slow cooker pork jerky
Oh my goodness, if there’s one recipe that has completely saved my sanity on countless busy weeknights and turned snack time into a gourmet event, it’s this Slow Cooker pork jerky. I still remember the first time I made it. It was a chaotic Saturday afternoon, the kids were bouncing off the walls, and I had a fridge full of pork shoulder that was staring me down. I wanted something *delicious*, something satisfying, but the thought of standing over a hot stove or oven felt utterly exhausting. That’s when I remembered seeing something about making jerky in a slow cooker and thought, “Why not?” Fast forward a few hours, and my kitchen was filled with the most incredible, savory, slightly sweet aroma. My husband walked in, sniffed the air, and just said, “What *is* that amazing smell?” This slow cooker pork jerky is hands-down one of my family’s absolute favorites, and honestly, it’s way better than anything you can buy at the store. It’s that perfect balance of chewy, tender, and packed with flavor. Forget those store-bought bags that taste like salty cardboard; this is the real deal, and it’s ridiculously simple.
What is slow cooker pork jerky?
So, what exactly *is* Slow Cooker pork jerky? Think of it as the easiest, most fuss-free way to create incredibly flavorful, tender strips of seasoned pork that have that satisfyingly chewy texture we all love in jerky. It’s essentially taking a cut of pork, marinating it in a delicious blend of savory and sweet ingredients, and then letting your slow cooker do all the hard work. Instead of dehydrating it for hours upon hours in a dehydrator or oven, the slow cooker gently cooks and tenderizes the meat, allowing the flavors to meld beautifully. It’s a method born out of necessity and a desire for incredible flavor without the fuss. It’s not your traditional paper-thin, super-hard jerky, but rather something a bit more tender, almost like a sophisticated meat snack that’s still got that satisfying chew. It’s the kind of thing you make once and then realize you’ll be making it *all the time*.
Why you’ll love this recipe?
Why is Slow Cooker pork jerky a staple in my kitchen?flavor is just out of this world. We’re talking a deep, savory base with a hint of sweetness and just the right amount of spice that makes you want to keep reaching for more. It’s incredibly addictive! Then there’s the simplicity. This recipe is a lifesaver on busy nights. You literally just throw the ingredients in the slow cooker, set it, and forget it. No constant watching, no complicated steps, just pure, unadulterated ease. And let’s talk about Cost-efficiency: What is the best way to measure cost-efficiency?. Buying jerky in those little bags can add up so quickly! Making your own with a relatively inexpensive cut of pork is so much more budget-friendly, and you get a much larger quantity of truly delicious jerky. Plus, the versatility is amazing. You can enjoy this jerky as a snack, add it to lunchboxes, serve it as an appetizer, or even chop it up and add it to salads or grain bowls. It’s perfect for game days, road trips, or just satisfying that late-night craving. What I love most about this is that it feels like a gourmet treat, but it’s made with such minimal effort. It’s the perfect middle ground between a quick snack and a substantial, flavorful protein. It’s definitely a step up from your average snack mix and feels a lot more satisfying than just grabbing a handful of chips. This recipe truly stands out because it delivers maximum flavor with minimum effort, which is my favorite kind of cooking!
How to Make Slow Cooker Pork Jerky
Quick Overview
The whole process is wonderfully straightforward. You’ll start by prepping your pork, then toss it with a flavorful marinade in your Slow Cooker. Let it cook low and slow until it’s tender and can be easily pulled apart. Then, you’ll drain off any excess liquid, and either slice it or shred it for the final drying stage, which is super quick in a low oven. The result is perfectly seasoned, incredibly tender pork jerky that’s miles better than anything store-bought. It’s the ultimate set-it-and-forget-it snack!
Ingredients
For the Pork:
2-3 pounds pork shoulder (also known as pork butt), trimmed of excess fat. I find pork shoulder has the best balance of meat and fat for this recipe; it stays nice and moist. If you can’t find shoulder, a nice lean cut of pork loin can work, but you might need to adjust cooking time to prevent it from drying out too much.
For the Marinade:
1/2 cup soy sauce (or tamari for a gluten-free option). Low sodium is great here since we’re building so much flavor.
1/4 cup Worcestershire sauce. This adds that quintessential umami depth.
1/4 cup honey or maple syrup. For a touch of sweetness that balances the saltiness. Maple syrup gives it a slightly different, lovely flavor profile.
2 tablespoons brown sugar. Packed lightly.
1 tablespoon smoked paprika. For that smoky, rich undertone.
1 teaspoon garlic powder. You can never have too much garlic!
1 teaspoon onion powder. Adds another layer of savory flavor.
1/2 teaspoon Black Pepper. Freshly ground is always best.
1/4 teaspoon red pepper flakes (optional, for a little kick). Adjust to your spice preference!
For Drying (Optional but Recommended):
A few tablespoons of your favorite BBQ rub or a simple mix of salt and pepper.
