Slow Cooker Pulled Pork
This is a great simple Slow Cooker Pulled Pork recipe. The pork comes out moist and tasty.
I believe a good pulled pork is best cooked low and slow. I love cooking in the slow cooker because it allows me to cook longer and when you cook for a long time it come’s out so tender that it fall’s apart when you shred it. You can purchase special shredder tools to help, but I find some sturdy forks work just as well.
Now how am I frugal when purchasing an expensive cut like a pork shoulder? Shopping around and watching prices on pork is essential to keeping this meal within a good budget. I find that my local store puts their tenderloin on sale at least twice a year for $.99/lb. And most stores will slice a huge piece into smaller pieces if you ask. A whole tenderloin can be sliced into 2 or 3 even pieces and packaged for the freezer. They will keep up to 3 months in a freezer. Use one immediately and save the others for more meal.
If you prefer BBQ sauce on your pulled pork, add your favorite BBQ sauce on top prior to serving.
More recipes to try:
Crock-Pot Pulled Pork
- 5 pound boneless pork shoulder
- 2 teaspoons Kosher Salt
- 2 tablespoons Light or Dark Brown Sugar packed
- 2 teaspoons ground black pepper
- 1/2 cup Water
- 4 cloves garlic peeled and minced
- 1 medium Yellow Onion peeled and cut into 1-inch wedges
- Cut any excess fat off the pork shoulder.
- In a bowl, mix brown sugar, black pepper and salt. Rub the mixture over the pork shoulder.
- Place the pork shoulder in the bottom of a 5 qt or 6 qt slow cooker.
- Pour the water around but not over the pork. Place the garlic and onions around the pork on the sides of the bowl.
- Cover and cook on LOW for 10-12 hours.
- Remove the pork from the slow cooker and shred with two forks into bite size pieces.
- Serve on buns with BBQ sauce on the side.