Slow Cooker Pulled Pork

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Slow Cooker Pulled Pork

There are few things that are as delicious as perfectly tender, fall off the bone, melt in your mouth pulled pork. If the smell of it cooking in your slow cooker isn’t enough to make your mouth water, the moment you pull it out and it see it fall apart certainly will.  Ryan is such a fan of this that I have to guard the slow cooker with my life to make sure he doesn’t get into it too early. He reminds me of the dad in A Christmas Story trying to eat the turkey before it’s done. But I can’t blame him, the smell is hard to resist.

I will be the first to admit that I only recently started using a slow cooker, but am quickly realizing how wonderful they are. I mean you can put something in it, cover, turn it on and leave. You can take a nap, you can go shopping, you can go to a movie and when you come home your dinner is ready. How great is that? It does require a little planning, however, but not much. For this recipe you need to make the spice blend and marinate the meat over night and then cook it in a slow cooker for 8 hours. I prepared it before I went to bed, popped it in the slow cooker before I went to work and came home to perfectly cooked pork. Loved it.

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  • Serves 8
  • Prep time:
  • Cook time:

Ingredients:

  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 teaspoon dried oregano
  • 1 (5 pound) bone-in pork shoulder
  • 1 medium onion
  • 3 cups beef broth
  • 2 cups water

Instructions:

  1. Combine salt, chili powder, cumin, granulated garlic, pepper and oregano in a bowl.
  2. Rub spice mixture all over the pork. Cover and refrigerate over night.
  3. Slice the onion and lay it on the bottom of a 5 quart slow cooker. Place the pork on top of the onions. Pour beef broth and water over the top. Cover and cook for 8 hours.
  4. Remove from slow cooker. Allow to cool slightly. Discard bone and pan juices. Using a fork and spoon shred meat.
  5. Use in a variety of recipes.

One of my favorite things about pulled pork, aside from the amazing taste, is that it is inexpensive, easy to prepare and can go a long way. From sandwiches and tacos to salads and omelets, it is really lends it self to many different flavors. Check back tomorrow and Monday for a couple of my favorites. Enjoy!

  • http://www.madisonhousechef.com/ Denise in Texas

    I too am a crock pot convert — Here’s a VERY easy recipe for a flavorful chicken dish that we enjoy. http://www.madisonhousechef.com/2009/07/chicken-italiano.html

    I can’t wait to try the pulled pork!

  • katklaw777

    Why would you discard the wonderful pan juices??? You could use them in soup or chili. Just cool in fridge, remove fat on the top, then freeze and use as a base for something else. mmmmm mmmmmmmm good.
    I love using my slow cooker and can’t wait to try your simple yet delicious looking recipe. Thanks!

  • http://simplyscrumptiousfoodie.com Jessie

    Oh the crock pot is a must have cooking essential to have in the kitchen! That pork looks so tender and juicy. You’re right about one thing you can simply kick back and do whatever you like while the crock pot does all of the work for you :)

  • http://maplencornbread.blogspot.com/ Jen @ MaplenCornbread

    I love my slow cooker and have found pulled pork the easiest in it! Im so glad you have now too! this looks GREAT!

  • http://workout-then-cook.blogspot.com Cookie

    I LOVE making pulled pork in the slow cooker! You really can’t go wrong and it always comes out so tender and juicy. I don’t usually add much liquid to the pot though and I’d hate to waste all that good broth!

  • http://www.lifesambrosia.com Deseree

    Thank you everyone for your comments! I think that after reading them all, I am going to save the broth next time. Thank you for the tip. :)

  • http://jdardick@aol.com Julie Kellogg

    I made this recipe today and it is absolutely delicious. Can’t wait to have it in a sandwich tonight and pulled pork enchiladas tomorrow. Such an economical cut of meat, yet so delish!

  • http://www.lifesambrosia.com Deseree

    Thank you Julie! I am happy to hear that you enjoyed this! Isn’t it hard to resist just eating it as you are shredding it? I found I had that problem. I hope you enjoyed the sandwiches and the enchiladas :)

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  • Sharkcam

    The Crock pot rules! I agree about the smell permeating through the house, what torture. I only use mine for one thing, to make Hawaiian Style Kalua Pork. It is a “cheater” version of the roasted pig you get at the Luaus. It is very simple and tastes pretty close to the real thing and you don’t have to dig a pit in the ground and get hot river rocks to cook it!

  • Anne

    This was wonderful!

    I did the suggestion of keeping the pan juices. What I did was put the crockpot back outside (its cold here) to let it cool over night. Then this morning I skimmed off the fat and let the juices simmer. Then for lunch we had asian noodle bowls with a little bit of the pork.

    I am out of veggies or I would of added some julienned carrots or steamed spinach to the bowls.

    It was very tastey!

  • http://www.lifesambrosia.com Deseree

    Thank you Anne! I love the Asian noodle bowl idea especially with the steamed spinach. I think I will definitely have to try that next time I make this. Thanks for the tip :)

  • Melissa

    I made this today and it was fantastic! I peruse a lot of food websites but this is the first time I’ve actually commented. I’m *really* impressed by all of your recipes! Thank you for sharing!

  • http://www.lifesambrosia.com Deseree

    You’re welcome Melissa! Thank you for your nice comments and if you try any of the other recipes I hope you like them just as much :)

  • http://www.myprettymachine@gmail.com Miss D.

    I’m excited, and ready to plop it into the slow cooker, but do I cook it on High, or Low?

  • http://www.lifesambrosia.com Deseree

    Hi Miss D- I use low on my slow cooker which is 8 hours. Hope this helps :)

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  • Mike

    I’m on this recipe for “family day” at our place. I’m thinking about replacing the 2C water with a 22oz of Newcastle Ale :)
    Thanks Deseree for the recipe!

  • amanda

    Mmmmmm…. Started this recipe last night… Edited the broth with vegetable broth cause I don’t dig on beef!! Plopped it all in the crock pot this morning!!! Mmmm.. it smelled so good just after 10 min… Can’t wait to get home!!!! Pulled Pork Taco Tuesdays Rock!!! Thanks for the easy recipe!!

  • Adrienne

    Why the kosher salt? Makes little sense to me when eating pork! Will try it out soon. Thanks.

  • http://www.lifesambrosia.com Deseree

    Hope you like it Adrienne! I use Kosher salt not because it’s Kosher but because I prefer coarse salt to iodized salt.

  • Mary

    I look forward to trying this recipe but if “Sharkcam” would be willing to share the Kalua Pig recipe I would appreciate it very much as I love kalua pig but don’t like digging holes! Mahalo

  • Liz

    You have amazing recipes! Not one has failed. Thank you for posting these. You are my go to site for new recipes!!

  • http://www.lifesambrosia.com/ Deseree

    Thank you so much LIz! That is so nice to hear :)

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  • Reid Neville

    It was good, but a bit timid on the spices. I added red pepper seeds, cayenne pepper, substituted 1 can of beef broth for French onion, and added an 8th of a cup of balsamic vinegar. Definitely more buffalo in flavor though. Thanks for the inspiration!

A little bit about me...

My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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