Pulled Pork recipe
Slow Cooker Pulled Pork is the ultimate blend of convenience and flavor. With a blend of spices that permeates every tender shred of meat, it’s the kind of dish that gets better with time, whether you refrigerate it for hours or days.
The secret to this recipe is the perfect spice rub, which infuses the pork shoulder with deep, smoky, and sweet flavors. Slow-cooking allows the meat to become irresistibly tender, making it easy to pull apart and toss with your favorite barbecue sauce.
Whether served as a filling for sandwiches or piled on a plate with extra sauce, this pulled pork is guaranteed to impress. It’s a simple, no-fuss meal that delivers big flavor, ideal for feeding a crowd or enjoying over multiple meals.
Slow Cooker Pulled Pork Ingredients
The robust spice rub is the heart of this dish, combining black pepper, cayenne, and chili powder to bring a perfect balance of heat and depth. Ground cumin and paprika enhance the savory profile, while dark brown sugar adds a touch of sweetness.
The bone-in pork shoulder or butt provides a rich, juicy base, tenderizing as it slowly cooks to perfection. Liquid smoke, though optional, gives the pork a grilled flavor, infusing every bite with a smoky richness.
Barbecue sauce ties everything together, coating the shredded pork in a tangy, flavorful glaze that elevates the dish to new heights of deliciousness. Together, these ingredients create a savory masterpiece that’s both comforting and mouthwatering.
Recipe Tips for Slow Cooker Pulled Pork
- Enhance Flavor with Longer Marination: While 3-4 hours of marinating will infuse the pork with a decent flavor, if you can plan ahead, refrigerating the pork for up to 3 days will deepen the spice rub’s impact. The longer the spices sit, the more robust the flavor becomes, ensuring a rich, seasoned finish that’s absolutely irresistible.
- Use a Bone-In Pork Shoulder for Maximum Juiciness: Opting for a bone-in pork shoulder or butt ensures that the meat remains moist during the slow-cooking process. The bone adds flavor and helps retain moisture, keeping the pork tender and juicy throughout the hours of slow cooking. This will make the shredding process easier and the end result more succulent.
- Don’t Skip the Liquid Smoke: The liquid smoke is optional, but it’s highly recommended to achieve that perfect smoky flavor that mimics a grilled taste. If you’re craving that authentic BBQ experience but lack a grill, this ingredient makes all the difference in transforming your slow cooker pulled pork into something truly memorable.
What to Serve with Slow Cooker Pulled Pork
- Classic Coleslaw: Pair your pulled pork with a creamy, tangy coleslaw to balance the savory flavors. The crunch and slight acidity of the slaw provide the perfect contrast to the tender, smoky pork. Whether served as a topping or on the side, the combination is sure to impress.
- Cornbread: A warm slice of cornbread is an ideal accompaniment to slow-cooked pulled pork. Its slightly sweet, crumbly texture complements the smoky richness of the meat, offering a comforting side dish that’s both satisfying and hearty. Serve it with a drizzle of honey or butter for extra indulgence.
- Pickled Vegetables: For a touch of brightness, serve your pulled pork with pickled vegetables, such as cucumbers, carrots, or red onions. The acidity cuts through the richness of the pork and adds a fresh, zesty contrast to the overall meal, making each bite feel even more dynamic.
FAQ for Slow Cooker Pulled Pork
1. Can I use boneless pork for this recipe?
Yes, you can use a boneless pork shoulder or pork butt, but bone-in cuts offer better flavor and moisture retention. Boneless cuts will still work, but the texture might be slightly less juicy.
2. How do I store leftovers?
Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just be sure to reheat thoroughly before serving.
3. Can I cook this recipe on high instead of low?
Yes, you can cook the pulled pork on high for 5-6 hours instead of 8-10 hours on low. However, cooking on low gives a more tender result, so if you’re in a rush, monitor the pork closely to avoid overcooking.
4. How can I make the pulled pork spicier?
If you enjoy extra heat, simply increase the cayenne pepper or chili powder in the spice rub. You can also add a few dashes of hot sauce to the barbecue sauce before mixing it with the shredded pork for an added kick.
Slow Cooker Pulled Pork
Ingredients
- Spice Rub:
- Ground black pepper
- Cayenne pepper
- Chili powder
- Ground cumin
- Dark brown sugar
- Dried oregano
- Paprika
- Salt
- Granulated sugar
- Pulled Pork:
- Bone-in pork shoulder or pork butt approximately 6 pounds
- Liquid smoke optional
- Barbecue sauce
- Water
Instructions
- Begin by preparing the spice rub: In a small bowl, combine the ground black pepper, cayenne pepper, chili powder, cumin, brown sugar, dried oregano, paprika, salt, and granulated sugar. Mix thoroughly to ensure an even distribution of the spices.
- Generously massage the spice rub into the pork shoulder or butt, ensuring all surfaces are well-coated. Wrap the seasoned meat securely in a double layer of plastic wrap and refrigerate for a minimum of 3 hours. For an enhanced flavor, the pork can be left to marinate for up to 3 days in the refrigerator.
- Once ready, remove the plastic wrap from the pork. Transfer the meat to the slow cooker and add the optional liquid smoke along with a ¼ cup of water to the cooker.
- Set the slow cooker to low and cook for 8 to 10 hours, or until the meat is fork-tender and easily shredded.
- After the cooking time has elapsed, carefully remove the pork from the slow cooker and place it on a cutting board. Discard the liquid from the slow cooker.
- Shred the pork by pulling it apart with two forks or your fingers, discarding any excess fat. Return the shredded meat to the slow cooker.
- Add the barbecue sauce to the pulled pork, stirring to coat the meat thoroughly. Allow the mixture to heat on low for an additional 30 to 60 minutes until it reaches the desired temperature.
