Slow Cooker Pulled Pork
Super easy slow cooker pulled pork is a delicious base for sandwiches, bowls, or wraps any time of year. Pork shoulder is easy to season with pantry staples and BBQ sauce, then becomes fall-apart tender after cooking low and slow.
Ingredients
For the Pork
- 1 medium onion red or yellow
- ¼ cup apple cider vinegar
- 2 ½ - 3 pound boneless pork shoulder
- 3-4 garlic cloves minced
- kosher salt
- 1 and ¼ cups BBQ sauce any favorite
For Serving
- buns for sandwiches or rice for bowls
- coleslaw
- pickles
- corn, green onions, or other veggies
- extra BBQ sauce
Instructions
- Cut the onion into thin slices (no need to chop or dice) and arrange on the bottom of your slow cooker. Pour apple cider vinegar on top.1 medium onion, ¼ cup apple cider vinegar
- Remove and discard all packaging from the pork shoulder, including any netting. Use paper towels to pat the pork dry on all sides, then place it on top of the onions.2 ½ - 3 pound boneless pork shoulder
- Spread the minced garlic on top of the pork, followed by a light sprinkle of kosher salt. Slather BBQ sauce on top.3-4 garlic cloves, kosher salt, 1 and ¼ cups BBQ sauce
- Cover and cook on low for 8-10 hours or on high for 5-6 hours.
- Use two forks to pull apart the pork directly in the slow cooker, pulling out any large pieces of fat and letting the shredded pork soak up the rendered juices. Once all the meat is shredded, sample and season with extra salt and pepper to taste.
- You can serve right away, or leave the lid off and turn the slow cooker back onto the high heat setting to let the juices thicken up a bit. (If you want to thicken them up more, strain some off and simmer in a small saucepan over medium heat, then pour back over the pork.)
- Assemble into sandwiches or bowls with coleslaw, pickles, more BBQ sauce, and other veggies as desired.
Last step!Please leave a review and rating letting us know how you liked the recipe. This helps my small business thrive and continue providing free recipes and high-quality content for you.
Notes
- Cooking Time: If you’re worried about the pork taking too long to cook (and you’re home), start it on high and check its temperature partway through the cooking time. Pork should reach an internal temperature of 145°F. You can drop from high heat to low if it’s getting close to temperature and you don’t need to eat for awhile.
- Storage: Store leftover pork tightly covered in the fridge for 4-5 days. Reheat as desired in the microwave or over medium-low heat on the stovetop, adding a little more BBQ sauce as you like.
- Freezing: Leftover pork can also be frozen for up to 3 months. Thaw overnight in the fridge then reheat as normal.