Stop looking–you just found the best pulled pork recipe & it can be used for just about anything from tacos to BBQ sandwiches.
I was a vegetarian for about 4 years, and pork brought me back. I mean…is there anything better than unctuous, drool worthy, salty, delicious pulled pork? Um, no.
No there isn’t.
This easy slow cooker pulled pork recipe will have you literally dancing in the kitchen for two reasons:
1.) It’s that good
2.) It’s that easy
With a hunk of meat, seasonings already in your pantry, and the handiest piece of kitchen equipment for hard working parents, you can cook once & eat (at least) twice with this pulled pork recipe.
Easy Crock Pot Pork Roast
This is one of those recipes you’ll cook once and NEVER forget. It’s that easy & that divine.
There are just two main ingredients in this recipe: the pork & the seasonings.
That’s it. There’s nothing else going in this pot.
It’s seasoned but can easily be used in any family favs like BBQ sandwiches, pork tacos, stews, soups, casseroles, or even with just a side of mashed potatoes & the glorious jus as the star.
Do You Need Liquid in the Slow Cooker for Pulled Pork?
For this recipe, NOPE.
Watch the video and see the beautiful pork jus that comes from a well seasoned hunk of meat.
Stick it in dry in the morning & come home to pulled pork heaven.
How Long Does it Take to Cook Pulled Pork in the Slow Cooker?
You can use the slow cooker on low or high to cook the pork roast. If you’re cooking on high, then you’ll have to still cook for at least 4 hours.
And, depending on the weight of your pork roast, you’ll likely have to cook it longer.
But, as the saying goes–low & slow is the best anyway.
So, depending on the weight of your roast, you’ll be cooking for around 8 hours on low. And, not to worry–an hour or two longer on low shouldn’t hurt it.
What Cut of Meat is Pulled Pork?
This recipe calls for a pork shoulder or pork butt roast. If your store labels either of these cuts a “Boston Butt” or a “Pork Butt” that’s fine. I’ve even seen them called “Picnic Roasts,” and that’s just fine, too.
Avoid cuts like the PORK LOIN. That’s not the fatty cut we need for this recipe. That’s a whole different thing.
Stick to the meat that has a fattier “marbled” look to it. That’s the good stuff.
- 5 lb Pork Roast (Boston Butt, or Pork Shoulder)
- 2-3 tsp Garlic Salt
- 2 tsp Onion Powder
- 2 tsp Paprika
- 1-2 tsp Black Pepper
- Remove plastic from pork roast and pat dry.
- Place pork roast in crock pot. Season each side of the roast evenly with each of the seasonings.
- When finished seasoning, make sure that the pork roast is positioned with the fat-cap (fattiest side) facing up.
- Cook on low setting for 6-8 hours or until the meat is easily falling apart and internal temperature is 200°.
- Remove and set on a platter or cutting board to shred. Add the desired amount of remaining liquid to your meat before serving.
- This pork will freeze beautifully.
- The left over liquid can be used to season soups, stews and more!
- If the meat isn't shredding, then it needs to cook longer. The reason the pork shreds is because the collagen has all been liquified. If it isn't pulling apart by just using a simple fork or tong, then keep it cooking for longer until you see that result.
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Amount Per Serving: Calories: 669Total Fat: 49gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 204mgSodium: 1106mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 53g
Cook Once Eat Twice Crock Pot Pork
This is the easiest dish you’ll probably ever make, and I’m literally not exaggerating. It’s gonna make you & your family drool with anticipation when you come home to the smell of this gloriousness in your house.
With just a few ingredients you can have a delicious home cooked meal on the table in no time–TWICE this week.
Make it & tell me I’m wrong. Double dog dare ya!