35 Comments | Jill Winger |Last Updated: June 13, 2023
Jump to Recipe
This is one you just can’t mess up.
No really. I dare you to mess it up. You can’t.
And it’s a recipe you’re going to love if you’re buried in pork shoulder. (OK, so maybe that’s not a common problem, but it’s a ‘thing’ around here…)
I’ve been digging through my freezer lately and realized I have a LOT of pork shoulder in there. That’s great, but also somewhat problematic considering our current pair of piglets will be ready to butcher this fall and freezer space will quickly become very scarce.
Thankfully, my favorite way to preparepork shoulder is a no-brainer, and it’s ideal for your summer BBQs and get-together. Because you can only eat hamburgers so many times, amen?
This simple recipe takes a tough (yet economical) cut of meat and turns it into something you’ll be proud to serve to guests. Plus it’s super non-fussy, which is EXACTLY what I need during the hectic summer months.
If you cook it longer than the prescribed time, that’s fine.
If you want to cook it a day ahead of time, that’s fine.
If you want to adjust/change the seasonings, that’s fine.
Heck, if you even want to start with afrozen pork shoulder in the slow cooker, that’s fine too.
I’m telling ya, definitely add this one to your quick-and-easy arsenal.
1 pork shoulder (mine are usually in the 3-6 pound range. I always use bone-in shoulders, but boneless will work, too)
1 cup beef or chicken stock (here’s how to make it)
1 onion,chopped into chunks
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt (I use Redmond Salt)
1/2 teaspoon pepper
Combine the spices in a small bowl, then rub liberally over the pork shoulder. Place the shoulder and onion in a slow cooker, and pour in the stock.
Cook on low for 8-12 hours, or until the meat is ultra-tender and falling apart.
Remove the meat from the slow cooker and allow it to cool long enough for you to comfortably handle it.
Separate the meat from the fat and bones, and then shred it.
TIP: I have found using the paddle attachment of my KitchenAid mixer makes shredding a breeze. Add several cups of meat chunks to the bowl, then beat on low for 30-60 seconds until it is shredded. Much easier than the two-fork method.
Taste and add more salt/pepper if needed.
Now you have options. Lots of options:
Your Pulled Pork Options:
Pour the cooking liquid through a strainer to remove any fat globs or bone fragments, then place the strained liquid and the shredded meat back into the slow cooker and keep warm until serving.
Or add your homemade maple BBQ sauce to the pork instead of the strained cooking liquid for BBQ flavor.
Or cook the pork shoulder one day, shred it, and refrigerate it. Then plop it back into the slow cooker on the ‘warm’ setting when you’re entertaining guests the following day or if you need a super quick supper.
This makes the best-ever company meal when served alongside homemade potato salad or coleslaw. Folks can eat it on buns or just alone with BBQ sauce.
Here’s my homemade whole wheat bun recipe. But I was totally lazy and used store-bought buns when I took the photos for this post. Ahem.
Use it in cumin pork tacos or as a pizza topping.
Cook up TWO pork shoulders (I can usually jam two into my slow cooker) and freeze the leftovers. Or incorporate multiple recipes calling for shredded pork into that week’s meal plan. The simple seasonings of the initial recipe make it super versatile.
Print
Slow Cooker Pulled Pork Recipe
Author:The Prairie Homestead
Category:Main Dish- Pork
Ingredients
1 pork shoulder (mine are usually in the 3–6 pound range. I always use bone-in shoulders, but boneless will work, too)
1 cup beef or chicken stock
1 onion, chopped into chunks
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt (I use Redmond Salt)
1/2 teaspoon pepper
Instructions
Combine the spices in a small bowl, then rub liberally over the pork shoulder. Place the shoulder and onion in a slow cooker, and pour in the stock.
Cook on low for 8-12 hours, or until the meat is ultra-tender and falling apart.
Remove the meat from the slow cooker and allow it to cool long enough for you to comfortably handle it.
Separate the meat from the fat and bones, and then shred it.
TIP: I have found using the paddle attachment of my KitchenAid mixer makes shredding a breeze. Add several cups of meat chunks to the bowl, then beat on low for 30-60 seconds until it is shredded. Much easier than the two-fork method.
Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.
You don't need much liquid to slow cook pork since it releases juices while cooking when using the low setting. I use just enough to flavor the pork along with the reserved juices of the pork and serve the extra BBQ sauce on the side. If you wish to add liquid, you can add 1 cup of chicken broth.
If it is expected to be served within a few hours after smoking, it is better to store it in a crockpot set at the lowest possible temperature. Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot.
Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that. And 10 hours later, this huge hunk of meat is tender and ready.
Plenty of apple juice is what I use. If I'm pulling pork ahead of time with the intent of chilling it and reheating, I'll douse it with GOOD amount of AJ before putting it in the fridge. Then as it reheats (covered) the AJ keeps the meat hydrated. If held in a chaffing dish, crock pot or roaster, same thing.
After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.
Pour 1 1/2 cups liquid, such as low-sodium chicken or vegetable broth, tomato juice, light or amber beer, white or red wine, orange juice, or a mix of several liquids (and optional liquid smoke) over the pork. The pork should be only partially submerged, with some of the pork remaining above the surface of the liquid.
Of course you can slow pork too long. You can overcook anything, even with moist heat. Once the meat has cooked completely, become tender and the collagen transforms into gelatin, further cooking will only pull moisture from the meat. It will just become dryer and dryer, even if it is partially submerged in liquid.
We use brown sugar, onion powder, garlic powder, cumin, smoked paprika, a good amount of salt & pepper, and a pinch of cayenne! Make sure you use all of the seasoning! Also, really rub it into the pulled pork, get all of the nooks and crannies!
The soda helps to tenderize the meat and mellows out the spiciness of the chipotle peppers. It is the opportunity to use your favorite dark soda pop in a savory recipe. Try using Dr Pepper, root beer, cola or cherry cola. Spicy soda pulled pork is the perfect balance of spicy, sweet, and savory.
Add a stick of butter to the top of the meat. Note: I was short on butter while taking these pictures so I had to use a half stick on each pan to make it work. That was enough but in my opinion, a whole stick is best. During the reheating process, the butter will melt and juice up the meat.
The secret to tender pulled pork is to cook it slowly so that the meat is cooked through and moist. One way to do this is to use a slow cooker, which uses low temperatures. It can be done in 4-6 hours on high (still a relatively low temperature), but I'd suggest going for 8-10 hours on low.
The meat was overcooked: Slow cookers are known for their ability to tenderize meat, but if the meat is cooked for too long, it can become overcooked and tough. ...
The meat was not cut into the correct size: If the meat is cut into large chunks, it may take longer to cook and could become tough.
While I highly recommend using apple cider for this pulled pork, if you can't find any you could substitute with apple juice. You could also do half apple juice and half a beer (trust me, it goes well)! Just be sure to use natural – no sugar added – apple juice.
Why add apple cider vinegar to pulled pork? Pulled pork relies on both the vinegar's acidity and the low-and-slow cooking process to tenderize the meat, breaking down the protein to give the dish its signature moist, fall-apart texture. Cider vinegar also provides a tangy counterpoint to the fatty pork.
Address: 747 Lubowitz Run, Sidmouth, HI 90646-5543
Phone: +99513241752844
Job: Design Supervisor
Hobby: Digital arts, Lacemaking, Air sports, Running, Scouting, Shooting, Puzzles
Introduction: My name is Delena Feil, I am a clean, splendid, calm, fancy, jolly, bright, faithful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
