Ingredients and preparation
To make a delicious pulled pork in the crock pot, you’ll need a few simple ingredients that come together to create a flavorful and tender dish. Here’s what you’ll need:
- 3-4 lbs pork shoulder (also known as pork butt) – This cut is ideal for slow cooking as it becomes incredibly tender and easy to shred.
- 1 large onion, sliced – Adds sweetness and depth to the dish.
- 4 cloves garlic, minced – For a rich, aromatic flavor.
- 1 cup barbecue sauce – Choose your favorite brand or make your own for a personalized touch.
- 1/2 cup apple cider vinegar – Helps to tenderize the meat and adds a tangy flavor.
- 1/4 cup brown sugar – Balances the acidity and adds a hint of sweetness.
- 1 tablespoon smoked paprika – Gives the pork a smoky, slightly spicy flavor.
- 1 teaspoon ground cumin – Adds warmth and earthiness to the dish.
- 1 teaspoon mustard powder – Enhances the savory flavors.
- 1 teaspoon salt – To season the pork.
- 1/2 teaspoon black pepper – For a bit of heat and depth.
- 1/4 teaspoon cayenne pepper (optional) – If you like a little extra kick.
Before you start cooking, it’s important to prepare the pork and the other ingredients properly. Begin by trimming any excess fat from the pork shoulder, but leave some fat on for flavor and moisture. Pat the pork dry with paper towels to help the seasoning stick better.
In a small bowl, mix together the smoked paprika, cumin, mustard powder, salt, black pepper, and cayenne pepper (if using). Rub this spice mixture all over the pork shoulder, making sure to coat it evenly. This will help infuse the meat with flavor as it cooks.
Next, prepare the crock pot by placing the sliced onions and minced garlic at the bottom. This will create a flavorful base for the pork to cook on. Place the seasoned pork shoulder on top of the onions and garlic.
In a separate bowl, whisk together the barbecue sauce, apple cider vinegar, and brown sugar. Pour this mixture over the pork, ensuring it is well-coated. The liquid will help keep the pork moist and tender as it slow cooks.
Cooking instructions
Once your pork is prepped and nestled in the crock pot, it’s time to start the cooking process. Set your crock pot to low heat for a longer, more tender cook, or high heat if you’re short on time. For the best results, I recommend cooking the pork on low for 8-10 hours. This slow and steady method allows the pork to break down and become incredibly tender, making it easy to shred later. If you’re using the high setting, aim for 4-6 hours, but keep in mind that the texture may not be quite as melt-in-your-mouth as the low setting.
As the pork cooks, resist the temptation to lift the lid frequently. Each time you open the crock pot, heat escapes, which can extend the cooking time. Let the crock pot do its magic undisturbed.
After the cooking time is up, check the pork for doneness. It should be fork-tender and easy to pull apart. If it’s not quite there yet, give it another 30 minutes to an hour. Once the pork is ready, carefully remove it from the crock pot and place it on a large cutting board or platter. Use two forks to shred the pork into bite-sized pieces. The meat should fall apart effortlessly.
Before returning the shredded pork to the crock pot, skim off any excess fat from the cooking liquid. You can discard the fat or save it for another use, depending on your preference. Once the fat is removed, return the shredded pork to the crock pot and stir it into the remaining juices. This step is crucial for ensuring the pork stays moist and flavorful.
If you prefer a saucier pulled pork, you can add extra barbecue sauce at this point. Stir it in and let the pork cook on low for an additional 15-20 minutes to allow the flavors to meld together. Taste the pork and adjust the seasoning if necessary, adding more salt, pepper, or a splash of apple cider vinegar for extra tang.
Serving suggestions and tips
Now that your pulled pork is perfectly cooked and shredded, it’s time to think about how to serve it. Pulled pork is incredibly versatile, and there are countless ways to enjoy it. Here are a few serving suggestions and tips to elevate your dish:
- Classic Pulled Pork Sandwiches: Serve the pulled pork on soft, toasted buns with a generous helping of coleslaw on top. The crunch and tang of the coleslaw perfectly complement the rich, smoky pork. For an extra kick, drizzle some additional barbecue sauce or a spicy hot sauce over the meat before adding the top bun.
- Tacos: For a fun twist, use the pulled pork as a filling for tacos. Warm up some soft corn or flour tortillas, and top the pork with fresh cilantro, diced onions, a squeeze of lime, and a dollop of sour cream or guacamole. You can also add pickled jalapeños for a bit of heat.
- Pulled Pork Nachos: Spread tortilla chips on a baking sheet and top them with shredded pulled pork, black beans, shredded cheese, and jalapeños. Bake until the cheese is melted and bubbly, then finish with sour cream, salsa, and guacamole for a crowd-pleasing appetizer or meal.
- Over Rice or Mashed Potatoes: For a hearty, comforting meal, serve the pulled pork over a bed of fluffy white rice or creamy mashed potatoes. Drizzle some of the cooking juices or extra barbecue sauce over the top for added flavor.
- Salad Topping: If you’re looking for a lighter option, use the pulled pork as a protein-packed topping for a salad. Combine mixed greens, cherry tomatoes, cucumbers, and red onions, then top with the pork and a tangy vinaigrette or creamy ranch dressing.
- Sliders: For a party or casual gathering, serve the pulled pork on small slider buns. Add a pickle slice and a spoonful of coleslaw for a bite-sized version of the classic pulled pork sandwich.
- Pizza Topping: Spread barbecue sauce over a pizza crust, then top with pulled pork, red onions, and shredded mozzarella or cheddar cheese. Bake until the crust is crispy and the cheese is melted for a delicious barbecue pulled pork pizza.
When serving pulled pork, it’s important to keep it warm and moist. If you’re serving it buffet-style or at a party, keep the pork in the crock pot on the “warm” setting, and stir it occasionally to ensure it stays juicy. If the pork starts to dry out, you can add a little more barbecue sauce or some of the reserved cooking liquid to keep it moist.
For leftovers, pulled pork stores beautifully. Place any remaining pork in an airtight container and refrigerate for up to 3-4 days. You can also freeze it for longer storage—just be sure to include some of the cooking juices to prevent it from drying out. When reheating, add a splash of water or barbecue sauce to help revive the moisture.