Hamdi Saidani This Pioneer Woman Crock Pot Pulled Pork is a tender and juicy recipe, which is made with pork shoulder and apple cider. It’s the perfect recipe for sandwiches and gatherings, ready in about 8 to 10 hours on low.
Pioneer Woman Crock Pot Pulled Pork Ingredients
- 1 5-6 lb. bone-in pork shoulder roast
- 6 cloves garlic
- 4 tsp. kosher salt
- 1 Tbsp. brown sugar
- 2 tsp. ground mustard
- 3 tsp. ground black pepper
- 1 large yellow onion, thinly sliced
- 8 sprigs of thyme
- 1 cup apple cider
To Serve:
- Dijon mustard
- 12 pretzel rolls, split and toasted
How To Make Pioneer Woman Crock Pot Pulled Pork
- Prep the Pork: Trim the fat cap on the pork shoulder to about a 1/4-inch thickness. Using a small knife, cut about 12 small slits all over the surface of the pork.
- Insert the Garlic: Slice each of the 6 garlic cloves in half lengthwise. Press one garlic piece deep into each of the slits you cut in the pork.
- Make the Rub: In a small bowl, combine the salt, brown sugar, ground mustard, and black pepper. Rub this mixture generously all over the entire surface of the pork shoulder.
- Assemble in Slow Cooker: Place the pork shoulder in the insert of a slow cooker, with the fat cap side down. Arrange the sliced onions and thyme sprigs around the sides of the roast. Pour the apple cider into the bottom of the slow cooker.
- Slow Cook Until Tender: Cover the slow cooker and cook on HIGH for 6 hours or on LOW for 8 to 10 hours. The pork is done when it is fall-apart tender.
- Shred and Serve: Remove and discard the thyme sprigs. Use two forks to shred the pork directly in the slow cooker, tossing it gently with the onions and the cooking juices. Set the slow cooker to the “WARM” setting to keep the pork hot for serving. Serve on toasted pretzel rolls with a spread of dijon mustard.
Recipe Tips
- What’s the best cut of pork for pulled pork? A bone-in pork shoulder (also called a Boston butt) is the absolute best choice. The bone adds a ton of flavor and the generous marbling and connective tissue melt down during the long, slow cook, making the meat incredibly juicy and tender.
- How do I know when the pork is done? The time is just a guideline; the true test is texture. The pork is ready when it is “fork-tender,” meaning you can easily shred it with a fork with very little resistance.
- Do I need to sear the pork first? While many recipes call for searing, this simple “dump and go” method is incredibly easy and still yields a delicious result. The dry rub helps create a flavorful crust as it cooks in the slow cooker.
- Can I make this ahead of time? Absolutely! Pulled pork is a perfect make-ahead meal. You can cook it completely, shred it, let it cool in its juices, and store it in the refrigerator for up to 4 days. It often tastes even better the next day.
What To Serve With Crock Pot Pulled Pork
This pulled pork is perfect piled high on toasted pretzel rolls or brioche buns. For a complete meal, serve it with classic barbecue sides like:
- Creamy Coleslaw
- Macaroni and Cheese
- Southern-style cornbread
- Baked Beans
How To Store Crock Pot Pulled Pork
- Refrigerate: Store leftovers in an airtight container in the refrigerator, with its cooking juices to keep it moist, for up to 4 days.
- Freeze: Allow the pulled pork to cool completely in its juices. Transfer to a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Crock Pot Pulled Pork Nutrition Facts
- Serving: 1/12th of recipe
- Calories: 490 kcal
- Carbohydrates: 8g
- Protein: 45g
- Fat: 28g
- Saturated Fat: 10g
- Sodium: 1100mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why use bone-in pork shoulder?
The bone does two things: it adds a significant amount of flavor to the meat and the cooking liquid as it cooks, and it helps to regulate the cooking temperature, preventing the meat from drying out.
Can I use a different liquid besides apple cider?
Yes. The apple cider adds a lovely sweet and tangy note, but you could substitute it with chicken broth, a light beer, or even a classic choice like Dr. Pepper or root beer for a different flavor profile.
What do I do with all the leftover juices in the slow cooker?
That’s liquid gold! The juices are packed with flavor. After shredding the pork, toss it well with the juices. You can also strain the liquid into a saucepan, let the fat settle on top, skim it off with a spoon, and then simmer the remaining liquid to reduce it into a more concentrated sauce.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pinto Beans Instant Pot Recipe
- Pioneer Woman Slow Cooker Pot Roast Recipe
- Pioneer Woman Chicken Pot Pie with Biscuits Recipe
Pioneer Woman Crock Pot Pulled Pork Recipe
Description
The ultimate u0022fix it and forget itu0022 meal, this slow cooker pulled pork is incredibly tender and juicy, with a savory-sweet rub and a hint of apple cider.
Ingredients
Instructions
- Cut 12 slits into the pork shoulder and insert the garlic halves.
- In a small bowl, mix the salt, brown sugar, mustard, and pepper. Rub this mixture all over the pork.
- Place the pork in a slow cooker, fat-cap down. Add the onion, thyme, and apple cider.
- Cover and cook on LOW for 8-10 hours or on HIGH for 6 hours, until the pork is fork-tender.
- Remove the thyme sprigs.
- Use two forks to shred the pork directly in the slow cooker, tossing it with the onions and juices.
- Serve hot on toasted pretzel rolls.
Notes
- u003cliu003eThe most important tip for a truly tender result is to use a bone-in pork shoulder (Boston butt) and let it cook low and slow.u003c/liu003eu003cliu003eDon’t be afraid to season the roast generously; it’s a large cut of meat and needs it.u003c/liu003eu003cliu003eThis recipe is a perfect make-ahead meal for a crowd and often tastes even better the next day.u003c/liu003eu003cliu003eThere is no need to sear the meat beforehand; this is a simple one-pot recipe that’s still packed with flavor.u003c/liu003e
