Crock Pot Pulled Pork

5 from 11 votes

This crock pot pulled pork is made with pork shoulder simmered in clean ingredients (no sodas or pre-packaged ingredients). Makes a great freezer crock pot recipe!

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: American

Servings:

Calories: 217kcal

Author: Denise Bustard

Ingredients

13.5 oz can of tomato sauce 398 mL
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chipotle chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
⅓ cup apple cider vinegar
⅓ cup maple syrup
2-3 lb pork shoulder (see *notes)

Instructions

Combine all ingredients except the pork shoulder in the base of a 6 quart slow cooker. Stir until smooth.
Add the pork shoulder, turning to coat.
Cook on low for 8 hours.
Transfer pork shoulder to a bowl. Remove visible globs of fat using tongs, then shred with two forks or an electric hand mixer.
Add cooking liquid to the pork as desired. If you like a saucy pulled pork, return to the slow cooker and toss in all of the cooking liquid.

Storage

Leftovers keep in the fridge for up to 4 days. They freeze well and can be kept for up to 3 months.

To make ahead and freeze

To convert this recipe into a freezer crock pot recipe, combine all ingredients in a sturdy gallon-sized freezer bag. Squeeze out air and freeze for up to 3 months.
Thaw completely before transferring to the slow cooker and cooking as directed above.

Video

Notes

*I recommend a boneless pork butt, but bone-in works as well. I have also use a picnic roast, but prefer a pork butt as it is more uniform in size and easy to work with

**For added flavor, you can sear the pork shoulder before adding it to the slow cooker. To sear the pork shoulder, cook in a large skillet with a 2 tablespoons of olive oil over medium heat, rotating as needed until all sides are browned.

Nutrition