The Best Slow Cooker Pulled Pork Recipe
This slow cooker pulled pork is made with deliciously seasoned pork shoulder cooked low and slow. This juicy, mouthwatering pulled pork will satisfy any crowd! So much flavor, so little effort.
Servings: 8 cups
Calories: 264kcal
Equipment
- meat shredders or forks or tongs
- serving utensil
Ingredients
- 3 pounds Pork Shoulder or Butt (boneless or bone-in) netting removed
- 1 tablespoon Chili Powder (not chile powder)
- 1 teaspoon Garlic Powder
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 2 tablespoons Vegetable Oil
- 3 cups Chicken Broth or other cooking liquid
Instructions
- Prep: Pat PORK SHOULDER dry with paper towels to remove excess moisture. Trim excess fat, if desired. You may wish to cut it into smaller chunks for easier handling, but it's not required.
- Pork seasoning: Whisk together CHILI POWDER, GARLIC POWDER, SALT, and PEPPER in a mixing bowl. Season the pork shoulder to coat all sides evenly.
- Searing (optional step): Heat OIL in a large skillet on medium-high heat. Sear the pork shoulder for 1-2 minutes on each side until browned. Transfer pork out of the skillet. Deglaze the pan with a splash of broth and add this to the slow cooker.
- Slow cook the pork: Place pork shoulder in the slow cooker with the CHICKEN BROTH. Cover the cooker and set it on LOW for 6-8 hours.
- Knowing when it's done: Pork shoulder will fall apart easily and register a minimum internal temperature of 200 degrees Fahrenheit.
- Serving: You can shred the pork right in the slow cooker. Or transfer it to a serving dish, shred, and ladle juices over it or toss it in homemade BBQ sauce.Serve pulled pork over sandwich buns with your favorite toppings or as an entree with your favorite sides.
- Storing: Cool the pork completely and refrigerate in an airtight container for up to 5 days or 30 days in the freezer (or longer if vacuum sealed).
Notes
- This slow cooker recipe is ideal for pork butt or pork shoulder since both are marbled with fat that transforms into collagen during the long, gentle cooking cycle. This is what makes it juicy and delectable.
- I find that it's easier to remove extra fat from the pork surface before cooking, which makes serving pulled pork even more convenient.
- After seasoning the pork, you can cover and refrigerate it for up to 8 hours before cooking for convenience and flavor enhancement.
- Resist the temptation to use a high setting on your slow cooker. Low and slow cooking softens the connective tissue for tender, juicy pulled pork.
- You don't have to shift or turn the pork during cooking. Set it and forget it!
- To keep pulled pork warm, leave it in the cooker for an extended period in the "keep warm" setting.
Nutrition
Serving: 1cup | Calories: 264kcal | Carbohydrates: 1g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 740mg | Potassium: 673mg | Fiber: 1g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 2mg