Easy Slow-Cooker Pulled Pork.
In fact, it’s the best that you’ll ever make at home! The best part is that you can put it in the slow-cooker before you turn in for the night and it will be ready for supper the next day. It will baste in its own goodness and there will not be one disappointed diner at your table.
This pulled pork was 18 hours in the making but, if you are pressed for time you can skip a few steps and cut back on the cooking time, also what I like to do is vacuum seal pork to keep it fresh, I recommend to try out vacuum sealer if you haven’t yet, good tips and reviews at vacuum sealer research. Since we had this meal planned for later in the week, it worked out for us perfectly. I am sure you can find a way to make it work for you. So, if you’re ready for soft, succulent and flavorful pulled pork, check out the recipe below.
- 1 picnic pork shoulder roast
- 1/4 cup of paprika
- 1/4 cup of onion powder
- 1/4 cup of garlic powder
- 1/4 cup of adobo
- 1/4 cup of parsley
- 1/2 cup of packed brown sugar
- 1/2 cup of ketchup
- 1/4 cup of BBQ sauce OR
- 1/3 cup of cider vinegar
- 1 cup of water
- 8 texas toast
- Butter to taste
- 2 forks
- Potato Chips
- Prepare the rub for the pork shoulder by placing all of the spices into a bowl. Blend spices until it is combined and rub the spices thoroughly onto the meat.
- Place into a tupperware and let it marinate overnight.
- Mix spices in a bowl and add 1 cup of water, mix thoroughly.
- Add brown sugar, ketchup, BBQ sauce (or cider) and place pork shoulder into slow cooker. The marinade should be liquid but, with a thicker consistency.
- Pour over pork shoulder until covered.
- Let it cook for as long as you can. Flip every couple hours.
- I let it cook for about 18 hours and it came out perfect. A minimum of 8 hours.
- Once you feel it is ready (fork test--should fall apart if touched with fork), use the tongs to pull it out and place it on a serving dish and use two forks to pull apart.
- Top with your favorite BBQ sauce or cover all the meat entirely and mix thoroughly.
- In a bowl, add butter, garlic powder and parsley flakes and blend until mixed.
- Spread an even layer of the butter mix onto the bread and bake until golden brown.
- Remove from oven and top with pulled pork, coleslaw. (optional)
- Serve with potato chips and enjoy!
- The longer that you cook the pork, the more tender it will be. We choose to cook it for a long time but, you can leave it just overnight and serve for lunch or supper. Easy!
While most people prefer buns, we love the buttery taste of Texas toast. While this is something we only make once in a while because it is very rich and not for those counting calories. You can top it with your favorite homemade or store-bought coleslaw. We aren’t big fans of it here but, it’s a traditional pulled pork sandwich topper–so go for it!
We served the pulled pork on toast with potato chips but, you can always serve with fries or potato wedges as well. Green beans, potato salad, baked beans macaroni and cheese are other side dishes to try. This pulled pork can be used for other recipes like Pulled Pork Potato Skins or you can swap the chicken for this pulled pork and try these Sublime Lime Beer Basted Sliders.
Have you ever tried making pulled pork at home?
Let me know, til then–cheers m’deres!