Hi there. I'm a 26 year old new Mommy. I have a wonderful son (born 6-3-2008), a 6 year old step daughter and amazing man in my life. I work full time plus some so I am constantly looking for quick and easy dishes that don't compromise on flavor. I try to eat healthy most of the time but I think everyone needs a treat now and then. I'm hoping to get some of my own recipes posted on here but I tend to just throw things together and not measure. I actually started keeping a notepad and pen in the kitchen so I can jot things down as I make them. LOL, I'll let you know what happens. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> Show
This is an incredibly easy Crock-Pot recipe that's loaded with flavor. Super tender and moist. Perfect for those days you don't want to mess with dinner. GalleryRead the full recipe after the video. Recipe SummaryAdvertisement
DirectionsReviews (2)Sort by: Newest Newest Oldest Rating: 5 stars 05/04/2021 Super easy! Pork shreds right up and makes a delish sandwich or eat plain! You can use your favorite bbq sauce. Easy dinner, with coleslaw, and potato salad! Rating: 5 stars 09/15/2017 I was looking at the pork loin slow cooker recipe, and being a new cook, i had to look it up. Did you forget? i dont mean to sound ugly or mean but im, kinda new at the age of 44, i finally decided to try my hand in cooking. We LOVED this recipe and would cook it again highly recommended thanks, Brandi Pitner © Copyright 2022 MyRecipes. All rights reserved. Printed from https://www.myrecipes.com 10/20/2022 This Slow Cooker Pulled Pork is incredibly easy to make, and works great as the main course or as added protein for other recipes. We make a batch every week, and after testing various methods for doing it (like searing vs no sear), this is my favorite way to make it.  Pulled pork is the next best thing to chicken breast as far as keeping protein on hand goes. You can do SO many things with it! Even though you can make pulled pork via many other cooking methods, like in the oven, in the smoker, or even braised on the stove for several hours, making it in the slow cooker is the easiest method by far. Plus, you won’t be heating up the entire kitchen for several hours like you would if you used the oven. If you don’t own a slow cooker yet, the one that I purchased was a $17 investment (lol) and has lasted me for 10 years with no problems. It’s one of the cheapest and best kitchen purchases I have ever made. Plus you can make tons of recipes in them, like Slow Cooker Beef Ragu or Crockpot Buffalo Chicken Dip. Tips for Best ResultsRest the meat before shredding – Try to let the pork sit for an hour after cooking before you shred it. This will maximize the moisture of your meat. If you shred right away after cooking, the juices won’t have a chance to redistribute evenly back through the roast (even though technically those juices will still be in the pot, it won’t be as evenly moist). Have a plan for spicing or saucing the meat – When I make Smoked Pork Butt I don’t add a spice rub or sauce, because the point is to taste the applewood. But here, even though it’s the same exact cut, you’ll want to add some flavor because there’s no browning happening. I share suggestions below. Strain and add the juices back to the meat – By the end of cooking, you’ll notice that the pork will be sitting in its own juices. Do not throw these juices away! I pour the liquid through a strainer and incorporate it back into the meat. If it’s too liquidy for you, I recommend reducing it on the stovetop and still including it. Don’t waste the flavor. What Cut of Meat to UseThe classic cut to use for pulled pork is a pork shoulder, which you may also see named at the store as “pork butt” or “Boston butt.” I prefer a boneless roast that has been tied, but you could do a bone-in cut as well. For a leaner pulled pork, you can get away with using the top loin boneless roast, but it won’t be as moist as your typical pulled pork. I have a method below for removing excess fat from the meat that you may find helpful. Flavor SuggestionsUnless you are planning to toss in some BBQ Sauce at the end, I recommend seasoning the pork shoulder. This could be as simple as salt and pepper, though I absolutely love rubbing on some homemade Sazon Seasoning. You could try any pork-specific rub here. Another simple flavoring is to cook the pork in pineapple juice, which is a magical flavor combination with this kind of meat. Simply add a small 6-ounce can to the slow cooker along with the other ingredients. Once the meat is seasoned, it’s ready to go into the slow cooker! Do you need to add liquid?It is not necessary to add any liquid to the slow cooker, unless you want to. When I do a spice blend, I add no liquid at all. Even if you add a can of pineapple juice, the meat will not be completely covered, and that’s fine. Why I don’t sear the meatIn short: because I don’t think it’s worth the trouble. I’ve tested searing and don’t think it makes a noticeable difference in flavor here. Most of the meat you’ll be eating later is interior, and doesn’t get a sear anyway. I’ve concluded it’s not worth the effort, which is nice because honestly it’s a pain to sear a 4 pound hunk of meat. How Long to Cook:Cook the pork butt for 8 hours on low, until the interior reads at least 200F. I’ve owned a few different brands of slow cookers over the years, and the timing can vary by an hour or two, which is why it’s best to go off temperature. If you don’t have a thermometer, you can