The BEST slow cooker pulled pork that you will ever make! Lots of flavor and can feed a crowd!
We’re settling into the first official full week of Fall and seeing a glimpse of that cooler weather on the calendar.
(I hope I didn’t just jinx us.)
I always feeling an overwhelming amount of happiness and excitement this time of year for a few reasons: 1) our wedding anniversary is a couple weeks away— 3 years!!?!, 2) the holidays around the corner, and 3) it’s slow cooker season.
Let’s talk about #3. The slow cooker is not only a saving grace when it comes to busy weeknights but it also creates some flavor-packed meals that require hardly any work. Those set and forget it recipes are my favorite and today I’m sharing one with you!
I made this pulled pork over the weekend. It was one of those recipes where I saw pork shoulder was on a sale and I knew I didn’t want to “make” dinner. I threw on some spices and almost 8 hours later, we feasted and every bite was an explosion of flavor— I knew I had to share it. We now have tons of leftovers (which I love!) for days.
What makes this the best?
- In the recipe I mention not only having a bone-in pork shoulder, but also one with a fat layer on the bottom. This is not only key for flavor, but also keeping the pork moist during the cooking process.
- FLAVOR. Not only does the bone and fat layer help with flavor, but the spice blend then enhances the natural flavor of the pork and takes it to the next level.
- There’s no work! This recipe is specifically is a set and forget it. There aren’t any extra steps at the beginning, just a quick step at the end of pull apart the pork. And it’s your choice how shredded you want the pork— I prefer larger chunks throughout.
For a light lunch, skip the bun and pile it on a salad (it’s goooooood!). For dinner, get creative with the toppings— some of my favorites are: vinegar based slaw, thinly sliced red onion, avocado, pepper jack cheese, or pile on your favorite BBQ sauce (heyyyy Sweet Baby Rays!), or add them all 🙂
Whether it’s a busy weeknight, a lazy weekend, a family event or having friends over for foot, this is crowd-pleasing slow cooker pulled pork is a lifesaver. Less time in the kitchen, more time doing what you want to do.
Now go dust that slow cooker!
The Best Slow Cooker Pulled Pork
- 1 large sweet onion, halved and sliced
- 1 Tablespoon cumin
- 1 Tablespoon garlic powder
- 1 Tablespoon chili powder
- 1 Tablespoon paprika
- 1 Tablespoon onion powder
- 2 teaspoons cayenne pepper
- 1 Tablespoon salt
- 1 Tablespoon freshly ground pepper
- 1 (4-7 pound) pork shoulder or butt (bone-in with a layer of fat)
Add the sliced onion to a 5 quart or larger slow cooker. (Here's the one I own and love!)
In a small bowl, combine the spices and stir together. Sprinkle the dry rub onto the pork shoulder1 and massage in so it adheres coating all sides. Place the pork shoulder, fat layer up, into the slow cooker. Cook on low for 7-8 hours or on high for 5 hours.
Remove the remaining fat layer on the top. Using two forks, pull the apart– it will pull apart very easily. Remove and discard the bone. Serve on a toasted brioche bun with your favorite barbecue sauce, if desired.
Leftovers can be stored in the refrigerator for up to 5 days.
Make ahead tip: Pre-cooked pulled pork can be frozen in a freezer-friendly container or zipped-top bag for up to 3-4 months. Thaw overnight in the refrigerator. Once thawed, head as desired. I prefer to heat in a skillet on medium with 2-3 Tablespoons of water.
1If you can't find a bone-in pork shoulder or butt, a boneless one can be used.
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