Easy Crockpot Pulled Pork

 

Pulled pork is one of my favorite dishes. Its versatility makes it a good base for many dishes. It's good for sandwiches, tacos, enchiladas, nachos, and eggrolls to name a few. It also freezes well. There are a few different ways to cook it. The traditional way to cook it is low and slow in a smoker. You can also cook it in an oven. The crockpot is my favorite way to prepare it. It keeps the pork tender and juicy. It won’t heat up your house and you can leave it unattended for hours. 

It takes a little preplanning. I like to get the pork ready after dinner the night before I intend to cook it. That way the next morning I can quickly grab it out of the fridge and turn it on before work. It’s incredible walking in the door to the scent of tender pulled pork knowing that dinner will be on the table soon.  

The type of pork cut makes a difference. Pork shoulder or pork butt works the best. You want to look for a pork cut that has good marbling. You can use a bone-in or boneless cut. I've done this recipe with both and they turned out well. I like to use a 1 to 2-pound size pork shoulder because it fits in the crockpot better. The store butcher can cut it down for you if all they have are large pork shoulder cuts.  

Ingredients:

1 - 2 lb pork shoulder or pork butt 

BBQ Rub:

3 Tbsp brown sugar

2 Tbsp kosher salt 

1 Tbsp onion powder 

1 Tbsp garlic powder 

1 Tbsp smoked paprika 

1 Tbsp cumin 

1 tsp thyme 

1 tsp oregano

Dash of cayenne (more if you want it spicy) 

Dash of Worcestershire

Dash of liquid smoke 

1/4 cup of apple cider vinegar

Directions: 

Sear the pork on all sides. This step makes a difference. The searing browns the pork which adds flavor and texture. Heat up a skillet over medium heat. It's best to use a cast iron or stainless steel skillet. Place the pork in the skillet and sear each side for a few minutes. Be careful to not burn yourself. I use a combination of tongs and a spatula to flip the pork around. Keep flipping it until it has a nice brown color on each side.  

Carefully place the browned pork in the crockpot. 

Mix the dry BBQ rub ingredients and pour over the pork. If you have a well-stocked pantry it's easy to make your own rub. One of the reasons I like to make my own is you can control the amount of salt. Some store-bought rubs have too much salt in my opinion. You can also customize the spices to your taste. After applying the rub, sprinkle the Worcestershire and liquid smoke on top. Place the crock in the fridge and leave overnight. Doing this the night before will save you time in the morning. More importantly, it allows the rub to marinate and tenderize the pork.  

The next morning remove the pork from the fridge. Add the apple cider vinegar and place it in the crockpot heating element. Cook the pork for 9-10 hours on low. It's best to not remove the lid during the cooking because it will let the heat escape. Just set it and forget it.  

When it is finished, you may feel inclined to shred it while it is still in the crockpot. This a bad thing to do. A lot of fat and broth is rendered during the cooking process. It will make the pulled pork greasy and soupy if you shred it in the cooking liquid. Instead, you want to remove the pork to a platter or bowl. 

After you remove the pork from the crockpot, pour the leftover liquid from the crock into a fat separator cup. As a side note, if you have a choice between a large fat separator and a small one, go with the large. I bought a smaller one and regret it.  

Now for the fun part, shredding. Use a couple of forks and start pulling the pork apart. It should be so tender that it falls off the bone. I've seen people use bear-claw-looking shredding tools. I think it's a bit of overkill. Unless you have a BBQ stand, use regular forks.  

After you finish shredding, place the pork back in the crockpot. Drizzle a little of the broth from the fat separator cup on top. This will help keep the pork moist without adding a bunch of fat back in. Turn it on warm and cover with the lid. This will keep the pork warm and juicy while you get the rest of the dinner ready. Place the fat cup in the fridge to let the fat solidify. It will make it easy to discard the fat the next day. The broth is good to use in soups or in a pot of southern-style green beans and freezes well.  

Pulled pork is great to eat by itself or on a sandwich. Top with your favorite barbecue sauce and enjoy.  

Leave me a comment and let me know how your pulled pork turned out. Follow Tonight's Table for more meal inspirations.