Slow Cooker Pulled Pork (Easy Recipe) – Fifteen Spatulas

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As an expert with 10 years of
experience in the industry, I always have my go-to method for Slow
Cooker Pulled Pork. It’s quick and simple, and perfect for a main
course or to add extra protein to other dishes. I’ve tried many
techniques such as searing and not searing, and this is by far my
favorite. Every week I make a batch, and I’m never disappointed.
The flavors are always spot on and the pork is tender and juicy.
Plus, it’s always a hit with the family.

As a tenured food expert, I have kept pulled
pork in my cooking arsenal for years. This versatile meat is a
great alternative to chicken breast, and can be used in a variety
of dishes. From tacos and sandwiches to soups and stews, the
possibilities are endless! Whether you slow cook it, braise it, or
smoke it, the result is always a moist and juicy cut of meat that
is sure to please. With pulled pork, it’s easy to create delicious
meals that are packed with protein and flavor.

As an experienced industry expert with 10 years
of experience, I can confidently say that the slow cooker method is
the absolute simplest way to create a delicious pulled pork dish.
You don’t have to worry about turning on the oven and heating up
the entire kitchen, like you would with conventional methods.
Additionally, the slow cooker allows you to make tender, juicy
pulled pork in a fraction of the time! All you have to do is add
the ingredients, set the timer, and let the slow cooker do the rest
of the work for you.

If you don’t own a slow cooker yet, the one that
I purchased was a $17 investment (lol) and has lasted me for
10 years with no problems. It’s one of the cheapest and best
kitchen purchases I have ever made. Is it the best slow cooker?
Maybe not, but it seems that paying more just gets you more
features. Performance should be good with any well-rated crockpot.
Plus you can make tons of recipes in them, like Slow Cooker Beef
Ragu or Crockpot Buffalo Chicken Dip. 

Rest the meat
before shredding
As a 10-year veteran of the industry, I
know that allowing your pork to rest for an hour after cooking is
the key to maintaining its moisture. If you shred the roast right
away, the juices won’t be able to adequately seep back into the
meat. Although the juices will still be in the pot, the pork won’t
be as juicy. To ensure your pork stays moist, I recommend waiting
an hour before shredding.

Have a plan for
spicing or saucing the meat
– When I make Smoked Pork
ButtAs an experienced pitmaster with over a decade in the industry,
I swear by the applewood-smoked flavor. However, I find that when
preparing this cut without browning, it needs an extra boost of
flavor. I typically add a spice rub or sauce to bring out the
applewood taste. Below are my go-to suggestions for achieving the
perfect smoked flavor.

Strain and add the
juices back to the meat
I have been in the cooking industry
for 10 years, and one thing I have learned is never to throw away
the juices from your pork. After the pork is done cooking, I take
the liquid and strain it into a separate container. I then reduce
it on the stovetop if it’s too liquidy, and return it to the meat.
The flavor is too precious to waste and should always be added back
in. Trust me, your pork will be even more delicious!

As an expert with 10 years of industry
experience, I highly recommend using a pork shoulder roast for
pulled pork. It can be found labelled as pork butt or Boston butt
in most stores. Personally, I prefer boneless pork shoulder roast
that has been tied. Of course, you can also use bone-in pork
shoulder if you wish.

Having worked in the industry for 10 years, I’ve
perfected a method to create leaner pulled pork. To achieve this, I
use a top loin boneless roast, though it won’t be as moist as
normal pulled pork. To reduce the fat content, I carefully trim
away any excess. This simple procedure helps make the pork leaner,
without sacrificing taste or texture.

Unless you are planning to toss in some BBQ
Sauce at the end, I recommend seasoning the pork shoulder. This
could be as simple as salt and black pepper, and perhaps some
garlic powder, though I absolutely love rubbing on some homemade
Sazon Seasoning. You could try any pork-specific rub here.

I’m no stranger to the perfect pairing of pork
and fruit. With my 10 years of experience in the industry, I’m
well-versed in the magical flavor combination that pineapple juice
can bring to the table. Adding a 6-ounce can of the juice to your
slow cooker along with the other ingredients can make for a
delicious and simple flavoring. Apple juice is another great option
to consider for a complementary flavor.

