Dump Recipes are just the best right? Like with this Crockpot Pulled Pork, just toss all of the ingredients in, no pre-cooking required. Push a button and then walk away. And let me tell you, just because it’s easy doesn’t mean it ain’t delicious! In fact, with this crockpot pulled pork recipe, just the opposite. A small amount of effort will be rewarded with some AMAZING BBQ.
This is the last Crockpot Pulled Pork recipe you will ever need. It is PERFECT. Just 5 minutes of prep and you are on your way to some AMAZING BBQ!
I’ve tried several crockpot cooker pulled pork recipes in the past. Some have been good, but I’ve always far preferred the smoked version… and for the record, I still do prefer that version. But this is the first slow cooker version I’ve tried that actually comes close.
There’s a red rub recipe from my favorite BBQ cookbook, and I LOVE the flavor on pork. Obviously, you can’t cook ribs or a pork shoulder with just a dry rub – it still needs to cook in liquid. But I still wanted the flavor profile.
First, you want to put your Pork into the bottom of the slow cooker and top with the onion slices. I just do a rough chop of the onions and throw them on top.
Next, dump a half bottle of BBQ sauce on top. This is a good base and has all the sweetness that the pork will need in a good crockpot pulled pork – no need to add cola or brown sugar. Some of the main spices in the red rub are paprika, garlic powder and black pepper.
Next, you want to add:
I have also tried this exact recipe with a pork shoulder and it came out amazing, there’s just more fat you’ll have to manage. You can cut the fat off before hand or cook it in the fat and fish it out later.
Now you have all the the ingredients in the slow cooker, turn it on and start cooking! It’s just that simple!
Cook on low for 8-10 hours and it will fall apart with the touch of a fork!
BONUS: The last time I made this, I remembered I had some liquid smoke in the cupboard. If you happen to have some, put a few shakes in. It certainly won’t hurt!
After 8 hours on low, this should shred apart very easily. Serve on hamburger buns and watch this crockpot pulled pork disappear!
I always receive a lot of questions about my Crockpot Pulled Pork Recipe, so I thought I would answer them below:
You always want to add a little liquid when using a slow cooker. I always recommend at least 1/4 of a cup. This recipe called for a 1/2 cup and Barbecue Sauce, which makes it a little watery if you plan on putting it over rolls. I use a slotted spoon to serve the pork since it drains out the liquid if I plan to serve it over rolls.
The answer is a most definitely YES! The whole point of using a slow cooker is NOT cooking the food before you put it in the slow cooker. You want to literally throw everything into the slow cooker, turn it on and forget about it!
Low and slow is the name of the game when cooking pork in the slow cooker. Cooking your pork fast is a sure way to make it tough and hard to eat. It will come out chewy if you cook it on high, so make sure that you cook on low for 8-10 hours to make it tender. You want to be able to shred it easily with a fork.
I personally like to use a pork shoulder. Here is a list of my favorite cuts:
Both the shoulder and butt cuts come from the shoulder of the pig, but pork butt is higher up on the foreleg. Pork shoulder is farther down. They both start out as relatively tough and fatty cuts, but they both benefit from long, slow cooking methods.
Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!
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