always start with a cup of BBQ sauce and then taste and add more as needed. Everyone has their preferred level of sauciness, so adjust to your liking! I’ve even mixed in a little bit of brown sugar or honey if I wanted it sweeter, or a dash of hot sauce for a little kick.
Storing and Reheating Tips
One of the best things about making a big batch of this slow cooker pulled pork is that it stores beautifully and reheats like a dream. For storing, once it’s cooled down a bit, I like to put it in an airtight container. It will keep well in the refrigerator for about 3-4 days. The flavors actually tend to meld even further overnight, so leftovers can be even tastier! If you plan on freezing it, which I often do because it freezes so well, make sure it’s completely cooled. I usually portion it out into freezer-safe bags or containers. It can stay in the freezer for up to 3 months. When it comes to reheating, for refrigerated portions, I usually just pop it in a saucepan over medium-low heat with a splash of water or a little extra barbecue sauce to prevent it from drying out. You can also reheat it in the microwave, stirring halfway through. For frozen pulled pork, it’s best to thaw it overnight in the refrigerator first. Then, reheat as you would the refrigerated version. If you want that fresh-from-the-slow-cooker moistness, a quick sauté in a pan with a bit of sauce works wonders. A common question is about the glaze timing – I always add the barbecue sauce to the pulled pork *after* it’s cooked and shredded, right before serving or storing. This way, the sauce doesn’t burn during the slow cooking process and you have more control over the final sauciness and flavor.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite way to make pulled pork using the magic of the slow cooker. It’s the kind of recipe that proves you don’t need to spend hours in the kitchen to create something truly delicious and satisfying. The tender, succulent pork, infused with all those wonderful spices and finished with your favorite barbecue sauce, is just perfection. It’s the ultimate comfort food that’s surprisingly easy and always a hit, whether you’re feeding a crowd or just treating yourself. I really hope you give this recipe a try; I have a feeling it might just become a regular in your meal rotation, too! If you do make it, I’d love to hear how it turns out for you in the comments below! And if you’re a fan of slow cooker recipes, you might also want to check out my [Slow Cooker Pot Roast](link-to-pot-roast-recipe) – another winner!
Tender BBQ Chicken Dinner Simple Slow Cooker
Ingredients
Main Ingredients
- 3 pieces chicken breasts
- 18 oz Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
- 0.33 cup light brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.25 tsp smoked paprika
- 0.25 tsp chipotle chili powder optional for heat
- 0.25 tsp ground white pepper
Instructions
Preparation Steps
- Place chicken breasts in the slow cooker and set heat to low.
- In a bowl, mix barbecue sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper until well combined.
- Pour the barbecue sauce mixture over the chicken breasts, coating them evenly.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender.
- When chicken is tender, shred it using two forks while still in the slow cooker.
- Mix shredded chicken with barbecue sauce in the slow cooker until well coated.
- Serve on buttered and toasted hamburger buns or as desired.
