Description
This Crock Pot Pulled Pork recipe offers a tender, juicy, and flavorful pork dish perfect for sandwiches, salads, or meal prep. Using a well-marbled pork shoulder or butt, the meat is rubbed with a smoky and spicy marinade, slow cooked to perfection, then shredded and tossed with its cooking juices and optional barbecue sauce for a classic comfort meal.
Ingredients
Scale
Main Ingredients
- 5-7 pound pork butt or pork shoulder, leave the fat cap on
- 3 tablespoons olive oil, for rubbing on meat
- 1 teaspoon liquid smoke, optional, for rubbing on meat
- 2 tablespoons vegetable oil, for searing, more as necessary
Rub/Marinade
- 1 tablespoon kosher salt (or 2 and 1/2 teaspoons table salt)
- 2 teaspoons black pepper
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 2 teaspoons cumin
- 1 teaspoon dry mustard powder
- 1/3 cup packed brown sugar
To Serve
- Barbecue sauce, homemade or store bought
- Brioche hamburger buns, if making sandwiches
- Butter, softened
- Coleslaw (herby lemony style recommended)
Instructions
- Choose and prepare pork: Select a 5-7 pound pork butt or shoulder, preferably bone-in and well-marbled with fat. Pat dry the pork with paper towels.
- Make the spice rub: Combine kosher salt, black pepper, paprika, garlic powder, onion powder, chili powder, cayenne pepper, cumin, dry mustard powder, and brown sugar. Set aside 3 tablespoons for later use.
- Apply oil and liquid smoke: Massage 3 tablespoons olive oil and 1 teaspoon liquid smoke (optional) evenly over the pork.
- Rub with spices and marinate: Rub all but 3 tablespoons of the spice mix evenly on the pork, ensuring coverage of all surfaces, then place in a large ziplock bag and marinate in the fridge for at least 6 hours, up to 48 hours.
- Prepare for slow cooking: Remove pork from bag, pat dry if wet, and rub with the reserved 3 tablespoons of spice mix.
- Sear the pork: Heat 2 tablespoons vegetable oil in a large dry skillet over medium-high heat until shimmering. Sear pork on all sides, including edges, about 2 minutes per side to brown and develop flavor.
- Slow cook the pork: Place seared pork into a dry crock pot. Cover and cook on low for 6-8 hours if pork is halved, or 8-10 hours if whole. Use a meat thermometer to reach an internal temperature of 195-200°F. Avoid overcooking.
- Rest the pork: Remove pork from slow cooker and tent with foil. Let rest for 5 minutes on a cutting board to redistribute juices.
- Shred pork: Use two forks to shred pork, removing gristle but keeping flavorful fat. Toss shredded meat with cooking juices in the crock pot.
- Serve: Mix in 1 to 2 cups barbecue sauce if desired. Serve warm on buttered and toasted brioche buns with optional lemony herb coleslaw.
Notes
- Use a quality liquid smoke brand containing only water and smoke for best flavor.
- Cutting the pork into halves or thirds speeds up cooking and allows more surface browning.
- Keep some fat with the shredded pork; it adds essential flavor and moisture.
- Slow cook on low heat and monitor temperature carefully to avoid dry meat.
- Leftovers store well in an airtight container for 4-5 days in the fridge.
- Pulled pork freezes up to 4-6 months in ziplock bags; thaw in fridge overnight before reheating.
- Reheat gently in microwave or oven covered with foil at 300 degrees for 20-40 minutes depending on quantity.
- For enhanced flavor, try smoked pulled pork on a gas grill when possible.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
