Easy Crockpot Pulled Pork
This Easy Crockpot Pulled Pork recipe is about to become a new family favorite! It’s smoky, fall-apart tender, and bursting with flavor. Plus, the slow cooker does all the work while you go about your day—just set it and forget it!
Servings: 10 servings
Calories: 365kcal
Equipment
Ingredients
Spice rub
- 1 ½ tablespoon kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin
- ⅓ cup brown sugar packed
Pulled pork
- 7 pound pork shoulder cut into large chunks
- 3 tablespoons olive oil for rubbing on meat
- 1 tablespoon liquid smoke
- ½ cup apple cider vinegar
- ½ cup chicken broth
Instructions
- In a small bowl, combine all the ingredients in the spice rub and set aside.
- Drizzle the meat all over with the olive oil. Season all over with the seasoning mix, then place it in the slow cooker. I like to cut mine into 4-6 smaller pieces for quicker cooking time. But you can keep it whole.
- Add the pork to the crockpot, then gently pour the broth, apple cider vinegar and liquid smoke on the sides of the pork.
- Cover with the lid and cook on high for about 4 hours for cut up pieces, or leave it whole and the time will be closer to 6-8 hours on low, or until it reaches an internal temperature of 200F.
- When the pork is done cooking, remove it to a board and cover with foil, and let it rest for at least 20 minutes if you cut it into smaller pieces and up to 1 hour if you keep it whole.
- Shred the pork using two forks. It should be just completely falling apart. Remove any gristle, but do not discard all the fat! Shred it up and toss it in with the meat back into the crockpot.
- Take the leftover liquid from the crockpot and strain it to remove any solids. If you don't mind the fat, add some of the liquid back to the shredded pork and toss well. If you want to remove the excess fat, chill the liquid in an ice bath in the refrigerator for about 30 minutes until the fat solidifies, then discard, and pour the remaining liquid over the meat.
- Toss in with your favorite BBQ sauce, about 1 ½ - 2 cups and enjoy on sliders, buns, in a bowl with rice, on top of mac and cheese or with a side of coleslaw.
Notes
Storing & Reheating
- Fridge: Store the pulled pork in an airtight container in your fridge for up to 4 days.
- Freezer: You can also freeze shredded pork in an airtight container or freezer bag. It should last for about 3 months in the freezer.
- Reheating: The best way to reheat the pork is on the stovetop over medium with a splash of broth. Alternatively, microwave it in 30-second intervals, stirring in between.
- Trim Excess Fat: A bit of fat adds flavor, but too much can make the pork greasy. Trim off the excess before cooking to strike the perfect balance of taste and texture.
- Test the Temperature: Always use a meat thermometer to ensure the pork reaches an internal temperature of 200 degrees Fahrenheit for the most tender, fall-apart results.
- Rest the Meat: Remember to let the cooked pork rest under foil for at least 20 minutes. This helps redistribute the juices and makes shredding much easier.
Nutrition
Calories: 365kcal | Carbohydrates: 9g | Protein: 38g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 130mg | Sodium: 1249mg | Potassium: 729mg | Fiber: 1g | Sugar: 7g | Vitamin A: 504IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 3mg