Pulled Pork Slow Cooker

Slow Cooker Pulled Pork. Pulled pork tastes great in a slow cooker. That’s because cooking tough pork slowly with low heat comes from old Southern barbecue ways. It turns cheap pork into soft, easy-to-pull meat that’s full of yummy flavor.

This easy recipe uses just four things. Put it on before work, and come home to a house that smells like a barbecue party.

Make it for game day fun, a potluck with friends, or lots of meat for quick weeknight dinners.

You can eat this pork many ways. Put it on buns with crunchy slaw and pickles for sandwiches. Or try it on rice with green veggies for something light.

In the Midwest, folks like it with beans, potato salad, or mac and cheese. For tacos, add tortillas, lettuce, onions, and salsa.

Leftovers work in quesadillas, on potatoes, or in soup.

Tender, juicy pulled pork made easy in your slow cooker with just 4 simple ingredients. Perfect for sandwiches, tacos, or bowls—soft, smoky, and full of flavor. Start it in the morning, shred it at night. Feeds a crowd with zero hassle. (50 words)

Slow Cooker Pulled Pork

Servings: 8–10 people

Ingredients

1 pork shoulder or butt roast (3 1/2 to 4 1/2 pounds), no bone, trim extra fat
2 teaspoons kosher salt (or 1 1/2 teaspoons table salt)
1 teaspoon ground black pepper
1 cup barbecue sauce, plus extra for serving (store-bought or your own)

Pulled Pork Slow Cooker: Directions

Dry the pork with paper towels. This helps salt stick and makes it taste better.
Rub salt and pepper all over the pork. Press it in softly.
If your slow cooker can brown food, sear pork on all sides for 3-4 minutes each. It’s optional but adds rich taste. Or just put raw pork in the cooker.
Add 3/4 cup barbecue sauce over pork. Turn it to coat. Save 1/4 cup for later.
Cover and cook this dish on LOW heat for 8 to 10 hours, or HIGH flame for 4-6 hrs. Pork should be super soft and shred easy with a fork. Low heat works best for big pieces.
Move pork to a big bowl. Leave juices in cooker. Rest 10 minutes.
Pull the pork apart using two forks. You can also use your hands after it cools down a little. Throw out big fat bits.
Spoon off extra fat from cooker juices. Put shredded pork back in. Mix with juices.
Add the last 1/4 cup barbecue sauce. Add more if you want it wetter. Turn the slow cooker to WARM for 10 to 15 minutes so all the flavors blend together well.
Taste it. Add a little salt or pepper if needed. Serve hot with extra sauce.