Easy Slow Cooker Pulled Pork Recipe (Shoulder or Tenderloin)

Nikki's a working wife and mom. Her interests include family life, gardening, cooking, and music.

How to Make Pulled Pork in a Crockpot

It’s upon us: fantasy football league season. This past weekend, my husband participated in his league’s draft. Now, I know nothing about football or fantasy football leagues. Fear not—hubby wouldn’t leave me out! He included me (wink) by requesting I make some pulled pork for a dish to pass.

I’m sure there are many other ways (certainly more traditional ways) to make it, but I’m all about quick and easy. I make mine in the Crockpot. Throw everything in, wait a few hours, and score! (See what I did there?)

Here’s my recipe. Serve it up by itself or on a bun. I love it with a side of coleslaw and a crunchy pickle. All of these amounts are approximate. I kind of just throw stuff in and it always comes out delicious.

Cook Time

Ingredients

• 3 pounds pork shoulder or tenderloin
• 2 cups brown sugar
• 2 bay leaves
• 1 small onion, chopped
• 2 garlic cloves, minced
• Splash liquid smoke (optional: I just had some on hand)
• Splash apple cider vinegar
• 2 tablespoons salt
• 1 tablespoon pepper
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 tablespoon cayenne powder
• 1 tablespoon cumin
• As much as you like of Sweet Baby Ray's BBQ Sauce (or any other favorite sauce)

Instructions

1. Put pork in Crockpot. For the recipe pictured, I used a pork shoulder. I have previously used a pork tenderloin. I think I prefer the tenderloin as it is easier to shred and seems to have less fat, but use what you prefer.
2. In small bowl, combine brown sugar, onion, garlic, salt, pepper, paprika, chili powder, cayenne powder, and cumin. Rub into the pork and pour any extra into the Crockpot.
3. Add liquid smoke, apple cider vinegar, and bay leaves to the Crockpot.
4. Cook on low for 8 hours.
5. Shred pork and mix with liquid in Crockpot. Drain off any excess liquid. Mix with your favorite BBQ sauce or serve with sauce on the side.

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