Slow Cooker Pulled Pork

This Slow Cooker Pulled Pork recipe is incredibly easy to make and perfect as a main course or a flavorful protein addition to sandwiches, tacos, salads, and more.

Course Main Course

Keyword Black Pepper, Pork Shoulder, Salt

Cooking Method Slow Cooker

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 230kcal

Author Recipe Adapted From: FifteenSpatulas.com

Equipment

Slow Cooker

Ingredients

4 pound Boneless Pork Shoulder
Salt & Pepper
Seasonings of choice

Instructions

Season the pork all over with salt, pepper, and any other seasonings you’d like, then place it in the slow cooker.
Cover with a lid and cook on low for about 8 hours, until it reaches an internal temperature of 200℉.
When the pork is done cooking, remove it to a board, and let cool for at least 20 minutes but ideally one hour, before shredding with a fork.
Take the leftover liquid from the crockpot and strain it to remove any solids. If you don't mind the fat, add the liquid back to the shredded pork and toss well. If you want to remove the excess fat, chill the liquid in an ice bath in the refrigerator for about 30 minutes until the fat solidifies, then discard, and pour the remaining liquid over the meat.
Serve the meat as is, or toss with barbeque sauce and stuff into a hamburger bun. Enjoy!

Notes

Storage: Store leftovers in the fridge in an airtight container for up to 1 week. Freeze pulled pork in an airtight container or freezer bag for up to 3 months.
Reheating Leftovers: Reheat in a skillet with a bit of fat (like olive oil, butter, or lard) for the best flavor and texture.
Use the low setting on your slow cooker—high heat is often too aggressive for pork shoulder.
Avoid overcooking by checking internal temperature: it should be 200–205°F and shred easily.
Smaller cuts cook faster, so adjust time based on the size of your pork shoulder and your slow cooker's heat output.

Nutrition