Slow Cooker Pulled Pork Recipe

Pork shoulder: A cut of meat that becomes incredibly tender when slow-cooked, perfect for shredding.

Bbq sauce: Adds a rich, smoky flavor to the pork, essential for that classic pulled pork taste.

Brown sugar: Provides a touch of sweetness that balances the savory and smoky flavors.

Paprika: Adds a mild, smoky flavor and a beautiful color to the pork.

Garlic powder: Enhances the overall flavor with a subtle garlic taste.

Onion powder: Adds depth and a hint of sweetness to the spice rub.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a bit of heat and enhances the overall flavor profile.

When preparing the pork shoulder for this recipe, consider searing it in a hot pan with a bit of oil before placing it in the slow cooker. This step can add a deeper flavor and a nice crust to the meat, enhancing the overall taste of your pulled pork.

• pork shoulder - Substitute with beef chuck roast: Beef chuck roast has a similar texture and fat content, making it a good alternative for slow-cooked dishes.

• bbq sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and tangy flavor similar to BBQ sauce, though it has an Asian twist.

• brown sugar - Substitute with honey: Honey adds sweetness and moisture, making it a good alternative to brown sugar in slow-cooked recipes.

• paprika - Substitute with chili powder: Chili powder can provide a similar smoky flavor, though it may add a bit more heat.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor compared to garlic powder.

• onion powder - Substitute with fresh onion: Fresh onion can provide a more robust and natural flavor, though it may add extra moisture.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often described as more earthy.

• Allow the pulled pork to cool completely before storing. This helps prevent condensation, which can lead to soggy meat and spoilage.

• Transfer the cooled pulled pork into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible to prevent freezer burn.

• Label each container or bag with the date and contents. This makes it easier to keep track of how long the pulled pork has been stored.

• Store the pulled pork in the refrigerator for up to 4 days. For longer storage, place it in the freezer where it can last up to 3 months.

• When ready to reheat, thaw frozen pulled pork in the refrigerator overnight. This ensures even thawing and helps maintain the texture and flavor.

• Reheat the pulled pork in a saucepan over medium heat, stirring occasionally until warmed through. You can also reheat it in the microwave, using short intervals and stirring in between to ensure even heating.

• If the pulled pork seems dry after reheating, add a splash of bbq sauce or a bit of chicken broth to moisten it up.

• For a quick meal, use the reheated pulled pork in sandwiches, tacos, or over a bed of rice or mashed potatoes. The versatility of this dish makes it a great option for various meals throughout the week.

• Oven Method: Preheat your oven to 300°F (150°C). Place the pulled pork in an oven-safe dish and cover it with aluminum foil to retain moisture. Heat for about 20-30 minutes or until warmed through. You can add a splash of bbq sauce or chicken broth to keep it juicy.

• Stovetop Method: Heat a skillet over medium heat. Add the pulled pork and a bit of bbq sauce or water to prevent it from drying out. Stir occasionally until the pork is heated evenly, which should take about 10 minutes.

• Microwave Method: Place the pulled pork in a microwave-safe dish. Add a small amount of bbq sauce or water to keep it moist. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until warmed through.

• Slow Cooker Method: If you have the time, reheating in the slow cooker can keep the pulled pork tender and juicy. Place the pork back in the slow cooker, add a bit of bbq sauce or chicken broth, and heat on low for 1-2 hours or until warmed through.

• Sous Vide Method: For a gourmet touch, place the pulled pork in a vacuum-sealed bag or a resealable plastic bag with the air removed. Submerge the bag in a water bath set to 165°F (74°C) and heat for about 45 minutes to an hour. This method ensures the pork remains incredibly moist and flavorful.

• Slow cooker: This is the primary appliance used to cook the pork shoulder slowly over several hours, ensuring it becomes tender and flavorful.

• Measuring cups: These are used to measure out the bbq sauce accurately.

• Measuring spoons: These are essential for measuring the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper precisely.

• Mixing bowl: This is used to combine and mix all the spices before rubbing them onto the pork shoulder.

• Forks: These are used to shred the pork once it is cooked and tender.

• Tongs: These can be helpful for placing the pork shoulder into the slow cooker and for handling it once it’s cooked.

• Cutting board: This provides a stable surface to place the pork shoulder while applying the spice rub.

• Knife: This can be used to trim any excess fat from the pork shoulder before cooking.

Prepare the spice mix ahead: Mix the spices in advance and store them in an airtight container.

Use pre-made bbq sauce: Save time by using your favorite store-bought bbq sauce instead of making it from scratch.

Trim the pork shoulder: Trim any excess fat from the pork shoulder before cooking to reduce prep time.

Shred with a mixer: Use a hand mixer to quickly shred the pork instead of using forks.

Line the slow cooker: Use a slow cooker liner for easy cleanup, saving you time after cooking.