crockpot pulled pork

Slow cooker pulled pork is my favorite way to serve a crowd! This pork is coated in a homemade spice rub, then simmered in the crockpot until tender. Shred the meat, then dinner is ready to serve! Crockpot pulled pork is easy, tender, delicious and everyone always loves it!

Slow Cooker Pulled Pork

pork pork

paprika

garlic powder

cumin

chili powder

salt

brown sugar

onion (chopped)

In a small bowl, mix together the paprika, garlic powder, cumin, chili powder, salt and brown sugar. Rub this all over the pork shoulder.

Heat a large pot with about 1 tablespoon oil over medium high heat. Brown the pork shoulder on all sides about 3-4 minutes per side. on the stove.

Place pork shoulder in the slow cooker with the onions and cook on the low setting for 8 hours.  After 8 hours, shred the pork with two forks and mix it all up with the "pan sauce" that's inside the slow cooker.

Serve on toasted buns with coleslaw.

https://content.jwplatform.com/videos/g4cak2oh.mp4

KC - Slow Cooker Pulled Pork - Rectangle 1080p

This Crock Pot Pulled Pork recipe is so easy and so flavorful! It starts with a garlic herb rub and hangs out in the slow cooker until it's fall apart tender.&nbsp;

Crock Pot Pulled Pork

pork loin (trimmed if desired)

apple juice ((or soda))

seasoning salt

Italian seasoning

mustard

onion powder

black pepper

barbecue sauce (as desired)

Place pork loin in a 4-6 quart crock pot and pour in apple juice.

Combine seasoning salt, garlic powder, Italian seasoning, mustard, onion powder and black pepper and sprinkle half over pork loin. Turn and sprinkle on the remaining half.

Cover and cook on low until fall apart tender -- 8 to 10 hours.&nbsp;

Shred with two forks, discarding excess fat. Toss in remaining juices and coat with barbecue sauce as desired. Serve on hamburger buns.

Check out this recipe for the best slow cooker pulled pork from Delish.com.

onion, finely chopped

ketchup

tomato paste

60 mL apple cider vinegar

mustard powder

(1.3 pork

coleslaw,

buns,

Something tangy—the more vinegary, the better!

A sauce on the sweeter side. Definitely more tomato-based.

Which kind of barbecue sauce do you prefer?

https://streaming.hearstdigitalstudios.com/ab3c46d5-f870-4d6e-9e96-638b8552d433/video_rover_16x9_1080p_hd_1539294290_22086.mp4

Fall-apart tender and totally irresistible.

This Slow-Cooker Pulled Pork Is A Total Crowd-Pleaser

Slow-Cooker Pulled Pork

c. ketchup

apple cider vinegar

pork

Kosher salt

Coleslaw,

Buns,

I’ve made 4 different pulled port recipes over the last month in isolation. This was by far the best!

Instead of ketchup and tomato paste, I used Sweet Baby Ray's Sweet & Spicy BBQ sauce, but add in the rest of the seasoning. As another reviewer had suggested, I also threw in some Sriracha that was laying around as well. I add about a half cup of chicken stock to the bottom of the pot since I wasn't quite sure how much liquid was going to come out after cooking and I prefer it to be saucy. It took about 6.5 hours on high in my crockpot for the meat to become tender but I did end up using pork butt instead of shoulder since it was slightly cheaper. I heavily salted and peppered my pork butt as well. The final dish came out perfect! It was enough liquid and the BBQ pork soaked everything up. It was tender and flavorful. I tossed the pulled pork in some extra BBQ sauce before serving on a potato roll with Monterey jack cheese & pickles and it was a definite winner! Such an easy meal with ingredients that are all basically on hand, I will definitely be keeping this on rotation for dinner. One suggestion that I will make is to toast your buns before you pile on the BBQ pork. Because of how juicy and saucy it was, it did make the bun a little soggy but regardless, it still tasted delicious! Did I also mention it made my house smell amazing?! Who needs candles when you can have it smelling like BBQ pork?!

I added maple syrup and bourbon to the mix, incredible!

I am making this for tonight.  Added some Whiskey and molasses and used Smoked flavor paprika. brown sugar, and dried onions. I  didn't want to chop onions.  Sauce already tastes amazing. Thanks.  I am starting on high in slow cooker since it's already 1:00 PM here. I have to go pick up some buns and I am done.  Thanks for the recipe.  I am going to go ahead and give this a 5 star since sauce tastes so amazing.

