This Pulled Pork Recipe is cooked in the slow cooker with onions, garlic, salt, and pepper. A delicious way to cook lots of yummy shredded pork shoulder to have ready for meals for the whole week! Plus, it freezes great!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
[feast_advanced_jump_to]This post has been updated since its original publish date in March 2020.
Why You'll Love This Pulled Pork Recipe
First, this is a ridiculously easy and completely hands-off recipe for making a ton of pulled pork.
With just a few ingredients and a slow cooker, you’ll have plenty of shredded pork to make whatever you’re craving all week long!
You can even package some of it in resealable freezer bags and freeze it for another day so it's perfect for meal prepping.
Plus, it's gluten-free, dairy-free, paleo, Whole30, low-carb, keto-friendly, and it cooks itself! Jackpot!
This pulled pork is like a blank canvas, just waiting for you to put your personal touch or seasoning on it.
Think about all those yummy meals you could make: carnitas, burritos, quesadillas, BBQ Sandwiches, Pork Verde Stew, Pork Ragu… there are so many options.
I intentionally kept the seasonings at a minimum for this recipe. That way you can flavor it to your liking after it’s cooked for whatever purpose you have in mind.
Is Pork Shoulder the Same as Pork Butt?
So, no they're not the same but very similar and can be interchanged.
I used a 5 lb bone-in pork shoulder for this recipe. When you’re shopping for your pork roast, you might also see something that looks similar but is called a “pork butt.” That cut is very similar and located right next to the pork shoulder on the pig. So to be clear, it’s not the rear end of the pig - or anywhere close to it.
And you should know that for most recipes, pork butt and pork shoulder can be cooked the same way. Both will make delicious shredded pork.
Who’s done with pig anatomy class, and ready to get the details on making this tender juicy pulled pork!?
How to Make a Slow Cooker Pulled Pork Shoulder
Let’s jump right in to this pulled pork slow cooker recipe!
Add the chicken stock, chopped onions, and garlic to the slow cooker and turn it to the high heat setting.
Remove the pork shoulder from the packaging and pat it dry with paper towels. If there is a fat cap (a thick white piece of fat covering one side.) You can trim some of it off by using a serrated knife to cut between the fat and the meat. You can also cut away some of the other visible fat if desired. This will prevent some of the fat from ending up in the cooking broth.
Sprinkle salt and pepper all over the outside of the meat, place it in the slow cooker, and cover with the lid. Turn the heat down to low and cook for 8 hours (5 hours on high) or until the meat easily pulls apart with a fork.
When the pork is cooked and “shreddable,” turn the slow cooker off and transfer the pork to a platter.
This pulled pork slow cooker recipe is done when it reaches at least 200F and shreds easily with a fork.
Cool and Shred the Pork Shoulder
Allow it to cool down and then use two forks to shred the meat.
Next, strain the fat and veggies from the cooking liquid, using a mesh strainer over a bowl or glass measuring cup. Pour the liquid through the strainer and throw away the solids left behind.
If you see oily fat floating at the top of the liquid, you can remove it with a spoon or use a fat-separating measuring device – which is amazing and makes removing fat sooo easy. You really need to own one of these!
Now that the pork broth is free of fat and random bits and pieces. You're going to want to toss the meat with some of the broth to add flavor and moisture.
TIP: Another way to remove the fat is to refrigerate the liquid until the fat solidifies, and collects on top of the broth. You then scrape it off and discard it.
Then from here, you can season the meat for whatever recipe your heart desires, or you could always refrigerate or freeze it to use in other recipes later.
Storing and Freezing Pulled Pork
You can store this pulled pork in an airtight container in the refrigerator for 3-4 days, or freeze it for up to 3 months in a freezer bag or an airtight freezer container.
When you want to reheat the frozen meat, place it in the fridge and allow it to defrost overnight.
If you're using the pork for carnitas preheat the oven to 400 degrees. Evenly space the meat on a baking sheet and cook for 6-8 minutes.
