Eric gets compliments on his pulled pork all the time, and there’s a pretty simple process that he follows. Of course there’s always the option to cook it in a smoker, but he makes his in the crockpot and it’s both delicious and easy 🙌🏼. Here’s how it comes together:
First, grab a pork shoulder or pork butt. Take it out of the packaging and give it a look over, trimming off any pieces of fat that seem extra thick. You don’t need to remove all the fat though, you definitely want some left on there.
Next, pat the pork completely dry on every surface using paper towels. Get into all the nooks and crannies until it’s totally dry.
Now find your favorite seasoning blend. You can make your own, mix a few together, or whatever sounds good to you. Season the pork generously all over, every single surface should be well coated, and pat the seasoning into the meat.
Pop it in the fridge for as long as you can. We keep it covered in our @DRIP EZ container, but you can go uncovered as well. Letting it marinate in the spices overnight is ideal, but even an hour or two still works.
When you’re ready to cook, quarter a couple of onions (or just halve them if they’re small) and lay them on the bottom of a sprayed crock pot. This creates a little rack for your pork. Pour in a 12oz light beer and then apple cider vinegar (white vinegar works too) until the liquid is about a quarter to halfway up the onions. They need to stay above it and act as the rack.
Set the pork right on top of the onions and let it cook low and slow all day. High works too if you’re short on time, just cook it until it’s very tender.
Once it’s done, pull the pork out, shred it up, and remove any extra fat pieces you don’t want. Add your favorite barbecue sauce (we love @SweetBabyRay ), and mix until it’s fully coated.
Clean out the crock pot and remove the juices (you can save a little to mix back in if you want). Spray the crock pot again, squirt some barbecue sauce around the sides, and put the pork back in. Set it to warm so the sauce heats through, and serve whenever you’re ready.
Making pulled pork in a crockpot is a game-changer for busy home cooks who want that deep, smoky flavor without hours of smoker time or constant attention. One tip I've discovered that really enhances the flavor is to experiment with different seasoning blends. While the article mentions using your favorite spices, I like to add smoked paprika and a touch of brown sugar to build a nice caramelized crust once shredded. Another trick is the choice of liquid in the crockpot. The combination of light beer and apple cider vinegar not only tenderizes the pork but adds a subtle tang and depth. If you don’t have beer on hand, substituting it with a blend of apple juice and a splash of vinegar works surprisingly well. When it comes to cooking time, low and slow is key for maximum tenderness, but for a time crunch, cooking on high can still produce delicious results—just keep an eye on the meat and use a fork to test for shredding readiness. Once the pork is shredded, I highly recommend mixing it thoroughly with barbecue sauce and letting it warm on the 'keep warm' setting in the crockpot. This step melds the flavors beautifully and keeps the meat moist. Plus, cleaning the crockpot and adding fresh sauce around the edges, as described, helps prevent sticking and infuses extra saucy goodness. Serving suggestions go beyond the classic sandwich. Pulled pork bowls with rice, coleslaw, and pickled onions elevate the meal, while a salad topped with tangy pulled pork makes a lighter yet satisfying option. Finally, remember not to trim off all the fat; the remaining marbled fat keeps the pork juicy throughout the slow cooking process. I’ve found that the right balance of fat and lean meat makes all the difference in texture and flavor. Using these insights alongside the original recipe will help you create a delicious pulled pork dish that’s sure to get compliments every time.