I’ve made this 4 or 5 times now it’s super easy and a different tasting pork compared to just smoked bbq pulled pork. Good on Hawaiian rolls, on its own, or in little taco wraps. I add sriacha to my own servings

Very good! Took some advice and added sriracha and some store-bought bbq sauce. As is, it was a little flat but with the additions it tasted great. Will definitely make again!

Fantastic!  Believe it or not I added rice to this recipe from the beginning.  The rice takes on the consistency of the pork and provides more for everyone.  The rice actually absorbs more of the seasonings than does the beef, making it even better.  I did substitute Sweet Bay Ray's Sweet and Spicy BBQ sauce for the ketchup and tomato paste.

Awesome! I, too, used 1/4 cup Sriracha. I served on toasted Jumbo Hawaiian Hamburger buns with corn on the cob and potato salad. Delicious! Will definitely make again!!

I know This recipe is so easy and it really is delicious!  I normally like a sweeter sauce on my BBQ but I want to tell you that this sauce is so tasty, vinegary, flavorful and just a little spicy (I added some cayenne pepper and increased the black pepper I used)  that it was a nice change up for me.  The meat is so tender and juicy and it makes so much.  I served mine as pulled pork tacos with flour tortillas and it was amazing.   I can’t wait to see what is like tomorrow when reheated as I know anything with a tomato based sauce always tastes better the next day!

Great recipe but I used Pork and Turkey Tasso and it was amazing.  I added a little bit of brown sugar, topped with shredded purple cabbage and a tomato.  Delish!

I doubled the spices and added an extra onion. As well added pepper flakes

Super disappointed! I chose this recipe to make for our 4th of July party because of the rave reviews, but it was very bland. I added more of all the seasonings, plus some bbq sauce (which helped), but it was just ok and barely touched by our guests.

This is so flavorful.. I typically add more BBQ sauce but it does not need it. Served on onion rolls with some slaw! So good!

This was the first time I made pulled pork it was delicious and so easy.

I have try different recipes for pulled pork. This is by far the best. Family and friends seems to love it as well.

Tender, juicy pulled pork made in the slow cooker! The seasoning is so good, but feel free to swap in chicken broth for the beer if you prefer.

Low Carb Pulled Pork

pork shoulder

parsley

beer

Add the pork shoulder to a large slow...

Add the pork shoulder to a large slow cooker.

In a small bowl, stir together the parsley,...

In a small bowl, stir together the parsley, cumin, garlic powder, onion powder, salt, and paprika. Rub mixture into the pork being sure to coat all sides.

Pour the beer into the bottom of the...

Pour the beer into the bottom of the slow cooker.

Cover slow cooker and cook on low for...

Cover slow cooker and cook on low for 8 hours or high for 4 hours. Pork is ready when it easily shreds with a fork.

Shred the pork and stir the meat into...

Shred the pork and stir the meat into the juices in the bottom of the slow cooker.

Serve immediately or keep warm in the slow...

Serve immediately or keep warm in the slow cooker until ready to eat.

https://mediavine-res.cloudinary.com/video/upload/lcpfdcaz3usttd57fecp.mp4

ender and delicious bbq pulled pork cooked low and slow in the crockpot. Layer the pulled pork on top of your toasted Hawaiian Rolls followed by creamy coleslaw and sweet pickle.

Crockpot Pulled Pork Sliders

8-12 Hawaiian rolls

sweet pickle (sliced)

lb pork butt/shoulder

tbsp oil

water

tsp mustard

tsp pepper

barbecue sauce

red cabbage (sliced thin)

carrot (grated)

onion

lemon juice

mayo

tbsp sweet pickle juice

tsp white sugar

cracked pepper

For the Coleslaw: Add all ingredients in a large bowl and mix to fully combine. Cover and place slaw in the fridge until you are ready to use, up to 24 hours.

For the Pulled Pork: In a small bowl, mix together apple cider vinegar, mustard, paprika, brown sugar, salt and pepper. Rub your pork butt all over with this mixture until it’s completely covered. Then, place the seasoned pork butt in a large bag or in a storage container to marinate for at least one hour and up to overnight in the fridge.

Once the pork is done marinating, heat 1 tbsp of oil over high heat in a skillet. When the skillet is very hot, sear the pork on all sides.

Place the seared pork in your crockpot along with any drippings from the pan. Pour 1/4 cup of water in the crockpot with the pork.

Turn crockpot on low and cook for 7-8 hours or on high for 3-4 hours.