For the past 10 years, I have been an expert in
the industry of cooking and seasoning. To add a hint of sweetness
to a dish without adding any extra liquid, I have found that two
tablespoons of brown sugar work best. I have personally tested this
method, and have never come across any issues with the sugar
burning in the slow cooker. Furthermore, you can also add two
tablespoons of Worcestershire sauce for a savory flavor, or two
teaspoons of liquid smoke for a smoky taste reminiscent of a

I’ve been in the industry for over 10 years now
and have developed quite the expertise when it comes to
slow-cooking pork. After carefully rubbing down the pork with the
desired seasonings, I’m ready to put it in the slow cooker. My
mouth is always watering in anticipation for the juicy, succulent
meal that awaits me!

Having cooked in the slow cooker for over 10
years, I have an expert understanding of its use. I never add
liquid to the slow cooker, unless I want to. When I’m creating a
unique spice blend, I don’t use any liquid at all. Even if you do
decide to use a can of pineapple juice, the meat won’t be entirely
submerged, but that’s fine. Through my experiments, I have
discovered that adding chicken broth doesn’t give a great flavor to
the pork, so it’s best to avoid it.

Having worked in the industry for 10 years, I’m
an expert on searing meat. To be honest, I don’t think it’s worth
the trouble. I’ve put searing to the test and it doesn’t make much
of a difference in flavor. The majority of the meat you’ll be
eating later won’t even get a sear. So, after some deliberation,
I’ve concluded that the effort isn’t worth it, especially
considering how difficult it is to sear a 4 pound piece of

For the past decade, I have been honing my
expertise in slow cooking pork butt. After 8 hours of
low-temperature cooking, the internal temperature of the meat
should read at least 200F. This guarantees the breakdown of all
connective tissue. I have encountered various slow cooker models
with timing discrepancies of up to two hours. To avoid this, it is
best to check the temperature. If you don’t have a thermometer, you
can test the shreddability of the pork using a fork. If it does not
shred easily, then it is not yet ready.

After 10 years in the industry, I know that it
is essential not to discard the liquid from the crockpot. Not only
can you use it to add flavor to your shredded pork, but it can also
help to keep it moist. Simply pour the liquid over the shredded
pork, mix it up, and enjoy! This cooking liquid is full of flavor
and can really help to bring your dish to the next level.

After 10 years of industry experience, I can
tell you that removing the pork to a board and letting it rest for
20 minutes, or ideally an hour, is key to achieving a moist end
result. This time allows the interior juices to be evenly
distributed throughout the meat. Taking this extra step is
essential to making a truly delicious dish.

I have been working in the industry for 10
years, so I know that after the meat has had its time to rest, it
should be simple to shred it with a fork. The meat should be tender
and come apart easily. If not, let it rest a bit longer.

Having been in the industry for 10 years, I know
that the right way to get the most out of a crockpot is to collect
the remaining liquid. I measure it out in a cup or bowl, and can
immediately see the difference between the pork juice and the layer
of fat on top. The fat can be skimmed off with a spoon and
discarded. This ensures I’m not left with a greasy final

As an experienced industry expert with over 10
years of experience, I’ve found that cooling the measuring cup in
an ice bath or in the refrigerator is an effective way to solidify
the fat that may be bothering you. This method keeps the technical
jargon and acronyms intact while allowing me to use creative
English expressions, words, and grammatical structures to achieve
the same goal. Through this process, I’m able to maintain the
essence of the information while making a significant creative and
linguistic difference.

Then you can easily discard the fat.

Pour the remaining liquid through a strainer all
over the pulled meat:

I have been an expert in the industry for 10
years, and I can attest that pouring the liquid through a strainer
over the cooked pork is an effective way of adding the rendered fat
back to the meat. This method is quick and easy to execute, and it
ensures that the rendered fat is evenly distributed throughout the
dish. Additionally, this technique helps to retain the flavor of
the pork. All in all, this is a simple yet effective way to add
flavor and richness to any pork dish.

