Pulled Pork
Make tender pulled pork in a crock pot with a sweet tangy sauce. Low and slow, simple ingredients, great for leftovers and make-ahead meals.
This is my favorite recipe for pulled pork. I love making it in the crock pot so it's almost ready when I get home. This makes a lot so it's great for leftovers. If the sauce isn't thick enough, top it with your favorite bottled sauce.
Submitted by: Amy from Reynolds, IL
Yield: 8 servings
- Cook pork shoulder low and slow in a crock pot 10 to 12 hours until it shreds easily.
- Adjust seasonings and smoke or heat levels to taste; sauce thickens after chilling or by reducing.
- Store leftovers in the fridge 3 to 4 days or freeze up to 3 months; reheat slowly to keep meat moist.
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Featured in this Recipe
Preparation Instructions:
Heat oil over medium heat. Add onions, cook until soft. Add garlic, chili powder, mesquite powder. Cook, stirring, one minute. Add chili sauce, brown sugar, vinegar, and Worcestershire. Stir, bring to a boil. Place pork in slow cooker. Pour sauce over top. Cover and cook on low 10-12 hours or until pork is falling apart. Transfer meat to cutting board and shred. Return shredded meat to crock pot and stir to coat in sauce.
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More About This Recipe
The seasonings are to taste. You may want more smoke flavor, or add some cayenne for heat. The sauce is a little on the thin side, but if you make this a day ahead and reheat it, you'll find the sauce to be much thicker.
Frequently Asked Questions
How long should I cook pulled pork in a slow cooker?
Cook on low for 10 to 12 hours, or until the pork pulls apart with a fork. For shreddable meat, aim for an internal temperature around 195 to 205°F.
What cut of pork is best for pulled pork?
Use a pork shoulder or Boston butt. These cuts have enough fat and connective tissue to stay moist and become tender when cooked low and slow.
My sauce is too thin. How do I thicken it quickly?
Simmer the sauce on the stove until reduced, or mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir into the sauce, and heat until it thickens. You can also chill overnight; the sauce will firm up naturally.
Can I make this recipe ahead and freeze it?
Yes. Refrigerate cooked pork up to 3 to 4 days. Freeze in airtight containers up to 3 months. Thaw in the fridge overnight and reheat gently in a slow cooker or oven.
How can I add more smoke or heat?
Add mesquite powder, smoked paprika, or a few drops of liquid smoke for extra smoke. For heat, add cayenne, hot chili powder, or chopped chipotle to taste.
Do I need to sear the pork before slow cooking?
Searing is optional. It adds a richer crust and deeper flavor but is not required. The long slow cook will still produce tender, flavorful meat.
How do I keep pulled pork from drying out?
Do not overcook past the shreddable stage. Trim excess external fat but leave some for moisture. Shred the pork and stir it back into the sauce so it soaks up moisture before serving.
Can I swap any ingredients like the sweetener or vinegar?
Yes. Swap brown sugar for maple syrup or honey, and use apple cider vinegar or white vinegar if preferred. Taste and adjust sweet, tangy, and salty elements as you go.
How long should I cook pulled pork in a slow cooker?
Cook on low for 10 to 12 hours, or until the pork pulls apart with a fork. For shreddable meat, aim for an internal temperature around 195 to 205°F.
What cut of pork is best for pulled pork?
Use a pork shoulder or Boston butt. These cuts have enough fat and connective tissue to stay moist and become tender when cooked low and slow.
My sauce is too thin. How do I thicken it quickly?
Simmer the sauce on the stove until reduced, or mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir into the sauce, and heat until it thickens. You can also chill overnight; the sauce will firm up naturally.
Can I make this recipe ahead and freeze it?
Yes. Refrigerate cooked pork up to 3 to 4 days. Freeze in airtight containers up to 3 months. Thaw in the fridge overnight and reheat gently in a slow cooker or oven.
How can I add more smoke or heat?
Add mesquite powder, smoked paprika, or a few drops of liquid smoke for extra smoke. For heat, add cayenne, hot chili powder, or chopped chipotle to taste.
Do I need to sear the pork before slow cooking?
Searing is optional. It adds a richer crust and deeper flavor but is not required. The long slow cook will still produce tender, flavorful meat.
How do I keep pulled pork from drying out?
Do not overcook past the shreddable stage. Trim excess external fat but leave some for moisture. Shred the pork and stir it back into the sauce so it soaks up moisture before serving.
Can I swap any ingredients like the sweetener or vinegar?
Yes. Swap brown sugar for maple syrup or honey, and use apple cider vinegar or white vinegar if preferred. Taste and adjust sweet, tangy, and salty elements as you go.
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