Slow Cooker Pulled Pork

I hope everyone had a wonderful Thanksgiving! We certainly did. It was pretty amazing and I’m going to write a little more on that later this week. But today, since everybody is really tired of turkey, I’m going to share my method of cooking pulled pork.

You know what pulled pork is, right? Yep, it’s just a slow cooked pork roast that has been pulled into shreds and mixed with barbecue sauce. Sounds really simple because it is! And if you have a slow cooker, it’s almost child’s play. Just pop that big old roast in the cooker, set it and forget it. You could start this before you leave for work and have dinner nearly ready when you walk back in the door. It’s also great on a busy Saturday when you have lots of errands to run. It’s great for no special reason at all…just because you want some pulled pork :-)

3-4 lb. pork shoulder roast (Boston Butt)
Salt
Pepper
Garlic Powder
¼ cup water
1 cup barbecue sauce

Slow Cooker Pulled Pork

You’ll want a three to four pound pork shoulder (or Boston Butt) roast for this. The bottom side of the roast will have a cap of fat all over it – don’t remove that, it gives the pork some great flavor and keeps it from drying out while you cook it. Put the pork roast into the slow cooker with the fatty side up then as it cooks the fat will drip down basting the roast all during the cooking.

Slow Cooker Pulled Pork

Sprinkle the roast liberally with salt, pepper and garlic powder. Add just 1/4 cup of water around the roast. Cover and cook for 7 hours.

Slow Cooker Pulled Pork

Remove the roast from the cooker and discard the visible pieces of fat.

Slow Cooker Pulled Pork

Pour the cooking juices into a fat separator cup and set it aside while you pull the pork.

Slow Cooker Pulled Pork

Using two forks, “pull” the pork into shreds.

Slow Cooker Pulled Pork

Return the pulled meat to the cooker along with the de-fatted cooking juices and barbecue sauce. Cook for an additional hour.

Serve on toasted buns and enjoy!

Slow Cooker Pulled Pork
 
Prep time
Total time
 
A fool-proof slow cooker method of preparing southern style pulled pork.
Ingredients
  • 3-4 lb. pork shoulder roast (Boston Butt)
  • Salt
  • Pepper
  • Garlic Powder
  • ¼ cup water
  • 1 cup barbecue sauce
Instructions
  1. Put the pork roast into the slow cooker with the fatty side up.
  2. Sprinkle the roast liberally with salt, pepper and garlic powder. Add just 1/4 cup of water around the roast. Cover and cook for 7 hours.
  3. Remove the roast from the cooker and discard the visible pieces of fat.
  4. Pour the cooking juices into a fat separator cup and set it aside while you pull the pork.
  5. Using two forks, “pull” the pork into shreds.
  6. Return the pulled meat to the cooker along with the de-fatted cooking juices and barbecue sauce. Cook for an additional hour.
  7. Serve on toasted buns.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Other Pulled Pork recipes you might enjoy from around the Internet:

Never miss a recipe!
Subscribe now to receive new posts by email.

Enter your email address below to get each new post via email. We promise we'll never send spam or give your email address to anyone else.

Comments

  1. says

    Pulled pork is one of my all-time favorite main courses, but I’m embarrassed to say I’ve never actually cooked it. Rather, I always buy it as take-out from my favorite local smokehouse. You’ve really inspired me here to get with the program, finally buy a crock pot, and make it myself. Many thanks for this excellent recipe, Lana!

    • says

      Well, well. Proof that great minds really do think alike :-) Had no idea you’d just posted pulled pork yesterday! Love your combination of spices.

  2. Miss P says

    Okay, here’s a hint, I need one of those fat separator cups for Christmas. Of course, if you could manage a way to separate fat from my thighs, that would be better…….

    Miss P

  3. says

    This really looks fabulous! I’m gonna see if I can adapt it for the pressure cooker as my Doula work can be pretty irregular and it can be a quick fix for a healthy and delicious meal! :)

  4. Azgrannie3 says

    Wonderful, Fast, and Easy recipe!!!
    I just bought the new 1 1/2 qt slow cooker from Proctor Silex and had to try this recipe. I live alone so the mini slow cooker is perfect for me and this new one is wonderful. It has 3 heat selections and has everything the large 6 qt cooker has. Actually, it’s better than my large cooker. Anyway, I had a pork roast in the freezer that I had cut in half before I froze it and wanted to try this recipe so I thawed a piece of the pork roast and seasoned it (without the garlic) and put it in the cooker with the 1/4 c. water. Checked it after about 5 hrs and the thermometer said was Med/Rare so I left it in about 4 more hours. It was wonderful. It tasted so good I didn’t add the BBQ sauce to the shredded pork. I did add it to the meat that I made the sandwich with. I cooked it on low the whole time. I love this recipe, it is so easy to make. Most recipes have 42 ingredients and forever on prep time. The only time spent here was waiting for the roast to thaw. I didn’t do the fat separator thing either, but my roast was so small it hardly had any fat on it.

    • says

      Christine – it really depends on your slow cooker. Some have lots of settings and some just have high and low. The cooking temps really vary from brand to brand. I’d start it out on high and check after about three hours or so. If you feel it’s cooking too quickly, turn it on down some. It’s just one of those things you have to use your own judgment and knowledge of your slow cooker.

  5. Jeanne says

    Meat is sitting on the counter ready to pot in the crock pot before I go to bed…Going to try just a low setting…Can hardly wait but will try to refrain until dinner, ok maybe lunch…..I love that I don’t have to add lots of ingredients….Thanks, will let you know tomorrow how it turned out…

  6. Rock says

    Hi Lana. I did a pulled pork thing a couple years ago for the Fire Dept – got rave reviews. Well, Sunday we have last part of a 27 hour training program and I never miss a chance to cook for my guys (and gals) so I had to find a quick and easy recipe. This looks like it! We have our final written test, then a lot of practicals testing on ladder training, so I’m guessing all will have worked up an appetite. We’re in the worst winter in years, and this is NY ski country, so that says a lot, but hot food will mix well with hungry firefighters and the minus double digits in the forecasts. Thanks for the help. Rock at EOFD

    • says

      Hi Rock! It sounds like the firefighters have a hard day of training coming and they’ll need a good meal after that! This one will definitely fill them up and warm them, too, after all that work. I do hope you and they enjoy it.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>