Step-by-Step Instructions
Step 1: Prepare the Pork
First things first, get your pork shoulder ready. Trim off any really large, thick chunks of fat, but leave some of the marbling because that’s what keeps the jerky moist and flavorful. I like to cut the pork shoulder into roughly 2-inch chunks. This helps it cook more evenly in the slow cooker and makes it easier to shred or slice later. No need for precise cuts here, just get them to a similar size.
Step 2: Mix the Marinade
In a medium bowl, whisk together all the marinade ingredients: soy sauce, Worcestershire sauce, honey or maple syrup, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and red pepper flakes if you’re using them. Give it a good stir until everything is well combined and the sugar has mostly dissolved. The aroma at this stage is already making me excited!
Step 3: Combine Pork and Marinade
Place the pork chunks into your slow cooker insert. Pour the prepared marinade all over the pork, making sure to coat each piece as best as you can. Give it a gentle stir with your hands or a spoon to ensure everything is submerged or at least well-coated. You can even do this step in a large zip-top bag if you want to minimize dishes.
Step 4: Slow Cook
Pop the lid on your slow cooker and set it to low for 6-8 hours, or on high for 4-5 hours. The key is to cook the pork until it’s incredibly tender and easily shreds with a fork. I usually aim for the longer end of the low setting because I find it yields the most tender results. It’s ready when you can almost pull it apart with just the pressure of your spoon. The smell that will fill your house during this time is absolutely divine – seriously, it’s like a warm hug!
Step 5: Drain and Shred/Slice
Once the pork is tender, carefully remove the pork chunks from the slow cooker and place them in a large bowl or on a cutting board. Use two forks to shred the pork, or if you prefer more defined strips, you can let it cool slightly and then slice it against the grain into about 1/4-inch thick strips. There will be some liquid left in the slow cooker; you can drain this off. I sometimes strain it and save a little to toss back with the shredded pork if it seems too dry, but usually, it’s perfect as is.
Step 6: Final Drying Stage
Now for the magic that turns it into jerky! Preheat your oven to its lowest setting, usually around 200-225°F (95-107°C). Line a couple of baking sheets with parchment paper or silicone baking mats. Spread the shredded or sliced pork in a single layer on the prepared baking sheets. If you’re using a rub, sprinkle it over the top now. This stage is all about removing the excess moisture to get that chewy jerky texture.
Step 7: Bake to Perfection
Place the baking sheets in the preheated oven. Let the pork dry out for about 1-3 hours. The exact time will depend on how moist your pork is, how thick your pieces are, and your oven. You want it to be dry to the touch but still slightly pliable, not brittle. Check it periodically, flipping pieces if needed. I usually start checking around the 1-hour mark. The goal is a satisfying chew, not a cracker-like crunch.
Step 8: Cool and Enjoy
Once your slow cooker pork jerky has reached your desired texture, carefully remove the baking sheets from the oven. Let the jerky cool completely on the baking sheets. As it cools, it will firm up a bit more. Once it’s completely cool, it’s ready to be devoured! You can break it into smaller pieces or leave it in strips. Trust me, it’s hard to resist trying a piece (or five!) straight off the baking sheet.
Step 9: Store and Snack
Store your delicious homemade slow cooker pork jerky in an airtight container at room temperature for a few days, or in the refrigerator for longer storage. It’s perfect for on-the-go snacking, packing in lunches, or just having a healthy, protein-packed treat whenever the craving strikes. This is way better than anything you’d find at a gas station, I promise!
What to Serve It With
This slow cooker pork jerky is a champion all on its own, but it’s also surprisingly versatile! For a simple breakfast, I love having a few strips alongside a cup of strong black coffee. It’s a more substantial start than just cereal, and it keeps me full until lunch. The savory notes really wake up my taste buds in the morning. When we have brunch, especially a more casual affair, I like to arrange a platter of this jerky with some cheese and crackers. It feels a bit fancy without any real effort, and it’s always a hit. My friends always ask for the recipe when they see it! For a more indulgent dessert, especially when we’re having a potluck or a gathering, I sometimes pair small pieces of the jerky with a dark chocolate or a rich, syrupy drizzle like a balsamic glaze. The sweet and savory contrast is just incredible! And for those cozy snacks on a lazy Sunday afternoon, it’s perfect with a cold beer or a glass of iced tea. It’s that comforting, satisfying bite that’s just… right. My kids absolutely love it packed in their school lunches, and it’s one of the few things they’ll eat consistently without complaint. I also love chopping it up and adding it to my salads for a protein boost – it’s fantastic on a Cobb salad or a hearty kale salad. It really elevates a simple meal into something special.
