Best 20 Slow Cooker Pulled Pork Recipes

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When cooking tender and juicy pulled pork, a slow cooker is the ultimate kitchen companion. With its ability to transform inexpensive and tougher cuts of pork into fall-off-the-bone deliciousness, the slow cooker offers a hassle-free culinary experience that yields mouthwatering results. Whether you crave the smoky flavors of barbecue or prefer a tangy Carolina-style pulled pork, there are endless recipe possibilities to tantalize your taste buds. So, gather your ingredients, prep your slow cooker, and let's embark on a culinary journey to discover the best recipe for slow cooker pulled pork.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER PULLED PORK



Slow-Cooker Pulled Pork image

Bring out your inner BBQ master with this Slow-Cooker Pulled Pork recipe. Just 10 easy minutes of prep, and then let the slow cooker do most of the work for you. Once the pork roast is cooked and tender, shred it up and choose your level of spice by adding in your family's favorite BBQ sauce for delicious smoky or spicy pulled pork that makes you the kitchen hero.

Provided by By Sarah Caron

Categories     Entree

Time 7h45m

Yield 4

Number Of Ingredients 7

1 tablespoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon packed brown sugar
1 boneless pork shoulder roast (2 1/2 to 3 lb)
1/4 cup water
1 cup barbecue sauce

Steps:

  • In small bowl, stir together paprika, salt, garlic powder and brown sugar.
  • Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
  • Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
  • Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.
  • Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.

Nutrition Facts : Calories 670, Carbohydrate 31 g, Cholesterol 175 mg, Fat 2, Fiber 1 g, Protein 60 g, SaturatedFat 12 g, ServingSize About 1 Cup, Sodium 1410 mg, Sugar 24 g, TransFat 0 g

SLOW COOKER PULLED PORK BARBEQUE



Slow Cooker Pulled Pork Barbeque image

Make sure you have extra buns on hand because people will be going back for more. Excellent the next day for leftovers. Serve with your favorite coleslaw recipe.

Provided by Belinda Carter McDowell

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 6h10m

Yield 8

Number Of Ingredients 9

2 cups chopped celery
1 onion, chopped
1 cup barbeque sauce
1 cup ketchup
½ cup water
1 teaspoon garlic powder
1 teaspoon chili powder
salt and ground black pepper to taste
1 (4 pound) pork shoulder roast

Steps:

  • Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
  • Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 22.8 g, Cholesterol 89.4 mg, Fat 13.8 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 4.8 g, Sodium 787.4 mg, Sugar 16.8 g

SLOW-COOKER PULLED PORK SANDWICHES



Slow-Cooker Pulled Pork Sandwiches image

Feed a crowd with these Slow-Cooker Pulled Pork Sandwiches, spiced with mustard, paprika and cumin, from Food Network Kitchen.

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
6 potato buns
Barbecue sauce and prepared coleslaw, for serving

Steps:

  • Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
  • Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
  • Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
  • Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

SLOW COOKER BARBECUE PULLED PORK



Slow Cooker Barbecue Pulled Pork image

This slow cooker barbecue pulled pork is spice-rubbed for the best flavor.

Provided by Donna Mohr Bungo

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 11h45m

Yield 16

Number Of Ingredients 14

4 tablespoons paprika
2 tablespoons dark brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon white sugar
1 tablespoon ground white pepper
1 teaspoon cayenne pepper, or more to taste
1 (7 pound) bone-in pork shoulder roast
¼ cup water
½ teaspoon liquid smoke flavoring
2 cups barbecue sauce

Steps:

  • Mix paprika, brown sugar, chili powder, cumin, salt, black pepper, oregano, sugar, white pepper, and cayenne together in a small bowl.
  • Massage spice rub into the pork roast. Wrap tightly in a double layer of plastic wrap; refrigerate for at least 3 hours.
  • Unwrap the roast and place in the bottom of a lined slow cooker. Add water and liquid smoke. Cover and cook on Low until pork is fork-tender, 8 to 10 hours.
  • Transfer roast to a cutting board; discard liquid in the cooker. "Pull" by tearing meat into thin shreds with 2 forks or your fingers. Discard fat.
  • Place shredded meat back in the slow cooker; toss with 1 cup barbecue sauce, and heat on Low until hot, 30 to 60 minutes. Serve with remaining barbecue sauce.

