Slow Cooker Pulled Pork
We get it—sometimes you just don’t feel like spending hours cooking after a long day of work, parenting, or life. We’ve got your back.
Equipment
- Slow Cooker
Ingredients
- 4- pound boneless pork shoulder—pork butt or Boston butt are ideal
- salt*
- pepper
Instructions
- Season pork with salt, pepper, and any other seasonings you’d like, then place it in the slow cooker.
- Cover with a lid and cook on low for about 8 hours, until it reaches an internal temperature of 190º.
- When the pork is done cooking, remove and place it on a board. Let it cool for at least 20 minutes before shredding with a fork.
- Strain the leftover liquid from the crockpot to remove any solids.
- If you don’t mind the fat, add the liquid back to the shredded pork and toss well. If you want to remove the excess fat, chill the liquid in an ice bath in the refrigerator for about 30 minutes until the fat solidifies, then discard and pour the remaining liquid over the pork.
Notes
*Different salts vary in saltiness, but start with 1 tablespoon of kosher salt for a 4- to 5-pound pork butt. If you’re using table salt, cut the amount in half.
Leftovers will keep in the refrigerator for 5–6 days and can be frozen for up to two months.
Leftovers will keep in the refrigerator for 5–6 days and can be frozen for up to two months.