Slow Cooker Pulled Pork Recipe

Monday, June 27, 2016

Pulled Pork Sandwich

Independence Day is just around the corner, and like me, I’m sure you are looking for a full-proof recipe that will keep you in on the celebrations and OUT of the kitchen. Am I right?

My “go to” favorite recipe is slow, simmering pulled pork in the Crock-Pot. It’s a full proof recipe that can’t be messed up.


I’m serious, you can’t mess this one up. I dare you to try!


It’s also a recipe you’ll love because you can take advantage of all the great sales on pork shoulder roasts during the summer month, or clean out the freezer while waiting for the coming fall harvest.

The other reason I love pulled pork is its versatility. Check it out…there is Carolina pulled pork with its vinegary based sauce, or the spicy Louisiana version. But, my all-time favorite is a Texas style chock full of thick gooey sauce.

This recipe is simple and economical. It can take a tough cut of meat and turn it into something your family and guests will go crazy over. Plus, using a Crock Pot gives you plenty of time to enjoy the long hectic summer months, what a bonus!

And, remember, you can’t mess this up.

Cooked more than the recommended time…no problem.

Cook it days ahead of a party…no problem.

Cook it and freeze for a great winter time treat…no problem.

Change the seasonings to fit your family’s taste…absolutely no problem.

I wasn’t kidding about being versatile.

Even if you want to toss a frozen hunk of meat into the Crock Pot, it’s no problem.

I can’t rave enough about adding this recipe to your farmhouse arsenal of full proof, quick and easy recipes.


Slow Cooker Pulled Pork Recipe

  • 1-1/2 cups ketchup
  • 1/2 cup brown sugar
  • 1/2 cup broth, beef or chicken
  • 3 tablespoons Worcestershire sauce
  • 4 cloves garlic, crushed
  • 1 onion, diced small
  • 2 tablespoons browning sauce

Lay onions on the bottom of pot and place pork roast on top.

Mix all other ingredients and pour over roast.

Cook on low for 8-12 hours, or until the meat is falling off the bone. (Sometimes I cook the pulled pork through the night so it’s ready by morning.)

Remove meat from the slow cooker and cool on a cutting board until you can handle it without getting burned. This is where things get to be “hands-on”.

Pull the meat from the bone and separate the fat. Use two forks, pulling in opposite directions, to shred the meat.  NOTE: I have read that some use the paddle attachment on their Kitchen Aid mixer to make this part go faster, but I prefer the fork method because the clean-up is easier.

Drain off the fat from the liquid and put the meat back into the slow cooker. Turn on low and let the meat simmer and absorb more of the sauce until it’s ready to serve. After all, it’s all about the sauce…right?

Slow Cooker Pulled Pork

Now you’re ready to pile up those buns!


Want a few more ideas for your pulled pork?

·         Use your own favorite BBQ sauce.

·         Cook the pork shoulder ahead of the gathering then reheat in the slow cooker until it’s warmed through.

·         Cook up a batch of pulled pork and portion it into freezer containers for quick summer meals.

·         Pulled pork is the ultimate when piled on a bun and topped with your favorite coleslaw, but if you have family or friends, like me, who are gluten intolerant, skip the bun, it’s great just by itself.

·         Try something new by dotting your bun with yellow mustard and lying on a nice thick pickle. Cool, crisp, sweet, tart. Your mouth won’t know what to do.

·         Looking for a pulled pork recipe that’s versatile enough to use in many different dishes? Check out this simple take on an American classic and use it in dishes from salads to nachos; homemade pizzas to southwestern tacos. The possibilities are as endless as the days of summer.


Simple Pulled Pork Recipe


·         1 pork shoulder

·         1 onion, diced

·         1 cup broth (chicken, beef or vegetable)

·         2 teaspoon granulated garlic

·         1 teaspoon dry mustard

·         1 teaspoon salt

·         ½ teaspoon black pepper

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