Nutrition Facts : Calories 271.9 calories, Carbohydrate 16.4 g, Cholesterol 78.2 mg, Fat 12.6 g, Fiber 1.6 g, Protein 22.7 g, SaturatedFat 4.3 g, Sodium 1299.6 mg, Sugar 10.9 g

SLOW COOKER PULLED PORK WITH ROOT BEER



Slow Cooker Pulled Pork with Root Beer image

Easy slow cooker pork shoulder is excellent for making delicious pulled pork sandwiches or serving as an entree. Serve over rice or with Hawaiian sweet bread for a yummy little sandwich. I like to top the pulled pork with sliced roasted red peppers, blue cheese, and chimichurri sauce to make a delicious sandwich with Argentinean flavor.

Provided by sbellingham

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 8h20m

Yield 14

Number Of Ingredients 10

1 (3 1/2) pound boneless pork shoulder
8 fluid ounces root beer
3 tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon salt
1 tablespoon freshly ground black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano

Steps:

  • Pat pork shoulder dry and place in a slow cooker. Pour root beer over pork.
  • Mix together brown sugar, cumin, paprika, salt, pepper, garlic powder, onion powder, and oregano in a small bowl until thoroughly combined. Sprinkle on top of pork and rub lightly until entire surface of pork is coated.
  • Cook on Low for 5 hours. Switch to High and cook until meat is tender and can easily be pulled apart with a fork, about 3 hours more. Carefully remove pork and shred with 2 forks. Drizzle some liquid from the slow cooker over pork to moisten.

Nutrition Facts : Calories 169.6 calories, Carbohydrate 6 g, Cholesterol 44.7 mg, Fat 10.8 g, Fiber 0.4 g, Protein 11.9 g, SaturatedFat 3.9 g, Sodium 536.5 mg, Sugar 4.9 g

SLOW-COOKER PULLED PORK SANDWICHES



Slow-Cooker Pulled Pork Sandwiches image

This moist pulled pork, slow-cooked with Progresso™ chicken broth, cider vinegar, and barbecue sauce, is topped with a crunchy slaw for an easy dish that will help both your kitchen and you keep your cool.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h45m

Yield 10

Number Of Ingredients 14

3 tablespoons packed brown sugar
3 tablespoons chili powder
2 teaspoons salt
1/2 teaspoon freshly ground pepper
3 1/2 lb boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces
3/4 cup Progresso™ Progresso™ chicken broth (from 32-oz carton)
1/2 cup apple cider vinegar
1/2 cup barbeque sauce
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons packed brown sugar
1/4 teaspoon salt
4 cups coleslaw mix
10 burger buns

Steps:

  • In small bowl, mix 3 tablespoons brown sugar, the chili powder, 2 teaspoons salt and the pepper. Rub mixture all over pork. Place in 4 1/2- to 5-quart slow cooker.
  • Pour broth and 1/4 cup of the vinegar over pork. Cover and cook on High heat setting 4 hours.
  • In medium bowl, beat mayonnaise, 3 tablespoons vinegar, 2 tablespoons brown sugar and 1/4 teaspoon salt. Stir in coleslaw mix. Cover and refrigerate at least 30 minutes but no longer than 4 hours.
  • Remove pork to cutting board, and shred using 2 forks. Reserve 1 cup of the cooking liquid. Discard remaining cooking liquid. In medium bowl, mix reserved cooking liquid with barbecue sauce and remaining 1/4 cup vinegar; return to slow cooker with shredded pork. Cover and cook on Low heat setting about 20 minutes or until warmed.
  • Using slotted spoon, spoon about 1/2 cup pork mixture on bottom half of each bun. Top each with about 1/4 cup coleslaw. Cover with top halves of buns. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 100 mg, Fat 2, Fiber 2 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 15 g, TransFat 0 g

SLOW COOKER ROOT BEER PULLED PORK



Slow Cooker Root Beer Pulled Pork image

This simple slow cooker pulled pork recipe is big hit with my family of picky eaters. For a spicy kick, mix 1 part Frank's® RedHot® Buffalo sauce and 1 part of your favorite mustard-based BBQ sauce. You can use a pork loin instead of pork shoulder, if desired. Combine with your favorite BBQ sauce and enjoy.

