Perfect Slow Cooker Pulled Pork
- PREP 30min
- COOK 8hrs
- TOTAL 8hrs 30min
This guarantees juicy and tender pork cooked in a delicious, savory cooking liquid. Serve the pork as is with some of the cooking liquid (delicious), or feel free to stir in your favorite BBQ sauce or other sauces at the end of cooking.
You Will Need
4 ½ to 5 pounds boneless or bone-in pork shoulder (pork butt), twine or netting removed
2 teaspoons fine sea salt, plus more as needed
1 teaspoon fresh ground black pepper
2 tablespoons neutral flavored oil
1 medium onion, peeled and chopped small
4 cloves garlic, peeled and minced
2 tablespoons tomato paste
1 tablespoon ancho or mild chili powder, try homemade chili powder
2 teaspoons ground cumin
1 cup water
3 tablespoons apple cider vinegar
1 tablespoon fish sauce or 1 tablespoon Worcestershire sauce
Directions
1Season the pork: Rub the pork with salt and pepper, then place it into your slow cooker.
2Make the cooking liquid: Heat oil in a wide skillet over medium heat. Add the onions and garlic, then cook, occasionally stirring, until they are sweet and browned around the edges.
3Stir in the tomato paste, chili powder, and cumin. Cook, stirring, until the tomato paste turns from bright red to orange, about 3 minutes. Add the water, apple cider vinegar, and fish sauce and cook for about 1 minute, scraping up the browned bits on the bottom of the pan.
4Add the cooking liquid to the pork: Pour the onion and spice mixture over the pork, then move the pork around so that some of the onion and spice mixture slides underneath.
5Cook the pork: Add the lid and cook until very tender, LOW for 6 to 8 hours or HIGH for 4 to 6 hours.
6Pull the pork: Turn off the cooker and transfer the pork to a cutting board. If the pork has a bone in it, remove and discard it. Use two forks to shred the meat, discarding any connective tissue and large clumps of fat.
7Save the cooking liquid: Remove the cooking liquid and skim most of the fat from its surface. Discard the fat, and then set aside the cooking liquid.
8To finish: If you’re adding barbecue sauce, mix it with the shredded pork and a bit of the reserved cooking liquid for extra flavor. If not, simply return the pork and cooking liquid to the cooker, then taste and season with salt, vinegar, or hot sauce.
Adam and Joanne's Tips
- Storing: This lasts in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Freeze in airtight containers or freezer-safe bags. Thaw overnight in the fridge before reheating.
- Reheating: To reheat pulled pork, place it back into the cooker and cook on LOW for 2 to 3 hours. Or reheat on the stove in a pan over medium-low heat until heated through. If it seems dry, add a splash of water to the pan.
- Add a sauce: The cooking liquid is absolutely delicious as-is, but you can always add more flavor with a sauce. Try our homemade BBQ sauce or a little homemade hoisin sauce.
- Instant Pot pulled pork: Using the sauté function of your Instant Pot, cook the onions, garlic, spices, tomato paste, water, vinegar, and fish sauce as shared in the recipe above. Add the seasoned pork and onion mixture to the Instant Pot, seal the lid, and cook on high pressure for 1 hour. Quick release based on the manufacturer’s instructions: shred the pork, and then skim and discard the excess fat from the cooking liquid. To serve, combine the skimmed cooking liquid and shredded pork.
- The nutrition facts provided below are estimates.