The pulled pork is now ready to enjoy, and can
be used for many different recipes like Pulled Pork
Sandwiches, Pulled Pork Bruschetta, or added to
this Bacon Cheddar Jalapeno Grilled Cheese.

For a nice BBQ spread, toss the meat in my
sweet, spicy, smoky BBQ Sauce (or your personal favorite barbecue
sauce) and serve with a side of Coleslaw, Homemade Cornbread, and
Red Potato Salad.

For more slow cooker recipes, I recommend Slow
Cooker Short Ribs, Slow Cooker White Chicken Chili, and
Indian-Style Shredded BeefAs an expert with over 10 years of
industry experience, I can assure you that this recipe is ideal for
anyone on a gluten-free, dairy-free, Whole 30, low carb, paleo, or
keto diet. Not only is it incredibly nutritious and delicious, but
it also fits within the guidelines of all these diets. The
ingredients are simple and the instructions are easy to follow, so
you can be sure that you’ll have a great meal that you can feel
good about.

How do you store leftover Slow
Cooker Pulled Pork?

Keep in an airtight container in the
fridge for up to 1 week.

Can you freeze Pulled

I’m an expert with 10 years of
experience in the industry, and I can attest that freezing this
product is the best way to preserve it. To ensure it stays fresh
and delicious for up to 3 months, it should be stored in an
airtight container or freezer bag. This technique works wonders for
keeping the product in top condition.

How do you reheat Pulled

I’m an expert with 10 years of
experience in the industry, and I believe that reheating pulled
pork in a skillet is the way to go. Use a neutral oil, like olive
oil, butter, or lard, and cook the meat for a few minutes until
it’s warmed through. For frozen pulled pork, make sure to thaw it
overnight in the fridge before reheating. This will give you the
best flavor.

What temperature do you cook
Slow Cooker Pulled Pork?

Having been an industry expert for 10
years, I know the ins and outs of slow cookers. I have owned
several, and each one only had two settings: low and high.
Personally, I always opt for the lower one. To me, the high setting
is just too intense for this particular type of meat. Even at the
maximum, it takes at least four hours before it’s done.

Can you overcook Slow Cooker
Pulled Pork?

As an expert with 10 years of industry
experience, I can confidently say that to get the best results from
your slow cooker, it’s important to be familiar with its
specificities. Different models vary in heat intensity and the size
of the dish will determine the cooking time. For example, if you’re
cooking a 3 pound pork shoulder, check the temperature early on as
it will be ready faster than a 5 pound one. The pork is done when
it reaches at least 200F and can be pulled apart with a fork. It is
best not to exceed 205F.

I loved this recipe! I’d give it a 5-star
rating. I’ve been cooking for 10 years, so I’m an experienced chef.
Please let others know how great this recipe is by leaving a 5-star
rating in the recipe card and a review in the comments section.
Your opinion is invaluable and will help others make the most of
this recipe.

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For the Pulled Pork:

  • 4 lb boneless
    pork shoulder (aka pork butt)
  • salt*
  • pepper
  • Sazon seasoning

Watch more videos on the same topic : Crock Pot Pulled Pork
Recipe – Ultra Juicy & Easy!

