The Best Slow Cooker Pulled Pork

Prep Time: 5 mins Cook Time: 6-8 hours Yield: 8-12 servings

Gluten Free | Dairy Free | Egg Free

This Slow Cooker Pulled Pork is the best pulled pork you will ever make! A key ingredient and a special trick make this pulled pork super tender and juicy. Slather with your favorite barbecue sauce to make a delicious meal for any summertime gathering or as an easy weeknight dinner.

I think we can all agree that dry, flavorless pulled pork is the worst and that we most likely have all had it. Pulled pork is meant to be juicy and tender and bursting with flavor. And that is exactly what this recipe gives.

I made this for my husband and myself a couple weeks back for dinner, and even though we are both big eaters, we had leftovers for 3 days. Instead of getting tired of eating the same thing over and over, this pulled pork kept getting better each day because it would marinate even more.

I also made my Cucumber Tomato Salad as a side, and it was the ultimate summer meal. Highly recommend it to go with your pulled pork dish.

Want more side dishes to go with this Slow Cooker Pulled Pork?

• Ultra Creamy Dairy Free Mashed Potatoes
• Potato Salad (no mayo!)
• Creamy Tomato Soup
• Cucumber Tomato Salad

Ingredients in Slow Cooker Pulled Pork:

Pork Shoulder- also known as pork butt. A 4-5 pound cut is best for this recipe.

Pineapple Juice– I used pineapple juice from a can of pineapple chunks. Make sure it is 100% pineapple juice and not heavy syrup.

Barbecue Sauce- use your favorite barbecue sauce. My all time favorite is Trader Joe’s Carolina Gold Barbecue Sauce.

Salt and Pepper- we’re using salt and pepper as a rub and to season while the pork cooks in the slow cooker.

Tools needed to make pulled pork:

• 7 qt slow cooker– this is the exact one that I have and use. It’s big enough that I am able to make ribs and large stews in, and it’s affordable!
• Measuring cups
• Meat thermometer– I have this one and its amazing and affordable. I can’t live without it! Now that I use a meat thermometer, whenever I cook meat, it’s tender and juicy and I know its safe to eat!
• Baking sheet– make sure its a baking sheet and not a cookie sheet so that there are sides to catch any juices.
• Stand mixer, hand mixer or two forks- to shred the pork.

How to make pulled pork in a slow cooker:

Prep the meat: Prep the meat by rubbing salt and pepper on the pork (about a teaspoon of each depending on the size of meat).

Place the ingredients in the slow cooker and cook: Pour the 100% pineapple juice from the can into the slow cooker, but reserve the pineapple. Place the pork into the slow cooker and place the lid on top. Turn the dial to low. Cook for 6-8 hours, depending on your slow cooker, or until the internal temperature reaches 200 degrees Fahrenheit. Mine took about 6 hours to reach 200 degrees.

Let the meat sit: Remove the pork from the slow cooker and place on a baking sheet. Let sit for an hour or at least 30 minutes. This allows all the juices to saturate and stay in the meat, rather than shredding it right away. Do not throw out the juices from the bottom of the crock pot. Instead, transfer to a container and place in the fridge until the top layer, the fat, solidifies. Discard the fat layer.

Shred the meat: Shred the meat by using a stand or hand mixer, or 2 forks the old fashioned way. I find that using a stand mixer is much quicker. Place the shredded meat back into the crock pot. Pour the leftover juices back into the meat (this is the key to flavorful, juicy, and tender pulled pork). Mix in the barbecue sauce and serve right away or keep on the warm setting until ready to serve.

How to store and reheat leftover pulled pork:

Pulled pork can be stored in the refrigerator in a sealed container for up to 5 days.

It is best reheated in a skillet over low medium heat. P.S. Leftovers are even better and bursting with more flavor than the day of!

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Did you make this recipe?

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