There’s nothing quite like coming home to the incredible aroma of a slow-cooked meal wafting through the house. This Slow Cooker Pulled Pork is the ultimate ‘set it and forget it’ recipe, delivering fall-apart tender, juicy meat with minimal effort. What I absolutely adore about pulled pork is its amazing versatility. Pile it high on a brioche bun, stuff it into tacos, toss it over a fresh salad, or even create a show-stopping BBQ Pulled Pork Pizza. The possibilities are truly endless, and this recipe is the perfect starting point for all your culinary adventures!
Ingredients
• 1 5-pound / 2.3 kg bone-in pork butt or shoulder roast
• ¼ cup / 35 g Tennessee Dry Rub
• 1 medium onion, thinly sliced
• 4 cloves garlic, peeled
• 1 cup / 240 ml apple cider vinegar
• ¼ cup / 60 ml water
Instructions
1. Trim any large, excessive pieces of fat from the pork roast, leaving a small fat cap. Pat the meat completely dry with paper towels. Generously season all sides with the dry rub, taking a moment to massage the spices into the meat.
2. Arrange the sliced onions and whole garlic cloves in an even layer on the bottom of a large slow cooker. Pour in the apple cider vinegar and water.
3. Gently place the seasoned pork roast on top of the onions and garlic, fat-side up.
4. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. The pork is ready when it is exceptionally tender and easily shreds with a fork.
5. Carefully remove the pork from the slow cooker and let it rest on a cutting board for 10-15 minutes. Use two forks to shred the meat, discarding any large pieces of fat or the bone.
6. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• is an estimate and will vary based on the specific and brands used.
Pro Tips
• for Perfect Pulled Pork
• For a richer flavor, sear the pork roast on all sides in a hot, oiled skillet before placing it in the slow cooker.
• After shredding, return the pork to the slow cooker and toss it with the cooking liquids to keep it moist and add a huge boost of flavor.
• Let the pork rest for 15-20 minutes after cooking and before shredding. This allows the juices to redistribute, ensuring every bite is tender and juicy.
• This recipe is perfect for meal prep! The flavor deepens overnight, and it reheats beautifully for quick lunches and dinners throughout the week.
FAQ
Q: What cut of pork is best for pulled pork
A: This recipe recommends using a 5-pound bone-in pork butt or shoulder roast for the most tender and juicy results.
Q: How long do I cook pulled pork in a slow cooker
A: You can cook the pork on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. The pork is done when it is exceptionally tender and easily shreds with a fork.
Q: Should I sear the pork before slow cooking
A: While not required, searing the pork roast on all sides in a hot skillet before adding it to the slow cooker will create a richer, deeper flavor.
Q: How do I keep my pulled pork moist
A: For maximum flavor and moisture, let the pork rest for 10-15 minutes before shredding. After shredding, return the meat to the slow cooker and toss it with the cooking liquids.