Provided by Emily.cimino

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 8h15m

Yield 10

Number Of Ingredients 5

1 (4 pound) pork shoulder roast
2 tablespoons coarse kosher salt, or to taste
1 (12 fluid ounce) can or bottle root beer
1 (4 fluid ounce) bottle liquid smoke flavoring, or to taste
4 cloves garlic

Steps:

  • Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top.
  • Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor's Note). Add garlic cloves back to to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 4.3 g, Cholesterol 71.5 mg, Fat 27.8 g, Protein 18.6 g, SaturatedFat 7.8 g, Sodium 1211.1 mg, Sugar 3.9 g

SLOW-COOKER CUBAN PULLED-PORK PANINI SANDWICHES



Slow-Cooker Cuban Pulled-Pork Panini Sandwiches image

Cuban pulled pork-or lechon asado-meets traditional Cuban ham and Swiss sandwiches in these zesty, melty paninis. The pork absorbs loads of flavor while slow cooking in a garlic- and citrus-infused mojo sauce, which ultimately makes for one amazing hot sandwich. Unless you live in south Florida, Cuban bread will probably be rather difficult to come by. So use whatever type of bread tickles your fancy, and if you can't find a loaf that measures 2 feet (61 cm) long, two smaller loaves (about 12 ounces [340 g] each) of Italian or French bread, or even individual hoagie rolls, would work beautifully instead. Just make sure to start and end your sandwich layers with Swiss, since the cheese is what ends up holding together an otherwise messy panini.

Provided by Samantha Skaggs

Categories     Slow Cooker     Sandwich     Florida     Pork     Ham     Swiss Cheese     Pickles

Yield Serves 6-8

Number Of Ingredients 15

3 lb (1.6 kg) boneless pork butt roast, trimmed
10 cloves garlic, minced
1/2 cup (120 ml) freshly squeezed orange juice
1/4 cup (60 ml) freshly squeezed lime juice
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (3 g) dried oregano
2 teaspoons (5 g) ground cumin
1/2 tablespoon (18 g) House Seasoning (see Cooks' Note)
Salt and freshly ground black pepper, to taste
1 (2-foot [61-cm] long) Cuban bread loaf, submarine sandwich roll, Italian bread loaf or French bread loaf
Prepared yellow mustard, as needed
2 (8-oz [227-g]) packages sliced Swiss cheese, divided
2 cups (286 g) sliced dill pickles
1 (8-oz [227-g]) package thinly sliced ham
4 tablespoons (60 ml) melted butter

Steps:

  • Pierce the pork roast all over with a small knife. Place the pork in the bottom of a large slow cooker. In a medium bowl, combine the garlic, orange juice, lime juice, olive oil, oregano, cumin and House Seasoning. Pour the mixture over the pork and rub it into the meat, turning to evenly coat it. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the pork is extremely tender.
  • Transfer the pork to a cutting board. Remove and discard the fat and use 2 forks to pull the pork into chunks. Use a large spoon to skim the fat from the surface of the liquids in the slow cooker. Return the pulled pork to the slow cooker and stir well. Taste the meat and adjust the seasoning, adding salt and pepper, if desired. Cover the slow cooker and cook on high for 15 to 30 minutes, so that the pork can further absorb the flavors of the cooking liquids while you prepare the sandwich ingredients.
  • To assemble the sandwich, slice the loaf of bread in half horizontally. Spread a thin layer of mustard on the bottom half of the bread and then layer 1 package of the Swiss cheese, all of the pickle slices, all of the ham slices and a generous amount of pulled pork. Top the pork with the remaining 1 package of Swiss cheese and place the other half of the bread loaf on top of the Swiss cheese.
  • Use a serrated knife to cut the loaf into approximately 6-inch (15-cm) lengths. Brush both sides of each sandwich with the melted butter and cook the sandwiches in a panini press or a hot skillet until the cheese melts and the exterior gets toasty. If you are cooking the sandwich in a hot skillet, cover the top of the sandwich with aluminum foil and place a heavy pot or cast iron skillet on top of the foil. Flip the sandwich once the bottom is toasted and toast the other side. Cut the sandwich into slices and serve hot.

