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Crockpot Smoked Pulled Pork

Crockpot Smoked Pulled Pork

Get ready to transform your kitchen into a BBQ paradise with the most mouthwatering, fall-apart tender Crockpot Smoked Pulled Pork that will have your guests begging for seconds! Imagine succulent, smoky meat so juicy and flavorful that it practically melts in your mouth, achieved with minimal effort and maximum deliciousness. This American classic is not just a recipe, it's a culinary experience that will elevate your home cooking game and make you the ultimate dinner hero.

Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Cuisine: American
Serves: 6 servings

Ingredients

  1. 4 lbs pork shoulder
  2. 1 tablespoon smoked paprika
  3. 1 tablespoon garlic powder
  4. 1 tablespoon onion powder
  5. 1 tablespoon brown sugar
  6. 1 tablespoon salt
  7. 1 teaspoon black pepper
  8. 1 cup barbecue sauce

Instructions

  1. Remove the pork shoulder from refrigerator 30 minutes before preparing to allow it to come to room temperature.
  2. In a small mixing bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper to create a dry rub.
  3. Pat the pork shoulder dry with paper towels to ensure the dry rub adheres properly.
  4. Generously coat the entire pork shoulder with the prepared spice mixture, massaging the seasoning into the meat thoroughly.
  5. Place the seasoned pork shoulder into the crockpot, positioning it fat side up for maximum moisture retention.
  6. Cover the crockpot and set to low heat setting for 8 hours, allowing the meat to slow cook and become tender.
  7. After 8 hours, carefully remove the pork from the crockpot and transfer to a large cutting board.
  8. Using two forks, shred the meat, discarding any large pieces of fat.
  9. Pour the barbecue sauce over the shredded pork and mix thoroughly to coat evenly.
  10. Serve hot on buns, with coleslaw, or as desired, enjoying the rich, smoky flavor of the pulled pork.

Tips

  1. Choose the right cut: A pork shoulder (also called pork butt) is ideal due to its high fat content, which ensures tender, juicy meat.
  2. Room temperature matters: Letting the meat sit out for 30 minutes before cooking helps it cook more evenly.
  3. Massage the dry rub: Don't just sprinkle the spices - really work them into the meat to maximize flavor penetration.
  4. Fat side up: Placing the pork fat-side up in the crockpot helps self-baste the meat, keeping it moist during the long cooking process.
  5. Low and slow is the key: Resist the temptation to rush the cooking. Eight hours on low heat ensures the most tender, shreddable meat.
  6. Let it rest: After cooking, allow the meat to rest for a few minutes before shredding to help retain its juices.
  7. Sauce options: While barbecue sauce is classic, experiment with different styles like Carolina vinegar-based or spicy chipotle for variety.

Nutrition Facts

Calories: 350kcal

Carbohydrates: 5g

Protein: 38g

Fat: 22g

Saturated Fat: 8g

Cholesterol: 125mg

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