Slow Cooker Pulled Pork
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 hrs
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Total Time
8 hrs 5 mins
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Servings
16 servings
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Calories
133 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Pulled Pork
Description
This recipe starts with a 4-pound pork shoulder, seasoned with salt, black pepper, and garlic powder, and cooked slowly on low heat with a small amount of water. The pork is positioned with the fat cap on top, allowing fat to render down and baste the meat during cooking to keep it moist. After a seven-hour cook, the meat is removed, fat discarded, and pulled apart into shreds with forks.
The pulled meat is returned to the slow cooker along with defatted cooking juices and barbecue sauce and cooked for an additional hour, allowing the flavors to meld and the sauce to infuse the pork. The finished pulled pork is served on toasted buns, offering a juicy and flavorful sandwich filling with a tender texture.
Leftovers can be stored refrigerated for several days or frozen for longer shelf life, ensuring practical use beyond the initial meal.
The fat cap is important to retain moisture and flavor, and careful removal of fat after cooking prevents greasiness. This slow cooking method allows for tender shredding without drying out the meat.
Ingredients
- 4 pound pork shoulder Boston Butt, roast
- salt
- black pepper
- garlic powder
- ¼ cup water
- 1 cup barbecue sauce
Instructions
- Put the pork roast into the slow cooker with the fatty side up.
- Sprinkle the roast liberally with salt, pepper and garlic powder. Add just 1/4 cup of water around the roast. Cover and cook on low for 7 hours.
- Remove the roast from the cooker and discard the visible pieces of fat.
- Pour the cooking juices into a fat separator cup and set it aside while you pull the pork.
- Using two forks, “pull” the pork into shreds.
- 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.
Notes
- Keep the fat cap on the pork shoulder during cooking to baste and moisten the meat.
- Remove and discard excess fat after cooking to avoid greasiness in the final dish.
- Store leftovers refrigerated in a sealed container for up to four days or freeze sealed with juices for 4–6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 133kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 236mg | 10% |
| Potassium | 277mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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