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easy crockpot pulled pork

TchrLdy71 avatar
Recipe by
Fran Miller
@TchrLdy71
Parkersburg, WV

I love trying out new recipes for old favorites. I bet you do, too. This is my current favorite pulled pork recipe, which is sometimes made just for pulled pork nachos. Can you add the barbecue sauce sooner? Of course you can. Can you use liquids like broth? You can, but you don’t need to. I’ve had dry pulled pork that was swimming in liquid, but it was over cooked. I’m convinced that watching the temperature of the meat is the secret. If you’re an experimenter in your kitchen, let us know some of your best tips in the comments below. Enjoy the process! =^..^=

yield 6 -8, depending on serving size
prep time 10 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For easy crockpot pulled pork

  • 3-4 lb
    pork shoulder or roast
  • some
    onion quarters, optional
  • 4 clove
    garlic, minced or sliced
  • 1/4-1/3 c
    packed brown sugar
  • 2 tsp
    paprika
  • 2 tsp
    salt (I like coarse sea salt for rubs)
  • 1/2 tsp
    black pepper, optional
  • 1/4 c
    Worcestershire sauce
  • some
    barbecue sauce, optional
  • some
    hamburger buns, optional
  • some
    coleslaw, for topping sandwiches, optional
  • some
    tortilla chips and nacho toppings, optional
  • some
    baked potatoes, for stuffing

How To Make easy crockpot pulled pork

  • 1
    Spray a slow cooker interior with cooking spray OR use a liner for easy clean up. Add the pork shoulder or roast and the onion quarters, if using. Some folks like onions under the pork.
  • 2
    Sprinkle the pork with garlic.
  • Rub ingredients
    3
    Stir together the rub using the brown sugar, paprika, salt, and pepper. Press into the pork and garlic.
  • Worcestershire sauce over the pork shoulder.
    4
    Pour the Worcestershire sauce evenly over the pork and rub.
  • Start the cooking cooking the pork
    5
    Cook on HIGH for 3-4 hours or LOW and slow for 5-6 hours. NOTE: Pork is “safe” at 145° F, but it usually needs to cook a bit more for the connective tissue to break down, as much as 190°-200°. Use two forks to shred the pork. It will shred easily when it’s done. If it isn't shredding easily, cover and cook a little longer before trying the fork test again. The trick is to not overcook.
  • 6
    Once the pork is fork-tender and shredded, it’s time to serve! Enjoy! =^..^=
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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