SLOW-COOKER PULLED PORK SANDWICHES



Slow-Cooker Pulled Pork Sandwiches image

I like to share this dish at potlucks because it can be made ahead, which I especially appreciate during the busy holiday season. The sweet-and-spicy sauce is always a hit. -Martha Anne Carpenter, Mesa, Arizona

Provided by Taste of Home

Categories     Lunch

Time 8h50m

Yield 10 servings.

Number Of Ingredients 8

1 boneless pork loin roast (4 pounds)
1 can (14-1/2 ounces) beef broth
1/3 cup plus 1/2 cup Worcestershire sauce, divided
1/3 cup plus 1/4 cup Louisiana-style hot sauce, divided
1 cup ketchup
1 cup molasses
1/2 cup prepared mustard
10 kaiser rolls, split

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine broth, 1/3 cup Worcestershire sauce and 1/3 cup hot sauce; pour over roast. Cook, covered, on low 8-10 hours or until tender., Remove roast; discard cooking juices. Shred pork with 2 forks. Return pork to slow cooker., In a small bowl, combine ketchup, molasses, mustard and remaining Worcestershire sauce and hot sauce. Pour over pork. Cook, covered, on high 30 minutes or until heated through. Serve on rolls.

Nutrition Facts : Calories 536 calories, Fat 12g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 1304mg sodium, Carbohydrate 66g carbohydrate (28g sugars, Fiber 2g fiber), Protein 42g protein.

CUBAN SANDWICH WITH SLOW-COOKER PULLED PORK



Cuban Sandwich with Slow-Cooker Pulled Pork image

Provided by Valerie Bertinelli

Categories     main-dish

Time 6h30m

Yield 4 servings

Number Of Ingredients 13

3 pounds boneless pork shoulder
1/2 teaspoon ground cumin
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
3 tablespoons fresh orange juice
1 tablespoon fresh lime juice
Four 6-inch-long soft sub loaves, split
About 3 tablespoons mayonnaise
About 3 tablespoons yellow mustard
4 ounces thinly sliced ham
6 ounces sliced Swiss cheese
1 cup dill pickle chips
About 2 tablespoons unsalted butter

Steps:

  • Rub the pork all over with the cumin, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Place in a slow cooker and drizzle with the orange and lime juices. Cook on high heat until the meat is tender and falling apart, 6 hours. Transfer to a cutting board and coarsely shred.
  • Spread one side of each loaf with mayonnaise and the other with mustard. Build the sandwiches with the pulled pork, ham, Swiss and pickles (you will have some pulled pork left over).
  • Melt 1 tablespoon of the butter in a large skillet over medium heat. Place 2 of the sandwiches in the skillet and cover with another skillet, weighing it down with a heavy can or pot. Cook until golden brown, about 4 minutes. Turn the sandwiches over, replace the top skillet and continue to cook until the other side is golden brown and the cheese is melted, about 3 minutes more. Repeat with the remaining sandwiches, adding the remaining butter to the skillet.

SLOW COOKER SWEET & SPICY PULLED PORK



Slow Cooker Sweet & Spicy Pulled Pork image

While I don't enjoy drinking beer, I love cooking with it. This quick recipe also goes great on plain hamburger buns with a side of slaw. -Renee Herrington, Plano, Texas

Provided by Taste of Home

Categories     Lunch

Time 6h20m

Yield 8 servings.

Number Of Ingredients 13

1 boneless pork shoulder butt roast (3 to 4 pounds)
1 can (15 ounces) tomato sauce
1 bottle (12 ounces) beer or 1-1/2 cups beef broth
1 cup packed brown sugar
1/2 cup honey
1/4 cup tomato paste
3 tablespoons paprika
4 teaspoons garlic powder
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon salt
1 teaspoon cayenne pepper
1 tablespoon hickory liquid smoke, optional
8 Hawaiian sweet hamburger buns, split

Steps:

  • Place roast in a greased 4- or 5-qt. slow cooker. In a large bowl, combine tomato sauce, beer, brown sugar, honey, tomato paste, seasonings and, if desired, liquid smoke; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through., Using tongs, place meat mixture on bun bottoms. Replace tops. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 648 calories, Fat 21g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 797mg sodium, Carbohydrate 78g carbohydrate (56g sugars, Fiber 3g fiber), Protein 35g protein.