When the pork is done cooking, it should shred very easily with two forks. It should be fall-apart pulled pork. Add 1/2 cup of your favorite barbecue sauce to the pork and stir to combine.

Lightly toast your Hawaiian Buns and then top with pulled pork, coleslaw and sweet pickle! You are ready to eat!

This succulent, sweet & spicy slow cooker pulled pork is cooked low and slow and then pulled into tender, juicy shreds and served up barbeque style on a buttery brioche bun.

Spicy BBQ Slow Cooker Pulled Pork Sandwiches

pork shoulder or pork butt

Tablespoon cumin

Tablespoon chili powder

Tablespoon ground pepper

cayenne pepper (optional)

bay leaves

dry rub mix

Mix all dry rub ingredients together in an airtight container.

Combine all brine ingredients in large container or an extra-large Ziploc bag.  Mix well to combine and dissolve the salt.  Rinse the pork shoulder  and carefully add it to the brine.  Close the bag and refrigerate the pork and the brine for at least 8 hours or overnight.

Remove the pork shoulder from brine solution, pat dry with paper towels, and place in a crock pot or baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle all of the dry rub onto the surface of the meat and rub it in well to coat all sides.

Position the pork shoulder with the fat-layer on top.  If using a slow cooker, cook on high for 6-8 hours or on low for 8-10 hours, until tender and the meat shreds easily with a fork.  Remove the meat from the slow cooker and discard juices.  Shred with two fork, discarding any fat and returning the shredded meat to the slow cooker to stay warm.  If using a roasting pan in the oven, cook uncovered on the middle rack at 225 degrees until the center of the shoulder reaches 200 degrees when probed with a meat thermometer, about 8-10 hours, then let the meat rest outside of the oven while it cools down enough to shred with forks.

Serve on brioche buns with barbeque sauce and coleslaw, if you want to get all fancy.  I like to lightly butter the sliced side of my buns and toast them in a pan until barely golden brown before piling the pulled pork on them.

Juicy, lightly crispy pulled pork slow cooked in spices and citrus juices, slow cooker carnitas are perfect for tacos, burritos, and more!

Slow Cooker Carnitas

boneless pork butt ((Boston butt, or pork shoulder))

orange juice from about 1 large orange

lime juice

garlic (minced, about 1 tablespoon)

chipotle chile powder

oregano

Flour or corn tortillas (or cooked brown rice)

Toppings of choice: chopped fresh cilantro (and feta

Trim

Trim the pork of excess fat and cut into 3 to 4-inch cubes. Season the meat on all sides with salt.

Stir

In a mixing bowl or large measuring cup, stir together the orange juice, lime juice, garlic, chipotle chile powder, cumin, oregano, chile powder, and black pepper.

Scatter

Scatter the onion in the bottom of a 6-quart or larger slow cooker.

Coat

Add the pork on top of the onion, then pour in the orange juice mixture. With a large spoon, turn the pork pieces to combine the ingredients and coat the pork with the juices on all sides.

Cook

Cover and cook on LOW for 5 to 6 hours or HIGH for 4 to 5 hours, until the pork is fall-apart tender and shreds easily with a fork.

Line

Place a rack in the upper third (but not topmost) rack of the oven and preheat the oven&#39;s broiler to high. Line a large rimmed baking sheet with aluminum foil.

Shred

With two forks, shred the pork directly in the slow cooker, discarding any large bits of remaining fat. Stir the pork in the sauce to coat it evenly, then use a slotted spoon to scoop the pork onto the prepared baking sheet (it&#39;s OK for some of the juices to come with it). Spread the pork into an even layer.

Warm

To warm the tortillas, wrap them in foil and pop them into the oven’s center rack while the pork broils. Or, you can heat the tortillas in a dry skillet on the stove.

Broil

Broil the pork for 3 to 5 minutes, until the edges of the pork begin browning and crisping up (don&#39;t walk away! It can quickly start to burn).

Sauce

Remove the baking sheet from the oven. Spoon a little sauce over the top, lightly toss and stir the pork to expose unbroiled sides. Return the pan to the oven and broil for 3 to 5 minutes more (the meat should become nice and crispy at its edges). Repeat once more if you&#39;d like your pork a bit more crisp. Enjoy hot, piled into warm tortillas or over rice with toppings of choice.

Our Crockpot Pulled Pork recipe is the perfect combo of BBQ flavor, great spice, and simple prep. Your family will LOVE this second-to-none BBQ style feast!

