Cooked low and slow and seasoned to perfection, this recipe for Crockpot Pulled Pork delivers tender, flavorful pork with minimal effort and maximum flavor.
In a small bowl, mix together the salt, paprika, garlic powder, onion powder, pepper, cayenne, and brown sugar together.
Remove the pork roast from the packaging and pat it dry with a paper towel. Rub the spice mixture all over the pork roast, generously coating.
Lay out the diced onion on the bottom of the slow cooker, pour in the apple juice, and place the seasoned pork on top of the onion.
Cover and cook on low for 8-10 hours.
Remove the pork roast from the slow cooker and place it into a large bowl and let it rest for 15-20 minutes.
Strain cooking sauce over a large bowl to remove onions. If you want to remove some of the fat that rendered into the cooking liquid, place the liquid in the freezer for 5-10 minutes, then scoop the solidified fat off the liquid.
Add ¼ cup of the cooking liquid over the pork, and shred the pork using 2 forks, a handheld kitchen mixer on medium-low speed, or a stand mixer on low speed with a paddle attachment. Add in additional cooking liquid and/or barbecue sauce as desired.
You can opt to place the shredded pork back in the crockpot and keep on warm for 2-3 hours if desired. Serve as desired.
Notes
Pork Roast: You can use a pork butt, sometimes referred to as a pork shoulder roast. For really tender, flavorful pulled pork, pork butt is best, as it is super marbled with fat and will get really tender. A pork loin won't be as tender, but much less fatty and still delicious.Apple Juice: Feel free to use pineapple juice, beer, or water in place of the apple juice. Storing Leftovers: Leftover pulled pork can be refrigerated for up to 4 days in the refrigerator or frozen for up to 3 months.