How To Make Pulled Pork In A Slow Cooker: The Easy Way!

Indulge in the succulent and tender delight of pulled pork, effortlessly crafted in the comfort of your slow cooker. With this step-by-step guide, you’ll master the art of creating mouthwatering pulled pork that will tantalize your taste buds and impress your dinner guests.

Gather Your Ingredients:

• 3-4 pounds boneless pork shoulder (pork butt)
• 1 cup barbecue sauce (your favorite brand or homemade)
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Prepare the Pork:

1. Trim any excess fat from the pork shoulder.
2. Season the pork generously with salt and pepper.
3. In a small bowl, whisk together the barbecue sauce, apple cider vinegar, brown sugar, yellow mustard, Worcestershire sauce, smoked paprika, garlic powder, and onion powder.

Season the Pork:

1. Place the seasoned pork into the slow cooker.
2. Pour the prepared sauce over the pork, ensuring it is evenly coated.

Cook the Pork:

1. Cover the slow cooker and cook on low for 8-10 hours, or on high for 6-8 hours.
2. During the cooking process, occasionally remove the lid and baste the pork with the juices.

Shred the Pork:

1. Once the pork is cooked through and tender, remove it from the slow cooker and let it rest for 15 minutes.
2. Using two forks, shred the pork into bite-sized pieces.
3. Return the shredded pork to the slow cooker and stir in any remaining sauce.

Serve and Enjoy:

1. Serve the pulled pork on buns or tortillas with your favorite toppings, such as coleslaw, pickles, and onions.
2. Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3 days.

Tips for Perfect Pulled Pork:

• Choose a good quality pork shoulder with a good amount of marbling.
• Don’t overcook the pork. It should be tender but not dry.
• Let the pork rest before shredding it. This allows the juices to redistribute, resulting in more tender and flavorful meat.
• Use your favorite barbecue sauce. You can also experiment with different flavors by adding spices or other ingredients.

Variations:

• Spicy Pulled Pork: Add 1-2 teaspoons of chili powder or cayenne pepper to the sauce.
• Smoky Pulled Pork: Add 1 tablespoon of liquid smoke to the sauce.
• Sweet and Tangy Pulled Pork: Add 1/4 cup of honey or maple syrup to the sauce.

Sides and Toppings:

• Coleslaw
• Potato salad
• Baked beans
• Pickles
• Onions
• Cheese

Questions We Hear a Lot

Q: How do I know when the pork is done cooking?
A: The pork is done cooking when it is tender and falls apart easily when shredded.

Q: Can I use a different cut of pork?
A: Yes, you can use a pork loin or tenderloin, but the cooking time may vary.

Q: Can I make pulled pork in the oven?
A: Yes, you can cook pulled pork in the oven at 300 degrees Fahrenheit for 2-3 hours.

Q: How long can I store leftover pulled pork?
A: Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze pulled pork?
A: Yes, you can freeze pulled pork in an airtight container for up to 3 months.