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Easy Pulled Pork (Slow Cooker)

A tasty, tender, simple rendition of barbecue pulled pork, with just a few minutes of assembly in the morning you'll come home to an amazing, tender, delicious and healthy meal!

Prep Time
20 mins
Cook Time
9 hrs
Total Time
9 hrs 20 mins
Servings: 16 -20 servings
Calories: 119 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2-3 lbs boneless pork loin cut in two if needed to fit slow cooker
  • 1 medium onion sliced or diced
  • 3-4 garlic cloves peeled and smashed
  • 1 tablespoon olive oil for searing meat
  • 1-2 tablespoons butter for sauteing onions and garlic
  • 2 teaspoons coarse sea salt for rubbing meat
  • 2/3 cup orange juice preferably not from concentrate
  • 1/2 - 3/4 cup BBQ sauce Bone Suckin Sauce is my favorite; plus more for serving
  • 1/2 - 1 teaspoon liquid smoke optional
  • 2-4 tablespoons whiskey or bourbon; omit if gluten free
  • 12-16 French Rolls or brioche rolls for sandwiches

Instructions

    Cup of Yum
  1. If time allows, be sure to saute your onions/garlic and sear the meat; the flavor will be superior, but you can opt out of them if you'd like. Heat a large pan (or if your slow cooker insert can go from stove back to cooker, do in the pot) over medium heat and toss in butter, onions, garlic and saute until soft. If needed, cut your meat in half, rub your pork with sea salt on all sides.
  2. In same pan, heat to medium-high heat, pouring in 1-2 tablespoons oil, carefully place your pieces of meat and sear (brown) on all sides. It helps if your pan is "screaming" hot to do this, you don't want to cook the meat, just brown the outside, creating a nice crust. Transfer sauteed onions, garlic and meat to your slow cooker.
  3. If desired, deglaze the pan over medium-heat with 1-4 tablespoons of whiskey or bourbon, scraping the brown bits. Pour the orange juice and barbecue sauce over the meat. Cover and set slow cooker on low for 8-10 hours, low and slow is best for this, but you can try 4 hours on high if you don't have time. After 8 hours, using two forks pulling in opposite directions, shred or "pull" your meat. Stir the meat and the juices and veggies to combine. If time, cover and heat for another hour. Serve on brioche buns, french or ciabatta rolls with extra barbecue sauce.
  4. SERVING SUGGESTIONSBaked Potatoes* and toppings. *Wash, dry and poke a couple holes in potatoes. Drizzle with a little olive oil, sprinkle with sea salt and wrap in foil. Bake at 400° for 45-60 minutes until soft. If fast method, before foil, place on plate and cover with paper towel, microwave on full power for 4 minutes or so, then wrap in foil or leave skins exposed and place in oven to finish baking. Exposed skins a tougher crunchier skin, wrapped potatoes softer skins. Serve with butter, sour cream, bacon bits, cheese.
  5. French Fries (fresh or frozen)
  6. Crisp Green Salad or Coleslaw
  7. Sliced veggies; carrots, cucumbers, celery, peppersExtra BBQ sauce for pouring
  8. Potato or BBQ Potato Chips
  9. Pickled Red Onions (for Non-Picklers)
  10. Pickles!! Dill, sweet, bread and butter! Make your own with my friend Jennifer's recipe!
  11. Serve on paper plates, you deserve it!

Nutrition Information

Serving 1serving Calories 119kcal (6%) Carbohydrates 6g (2%) Protein 13g (26%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.03g Cholesterol 38mg (13%) Sodium 431mg (18%) Potassium 266mg (8%) Fiber 0.2g (1%) Sugar 4g (8%) Vitamin A 63IU (1%) Vitamin C 6mg (7%) Calcium 10mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 16-20 servings

Amount Per Serving

Calories 119

% Daily Value*

Serving 1serving
Calories 119kcal 6%
Carbohydrates 6g 2%
Protein 13g 26%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.03g 2%
Cholesterol 38mg 13%
Sodium 431mg 18%
Potassium 266mg 6%
Fiber 0.2g 1%
Sugar 4g 8%
Vitamin A 63IU 1%
Vitamin C 6mg 7%
Calcium 10mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.