Name: Crock Pot Pulled Pork Recipe: Tender and Flavorful
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: Pulled Pork:; 3-4 lbs pork shoulder; 1 tbsp smoked paprika; 1.5 tbsp brown sugar; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 1/2 tsp pepper; 1/2 tsp cumin; 1/4 tsp chili powder (optional); 1 onion (sliced); 1 cup chicken broth; 1/2 cup apple cider vinegar; Barbecue Sauce:; 1 cup barbecue sauce; 2 tbsp apple cider vinegar; 1.5 tbsp brown sugar; 1 tsp Worcestershire sauce; Optional: Parsley (green onions); Suggested Pairings: Brioche buns (iced tea)

Introduction

Table of Contents

Crock Pot Pulled Pork is a timeless comfort dish, ideal for game days, family dinners, or easy occasions. Its tender, juicy pork, infused with a sweet-smoky spice rub and tangy barbecue sauce, delivers bold, crowd-pleasing flavors. Presented on a white ceramic platter, garnished with fresh parsley or green onions, this pulled pork offers a rustic, inviting aesthetic. This recipe delivers a classic Crock Pot Pulled Pork, adaptable for dietary preferences, best served hot for a hearty, satisfying experience.

Ingredients

For the Pulled Pork:

3-4 lbs boneless pork shoulder (Boston butt), trimmed of excess fat
1 tbsp smoked paprika
1.5 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp ground cumin
1/4 tsp chili powder (optional, for mild heat)
1 medium yellow onion, sliced
1 cup low-sodium chicken broth
1/2 cup apple cider vinegar

For the Barbecue Sauce:

1 cup store-bought or homemade barbecue sauce
2 tbsp apple cider vinegar
1.5 tbsp brown sugar
1 tsp Worcestershire sauce

Serving:

Optional: Chopped fresh parsley or green onions
Suggested Accompaniments: Brioche buns, coleslaw, pickles
Suggested Pairings: Iced tea, craft beer
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: 6-quart slow cooker, tongs, mixing bowl

Step-by-Step Process

Prep Pork: In a small bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, salt, pepper, cumin, and chili powder (if using). Rub the spice mixture evenly over the pork shoulder, pressing to adhere.
Set Up Slow Cooker: Place sliced onion in the bottom of a 6-quart slow cooker. Place pork on top. Pour chicken broth and apple cider vinegar around the pork.
Cook: Cover and cook on low for 8-10 hours or high for 5-6 hours until the pork is fork-tender and shreds easily.
Shred Pork: Transfer pork to a large bowl using tongs. Shred with two forks, discarding excess fat. Strain onions from liquid; reserve 1/2 cup cooking liquid. Return shredded pork and onions to the slow cooker.
Make Sauce: In a small bowl, whisk barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and reserved cooking liquid. Pour the shredded pork into the slow cooker. Stir to coat evenly. Cook on low for 30 minutes to meld flavors.
Serve: Transfer pulled pork to a white ceramic platter. Garnish with parsley or green onions. Serve hot with brioche buns, coleslaw, pickles, iced tea, or craft beer.

Tips for Better Crock Pot Pulled Pork

Select pork shoulder for optimal tenderness; leaner cuts like loin dry out.
Trim excess fat before cooking to avoid a greasy texture.
Let the spice rub sit on the pork for 15-30 minutes to enhance flavor penetration.
Use apple cider vinegar for tenderness and subtle tang; don’t substitute with white vinegar.
Shred pork while warm for easier pulling; it becomes firmer as it cools.
Reserve cooking liquid to adjust sauce thickness if needed.
Taste the sauce before combining with pork; adjust sweetness or acidity to preference.
Enhance aesthetic: Mound pork generously, sprinkle with parsley or green onions, and serve on a white ceramic platter for a rustic look.

Variations and Customization

Low-Sodium Pulled Pork: Use low-sodium broth, reduce salt to 1/2 tsp, and choose low-sodium barbecue sauce.
Spicy Pulled Pork: Increase chili powder to 1/2 tsp or add 1 tbsp hot sauce to the sauce.
Sweet Pulled Pork: Add 2 tbsp honey or molasses to the sauce for richer sweetness.
Gluten-Free Pulled Pork: Ensure barbecue sauce and Worcestershire sauce are gluten-free.
Keto Pulled Pork: Omit brown sugar, use sugar-free barbecue sauce, and serve with lettuce wraps.
Smoky Pulled Pork: Add 1 tsp liquid smoke to the slow cooker with broth.
Asian-Inspired Pulled Pork: Replace barbecue sauce with 1/2 cup hoisin, 1/4 cup soy sauce, and 1 tbsp sesame oil.
Mexican-Style Pulled Pork: Add 1 tsp ground coriander and 1 tbsp lime juice to the rub, serve with tortillas and salsa.

Storage and Serving Tips

Store leftovers in an airtight container in the fridge for 4 days.
Reheat in the slow cooker on low for 1-2 hours, on the stovetop with a splash of broth, or microwave for 1-2 minutes.
Freeze in an airtight container for 3 months; thaw in the fridge and reheat gently to avoid drying.
Serve hot for the best texture; cold pork may solidify due to fat content.
Use leftovers in tacos, quesadillas, or over rice bowls.
Don’t leave at room temperature for over 2 hours.
Pair with tangy sides, like pickles, to balance richness.
Presented on a white ceramic platter with garnishes for an inviting charm.

Nutritional Information

Based on 8 servings (3/4 cup pork with sauce, without bun):

Calories: 390 kcal
Total Fat: 22g
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 110mg
Sodium: 710mg
Total Carbohydrates: 18g
Dietary Fiber: 1g
Sugars: 14g
Protein: 28g
Vitamin A: 8% Daily Value
Vitamin C: 6% Daily Value
Calcium: 4% Daily Value
Iron: 15% Daily Value

Note: Values vary by brand. These are high in protein and moderate in sodium; try low-sodium or keto versions. Serve with veggies for balance.

Conclusion

This Crock Pot Pulled Pork recipe offers a tender, flavorful dish perfect for any occasion. It transforms simple ingredients into a comforting classic. Its effortless preparation and rustic presentation make it a favorite. The juicy pork and tangy sauce, with vibrant garnishes, delight every time. It’s sure to be a cherished recipe, loved for its hearty appeal.