Slow Cooker Pulled Pork Recipe

Pork shoulder: The main protein for this recipe, known for its tenderness and flavor when slow-cooked.

Bbq sauce: Adds a rich, smoky flavor to the pork, making it deliciously saucy.

Brown sugar: Provides a touch of sweetness that balances the savory spices.

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

Garlic powder: Enhances the overall flavor with its robust, garlicky taste.

Onion powder: Adds a subtle onion flavor that complements the other spices.

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

Black pepper: Adds a hint of heat and depth to the spice mix.

When preparing pulled pork, it's crucial to ensure the spice rub is evenly distributed over the entire pork shoulder. This not only enhances the flavor but also helps in forming a delicious crust during the slow cooking process. For an extra layer of flavor, consider searing the pork shoulder in a hot pan before placing it in the slow cooker. This step caramelizes the spices and adds depth to the final dish.

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

• bbq sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and tangy flavor that can mimic the taste of BBQ sauce in a pinch.

• brown sugar - Substitute with honey: Honey adds sweetness and moisture, similar to brown sugar, and can caramelize nicely.

• paprika - Substitute with chili powder: Chili powder offers a similar smoky flavor with a bit more heat, making it a good alternative.

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

• onion powder - Substitute with finely chopped onions: Finely chopped onions can offer a similar depth of flavor and aroma as onion powder.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a rich umami flavor, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor, making it a suitable alternative.

• Allow the pulled pork to cool completely before storing. This helps to prevent condensation, which can lead to soggy meat.
• Transfer the cooled pulled pork into airtight containers or heavy-duty freezer bags. Make sure to leave some space at the top of the container or bag to allow for expansion.
• Label the containers or bags with the date and contents. This will help you keep track of how long the pulled pork has been stored.
• For short-term storage, place the containers in the refrigerator. The pulled pork will stay fresh for up to 3-4 days.
• For long-term storage, place the containers in the freezer. The pulled pork can be frozen for up to 3 months without losing its flavor and texture.
• When ready to use, thaw the pulled pork in the refrigerator overnight. This slow thawing process helps maintain the meat's quality.
• Reheat the pulled pork gently in a saucepan over low heat, adding a splash of bbq sauce or chicken broth to keep it moist. Alternatively, you can reheat it in the microwave, stirring occasionally to ensure even heating.
• If you have leftover pulled pork, consider using it in other dishes like tacos, sandwiches, or salads. This versatile meat can add a delicious twist to many recipes.
• For an extra burst of flavor, mix in some freshly chopped onions, cilantro, or a squeeze of lime juice before serving.

• For a quick and easy method, use the microwave. Place the pulled pork in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat on medium power for 2-3 minutes, stirring halfway through.

• If you prefer a more even reheating, opt for the oven. Preheat your oven to 300°F (150°C). Spread the pulled pork in an oven-safe dish, cover it with aluminum foil to prevent drying out, and bake for about 20-25 minutes or until heated through.

• For a stovetop method, use a skillet. Heat a bit of olive oil or butter in the skillet over medium heat. Add the pulled pork and stir occasionally for about 5-7 minutes, or until thoroughly heated.

• If you have a bit more time, the slow cooker can be used again. Place the pulled pork back into the slow cooker, add a splash of bbq sauce or chicken broth to keep it moist, and heat on low for 1-2 hours.

• For a smoky flavor, use a grill. Wrap the pulled pork in aluminum foil, place it on the grill over indirect heat, and heat for about 15-20 minutes, turning occasionally.

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

• Small bowl: Used to mix together the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper.

• Measuring spoons: Essential for accurately measuring the spices and seasonings.

• Measuring cup: Used to measure the bbq sauce.

• Forks: Used to shred the cooked pork shoulder into pieces.

• Tongs: Helpful for placing the pork shoulder into the slow cooker and removing it once cooked.

• Cutting board: Provides a surface to rest the pork shoulder while applying the spice rub.

• Knife: Useful for trimming any excess fat from the pork shoulder before cooking.

• Serving spoon: Used to mix the shredded pork with the sauce in the slow cooker and to serve the finished dish.

Prepare the spice rub in advance: Mix the brown sugar, paprika, garlic powder, onion powder, salt, and black pepper ahead of time and store in an airtight container.

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

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

Shred with a mixer: Use a stand mixer with a paddle attachment to shred the pork quickly and effortlessly.

Cook overnight: Start the slow cooker before bed and wake up to perfectly cooked pulled pork.