Slow Cooker Pulled Pork
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs 40 mins
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Total Time
4 hrs 45 mins
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Servings
12 servings (1/2 cup each)
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Calories
220 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Pulled Pork
Description
This recipe for Slow Cooker Pulled Pork starts by searing a three-pound pork shoulder in olive oil to develop a dark crust, enhancing flavor and texture. The seasoned pork is transferred to a slow cooker and topped with applesauce, which provides moisture and a mild sweetness that balances the pork’s richness. Cooking on a low or high slow-cooker setting ensures the pork becomes tender enough to shred easily with forks.
After shredding, the pork can be combined with barbecue sauce or served plain. The choice of optional sauce allows customization for sandwiches or tacos, and serving in buns is recommended for sandwiches. The simplicity of seasoning and cooking relies on long, slow heat and the natural fat content in pork shoulder to produce juicy, pull-apart meat.
Leftovers store well in the refrigerator for up to four days, making this a practical recipe for batch cooking and meal prep. The recipe yields roughly twelve half-cup servings, appropriate for a dozen entree portions or fewer if served with lighter sides.
Ingredients
- 3 tablespoons olive oil
- salt freshly ground
- black pepper freshly ground
- 3 pounds pork shoulder or pork butt roast (see note 1, roast
- 1/2 cup applesauce (see note 2)
- 2 cups barbecue sauce optional (see note 3)
- Buns for serving, optional
Instructions
- In a Dutch oven or large stock pot, heat the olive oil over medium-high heat until shimmering. Sprinkle pork generously with salt on all sides. Add to pot and sear without moving until a dark brown crust forms on one side, about 5 to 6 minutes.
- Flip pork over and continue browning on the second side until a dark crust forms, about 4 to 5 minutes longer. Remove from pot and transfer to slow cooker. Pour applesauce over the top.
- Cover and cook on HIGH for 4 to 6 hours or LOW 8 to 10 hours. Using two forks, shred the pork. Pour barbecue sauce on top if using and serve in buns if desired.
Notes
- This recipe yields about twelve half-cup servings or eight larger servings if paired with light sides.
- Choose pork shoulder or pork butt roast for higher fat content, which improves flavor and tenderness.
- Applesauce adds moisture and a slight sweetness but can be store-bought or homemade.
- Barbecue sauce is optional; it can be served on the side or mixed into the pulled pork for sandwiches or tacos.
- Leftover pulled pork stores covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1/2 cup each)
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 0.5 cup | |
| Calories | 220kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 542mg | 23% |
| Potassium | 354mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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