🍖 Slow Cooker Pork Shoulder (Crockpot Pulled Pork)
Tender, juicy, fall-apart pork that’s perfect for sandwiches, tacos, bowls, or meal prep. This version is simple, flavorful, and very forgiving.
🛒 Ingredients
- 3–5 lb pork shoulder (also called pork butt)
- 1 tbsp salt
- 1–2 tsp black pepper
- 1 tbsp paprika (smoked if you have it)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½–1 tsp chili powder (optional)
- ½ cup broth or water
- ½–1 cup BBQ sauce (optional, for finishing)
Optional add-ins:
- 1 sliced onion
- 3–4 garlic cloves
- 1 tbsp brown sugar
- 1–2 tbsp apple cider vinegar
👨🍳 Instructions
1️⃣ Season
Pat pork dry. Rub all over with salt, pepper, and spices.
2️⃣ Load the Slow Cooker
Place sliced onions (if using) on the bottom. Add pork. Pour broth around (not over) the meat.
3️⃣ Cook
- Low: 8–10 hours (best for tenderness)
- High: 5–6 hours
It’s ready when it shreds easily with a fork.
4️⃣ Shred
Remove pork, shred with two forks, discard large fat pieces. Skim excess fat from cooking liquid.
5️⃣ Finish
Mix shredded pork with some of the cooking juices. Add BBQ sauce if desired and let sit on warm 15–20 minutes.
🔥 For Crispy Edges (Optional but Amazing)
Spread shredded pork on a baking sheet and broil 3–5 minutes until lightly crisped.
🍽 Serving Ideas
- Classic sandwich with coleslaw
- Tacos with lime & cilantro
- Over rice or baked potatoes
- Breakfast hash with eggs
- Stuffed into quesadillas
🧊 Storage
- Fridge: 4 days
- Freezer: Up to 3 months (store with juices to keep moist)
If you’d like, tell me:
- Sweet, smoky, spicy, or tangy preference?
- Do you want a no-sugar or low-carb version?
- Cooking for a crowd size?
I can customize the recipe for you.