Crockpot Pulled Pork

Large Yellow Onions (Thinly Sliced)

Cloves Garlic

Cup Chicken Stock

Tablespoon Dark Brown Sugar

Tablespoons Chili Powder

Salt

Teaspoon Cumin

Pound Boneless Pork Shoulder (Twine or Net Removed)

Cups Prepared BBQ Sauce

Cups Prepared Coleslaw

6-8 Bakery Style Rolls

Spread the sliced onions and garlic in a single layer on the bottom of a slow cooker and pour in chicken stock.

In a mixing bowl, whisk together the next 4 ingredients until evenly combined.

Dry pork roast with paper towels to remove any moisture from packaging. Evenly rub the spice mixture over pork roast and set on top of the onion mixture.&nbsp;

Cover and cook 6-8 hours on high or 8-10 hours on low.

Remove the pork from the crockpot to a cutting board.&nbsp;

Set a sieve over a heat-proof mixing bowl and pour the onion-liquid mixture into the sieve. Place the drained onion mixture on a cutting board and roughly chop them into bite-sized&nbsp;pieces.&nbsp;Return the chopped onions to the crockpot and discard the liquids.

Using 2 forks shred the pork roast, removing any large pieces of fat. Return the meat to the crockpot.&nbsp;

Pour in the prepared BBQ sauce and toss to evenly combine it with the onions and shredded pork.&nbsp;

&nbsp;Cut bakery rolls in half, top generously with pork mixture, add an extra drizzle of BBQ sauce if desired, top with coleslaw and enjoy! Pass the extra napkins &lt;3

Pulled pork takes a new form in these hearty sandwiches. These pulled pork sliders are warm sandwiches filled with shredded pulled pork and coleslaw. The buns are brushed with a flavorful butter mix and baked to golden brown perfection. These easy pulled pork sliders are super quick to whip up, full of flavor, and absolutely drool-worthy. The ultimate party snack! 

Easy Pulled Pork Sliders

dijon mustard

tsp sea salt

(9 oz.) package slaw (I like a cabbage/carrot mix)

pack slider buns

Coleslaw ((recipe above))

butter

Worcestershire sauce

onion salt or garlic salt

poppy seeds

In a large mixing bowl, stir together mayo, mustard, apple cider vinegar, onion powder and sea salt. Toss in the coleslaw mix. Stir everything together until the slaw is completely coated in the dressing. I like to make this a couple of hours before serving, so the flavors have time to marinate together.

For coleslaw:

Preheat oven to 375°F.

Slice the slider buns in half and remove the top of the buns and set aside.

Place the bottom half of the buns in a 9x13 dish. Layer the pulled pork over the the buns, top with BBQ sauce, if desired, and replace the top of the buns.

In a small microwave safe bowl, add butter, Worcestershire sauce, onion salt and poppy seeds. Microwave for 30-60 seconds, or until completely melted.

Slowly pour the butter mixture over the top of the buns. Alternatively, use a spoon to spoon out melted butter to ensure poppy seeds cover the bun tops. Cover the dish with foil and bake at 375° for 10 minutes.

Remove the foil and bake for an additional 5 minutes.

If using slaw, once sliders have cooled a few minutes, remove the bun tops, add a spoonful of slaw and replace tops. Enjoy!

For sliders:

https://content.jwplatform.com/videos/kA0BQ0Ot.mp4

These easy pulled pork sliders are super quick to whip up, full of flavor, and absolutely drool-worthy. The ultimate party snack!

Top 10 crockpot pulled pork recipes from across the web

The most viewed crockpot pulled pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Slow Cooker Pulled Pork

Crock Pot Pulled Pork

Slow Cooker Pulled Pork

Slow-Cooker Pulled Pork

Low Carb Pulled Pork

Crockpot Pulled Pork Sliders

Spicy BBQ Slow Cooker Pulled Pork S...

Slow Cooker Carnitas

Crockpot Pulled Pork

Easy Pulled Pork Sliders

Top 10 crockpot pulled pork recipes from across the web

The most viewed crockpot pulled pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Pulled Pork

Crock Pot Pulled Pork

Slow Cooker Pulled Pork

Slow-Cooker Pulled Pork

Low Carb Pulled Pork

Crockpot Pulled Pork Sliders

Spicy BBQ Slow Cooker Pulled Pork S...

Slow Cooker Carnitas

Crockpot Pulled Pork

Easy Pulled Pork Sliders

The most viewed crockpot pulled pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine