Crock Pot Pulled Pork
User Reviews
5
Crock Pot Pulled Pork
Description
The recipe centers on an 8-pound bone-in pork shoulder seasoned simply with salt, pepper, and pressed garlic before slow cooking in a mixture of barbecue sauce and Italian dressing. Cooking on low for 8 hours allows the fat and collagen to melt, rendering the pork tender enough to shred easily. Removing the fat from the cooking juices before adding it back to the pulled meat balances moisture without greasiness. The optional addition of red pepper flakes lets the cook adjust the spice level to personal taste, from mild to moderately spicy. This method produces a flavorful, juicy pulled pork that can be served on buns, over rice, or with vegetables.
Serving the pork freshly pulled while still warm helps with shredding, and using insulated gloves makes the process easier. The slow cooker technique requires minimal hands-on attention, making it viable for busy cooks who want a substantial main dish without monitoring the stove.
The recipe notes that cooking longer than 8 hours can increase tenderness, while shorter timing may not fully break down the fatty cut. Adjust seasoning or sauce quantities after shredding based on moisture and flavor preference.
Ingredients
- 8 lb pork shoulder bone in, roast
- 1 1/2 cups barbecue sauce divided
- 1/2 cup Italian dressing
- 3 cloves garlic pressed
- 1 tsp salt
- 1 tsp black pepper
- 1-3 tsp red pepper flakes OPTIONAL
Instructions
- Season pork shoulder with salt, pepper, and garlic on all sides.
- Set pork in the crock pot. Pour 1 cup barbecue sauce, Italian Dressing, salt, and peppers over the top of the roast.
- Cover and set to cook on low for 8 hours. Once done, remove the roast, cover with foil, and let rest for 20 minutes. Drain the juice from the slow cooker into a bowl, and remove the fat from the top with a fat separator or by chilling then spooning it from the top, then set aside.
- Use forks and a carving knife, or insulated food gloves to pull the meat from the bones, discarding any fatty or undesirable pieces.
- Once the meat is pulled, mix it with 1.5 cups of juices and the remaining 1/2 cup of BBQ sauce. You can add more juice or barbecue sauce as desired.
Notes
- Adjust red pepper flakes to achieve desired spice; omit for traditional flavor or increase for more heat.
- The pork can be cooked longer than 8 hours in the slow cooker to achieve even more tender meat but avoid undercooking to ensure proper breakdown of fat and tissue.
- Pull the pork while it is still hot to make shredding easier; use insulated gloves to protect your hands during this step.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 6oz | |
| Calories | 359kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 36g | 72% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 123mg | 41% |
| Sodium | 701mg | 29% |
| Potassium | 723mg | 15% |
| Fiber | 0g | 0% |
| Sugar | 12g | 24% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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