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Slow Cooker Pulled Pork Recipe
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Slow Cooker Pulled Pork Recipe

Cooking pork low and slow brings out all the yummy flavors! This slow cooker pulled pork recipe will yield the most tender flavorfull pork that you can use in dozens of other recipes.
Author Ang Paris

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 4 lbs boneless pork shoulder
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • ¼ cup flour
  • 2 tablespoons butter
  • 1 medium onion sliced thinly
  • 6 garlic gloves smashed
  • 1 tablespoon red wine vinegar
  • 2 tablespoons Worceshire sauce
  • 1 cup water
  • 1 cup BBQ sauce
  • Salt and Pepper

Instructions

  • In a shallow baking dish, combine the flour, granulated garlic and onion powder.
  • Season the pork with salt and pepper on all sides, then coat it with the flour mixture.  This will help build a crust on the outside.
  • Heat the olive oil in a large skillet over high heat.  When the pan is screaming hot, sear the pork on all sides.  For a nice crust, leave the pork for 2-3 minutes without moving, which allow it to sear beautifully.
  • Once the pork has been seared on all sides, place it in the slow cooker.
  • Reduce the heat to medium-low in the skillet and add the butter. 
  • Once the butter is melted, add the onions and garlic and let them cook slowly until they onions are tender.  Season with salt and pepper. You want the mixture to take on a golden color.
  • Transfer the onion mixture, and the pan drippings, to the slow cooker.
  • In a small bowl, whisk together the red wine vinegar, Worcestershire sauce, water and BBQ sauce.  Pour the mixture into the slow cooker.
  • Cover with the lid and set the slow cooker on LOW for 8 hours.
  • When the timer goes off, remove the pork to a cutting board and let rest a couple of minutes.  In the meantime, skim the fat off the top of the cooking liquid and discard.
  • Using pulled pork shredders or two forks, pull the meat apart.   Place the meat back into the cooking liquid so it stays moist.  Taste for seasoning and add salt and pepper as needed.

Notes

BBQ Sauce - you can use any BBQ sauce you like in this recipe.  I use an "original" flavor so that I can add other flavors to it to accommodate many different dishes.
Refrigerate in an air-tight container for 3-4 days.
Freeze the pulled pork in a freezer bag with all the air removed (or use a food sealing device).  It will last in the freezer for about 6 months.

Serving Suggestions:

Use this slow cooker pork as a base for tons of other recipes!
  • Tacos, Quesadillas and Nachos: add 1 tablespoon per pound of Taco Seasoning to the meat. 
  • Pizza: top a sturdy crust with the pulled pork.  Add thinly sliced red onions, mozzarella cheese and bake until golden brown. Drizzle with BBQ sauce before serving.
  • Asian-Inspired Sliders: for each pound, add 1 tablespoon hoisin sauce, 2 teaspoons honey, 1 teaspoon Chinese five spice powder, ½ teaspoon minced fresh ginger, pinch of red pepper flake.  Serve on mini rolls with slaw.  (Get my Slow Cooker Pulled Pork Sliders + Asian Slaw recipe).
  • Cobb Salad - season 1 pound of pulled pork with 1 tablespoon fresh cilantro and the juice and zest of 1 lime.  Add to a Cobb salad and dress with a quick vinaigrette made of equal parts olive oil and lime juice, plus the zest of a lime, 1 teaspoon ground cumin, and salt and pepper to taste.
  • Stuffed Potatoes: Bake 4 russet or sweet potatoes at 400-degrees F until fork tender.  Slice the potatoes lengthwise and top with pulled pork, a drizzle of your favorite BBQ sauce, cheese and other toppings.