SLOW COOKER PULLED PORK ROAST



Slow Cooker Pulled Pork Roast image

This mouthwatering pork roast is the perfect dish for a game night get-together. Simply return the shredded meat to the slow cooker to keep warm and serve with soft rolls and tangy coleslaw so your hungry crew can help themselves.

Provided by Heinz

Categories     Trusted Brands: Recipes and Tips     Heinzitup.com

Time 10h10m

Yield 8

Number Of Ingredients 16

1 (3 1/2) pound pork butt roast
1 tablespoon chili powder
1 tablespoon vegetable oil
2 teaspoons pepper
2 teaspoons ground cumin
2 teaspoons coriander
2 teaspoons paprika
1 teaspoon allspice
½ teaspoon salt
2 cloves garlic, minced
1 ½ cups Heinz Tomato Ketchup
1 cup Heinz® Apple Cider Vinegar
½ cup fancy molasses
⅓ cup Heinz® Mustard
2 teaspoons cornstarch
Soft rolls

Steps:

  • Remove all string from the roast and trim away excess fat. Place the chili powder in a bowl; blend in the oil, chili, pepper, cumin, coriander, paprika, allspice, salt and garlic to make a paste. Rub all over the pork, working the spice mixture into the meat well. Marinate for at least 30 minutes or overnight. Transfer the roast to a slow cooker.
  • Blend the ketchup with the vinegar, molasses and mustard. Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender.
  • Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Remove 1 1/2 cups of the cooking juices and strain into a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Return the shredded meat to the slow cooker; stir to combine with remaining cooking juices. Serve the meat on soft rolls; drizzle with thickened sauce mixture to taste.

Nutrition Facts : Calories 503 calories, Carbohydrate 49.3 g, Cholesterol 78.2 mg, Fat 22.8 g, Fiber 2 g, Protein 24.8 g, SaturatedFat 7.5 g, Sodium 934.4 mg, Sugar 11.5 g

SLOW COOKER BBQ PULLED PORK



Slow Cooker BBQ Pulled Pork image

If you've spent any time on Pinterest or food blogs, you've likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. We received more than 150 very opinionated responses. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it's got layers of flavor and it's still mostly fuss-free. (You can find the pressure-cooker version of this recipe here.)

Provided by Margaux Laskey

Categories     meat, sandwiches, main course

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 11

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons hot or sweet smoked paprika
2 teaspoons salt, plus more to taste
1 teaspoon black pepper, plus more to taste
3 to 4 pound boneless pork shoulder or pork butt, trimmed of most of its excess fat
2 tablespoons vegetable oil, plus additional for greasing
1 yellow onion, chopped (optional)
1 (12-ounce) can dark soda, like Dr Pepper, root beer, cola or birch beer
1/2 to 1 1/2 cups homemade or store-bought barbecue sauce
Hot sauce (optional)

Steps:

  • In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
  • Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
  • Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.

SLOW COOKER PULLED PORK



Slow Cooker Pulled Pork image

Provided by Food Network

Categories     main-dish

Time 8h50m

Yield 8 Servings

Number Of Ingredients 8

1 cup ketchup
½ cup Maker's Mark® Bourbon
¼ cup cider vinegar
½ cup packed dark brown sugar
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper
4 pounds boneless, untrimmed pork shoulder blade roast (Boston butt)
Slider buns, for serving

Steps:

  • 1. In a medium saucepan, stir together the ketchup, bourbon, ¼ cup brown sugar, and ½ teaspoon smoked paprika. Bring to a boil, then reduce the heat to simmer for 10 minutes. 2. Meanwhile, in a 5- to 6-quart slow-cooker bowl, combine the remaining ¼ cup brown sugar, 2 teaspoons smoked paprika, 1½ teaspoons salt, and 1 tablespoon freshly ground black pepper. Add the pork and rub the mixture all over the meat. Turn the pork fat side up. 3. Pour ¼ cup sauce and 1 cup water into the slow-cooker bowl. Refrigerate the remaining sauce for serving. Cover and cook as the manufacturer directs on the low setting until the meat is falling-apart tender, about 8 hours. 4. Carefully transfer the meat to a large bowl; discard the fat and skin. Using two forks, shred the meat into small pieces. Carefully pour the sauce from the slow cooker into fat separator. Pour the sauce over meat, leaving behind and then discarding the fat. Serve in the buns with the reserved sauce.