Then turn the oven to broil and cook for 2-3 minutes or until the edges are crispy.
How to Reheat Pulled Pork Shoulder:
You can reheat the meat in several different ways.
- Reheat the pork in the oven: Preheat the oven to 400 degrees. Evenly space the meat on a baking sheet and cook for 6-8 minutes.
- Reheat & crisp the meat in the oven. Turn the oven to broil. Evenly space the meat on a baking sheet, and broil for 2-4 minutes or until the edges are crispy.
- You can also reheat the pork in the microwave although it won't be crispy.
- It can also be reheated in a skillet. Just add oil to a skillet and cook over medium-high heat. Cook the leftover pork for a few minutes until it's warmed through. Turn the heat up higher if you want to make it crispy.
And there you have it… lots of yummy, tender, pulled pork ready to be made into your favorite dishes. Like Mexican carnitas, cozy pork stew, or delicious Italian Pork Ragu with Pasta, or whatever you’re craving!
I can't wait for you to try this pork shoulder recipe!
Enjoy my friend!
More Cozy Slow-Cooker Recipes to Try:
- Shredded Mexican Chicken (Instant Pot + Slow Cooker)
- Low Carb Slow Cooker Italian Beef
- Slow Cooker Beef Barbacoa
- Slow Cooker Corned Beef and Cabbage with Bacon
Make Ahead Slow Cooker Pulled Pork Shoulder
Super easy pulled pork recipe great for meal prep or easy weeknight dinners. Gluten-free, low-carb, and keto-friendly!
Ingredients
- 3 cups chicken (or beef stock)
- 1 large onion, roughly chopped
- 8 garlic cloves, smashed/skins removed, rough chopped
- 5 pound pork shoulder bone-in or boneless
- 1 tablespoon salt
- 1½ teaspoons ground black pepper
Instructions
- Add chicken stock, chopped onions and garlic to the slow cooker and turn it to the high heat setting.
- Pat the pork roast dry with paper towels. If there is a fat cap (thick white piece of fat covering one side) carefully trim it off by using a serrated knife to cut between the fat and the meat. Trim any other visible fat and discard.
- Sprinkle salt and pepper all over the outside of the meat and place it in the slow cooker, then cover with lind. Turn the heat setting down to low and cook for 8 hours on low, or until the meat easily pulls apart with a fork.
- When the pork is cooked and “shreddable,” turn the slow cooker off and transfer the pork to a platter. It will be so tender that you can use two forks to shred the meat.
- Strain the fat and veggies from the cooking liquid, using a fine-mesh strainer over a bowl or glass measuring cup. Pour the liquid through the strainer and discard the solids left behind.
- Remove any oily fat floating at the top of the liquid with a spoon or use a fat-separating measuring device.
- Toss the meat with some of the broth to add flavor and moisture, then use it as desired for your favorite pork recipes!
- If you're using the pork for carnitas preheat the oven to 400 degrees. Evenly space the meat on a baking sheet and cook for 6-8 minutes. Then turn the oven to broil and cook for 2-3 minutes or until the edges are crispy.
Notes
- If the roast is too large to fit in one piece, cut it into large chunks so it fits into your slow cooker.
- You can cook the pork roast on high to save some time... it will take around 5 hours. But “low and slow” is my favorite and preferred method!
- If you’re not in a hurry, another way to remove the fat is to refrigerate
the liquid until the fat solidifies and collects on top of the broth. Then scrape it off and throw it away.
Nutrition Information
Yield
20Serving Size
4 ouncesAmount Per Serving Calories 381Total Fat 27gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 15gCholesterol 121mgSodium 409mgCarbohydrates 1gNet Carbohydrates 1gFiber 0gSugar 0gSugar Alcohols 0gProtein 31g
The post My Favorite Pulled Pork Shoulder Recipe appeared first on Taste And See.