Slow Cooker Pulled Pork Recipe

Boneless pork shoulder: This cut of meat is ideal for slow cooking, becoming tender and easy to shred.

Bbq sauce: Adds a rich, smoky flavor to the pork, making it deliciously savory.

Brown sugar: Provides a touch of sweetness that balances the tanginess of the bbq sauce.

Paprika: Adds a mild, smoky flavor and a beautiful color to the dish.

Garlic powder: Enhances the overall flavor with a subtle garlic taste.

Onion powder: Adds a hint of onion flavor without the need for fresh onions.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a bit of heat and depth to the flavor profile.

When preparing pulled pork in a slow cooker, it's essential to sear the pork shoulder before placing it in the cooker. This step, though optional, can significantly enhance the flavor by creating a caramelized crust on the meat. To do this, heat a bit of oil in a large skillet over medium-high heat and sear the pork on all sides until browned. This extra step adds depth to the overall taste and makes the final dish even more delicious.

• boneless pork shoulder - Substitute with boneless pork loin: Pork loin is leaner but can still be used for pulled pork if cooked properly to retain moisture.

• bbq sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and tangy flavor profile, though it has a more Asian twist.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, and it caramelizes well during cooking.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat but can provide a similar smoky flavor.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic offers a more intense and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Fresh onions provide a more robust and natural onion flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile but can be used similarly to black pepper.

• Allow the pulled pork to cool down to room temperature before storing. This helps prevent condensation, which can lead to soggy meat.

• Transfer the cooled pulled pork into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible to prevent freezer burn.

• Label the containers or bags with the date and contents. This ensures you know how long the pulled pork has been stored and helps with meal planning.

• Store the pulled pork in the refrigerator if you plan to use it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.

• When ready to use, thaw frozen pulled pork in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the meat.

• Reheat the pulled pork gently in a saucepan over low heat, adding a splash of bbq sauce or broth to keep it moist. Alternatively, you can reheat it in the microwave, stirring occasionally to ensure even heating.

• For a crispy texture, spread the reheated pulled pork on a baking sheet and broil for a few minutes until the edges are slightly crispy.

• Preheat your oven to 250°F. Place the pulled pork in an oven-safe dish, cover it with foil, and heat for about 20-30 minutes until warmed through. Add a splash of bbq sauce or chicken broth to keep it moist.
• Use a microwave-safe dish and cover the pulled pork with a damp paper towel. Microwave on medium power in 1-minute intervals, stirring in between, until heated evenly. Add a bit of bbq sauce if it seems dry.
• Reheat on the stovetop by placing the pulled pork in a skillet over medium heat. Stir occasionally and add a splash of bbq sauce or chicken broth to maintain moisture. Heat until warmed through.
• For a quick and easy method, use a slow cooker. Place the pulled pork back in the slow cooker, set it to low, and heat for 1-2 hours. Add a bit of bbq sauce or chicken broth to keep it juicy.
• If you have a sous-vide machine, place the pulled pork in a vacuum-sealed bag and immerse it in a water bath set to 165°F. Heat for about 45 minutes to an hour for perfectly reheated pork.

• Mixing bowl: Use this to combine the bbq sauce, brown sugar, paprika, garlic powder, onion powder, salt, and pepper.

• Slow cooker: This is essential for cooking the pork shoulder slowly over 8 hours to achieve tender and easily shredded meat.

• Measuring cups: These are needed to measure out the bbq sauce accurately.

• Measuring spoons: Use these to measure the brown sugar, paprika, garlic powder, onion powder, salt, and pepper.

• Forks: These are used to shred the cooked pork shoulder once it is tender.

• Tongs: Handy for removing the pork shoulder from the slow cooker without making a mess.

• Cutting board: Use this as a surface to shred the pork shoulder if you prefer not to do it directly in the slow cooker.

• Knife: Useful for trimming any excess fat from the pork shoulder before cooking.

• Serving spoon: This will help you mix the shredded pork back into the sauce and serve it.

Prepare the sauce ahead: Mix the bbq sauce, brown sugar, paprika, garlic powder, onion powder, salt, and pepper the night before to save time in the morning.

Use pre-cut pork: Ask your butcher to cut the pork shoulder into smaller pieces for quicker cooking and easier handling.

Line the slow cooker: Use a slow cooker liner for easy cleanup, saving you time on washing dishes.

Shred with a mixer: Use a hand mixer to shred the pork quickly instead of using two forks.