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The secret to really good pulled pork is cooking it low and slow. I know, I know—it sounds somewhat tortuous if you’re craving BBQ, like right now. But trust us, the wait is worth it in the end. Lucky for you, a slow cooker makes the drawn out process a breeze.
Pulled pork holds well in the fridge for 4 to 5 days, meaning if you’re able to plan ahead, you can make this the night before no problem. It also freezes well! If you double the batch, save leftover in large freezer resealable bags.
Seriously. This on a potato roll plus pickles and coleslaw (and potato chips, if you’re feeling crazy) = absolute perfection. It’ll make enough for at least 8 HUGE sandwiches. Having a big game day party? Buy slider buns and you’ll double the yield—at least!
While burnt bits would be delicious, they’re not totally necessary. For simple, juicy pulled pork, you can cook the pork from start to finish in the slow cooker. (If you do want to sear it in a hot skillet first, I applaud you.)
It’s pretty much impossible to mess this one up. If you go an hour longer than you’d intended, your pork will probably end up even more tender. Rushed and need to pull it an hour earlier? I bet you you’re still able to shred it just fine with a fork.
There’s no need to cook a separate one on the stovetop. Every element about barbecue sauce that you like—sweetness, acidity, spice—is in the slow cooker too. At the end, toss the pork with the leftover juices. (The “sauce” will be a little bit thinner, but the taste is all there.)
The spectacular flavor of this slow cooker pulled pork comes down to a homemade BBQ sauce that will convince your friends that you are a meat whisperer.
4 1/2 pounds pork shoulder
2 tablespoons paprika
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cumin
1 yellow onion, diced
4 garlic cloves, chopped
1 orange, juiced
Put the onion slices at the bottom of the slow cooker. In a small bowl mix together 1 tbsp salt with 1 tsp ground black pepper, the smoked paprika and cinnamon. Put the flour onto a plate then rub the spice mixture over the pork.
Heat the oil in a large frying pan and roll the spiced pork in the flour before putting it into the pan to sear it on all sides. Once the meat is starting to pick up a golden colour pop it on top of the onion slices in the slow cooker.
In a large jug combine all the ingredients for slow cooking the pork then pour over the meat. Pop the lid on and cook on the low setting for 8 hours.
When you’re ready to serve, take the meat out of the slow cooker leaving the cooking liquor behind. Put the cooked meat on a roasting tray or large shallow bowl and pull it into bite-size chunks and shred with 2 forks. Ladle a little of the cooking juices over the pork and mix together.
Toss the fennel and apple slices in the lemon juice and season well then serve along with the pulled pork in bread rolls. Spread the rolls with a little English mustard and mayonnaise if you like.
If you prefer to cook the pulled pork in the oven, preheat oven to 300 degrees F. Follow the above steps, 1 through 3. Then, place pork in a Dutch oven pot. Cover pot with lid and cook in the oven for 3 hours. Remove lid and cook for an additional 1-2 hours, until pork is tender and easily pulls apart with a fork.
Follow steps 1 through 3 above, then place pork in Instant Pot. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer.
Well, first, let’s not forget that you can eat it all on it’s on. But I also love to serve it with:
It’s also great mixed with your favorite barbecue sauce, made into a pulled pork salad or topped on some fried eggs for a savory, protein-packed breakfast. The options are endless. And that’s what makes this slow cooker pulled pork recipe so darn good.
If you don’t happen to eat it all the pulled pork one sitting, not to worry – it’s delicious meal prep for later in the week. Just place it in a meal prep container. It will last for 4-5 days in the fridge or for 2-3 months in the freezer.
Long, slow cooking is best for fattier, tougher cuts of pork such as pork shoulder, which is the traditional choice.
Pulled pork is delish for more than sandwiches!
Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll.
Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
The pork can also be cooked on Low for 10 to 12 hours.
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