Slow Cooker Pulled Pork With Homemade Bbq Sauce Wellplated Com

My sisters live in Kansas City, and whenever Ben and I visit, a stop for barbecue isn’t a suggestion. It’s a direct order. The competition is fierce and hotly debated between top-rated spots. Over the course of a few years, I’ve managed to try a pulled pork sandwich at every single one of them (all in the name of research of course). My absolute favorite is made by a spot that operates out of a gas station (really!). It’s melt-in-your-mouth tender, ultra smoky and savory, and topped with a crisp, creamy coleslaw that brightens it up. Back home in Milwaukee, slow cooker pulled pork (and similarly, Crockpot BBQ Chicken) has become a go-to dish whenever I’m serving a crowd.

It’s inexpensive and a crowd-pleaser.I can 100% prep it in advance.PLUS leftovers (ha!) are easy to portion, freeze, and use later in a variety of ways (ahem, Pulled Pork Quesadillas).

In our house, our favorite way to enjoy this recipe is as slow cooker pulled pork sandwiches topped with Healthy Coleslaw and a side of chips. It NEVER fails to satisfy.

How to Make The Best Slow Cooker Pulled Pork

This easy slow cooker pulled pork (like my Chile Verde Pork) cooks away all day almost entirely unattended. It’s easy, low-fuss, and near impossible to goof up.

Which Cut of Meat is Used for Pulled Pork

Long, slow cooking is best for fattier, tougher cuts of pork such as pork shoulder, which is the traditional choice.

Instead of using bottled barbecue sauce or ketchup (both of which are usually loaded with corn syrup or similar sugar), I worked off of my easy homemade Barbecue Sauce.It’s made with pantry spices, tomato paste, honey, and a dash of hot sauce for some kick.Combined with the pork’s own cooking juices, these ingredients make for a slow cooker pulled pork taste that is lightly smoky and rich, with just the right amount of vinegar to balance it and cut the fattiness of the pork.

Pork Shoulder. If you want meat so tender you can shred it with a spoon, slow cooker pork shoulder is the way to go. (Taste Instant Pot Carnitas for further proof!) You’ll also see this cut referred to as pork butt (which for all intents and purposes is the same thing).Pork Loin. Leaner than pork shoulder, it doesn’t make for pulled pork that is as juicy and tender, but it is usable in a pinch. Honestly, I do not love slow cooker pork loin NEARLY as much as shoulder. If you want to use pork loin, then try this Instant Pot Pulled Pork instead! It uses pork loin, and the Instant Pot traps enough moisture to keep the pork juicy.Pork Tenderloin. DO NOT make slow cooker pork tenderloin. Just don’t. It’s far too lean of a cut, will very likely taste dry, and the pork will be difficult to shred. Instead, try this lovely Instant Pot Pork Tenderloin, Grilled Pork Tenderloin, or Stuffed Pork Tenderloin.

The Ingredients

Pork. The star of the show! For unparalleled juiciness and melt-in-your-mouth taste, make slow cooker pork shoulder. (See immediately above for an explanation.)

Onion. It breaks down so much you’ll almost forget it’s there, but it works quietly in the background to make the pork taste more complex.Tomato Paste. Its concentrated flavor gives the sauce backbone.Apple Cider Vinegar. Slow cooker pulled pork with apple cider vinegar is a MUST! The acid helps cut and balance the richness of the pork. Yum!Honey + Brown Sugar. Try as you might to make slow cooker pulled pork without sugar, some sweetness is essential for BBQ flavor. At the end of the day, it’s a much better option than high fructose corn syrup too.Hot Sauce. Spicy to balance the sweet.

Worcestershire Sauce. The umami ingredient.Liquid Smoke. Such a fun ingredient to use! (I love it for Instant Pot Ribs.) It gives the pork an “I spent all day fussing over this” taste, with zero fuss at all. (If you prefer, you can omit it, but I think you’ll be happy with your purchase.)

Smoked Paprika + Garlic Powder + Mustard Powder. To make the sauce taste boss.Cornstarch. A slurry thickens up the pork’s own cooking juices and makes them a part of the sauce. You don’t lose a drop of goodness.

The Directions

What to Serve With Pulled Pork

Easy Baked Beans. CLASSIC with barbecue.Slaw. The Picnic Slaw in The Well Plated Cookbook is fresh and fabulous.Grilled Vegetables. Perfect for a summer meal! Grilled Corn Salad would be a popular choice. For some green, try Grilled Asparagus or Grilled Brussels Sprouts.Sweet Potato Salad. A unique and scrumptious cookout classic. Plus, bacon! You can also stick with classic Healthy Potato Salad too.

To Store. Refrigerate leftover pulled pork for up to 4 days.To Reheat. Rewarm over the stovetop or in the microwave, with a splash of water or chicken broth to keep the pork from becoming too thick or dry.To Freeze. Portion the pork into airtight, freezer-safe containers of your desired size. Freeze for up to 3 months (I’ve gone even longer). Let thaw overnight in the refrigerator.

Recommended Tools to Make this Recipe

Glass Mixing Bowls. Stackable, durable, and microwave-safe.Magnetic Measuring Spoons. So easy to keep organized in your kitchen drawer.Whisk. Smaller size for easier storage and less splashing when mixing.

Keep this crockpot pulled pork recipe handy.

Cuts of pork with higher fat content tend to be more flavorful. This is because fat adds moisture. As it renders and the meat breaks down, the fat helps the pork stay juicy (and delicious).

Like this Italian Beef, people can make sandwiches to their preferences (no bun, extra slaw, etc.), and you’ll have your hands free to enjoy the gathering.

Tuck it into tortillas for pulled pork tacos. Enjoy it over a salad (this BLT Chopped Salad would be delish).Swap it for the chicken in these Chipotle Burrito Bowls.Turn it into a breakfast hash with these Cauliflower Hash Browns and a fried egg.

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Italian Farro Salad

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Three Bean Salad

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Slow Cooker Pulled Pork Video

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