We make this recipe all-the-time and it always comes out so good. It is also one of those awesome all-day recipes (if you choose a bone-in roast) for days you will be away from home and want to come home to a fantastic meal.
Easiest Crock Pot Pulled Pork EVER
With two simple steps, my guess is you could probably get this recipe crockin’ in under 60 seconds before you head out the door! And when you come home, you will be glad you did!
Once you get home, you just carefully remove the bone and pull the meat apart with two forks or place in a Stand Mixer while the meat is hot and carefully stir until the meat shreds. If you have some chunks that don’t shred with the rest, remove all your shredded meat and stir again. Return all meat to the cooking juices to serve and store.
Slow Cooker Recommendation
Any 5-6 quart slow cooker will work just fine, but I was itching to use my new Ceramic Coated Crock Pot. I love the light weight crock for heavy roasts like this!
From time to time we get emails from readers saying they struggle with cooking pork in their slow cookers. Below are some of our troubleshooting tips to help folks get a fantastic roast every time.
- If your pork roast is too tough, let it cook longer (on low).
- If your pork roasts often turn out too dry, make sure you are using a roast that has a nice marble to it. We prefer to use shoulder butt roasts for a lot of our pulled pork recipes. Also if you plan to cook all day, make sure you are using a large roast and even bone-in roasts because they tend to take longer to cook and will be less likely to overcook.
- If you are still having trouble, try using a Meat Thermometer or even a Slow Cooker with a Built In Meat Thermometer and cook your pork until it reaches 145 degrees. Then, check on it periodically (every hour or so) until it reaches the tenderness you desire.
- 5-6 lb Bone-In Shoulder Butt Pork Roast
- 1/2 Cup Cooking Sherry or Chicken Broth
- Lawry's Seasoned Salt- to taste
Place roast in your slow cooker
Season liberally with Lawry's.
Cook on low for 8-10 hours or until roast begins to fall apart with a fork.
Remove bone and shred with forks or in a stand mixer.
Return shredded meat to juices for serving or storing.
Leftovers can be frozen.
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