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Crockpot Pulled Pork Recipe: Tender, Smoky & Easy to Make

The pork cooked in this crockpot has a crust made from spices, juicyshredded meat, and sweet onions that have been caramelised. It's easy to prepare in aslow cooker for making sandwiches and for meal prepping
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Ingredients Method Notes

Ingredients
  

Ingredients
For the pork
  • A boneless pork shoulder weighing between 4 and 5 lb 1.8 and 2.3 kg
  • 1 tbsp vegetable or olive oil
  • For the spice rub
  • 2 tbsp dark brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp kosher salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • ½ tsp cayenne pepper optional
  • For the slow cooker
  • 2 large yellow onions thinly sliced
  • 4 garlic cloves smashed
  • ½ cup 120ml chicken broth
  • 2 tbsp apple cider vinegar
For the sauce and serving
  • 1 cup 240ml tomato-based barbecue sauce
  • 6 to 8 sandwich buns toasted

Method
 

Instructions
    STEP 1
    1. Mix the rub by combining in a small bowl the brown sugar, paprika, salt, garlic powder,
    2. onion powder, cumin, pepper, and cayenne.
    STEP 2
    1. Cover the pork. After you have dried the pork shoulder, press the rub firmly onto all of its
    2. sides. A dry surface aids the spices in sticking on and forming a crust.
    3. Place the meat in the pan and heat the oil in a large skillet over medium-high heat. Sear
    4. the pork for 3 minutes on each side until it is a deep golden colour. This is what creates
    5. the browned crust that you can see on the outside of good pulled pork.
    STEP 3
    1. Put the slow cooker together. Spread the sliced onions and garlic over the bottom of the
    2. crock pot and then pour the broth and vinegar into it.
    3. Cook until it is tender; place the pork onto the onions, then cover and cook on LOW for 8
    4. to 10 hours or on HIGH for 5 to 6 hours until the meat can be separated with only a little
    5. pressure.
    STEP 4
    1. Let the meat stand and then cut it up. Place the pork on a big plate or board and let it
    2. stand for 10 minutes. Use two forks to separate the meat, getting rid of any large pieces
    3. of fat.
    STEP 5
    1. Make the meat moist. Remove the fat from the cooking liquid. Stir half a cup of the juices
    2. into the shredded pork so that it remains juicy.
    STEP 6
    1. Cover it with the sauce. Mix the pork with approximately half a cup of barbecue sauce
    2. and keep the remainder for use as a topping.
    STEP 7
    1. Make the sandwiches by placing the pork on the toasted buns, adding a spoonful of the
    2. soft cooked onions, and then topping them with extra sauce.
    Tips for the Best Crockpot Pulled Pork
    1. You should not omit the sear since browning gives a rich, roasted taste that can't be
    2. achieved by slow cooking alone.
    3. Leave the amount of liquid low since the pork will produce its own juices and having too
    4. much liquid dilutes the rub.
    5. Cut the onions into even slices. The thin and even slices will cook down to soft, sweet
    6. strands.
    7. Keep the lid in place since each time you look inside will increase the cooking time.
    8. Shred it while it's still warm; the meat will separate much more easily right after a short
    9. rest.
    10. Give the edges a crisp texture by broiling the shredded pork on a baking sheet for 3 to 4
    11. minutes to get some crunchy, caramelised bits.
    What to Serve with Crockpot Pulled Pork
    1. Toasted brioche or sesame-topped buns
    2. Creamy coleslaw or tangy pickles
    3. Baked beans, mac and cheese, or cornbread
    4. Potato wedges, sweet potato fries, or corn on the cob
    5. Warm tortillas with lime and cilantro for tacos
    6. A crisp green salad to lighten the plate
    Easy Variations
    1. Add 1 tablespoon of chipotle in adobo to the cooking liquid.
    2. Go for the Carolina style by omitting the tomato sauce and instead mixing the pork with
    3. cider vinegar and red pepper flakes.
    4. For cola pork, substitute the broth with one cup of cola to achieve a sweet and sticky
    5. result.
    6. For the sauerkraut topping: serve it with warm sauerkraut to provide a tangy contrast.
    7. For a shoulder with bone in, add one or two hours to the cooking time.
    8. To make the loaded nachos, spoon the pork over the tortilla chips along with the cheese
    9. and jalapeños.
    Storage and Reheating
    1. You should keep the pulled pork in a sealed container together with some of the cooking
    2. juices for a maximum of four days.
    3. You can freeze the meals in portions together with a little juice for up to three months and
    4. then thaw them overnight in the refrigerator.
    5. To reheat it, warm it in a covered skillet over low heat or heat it in the microwave in 30-
    6. second intervals, stirring frequently. If the meat looks dry, add some broth.
    FAQ
      Which cut of pork is most suitable for pulled pork?
      1. Pork shoulder, which is known as pork butt or Boston butt, contains the fat and
      2. connective tissue that are needed in order to produce juicy and tender results.
      Is it necessary to sear the pork first?
      1. Not however, since searing does give a deeper flavour and a better crust; you can leave
      2. it out on busy days.
      How long should pulled pork be cooked in a crock pot?
      1. Expect to need eight to ten hours on low or five to six hours on high.
      May I cook it if it's frozen?
      1. The best thing to do is to thaw the pork completely in the refrigerator so that it cooks
      2. evenly and safely.
      What temperature does pulled pork need to reach?
      1. To make it easy to shred, aim for an internal temperature of 195 to 205°F (90 to 96°C).
      What makes my pulled pork tough?
      1. It probably requires a bit more time; continue cooking until the meat comes apart with
      2. very little effort

      Notes

      This recipe for pulled pork from the crockpot results in a tasty crust, tender shredded meat, and sweet onions all with hardly any effort. It's perfect for use in sandwiches, but it will also do well in tacos, in bowls, or on nachos. Please leave a comment below and let me know how you served it; I'd really like to know your preferred toppings!