This Easy Slow Cooker Pulled Pork for Juicy Perfection delivers tender, succulent pork infused with smoky BBQ flavor. Perfect for sandwiches or dinners, it’s a hassle-free recipe that cooks itself, offering rich taste with minimal effort on a cozy August evening.
Why You’ll Love This Recipe
This slow cooker pulled pork is a game-changer for anyone craving juicy, flavorful meat without the fuss, especially on a busy August night like tonight. The slow cooker transforms a simple pork shoulder into tender, fall-apart perfection, soaked in a smoky, tangy BBQ sauce that’s ideal for sandwiches, tacos, or served with sides. It’s effortless to prepare, budget-friendly, and perfect for feeding a crowd or meal prepping for the week ahead. The hands-off cooking fills your home with mouthwatering aromas, making it a go-to for relaxed dinners or gatherings, with leftovers that taste even better the next day.
Recipe Tips and Tricks
- Choose Pork Shoulder: Opt for pork shoulder or butt for the juiciest, most tender results.
- Sear for Flavor: Browning the pork adds a rich, caramelized crust.
- Trim Fat Moderately: Remove excess fat but leave some for moisture and taste.
- Don’t Overcrowd: Ensure pork fits comfortably in the slow cooker for even cooking.
- Shred Warm: Pull pork while warm for easier shredding with two forks.
- Skim Fat: Remove excess fat from the sauce after cooking for a cleaner finish.
- Adjust Sauce: Taste and tweak BBQ sauce sweetness or tanginess before serving.
- Rest Before Serving: Let pork rest in sauce for 10-15 minutes to absorb flavors.
Easy Slow Cooker Pulled Pork for Juicy Perfection
Easy slow cooker pulled pork, juicy and smoky, perfect for sandwiches or meals.
Ingredients
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 1 cup low-sodium chicken broth
- 1 tbsp smoked paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1.5 cups BBQ sauce
- 2 tbsp olive oil
- 4 lbs pork shoulder, trimmed of excess fat
Instructions
- Prep the Pork: Pat pork shoulder dry with paper towels. Rub with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Sear the Pork: Heat olive oil in a large skillet over medium-high heat. Sear pork on all sides for 6-8 minutes until browned. Transfer to the slow cooker.
- Mix the Base: In a bowl, combine chicken broth, apple cider vinegar, and brown sugar, stirring until dissolved.
- Add to Slow Cooker: Pour the broth mixture over the pork, ensuring it pools around the meat.
- Cook Low and Slow: Cover and cook on low for 8-10 hours, until pork is fork-tender and pulls apart easily.
- Add BBQ Sauce: About 1 hour before finishing, stir in BBQ sauce to coat the pork evenly.
- Skim Fat: Transfer pork to a large bowl. Skim excess fat from the sauce in the slow cooker.
- Shred the Pork: Shred warm pork using two forks, breaking it into bite-sized pieces.
- Combine with Sauce: Return shredded pork to the slow cooker, stirring to coat with sauce. Let rest for 10-15 minutes.
- Serve and Enjoy: Pile onto buns for sandwiches, stuff into tacos, or serve with sides—perfect for tonight’s dinner!
Notes
- Pork shoulder or butt is ideal for shredding; avoid lean cuts for best results.
- Adjust BBQ sauce sweetness or tanginess to your liking before serving.
- Sear in batches if needed to avoid overcrowding the skillet.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free or low-sugar diets with appropriate swaps.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 653Total Fat 42gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 23gCholesterol 163mgSodium 801mgCarbohydrates 23gFiber 1gSugar 19gProtein 43g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Pork Shoulder (3-4 lbs): Also called pork butt, this marbled cut becomes tender and shreddable.
- BBQ Sauce (1.5 cups): A smoky, tangy sauce forms the flavor base; choose your favorite.
- Apple Cider Vinegar (¼ cup): Adds a tangy brightness to balance the richness.
- Brown Sugar (¼ cup): Enhances sweetness and creates a sticky, caramelized coating.
- Smoked Paprika (1 tbsp): Adds smoky depth; regular paprika works but is less intense.
- Garlic Powder (1 tsp): Provides savory warmth that complements the pork.
- Onion Powder (1 tsp): Adds subtle sweetness and depth to the seasoning.
- Olive Oil (2 tbsp): Used for searing, adding richness and aiding browning.
- Chicken Broth (1 cup): Keeps pork moist; low-sodium prevents over-salting.
- Salt and Pepper (1 tsp each): Seasons the pork; adjust to taste after cooking.
Variations and Substitutions
- Meat Swap: Use pork loin for a leaner option, though it may be less juicy.
- Sauce Variations: Try a spicy BBQ sauce or a honey-mustard blend for a twist.
- Sweetener Swap: Replace brown sugar with honey or maple syrup for a different note.
- Spice It Up: Add cayenne or chili powder for extra heat, adjusting to taste.
- Broth Options: Substitute chicken broth with vegetable broth or apple juice.
- Gluten-Free: Ensure BBQ sauce and broth are gluten-free for a fully gluten-free dish.
- Low-Sugar: Reduce brown sugar or use a sugar-free BBQ sauce for a healthier version.
- Smoky Boost: Add a few drops of liquid smoke for extra smokiness without a smoker.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of broth.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
- Reheating: Warm on the stovetop or in the microwave, adding extra sauce to maintain moisture.
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