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Best Slow Cooker Pulled Pork Recipe

Best Slow Cooker Pulled Pork Recipe is so easy, uses few ingredients and made with sweet pork tenderloin or boneless or bone in pork shoulder.
Course lunch, Main Course, Snack
Cuisine American
Keyword best, easy slow cooker, pulled pork, sandwich

Equipment

  • large slow cooker
  • rimmed baking sheet

Ingredients

Barbecue Sauce, homemade #1

  • 1 ½ cups ketchup
  • ¼ cup molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon garlic, minced
  • 1 tablespoon hot sauce, more or less to taste
  • ½ teaspoon salt
  • ½ teaspoon pepper

Barbecue Sauce, OPTIONS

  • mustard, if desired
  • grated onion, if desired
  • relish, if desired
  • drops liquid smoke, if desired

Orange Barbecue Sauce, homemade #2

  • 1 cup ketchup
  • ¼ cup apple cider vinegar
  • 3 tablespoons molasses
  • ½ cup orange juice
  • 2 garlic cloves, minced
  • 1 tablespoon onion, minced
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons orange marmalade
  • 1 teaspoon dried red pepper flakes
  • 2 tablespoon orange zest

OR store bought

  • 2-3 cups barbecue sauce, your favorite variety

Pulled Pork Rub Recipe

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon onion powder
  • 2 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1-2 teaspoons cumin

Pulled Pork

  • cooking spray
  • 1 onion, chopped or diced
  • 3 pound pork shoulder, pork butt or 2 pork tenderloins
  • Easily substitute for a 4 ½ to 5 pound boneless or bone-in pork shoulder or pork butt with twine or netting removed (if any). Just remember to double everything else too.
  • 12-18 ounces Use coke, pepsi, root beer, dr. pepper or any other dark pop. 2 cans is 12 ounces and 3 cans is 18 ounces.

Sandwich

  • 4-8 buns (your favorite variety)
  • 2-3 cups cheese, shredded. (your favorite variety)

Instructions

  • Prepare slow cooker with cooking spray. Sprinkle chopped onions all over the bottom of the slow cooker.
  • In a small cup, combine salt, pepper, onion and garlic powder. Rub and press spice mixture all over pork.
  • Place pork inside your slow cooker on top of onions. Pour dark pop of your choice all over roast. Cook on low for about 8 hours.
  • Gently remove roast and set aside on a plate.
  • Dump remaining liquid from your slow cooker down the drain and wipe out slow cooker with paper towel as best you can. It doesn't have to be perfect.
  • Before returning roast back into slow cooker, remove any bone, fat or muscle sections from the roast. As you clean roast, throw pieces you will be eating back into slow cooker.
  • Next, using two forks, or your fingers, shred the meat.
  • Prepare homemade barbecue sauce if not using store bought. Add to your shredded meat and continue to cook on low until heated through; between 45 minutes to 1 hour.  Use as much or as little sauce as you prefer.
  • Split buns and place in oven on broil to toast each half. Once halves start to brown, remove from oven, add cheese and put back under the broiler until cheese is melted and starting to brown. Using tongs, pinch piles of the pork mixture on top of each bun half and top with the other bun half. Serve and enjoy!

Orange Barbecue Sauce and Pulled Pork

  • Get out all of your barbecue glazed pulled pork ingredients if you want to try our new orange pulled pork recipe!
  • Rub pork shoulder with seasoning and place into the crock pot.
  • Whisk together all the ingredients for BBQ sauce in a medium saucepan.
  • Simmer over medium-low heat for 25 to 30 minutes,
  • Until it reaches a ketchup-like consistency.
  • Pour bbq sauce over pork shoulder and cover.
  • Cook on low for 7 ½ hours.
  • Shred the pork and stir until blended.
  • Top with orange zest. 
  • Serve between hamburger buns and enjoy!

Notes

OPTIONS for Serving and Leftovers

This pulled pork can be served in a wrap, on top of a salad or on a bed of rice. 
Another great way to enjoy this quick and easy pulled pork recipe is to use a tube of refrigerated pizza dough or a tube of refrigerated Grands crescent roll dough.
I'll explain how we make both below.

BBQ Pulled Pork Pockets with refrigerated Pizza Dough

Preheat your oven to 400 degrees.
Roll out the pizza dough on a lightly floured surface to a thin 20 by 12 inch rectangle. As close as you can get it.
Cut the rectangle in half lengthwise and then cut each side into 8 equal rectangles.
Spoon BBQ pulled pork onto 1 side of each of the rectangles.
Ideally, using a brush, brush the edges of the rectangle with a beaten egg or egg wash.
Seal up your rectangle of pizza dough over your BBQ pulled pork.
Use fork to press down and seal the the entire edge of the rectangle.
Place the BBQ pulled pork pockets onto a parchment lined rimmed baking sheet.
Brush the top of each sealed pocket with egg wash.
Bake until golden brown color, between 15 and 17 minutes.
Serve with additional barbecue sauce or mustard if desired. 
Enjoy every bite!

BBQ Pulled Pork Pockets with refrigerated Grands crescent roll dough

Preheat your oven to 375 degrees.
Separate your dough into 4 rectangles, NOT 8 triangles. Make sure seams are gone inside each rectangle. Each rectangle should be roughly 7 x 5 inches or 6 x 4 inches.
Get them as close as you can to that size.
Place on rimmed baking sheet with parchment.
Place heaping spoonfuls of BBQ pulled pork on each rectangle half until within ½ inch of each edge.
Bring end up and over top of filling, overlapping at the edge.
Using a fork, press to seal edges.
Brush each pocket with water and bake for 13 to 15 minutes or beautiful golden brown.
Serve warm with extra barbecue sauce or mustard if desired.
Enjoy every bite!