I love recipes that are so easy, but deliver so much flavor. This slow cooked pulled pork is so great because you just add all the ingredients, set it and forget it, then later you have amazingly delicious pulled pork!
What pork should I use?
When making pulled pork it’s best to use the whole pork shoulder, it’s hard to find sometimes though. There are two parts you’ll find easier in the grocery store, Boston butt (or Boston roast) and picnic roast.
How much should I buy?
I got this great pack of pork shoulder from Costco. If I am hosting a party I’ll use this whole pack which was about 8 pounds, or i’ll use half and freeze the rest. The pork will shrink while cooking, so you’ll want to get about 1/3lb (uncooked) per guest. This pulled pork recipe is easy to scale if you’re hosting a large party, I just double the ingredients.
Prepping the pork
When preparing the pork, make sure to trim extremely fatty areas. You don’t want over a 1/4 inch of thickness because this will affect the cooking time, allow the flavors to get into the meat, and will streamline your shredding later. Pork shoulder/roast will release a ton of juices so you don’t have to add any liquid, but I like to add a little bit of zesty Italian dressing. The vinegar helps breakdown the connective tissues making it extra tender. I’ve also known some who add a little beer, but I haven’t tried it that way myself.
Next comes the most important part, the spices! This is where the flavors of the pork are enhanced. I use a blend of: ground cumin, smoked paprika, garlic powder, dried oregano, onion granules, kosher salt, and fresh ground black pepper.
I mix up the spice blend, pour some over half the pork, lay more pork on top, then pour the rest of the spices on the top. Using tongs, mix up all the pork so that the seasoning gets evenly distributed. Cover and cook on low for 8 hours.
After the slow cooking is done…
Using tongs, remove each piece of pork from the slow cooker and using two forks (the method I use), shred the pork into pieces. I like to reserve some of the juices from the pulled pork to keep it moist, especially if I’m going to freeze some.
You can serve the pulled pork as it is, but I love to make it into pulled pork sandwiches with my favorite BBQ sauce slathered on the pork with cold coleslaw on top or on the side.
Perfect for BBQ cookouts, family gatherings, or delicious meals during the week, this slow cooked pulled pork recipe is going to be in your recipe line up forever.
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This slow cooker pulled pork recipe is so easy, add the ingredients, set it and forget it and then you have delicious pulled pork! Perfect for pulled pork sandwiches with coleslaw.
- 4 lb boneless pork shoulder (or Boston butt) trimmed of excess fat
- 1/3 cup zesty Italian dressing
- 1 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp dried onion flakes
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
- Fresh bread rolls
- Favorite BBQ sauce
- Trim excess fat off boneless pork shoulder to about 1/4 inch. Add the pork shoulder to a crockpot/slow cooker. Add in the 1/3 cup of Italian dressing and spread the mixed spices over the top. Using tongs, mix/turn the pork until it is fully coated in the spices.
- Turn the slow cooker on low heat for 8 hours and allow the pork to slow cook.
- After the 8 hours, remove the pork with tongs and place on a cutting board. Using two forks, or meat shredding claws, shred the pork. Reserve about 1/2 cup of the excess juices to keep the pork moist.
- Serve alone, or use your favorite BBQ sauce to slather on the pork and put it on a fresh roll with coleslaw on top!
- To scale pork, figure about 1/3 lb uncooked per guest. 4 pounds will serve about 8 guests. Double the ingredients to serve about 16.
- Category: Pork
- Method: Slow cooker
- Cuisine: BBQ
Keywords: pulled pork, slow cooker, crockpot, shredded pork, pulled pork sandwich