grab a fork and see how easily the pork shreds. If it doesn’t seem easily shreddable, it’s not done yet. Once you’re done cooking, there will be liquid in the crockpot that the meat gave off while cooking. Don’t throw this away! Remove the pork to a board and let it rest for at least 20 minutes, but ideally an hour. This allows the interior juices to redistribute evenly throughout the meat, giving you a moister end result. Once the meat has rested, shred it with a fork. It should yield quite easily to the fork, and fall apart nicely. Now, collect the remaining liquid from the crockpot. You can see that most of it is pork juice, but there’s a small layer of fat at the top: If the fat bothers you, chill the measuring cup in an ice bath and in the fridge until the fat hardens on top: Then you can easily discard the fat. Pour the remaining liquid through a strainer all over the pulled meat: If you don’t mind adding the rendered fat back to the meat, you can just pour the liquid through a strainer all over the pork right after cooking. This recipe is gluten-free, dairy-free, Whole 30 compliant, low carb, paleo, and keto friendly. Recipe Tips and FAQ:How do you store leftover Slow Cooker Pulled Pork? Keep in an airtight container in the fridge for up to 1 week. Can you freeze Pulled Pork? Yes, it freezes beautifully! Store in an airtight container for up to 3 months. How do you reheat Pulled Pork? While you can reheat it in the microwave, I think it tastes best when it’s reheated in a skillet. Add a small amount of fat like neutral olive oil, butter, or lard, and cook the leftover meat for a few minutes until warmed through. If you want to reheat frozen pulled pork, thaw it in the fridge overnight first. What temperature do you cook Slow Cooker Pulled Pork? I’ve owned a few slow cookers and all of them have only had two settings: low and high. I always use the low setting. In my opinion, the high setting is too aggressive for this cut of meat. If you do high, it still typically takes a minimum of 4 hours. Can you overcook Slow Cooker Pulled Pork? Yes, definitely. The best way to combat this is to first get a feel for your own slow cooker, since models can vary in heat intensity, and also the size can impact cooking time. If you’re cooking a smaller pork shoulder that’s 3 pounds, you should check the temperature earlier than you would for a 5 pound shoulder. The pork is done when it reaches at least 200F and shreds easily with a fork. Try not to go over 205F. Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Slow Cooker Pulled PorkServings: 8 -10 Prep Time: 5 mins Cook Time: 8 hrs Resting Time: 20 mins Total Time: 8 hrs 25 mins This Slow Cooker Pulled Pork is incredibly easy to make, and it’s perfect for weeknight meals! For the Pulled Pork:
*Different salts vary in “saltiness,” but I do about 1 tablespoon of kosher salt for a 4 to 5lb piece of meat. If you’re using table salt, cut the amount to 2 teaspoons. **I’ve owned a few different brands of slow cookers over the years, and the total timing can vary by an hour or two, which is why it’s best to go off temperature. However, 8 hours is a good starting point for a 4-lb roast. If you don’t have a thermometer, you can grab a fork and see how easily the pork shreds. If it doesn’t seem easily shreddable, it’s not done yet. Storing leftovers: Store in an airtight container in the fridge for up to 1 week. Freezing: Store in an airtight container for up to 3 months. Reheating: While you can reheat it in the microwave, I think it tastes best when it’s reheated in a skillet. Add a small amount of fat like neutral olive oil, butter, or lard, and cook the leftover meat for a few minutes until warmed through. If you want to reheat frozen pulled pork, thaw it in the fridge overnight first. Calories: 288kcal, Protein: 51g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 136mg, Sodium: 122mg, Potassium: 857mg, Calcium: 16mg, Iron: 2mg Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes. Course: Main Course Cuisine: American Post updated with more tips, instructions, and photos in June 2018. Originally published in September 2013. This post contains an affiliate link. Does pork loin work for pulled pork?You can absolutely make pulled pork with a pork loin. (Keep in mind we aren't talking about pork tenderloin. These cuts of pork are need different cooking times and are not interchangeable, read about the differences here.) Of course, it's also very popular to use a pork shoulder roast or pork butt for pulled pork.
How long does pork loin take to shred?Cover and cook until tenderloin pieces begin to shred at the edges, 3 to 4 hours. Shred meat using 2 forks; reduce slow cooker setting to Low and cook 1 more hour.
Do you need liquid in slow cooker for pulled pork?Does pulled pork in the slow cooker need liquid? No. When making pulled pork in the slow cooker I add a small amount of extra liquid for flavor but it's not a necessity. Because there is a good amount of fat and water in pork shoulder roasts you don't have to add extra liquid when making pulled pork.
What is the best cut of pork for pulled pork in the crock pot?When it comes to making pulled pork, look for a boneless pork shoulder. Sometimes it's also called a pork butt or Boston butt. You can find bone-in pork shoulders, though I prefer a boneless pork shoulder for more meat in my slow cooker.
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Pork loin pulled pork in crock pot
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