Crockpot Pulled Pork
Cooked low and slow and seasoned to perfection, this recipe for Slow Cooker Pulled Pork delivers tender, flavorful pork with minimal effort and maximum flavor.
Servings: 10 -12
Equipment
Ingredients
- 3-4 pounds boneless pork shoulder roast (pork butt) or pork loin
- 2 teaspoons kosher salt
- 2 teaspoons smoked paprika or regular paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper more or less to taste
- 2 tablespoons brown sugar
- 1 large yellow onion diced
- 1 cup 100% apple juice
- 1-2 cups barbecue sauce optional
Instructions
- In a small bowl, mix together 2 teaspoons kosher salt, 2 teaspoons smoked paprika, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon black pepper, ½ teaspoon cayenne pepper, and 2 tablespoons brown sugar.
- 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 1 cup 100% apple juice, and place the seasoned pork on top of the onion.
- Cover and cook on low for 8-10 hours. Once the pork has reached 200-210℉ (97-100℃) remove it 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.
Video
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.
Note on High Heat: You can opt for high heat to shorten the time if needed, but I find that the pork is juicier and more tender when cooked on low. If using high heat cook for 5-6 hours.
Storing Leftovers: Leftover pulled pork can be refrigerated for up to 4 days in the refrigerator or frozen for up to 3 months.
Nutrition
Calories: 206kcal | Carbohydrates: 6g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 548mg | Potassium: 616mg | Fiber: 1g | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 1.2mg | Calcium: 21mg | Iron: 1.3mg