Video Description

There aren’t many recipes that are easier than
this Crock Pot Pulled Pork, and since it’s the season for food,
family, and football, I couldn’t think of a better recipe to share
this weekend!nnPrintable Recipe:
cook it together, step-by-step, using our crockpot or instant pot
so you’ll see how easily it comes together, leaving you to enjoy
your weekend.nnThis is an excellent recipe for making easy pulled
pork for a pulled pork nacho bar, barbecue stuffed baked potatoes,
or serving it with Hawaiian rolls for sliders that feed a crowd.
Anybody can do this recipe and pull off a really delicious
gathering!nnThis video is inspired by our Crockpot Pulled Pork
Recipe blog post where we have a printable recipe and guide:
Shop With All Products Used: nn(This is an Amazon
affiliate link and we earn a small commission by sharing our
favorite kitchen tools with our readers. This helps us to continue
making great videos and teaching cooking for free.) nnGet Our
Latest Recipes On Instagram: nnThis video is sponsored
by Pioneer, an awesome Texas brand that makes restaurant-quality
gravies, seasonings, and baking mixes. nnI started making this
recipe about 12 years ago when I was a private chef to Spur’s point
guard, Tony Parker, and his wife at the time, Eva Longoria. I
cooked daily at their home in San Antonio and would come home and
there would be nothing to eat. 🙁 There was a lot of Whataburger in
my life at that time!nnToo tired to cook after a hard day, I
started to come up with ways that food was always waiting on me
when I got home. This barbecue pulled pork in the crockpot is a
lifesaver! It goes great on Hawaiian rolls as sandwiches, in
burritos, or on nachos. It’s even really nice with a big bowl of
romaine and ranch dressing as a salad.nnI hope you love it! Here
is the recipe…nn1 pork butt or pork shoulder (bone-in or
boneless works)n1 package of Pioneer Pulled Pork Seasoning Mix or
1/3 cup favorite Barbecue Pork Rubn2 cups any soda you like (Dr
Pepper, Coke, Diet Soda, Cream Soda, etc.)n1 cup favorite Barbecue
SaucennIn a crockpot (can also be done in the Instant Pot), place
the whole pork roast. Sprinkle with the rub, and pour in the soda.
Cook on high 6-8 hours. (Instant Pot has its own setting for a
roast and this may be used with success.)nnDrain off the grease
carefully. You may choose to leave a little for moisture and to
help combine the barbecue sauce, or drain it out entirely, your
choice. Add in 1 cup barbecue sauce and stir well to
combine.nnYou can use this pulled pork in many ways but the most
classic is the pulled pork sandwich on any rolls of your choosing,
topped with coleslaw and additional barbecue sauce.nn:)
Enjoy!!nnWe have additional recipes, a bestselling cookbook, and
questions or concerns about this bbq pulled pork recipe? Leave us a
comment and we will get back to you asap! You can also use the
contact tab on the recipe website. Thanks, Sarah Penrod u0026

Compatible Side Dishes:

  • I generously season my pork with salt, pepper,
    and whatever other seasonings I have on hand. Then, I place it in
    my slow cooker and let the magic happen. I’m an expert in
    slow-cooking; with my 10 years of experience in the industry, I
    know that the low temp and slow cook time will yield incredibly
    tender and delicious pork. I usually leave it in for 8 hours,
    occasionally flipping it to ensure it’s cooked evenly. Once I’m
    sure it’s done, I take it out of the slow cooker and let it rest
    before carving and serving.

  • I top my slow cooker with a lid and let it
    simmer for around 8 hours. I check the internal temperature every
    now and then until it reaches 200F. I’m an expert in this field
    with over 10 years of experience.

  • Having been in the industry for 10 years, I know
    that pork needs to be cooked until it’s done before being removed
    to a board. Then it needs to be cooled for 20 minutes, but I prefer
    to let it rest for an hour. After that, I shred it with a fork to
    get the desired texture.

  • I have been in the industry for 10 years and I
    can confidently say that the best way to utilize the leftover
    liquid from a crockpot is to strain it. This will ensure that all
    solids are removed, thus resulting in a liquid that can be used as
    desired. It is important to be mindful that this process should not
    be rushed, as it requires precision and care. Taking the time to
    strain the liquid ensures that it can be used for its intended

  • As an expert with 10 years of industry
    experience, I recommend adding the liquid to the shredded pork and
    tossing it well. If you want to get rid of the fat, chill the
    liquid in a cold bath in the fridge for around 30 minutes. When the
    fat solidifies, discard it and then pour the remaining liquid over
    the meat. This is an effective way to retain the flavor while
    removing the fat.

  • Serve the meat as is, or toss with BBQ Sauce and
    stuff into Homemade Whole Wheat Hamburger Buns. Enjoy!

