Slow Cooker Savory Pulled Pork

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Recipe: Slow Cooker Savory Pulled Pork

This is a “set it and forget it” staple. By cooking the pork low and slow, the connective tissues break down, resulting in meat that melts in your mouth.

Description

A tender, juicy, and deeply flavorful shredded pork dish. The dry rub creates a savory “bark” on the exterior while the meat remains moist. It is incredibly versatile—perfect for tacos, sandwiches, or over a bed of cilantro-lime rice.

  • Prep time: 15 minutes

  • Cook time: 6–8 hours (Low) or 4 hours (High)

  • Servings: 6–8 people

Ingredients

  • The Meat: 3–4 lbs Pork Shoulder (Butt), sliced into strips or cubed.

  • The Rub:

    • 1 tbsp Brown sugar (for caramelization)

    • 1 tbsp Chili powder or Smoked Paprika

    • 1 tsp Garlic powder & 1 tsp Onion powder

    • 1 tsp Dried oregano

    • 1 tsp Cumin

    • Salt and Black pepper to taste

  • The Liquid: ½ cup Chicken broth, apple juice, or even a splash of cola.

Instructions

  1. Season: Place the pork strips in the slow cooker. Sprinkle the spice blend evenly over the meat (as seen in your photo).

  2. Toss: Briefly toss the meat to ensure every piece is coated in the seasoning.

  3. Liquid: Pour your liquid of choice around the sides (don’t wash off the spices!).

  4. Cook: Cover and cook on Low for 7-8 hours or High for 4 hours.

  5. Shred: Once tender, use two forks to shred the meat directly in the slow cooker. Let it sit in the juices for 10 minutes before serving.

Notes & Tips

  • Searing: For extra depth, sear the meat in a pan with a little oil before putting it in the slow cooker.

  • Crispy Edges: If you like “Carnitas” style crispy bits, spread the shredded pork on a baking sheet and broil it for 3–5 minutes until the tips get crunchy.

  • Fat Content: Pork shoulder is fatty; if there’s too much liquid at the end, skim the fat off the top before serving.

Nutritional Info (Per Serving)

  • Calories: ~280 kcal

  • Protein: 32g

  • Fat: 14g

  • Carbs: 3g

  • Sodium: 450mg

Benefits

  • High Protein: Excellent for muscle repair and satiety.

  • Budget-Friendly: Pork shoulder is one of the most affordable cuts of meat.

  • Time-Saving: Requires minimal active kitchen time.

Q&A

Q: Can I use pork loin instead of shoulder? A: You can, but be careful. Loin is much leaner and can become dry. If using loin, reduce the cook time and ensure you have enough liquid.

Q: Do I need to add water? A: The pork will release its own juices, but adding ½ cup of broth or juice prevents the bottom from scorching and creates a better sauce.

Q: Is it safe to cook frozen pork? A: It is generally recommended to thaw meat first. Cooking frozen meat in a slow cooker can keep the meat in the “danger zone” (bacterial growth temperature) for too long.

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