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When it comes to effortless, crowd-pleasing meals, pulled pork reigns supreme. This crockpot recipe ensures tender, flavorful pork with minimal hands-on time, perfect for busy weeknights or laid-back weekends.
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- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 6 hours (crockpot) or 2 hours (instant pot)
- Total Time: 6 hours 15 minutes (crockpot) or 2 hours 15 minutes (instant pot)
- Servings: 8
Why You’ll Love This Recipe
- Set it and forget it: Perfectly cooked pork with minimal effort.
- Flexible cooking methods: Use either a slow cooker or instant pot.
- Customizable flavor: Adjust seasoning and BBQ sauce to your taste.
- Ideal for meal prep: Easy to double, makes great leftovers.
Ingredients
- 4lb Shoulder Pork Roast: A well-marbled cut that stays juicy during slow cooking.
- 1/4 cup Worcestershire Sauce: Adds umami depth and tenderizes the meat.
- 4 large cloves Garlic: Infuses rich flavor directly into the roast.
- 2 teaspoons Paprika: Provides a smoky, sweet note; smoked paprika can enhance this.
- 1/3 cup Brown Sugar: Balances the spices with a hint of sweetness, creating a caramelized crust.
- 2 teaspoons Coarse Kosher Salt: Essential for seasoning; helps draw out moisture for the rub.
- 1/2 teaspoon Black Pepper: Adds subtle heat and depth to the rub.
- 1 cup your favorite BBQ Sauce: Finishing touch that melds all flavors; use any preferred variety.
How to Make It
Step 1: Prepare the Rub
Combine paprika, brown sugar, salt, and pepper. Mix with a fork until well blended. This dry rub will coat the pork, forming a delicious crust and infusing it with flavor.
Step 2: Insert Garlic into Pork
Slice each garlic clove into slivers. Cut slits into the pork roast and insert the garlic pieces. This method embeds aromatic flavor directly inside the meat.
Step 3: Apply the Rub and Prepare for Cooking
Pat the rub mixture all over the pork roast, pressing gently to adhere. Place the roast into your crockpot or instant pot, then pour Worcestershire sauce over it to enhance flavor and add moisture.
Step 4: Cook the Pork
For the slow cooker, cook on low for 5-6 hours or on high for 3-4. For the instant pot, select high pressure and set for 120 minutes. The goal is to reach an internal temperature of 195°-205°F for optimal shredding.
Step 5: Shred and Serve
Check the doneness with a thermometer. Once done, remove the bone and excess fat. Use two forks to shred the pork, incorporate BBQ sauce, and combine thoroughly. Serve on buns, optionally with coleslaw for added texture and flavor.
Recipe FAQs
Can I use a different cut of pork?
Yes, pork butt or pork shoulder work best as they have enough fat to stay moist during long cooking times.
What if I don’t have Worcestershire sauce?
You can substitute with a mix of soy sauce and a splash of vinegar to achieve a similar savory note.
How do I store leftovers?
Transfer the pulled pork to an airtight container and refrigerate for up to 4 days. It also freezes well for up to 3 months.
