|Nutrition Facts (per serving)|
|Servings: 8 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 68g||87%|
|Saturated Fat 23g||114%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 3g||12%|
|Total Sugars 15g|
|Vitamin C 11mg||57%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
For this crowd-pleasing recipe, pork shoulder is cooked to perfection in the crock pot with your favorite barbecue sauce for a fabulous main dish or pulled pork sandwiches. It's incredibly easy and almost entirely hands-off, making it perfect for family dinners, game-day gatherings, and potlucks. You can shred it in the pot and keep it warm while serving.
This is a basic recipe for pulled pork using a boneless or bone-in shoulder (also known as a Boston butt), but be sure your pork shoulder will fit in the slow cooker and will allow you to put the cover on tightly before starting. If needed, you can cut the pork into pieces so that it will fit in the cooker. You'll only need a couple of other ingredients to make this tasty dish.
If you have extra crock pot pulled pork, you can freeze it in an airtight container for up to three months. Or get creative with your leftover pulled pork and use it to make tamales, egg rolls, and more.
Click Play to See This Easy Crockpot Pulled Pork Sandwiches Recipe Come Together
"Set it and forget it! Great for a freezer meal. I like making Korean pulled pork sandwiches and topping them with store-bought kimchi or cucumbers quick-pickled in rice vinegar." —Renae Wilson
1 (4- to 7-pound) pork shoulder or Boston butt, bone-in or boneless
1/4 cup water
1 dash kosher salt
1 dash freshly ground black pepper
1 large onion, chopped, optional
1/2 to 1 cup barbecue sauce, plus more for serving
Sandwich buns, for serving
Coleslaw, for serving
Steps to Make It
Gather the ingredients.
Place the pork shoulder in the slow cooker. Add the water and sprinkle with salt and pepper. If desired, add chopped onions.
Cover and cook on high for 1 hour. Turn to low and cook 7 to 9 hours longer, until very tender.
Remove roast and discard the fat and juices. Chop or shred the pork and then return the meat to the slow cooker.
Mix 1/2 to 1 cup of barbecue sauce into the meat for flavor. Cover and cook on low for about 30 minutes to 1 hour longer, until hot.
Serve as is or on warm split sandwich buns with coleslaw and extra barbecue sauce on the side.
- If the roast is too large to fit in one piece, cut it into large chunks or trim it to fit in your slow cooker crockery insert.
- Low and slow is the best method for cooking pork shoulder. You'll know it's done when the meat is so tender you can easily pull it apart with a fork.
- You can change up the flavors of this pulled pork recipe greatly depending on what kind of barbecue sauce you select. From a South Carolina mustard-based sauce to a ketchup-based Memphis barbecue sauce, there are endless variations.
- Try something a little different with a Korean or Thai-style barbecue sauce.
How to Store
- Leftover pulled pork should be kept in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop, adding a sprinkle or two of water if needed to keep it from drying out.
- Pulled pork can be frozen. Let cool and add to a zip-top freezer bag, pressing out the air. Freeze for up to three months and defrost in the fridge before using.
Can You Overcook a Pork Shoulder in a Crock Pot?
While it's hard to overcook a tough and fatty cut like pork shoulder when it's on low in a slow cooker, it will eventually become dry as more liquid evaporates. For best results, cook it in a small amount of liquid and don't cook it for more than 10 or 11 hours for best results.
Can You Put Raw Meat in the Slow Cooker?
It is safe to add raw meat to a crock pot or slow cooker if it will be cooked through completely. Tough cuts like pot roast, pork shoulder, and stew meat can be browned first and then cooked through in the cooker or simply added to the crock pot. Ground meat is typically cooked beforehand for the best texture and so the fat can be drained.