Slow Cooker Pulled Pork Recipe • The Prairie Homestead (2024)

35 Comments | Jill Winger | Last Updated: June 13, 2023

This is one you just can’t mess up.

No really. I dare you to mess it up. You can’t.

And it’s a recipe you’re going to love if you’re buried in pork shoulder. (OK, so maybe that’s not a common problem, but it’s a ‘thing’ around here…)

I’ve been digging through my freezer lately and realized I have a LOT of pork shoulder in there. That’s great, but also somewhat problematic considering our current pair of piglets will be ready to butcher this fall and freezer space will quickly become very scarce.

Thankfully, my favorite way to preparepork shoulder is a no-brainer, and it’s ideal for your summer BBQs and get-together. Because you can only eat hamburgers so many times, amen?

This simple recipe takes a tough (yet economical) cut of meat and turns it into something you’ll be proud to serve to guests. Plus it’s super non-fussy, which is EXACTLY what I need during the hectic summer months.

If you cook it longer than the prescribed time, that’s fine.

If you want to cook it a day ahead of time, that’s fine.

If you want to adjust/change the seasonings, that’s fine.

Heck, if you even want to start with afrozen pork shoulder in the slow cooker, that’s fine too.

I’m telling ya, definitely add this one to your quick-and-easy arsenal.

Slow Cooker Pulled Pork Recipe

• 1 pork shoulder (mine are usually in the 3-6 pound range. I always use bone-in shoulders, but boneless will work, too)
• 1 cup beef or chicken stock (here’s how to make it)
• 1 onion,chopped into chunks
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt (I use Redmond Salt)
• 1/2 teaspoon pepper

Combine the spices in a small bowl, then rub liberally over the pork shoulder. Place the shoulder and onion in a slow cooker, and pour in the stock.

Cook on low for 8-12 hours, or until the meat is ultra-tender and falling apart.

Remove the meat from the slow cooker and allow it to cool long enough for you to comfortably handle it.

Separate the meat from the fat and bones, and then shred it.

TIP: I have found using the paddle attachment of my KitchenAid mixer makes shredding a breeze. Add several cups of meat chunks to the bowl, then beat on low for 30-60 seconds until it is shredded. Much easier than the two-fork method.

Taste and add more salt/pepper if needed.

Now you have options. Lots of options:

Your Pulled Pork Options:

• Pour the cooking liquid through a strainer to remove any fat globs or bone fragments, then place the strained liquid and the shredded meat back into the slow cooker and keep warm until serving.
• Or add your homemade maple BBQ sauce to the pork instead of the strained cooking liquid for BBQ flavor.
• Or cook the pork shoulder one day, shred it, and refrigerate it. Then plop it back into the slow cooker on the ‘warm’ setting when you’re entertaining guests the following day or if you need a super quick supper.
• This makes the best-ever company meal when served alongside homemade potato salad or coleslaw. Folks can eat it on buns or just alone with BBQ sauce.
• Here’s my homemade whole wheat bun recipe. But I was totally lazy and used store-bought buns when I took the photos for this post. Ahem.
• Use it in cumin pork tacos or as a pizza topping.
• Cook up TWO pork shoulders (I can usually jam two into my slow cooker) and freeze the leftovers. Or incorporate multiple recipes calling for shredded pork into that week’s meal plan. The simple seasonings of the initial recipe make it super versatile.

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