Slow Cooker Pulled Pork

This easy and super flavorful slow cooker pulled pork can be made with pork loin or pork shoulder and is very versatile.  It’s a simple recipe that is perfect for a crowd but has also become an ideal busy weeknight meal for us! Make sure to check out all of my notes below.

How to Make Slow Cooker Pulled Pork

  1. Set out your ingredients

2. Using a fork or a whisk combine your spices and rub them all over your pork.

3. Set the pork into the slow cooker and pour the beer over it.

Easy Slow Cooker Pulled Pork - photo

4. Let it cook for 6-8 hours on low (4 hours high but I find low better).

Slow Cooker Pulled Pork - Photo

5. It will shrink! Next take the meat out and it should shred easily (if it does not it needs to cook longer). You can be done there and set it back into the juices until you are ready to serve or for a little extra flavor you can broil it.

Easy Crockpot Pulled Pork - photo

6. Optional Step: spread it into a thin layer on a sheet pan and broil until lightly crispy (this doesn’t take that long and I find it really adds to the depth of flavor).

Optional step 2: Strain the juices if there are chunks of fat. When you are done broiling – I put it back into the strained juices and let it keep until I am ready to serve.

How to make slow cooker pulled pork - photo

Serving Options

  • Street Tacos with a great vinegar slaw
  • Sliders with a slaw or with your favorite bbq sauce
  • Quesadillas
  • Burrito Bowl: corn, rice, lettuce, avocado, cheese, beans, etc….
  • Pulled Pork Ragu
  • Creamy Pork Pasta (something similar to this, I use less cream)

Slow Cooker Pulled Pork

Yield: 8-10 people

Ingredients:

  • 4-5 1/2 lbs pork shoulder (should be about 4 after it is trimmed) or 4lbs of pork loin
  • 1/4 cup brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp paprika
  • 1 tsp oregano
  • 2 tsp salt
  • 1/2 tsp pepper
  • beer (1/2 of a can for pork shoulder and a full can for pork loin)

Instructions:

  1. Make the rub by combining brown sugar, garlic powder, onion powder, paprika, oregano, salt and pepper; mix with a fork. Set aside.
  2. Trim your pork (I find I trim 1-2lbs of fat off) any huge chunks that don’t have any regular meat on it).
  3. Coat your meat all over with the rub and place your meat in slow cooker. Pour your beer over it.
  4. Set your slow cooker to low and cook for 7-8 hours or high and cook for 4 (I believe low and slow is better for this recipe).
  5. Test to make sure it is done (it should easily shred).
  6. With 2 forks shred the pork. While shredding I also remove any extra chunks of fat but this is optional.
  7. Optional: Broiling – this doesn’t take much longer and I find really adds to the depth of flavor. Spread in a thin layer on a sheetpan, spread out and broil for 5 – 7 minutes or lightly crispy.
  8. Optional: Strain your juices of fat.
  9. Add the meat back to the juices and keep warm until you are ready to serve.
  10. Serving Options: see above – Enjoy!

Notes:

  1. Pork Loin vs. Pork Shoulder – there is A LOT less fat on the pork loin and it really saves time if you are not trimming fat. I use pork shoulder when I am serving for a large crowd/ a party, it is juicer and has an extra richness to it. If I am making it just for my family I use the pork loin (especially if adding bbq sauce).
  2. If you are making for a very large group and double the recipe it will take longer to cook (I often do it overnight and do 4 hours on high first).
  3. You can freeze the cooked meat if you make more than you need and don’t want pork twice in a week. It will stay good for up to 3 months in the freezer. Just defrost 1 day before you want to use in the fridge. I love saving the extra and making quesadillas with it. Reheat on the stove top or in the microwave or on a sheet pan.

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