SLOW COOKER TEXAS PULLED PORK



Slow Cooker Texas Pulled Pork image

Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.

Provided by cmccreight

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 5h15m

Yield 8

Number Of Ingredients 14

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
½ cup apple cider vinegar
½ cup chicken broth
¼ cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 ½ teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Steps:

  • Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
  • Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
  • Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 45.5 g, Cholesterol 98.4 mg, Fat 23.2 g, Fiber 2.6 g, Protein 31.9 g, SaturatedFat 8.7 g, Sodium 802.7 mg, Sugar 17.1 g

TERIYAKI PULLED PORK IN THE SLOW COOKER



Teriyaki Pulled Pork in the Slow Cooker image

Asian pulled pork is so much better made with homemade teriyaki sauce rather than the bottled stuff. It's perfect on sandwiches, over rice, in a wrap, quesadillas, burritos, tacos, etc. Also ideal for tailgating or game day snacks.

Provided by lutzflcat

Time 6h30m

Yield 6

Number Of Ingredients 14

¾ cup reduced-sodium soy sauce
¼ cup chicken broth
¼ cup pineapple juice
3 tablespoons brown sugar
3 tablespoons dry sherry
1 tablespoon honey
2 teaspoons minced garlic
1 teaspoon sesame oil
1 teaspoon minced fresh ginger
½ teaspoon red pepper flakes, or more to taste
¼ cup cold water
3 teaspoons cornstarch
2 ½ pounds pork shoulder roast
1 teaspoon sesame seeds

Steps:

  • Combine soy sauce, chicken broth, pineapple juice, brown sugar, sherry, honey, garlic, sesame oil, ginger, and red pepper flakes in a saucepan over medium heat. Whisk the cold water and cornstarch in a small bowl until you have a thin slurry, and add to the saucepan, stirring to incorporate.
  • Bring sauce to a boil. Reduce heat and simmer to slightly thicken, stirring occasionally, 3 to 4 minutes. Remove teriyaki sauce from heat.
  • Place pork roast in a slow cooker and pour teriyaki sauce over the top. Cook on Low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours.
  • Remove the pork from the cooker and let rest for 5 minutes before shredding with 2 forks.
  • Return the shredded meat to the pot, mix with the sauce, and let it warm up for about 5 minutes. Sprinkle with sesame seeds and serve.

Nutrition Facts : Calories 259.4 calories, Carbohydrate 16.6 g, Cholesterol 71.3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 26.1 g, SaturatedFat 3 g, Sodium 1207.5 mg, Sugar 11.2 g

SLOW COOKER PULLED PORK FOR TACOS



Slow Cooker Pulled Pork for Tacos image

Seasoned pork cooks all day in the slow cooker. Serve in soft or hard taco shells and top with sour cream, lettuce, tomato, and shredded cheese, or your favorite toppings. Enjoy!

Provided by MANDY5473

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 8h5m

Yield 8

Number Of Ingredients 4

1 (3 pound) pork shoulder roast
1 cup water
1 (1 ounce) envelope taco seasoning mix
1 (4 ounce) can chopped green chiles

Steps:

  • Place pork roast in the bottom of a slow cooker.
  • Mix water and taco seasoning together in a separate bowl and pour over pork; add green chiles.
  • Cover and cook on Low until fork-tender, about 8 hours. Remove pork and shred with 2 forks.

Nutrition Facts : Calories 232.5 calories, Carbohydrate 3.1 g, Cholesterol 67.1 mg, Fat 15.9 g, Fiber 0.2 g, Protein 17.5 g, SaturatedFat 5.9 g, Sodium 474 mg, Sugar 1 g

SLOW-COOKER HAWAIIAN PULLED PORK SANDWICHES



Slow-Cooker Hawaiian Pulled Pork Sandwiches image

Provided by Katie Lee Biegel

Categories     main-dish

Time 9h15m

Yield 10 servings

Number Of Ingredients 16

1 tablespoon onion powder
2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
5 pounds boneless pork butt or shoulder
One 8-ounce can crushed pineapple
1/2 cup hoisin sauce
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
Hawaiian buns, for serving
4 cups thinly shredded savoy cabbage
1/4 cup rice wine vinegar
2 teaspoons sugar
1 teaspoon celery seeds
Kosher salt and freshly ground black pepper

Steps:

  • For the Hawaiian pulled pork: In a small bowl, mix the onion powder, salt, garlic powder and pepper. Rub the mixture on all sides of the pork. Put the pork in a slow cooker and cook on low for 8 hours.
  • Shred the pork with 2 forks, removing any large pieces of fat. Pour the broth into a fat separator or skim off the fat. In a bowl, whisk 2 cups of the skimmed broth with the crushed pineapple, hoisin, honey, soy sauce and vinegar. Put the pork back in the slow cooker and stir in the sauce. Cook on low for 1 hour.
  • For the slaw: Meanwhile, combine the cabbage, rice vinegar, sugar, celery seeds and some salt and pepper in a bowl and toss to coat. Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
  • Serve the pulled pork on Hawaiian buns topped with slaw.

SLOW-COOKER GREEN CHILE PULLED PORK BURRITOS



Slow-Cooker Green Chile Pulled Pork Burritos image

Serve Mexican for dinner tonight with this no-fuss burrito recipe! Top Old El Paso® flour tortillas with a spicy green-chile salsa pork filling, made in the slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h10m

Yield 14

Number Of Ingredients 9

1 to 2 tablespoons chipotle chile pepper powder
1 tablespoon vegetable oil
1 teaspoon salt
1 boneless pork loin roast (2 1/2 lb), trimmed of fat
1 poblano chile, seeded and chopped
2 cups green chile salsa (from 16 oz jar)
12 Old El Paso™ flour tortillas for burritos (8 inch; from two 11 oz packages), heat as directed on package
1 cup guacamole
1 cup sour cream

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix chile pepper powder, oil and salt. Rub mixture over pork; place in slow cooker. Sprinkle with poblano chile. Pour salsa over top.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Remove pork from slow cooker to cutting board. Shred pork, using 2 forks. Return pork to slow cooker; mix well.
  • Using slotted spoon, spoon about 1/2 cup pork mixture onto each warm tortilla; top with about 1 tablespoon each guacamole and sour cream. Fold 1 side of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 1 g, TransFat 1 g

CAJUN SLOW-COOKER PULLED PORK



Cajun Slow-Cooker Pulled Pork image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h30m

Yield 8 servings

Number Of Ingredients 12

1/2 cup apple cider vinegar
1/3 cup ketchup
1/4 cup plus 2 tablespoons Creole or spicy brown mustard
1 tablespoon molasses
2 tablespoons packed light brown sugar
2 teaspoons paprika
Kosher salt and freshly ground pepper
1 3-to-4-pound boneless pork shoulder
2 links andouille sausage
1/3 cup mayonnaise
8 soft sesame buns
Pickle slices and potato chips, for serving

Steps:

  • Whisk 1 1/2 cups water, the vinegar, ketchup, 1/4 cup mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow cooker. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker along with the sausage. Cover and cook on low, 8 hours. Remove the pork and sausage and set aside to cool slightly. Skim off the excess fat from the cooking liquid, then strain into a large skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes. Shred the pork with a fork and coarsely chop the sausage. Toss the pork and sausage with enough of the reduced cooking liquid to moisten; season with salt. Whisk the mayonnaise and the remaining 2 tablespoons mustard in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices. Serve with potato chips.

Tips for Making Slow Cooker Pulled Pork

Use a good quality cut of pork shoulder. This will ensure that your pulled pork is tender and flavorful. Trim the pork shoulder of excess fat. This will help to reduce the amount of grease in your pulled pork. Season the pork shoulder liberally with salt, pepper, and other spices. This will help to give your pulled pork a delicious flavor. Sear the pork shoulder in a hot pan before placing it in the slow cooker. This will help to create a nice crust on the outside of the pork, which will add flavor and texture. Add some liquid to the slow cooker. This will help to keep the pork moist and prevent it from drying out. Cook the pork shoulder on low for 8-10 hours, or until it is fall-apart tender. Shred the pork shoulder with two forks. Serve the pulled pork on buns or tortillas, with your favorite toppings.

Conclusion

Slow cooker pulled pork is a delicious and easy-to-make meal that is perfect for any occasion. By following these tips, you can make sure that your pulled pork is tender, flavorful, and moist. So next time you're looking for a simple but satisfying meal, give slow cooker pulled pork a try. You won't be disappointed!

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