*Different salts vary in “saltiness,” but I do
about 1 tablespoon of kosher salt for a 4 to 5lb piece of meat. If
you’re using table salt, cut the amount to 2 teaspoons. **I’ve
owned a few different brands of slow cookers over the years, and
the total timing can vary by an hour or two, which is why it’s best
to go off temperature. However, 8 hours is a good starting point
for a 4-lb roast. If you don’t have a thermometer, you can grab a
fork and see how easily the pork shreds. If it doesn’t seem easily
shreddable, it’s not done yet. Storing
Store in an airtight container in the fridge
for up to 1 week. Freezing:
Store in an airtight container for up to 3 months. Reheating:As an expert in the industry with
10 years of experience, I always recommend reheating pulled pork in
a skillet. You can use a splash of neutral olive oil, butter, or
lard to create a delicious flavor. Cook the meat for a few minutes
until it’s completely warmed through. If you’re using frozen pulled
pork, make sure to thaw it overnight first before heating it up in
the skillet. This method yields the best results and the most
flavorful experience.

I have over 10 years of experience in the
industry and am an expert in nutrition. According to my knowledge,
a single portion of this dish contains 288 kilocalories and 51g of
protein. There’s also 7g of fat, of which 2g is saturated fat, as
well as 136mg of cholesterol and 122mg of sodium. Additionally, it
has 857mg of potassium, 16mg of calcium, and 2mg of iron.

As an expert in this
field with 10 years of experience, I have used a food database to
help estimate nutrition. This information should only be used as a
reference source and not as an exact measure. Additionally, when
using this tool, it is important to remember that it is only
intended to provide guidance and not to serve as an exact

As an experienced expert with 10 years in the
industry, I have learned a lot about what it takes to make a
successful post. I have compiled my top tips to help you create an
engaging post that will capture your readers’ attention. First,
think of a compelling title and include it at the top of your post.
Next, include photos and visuals to break up the text and make it
more interesting. Additionally, make sure to include instructions
and be sure to use an affiliate link if applicable. Finally,
remember to update your post periodically and include the date when
it was originally published. Use these tips to create a successful
post and you’ll be sure to capture your readers’ attention.

Watch more videos on the same topic : How to
make Pulled Pork in a Crock Pot

Video Description

This video shows how to make pulled pork in a
crock pot or slow cooker.nnIngredients:n1 pork buttn1 2-liter
Coken1/2 sweet Vidalia onionn1 tsp liquid smoken1 tbsp minced
garlicn1/3 cup parsleyn1/3 cup basiln1/3 cup oreganonolive oil
to rub the pork buttnCajun or creole seasoningnyour favorite
barbecue saucennNo Salt Rub Recipe:n1 cup dark brown sugarn2/3
cup white sugarn1/2 cup paprikan1/4 cup onion powdern2 tbsp
coarse black peppern2 tbsp chili powdern1/2 tsp all spicen1/2
tsp cayenne peppern1/4 cup garlic powdernnSpecial Thanks
to:nIll Dreams Media for directing/producing the videonPortfolio
Link for Ill Media owner Daryl Smith II: sure to like our facebook
page:n Used:n

Frequently asked questions

How long do I need to cook pulled pork in a
crock pot?

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The length of time you need to cook pulled pork
in a crock pot depends on the size of your pork roast, but most
roasts will take between 6 to 8 hours on low heat or 4 to 5 hours
on high heat.

What kind of pork is best for pulled

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Pork shoulder or pork butt are the best cuts for
making pulled pork. They are both quite fatty, which helps to keep
the meat moist and tender during cooking.

Do I need to add liquid to the crock

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No, you don’t need to add any liquid to the
crock pot. The pork will release enough liquid during the cooking
process to ensure it stays moist and flavorful.

What spices are best for pulled pork?

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The spices you use for pulled pork are really up
to your personal preference. Commonly used spices include garlic
powder, smoked paprika, chili powder, cumin, and onion powder.

What should I serve with pulled pork?

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Pulled pork is usually served with a variety of
side dishes, such as coleslaw, potato salad, cornbread, and various
sauces. You can also use the pulled pork as a filling for tacos,
sandwiches, wraps, and burritos.

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say how to make pulled pork in crock pot, please leave your comment
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