Top Tips for Perfecting Your Slow Cooker Pork Jerky
I’ve made this slow cooker pork jerky more times than I can count, and I’ve picked up a few tricks along the way that I think make a big difference. For the pork prep, don’t be afraid of a little fat on the pork shoulder. That marbling is your friend here; it keeps the jerky from becoming dry and tough. Trim off the really thick, solid pieces of fat, but leave the flecks of fat woven throughout the meat. If your pork shoulder has a really thick cap of fat on one side, I usually trim that down to about half an inch. When you’re slicing it for the drying stage, try to cut against the grain. This makes the jerky much easier to chew. For the mixing advice, don’t overthink the marinade. Just dump everything into the bowl or bag and give it a good whisk or shake. The slow cooker is very forgiving, and the flavors will meld beautifully over time. The key is to make sure the pork is well-coated. For shredding, wait until the pork is tender enough to pull apart easily with forks, but not so cooked that it turns to mush. If you’re slicing it, letting it cool down for about 20-30 minutes after it comes out of the slow cooker makes it much easier to get clean slices without it falling apart. Regarding ingredient swaps, if you’re out of honey, maple syrup is a fantastic substitute and adds a lovely depth. For the soy sauce, tamari is a great gluten-free alternative. You can also play with the spices – a pinch of cayenne for more heat, or a teaspoon of liquid smoke if you want an extra smoky punch, though the smoked paprika usually does a great job. For baking tips, the lowest setting on your oven is crucial. You want to gently dry the meat, not cook it further. If your oven tends to run hot, you can even prop the door open slightly with a wooden spoon to help regulate the temperature and allow moisture to escape. Keep an eye on it during the last hour of drying, as ovens can vary quite a bit. For glaze variations, while this recipe doesn’t strictly *need* a glaze, if you want to add one, a thin layer of BBQ sauce brushed on during the last 30 minutes of drying can add another layer of flavor. Just be mindful that sugars in BBQ sauce can caramelize quickly, so watch it carefully!
Storing and Reheating Tips
This slow cooker pork jerky is pretty robust, but proper storage is key to keeping it tasting its best. For room temperature storage, make sure the jerky is completely cooled before you pack it into airtight containers or zip-top bags. It should stay good for about 3-4 days at room temperature. This is perfect if you’re making a batch for a weekend trip or just want quick access to snacks. For refrigerator storage, this is where your jerky will last the longest and maintain its best quality. Store it in airtight containers or sealed bags in the fridge. It should stay delicious for up to 2-3 weeks. I often make a big batch and store half in the fridge so we have a steady supply. When it comes to freezer instructions, if you want to keep it for even longer, freezing is a great option. Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe bag or container. Properly stored, your slow cooker pork jerky can last for 2-3 months in the freezer. To thaw, simply transfer it to the refrigerator overnight. The glaze timing advice is simple: if you’ve added any kind of glaze or extra sauce during the drying stage, it’s usually best to consume it within a week or store it in the refrigerator, as the added moisture can sometimes affect shelf life at room temperature. For best results, always ensure your jerky is completely dry and cooled before storing, regardless of the method.
Frequently Asked Questions
Final Thoughts
Honestly, this slow cooker pork jerky is one of those recipes that just makes life a little bit easier and a lot more delicious. It’s the perfect example of how a few simple ingredients and a little bit of time in the slow cooker can create something truly special. It’s packed with flavor, incredibly satisfying, and best of all, it’s ridiculously easy to make. I hope you love it as much as my family does! It’s perfect for busy weeks, adventurous snackers, or anyone who just wants to enjoy a fantastic homemade treat. If you’re a fan of savory, slightly sweet, and wonderfully chewy snacks, then this slow cooker pork jerky is an absolute must-try. Give it a go, and let me know how it turns out in the comments below! I’m always curious to hear about your kitchen adventures and any tweaks you might make. Happy cooking, and even happier snacking!
Slow Cooker Jerk Pork with Caribbean Salsa
Ingredients
Main Ingredients
- 3 lb boneless pork shoulder roast lean, all fat removed
- 6 cloves garlic crushed
- 2.5 tbsp Walkerswood Jerk Seasoning
- 0.5 tsp coarse salt
- 1 lime squeezed
- 0.5 cup fresh orange juice
- 1 haas avocado diced
- 2 large ripe mangos peeled, seeded and coarsely chopped
- 1.5 tbsp chopped red onion
- 1.5 tbsp chopped fresh cilantro
- 2.5 tbsp fresh lime juice
- salt and pepper to taste
Instructions
Preparation Steps
- Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.
- Combine the remaining garlic, jerk seasoning, and salt, rub all over pork (you may want to wear gloves).
- Place in a large container, pour the lime and orange juice over the pork; cover and refrigerate 5 hours or overnight, turning pork occasionally so the marinade covers all of pork.
- The next morning, put everything in the crock pot and cook on LOW for 9 hours.
- After 9 hours, remove pork and shred using two forks.
- Remove liquid from crock pot and reserve.
- Add shredded pork back to the slow cooker.
- Add about 1 cup of the liquid back into the crock pot and taste for salt and pepper.
- Let it cook an additional 15 minutes.
- Meanwhile make the Caribbean salsa: combine all the ingredients in a bowl, season to taste with salt and pepper. Refrigerate salsa until ready to serve.
