Pork shoulder crock pot

The secret to really good pulled pork is cooking it low and slow. I know, I know—it sounds somewhat tortuous if you’re craving BBQ, like right now. But trust us, the wait pork shoulder crock pot worth it in the end.

Lucky for you, a slow cooker makes the drawn out process a breeze. Pulled pork holds well in the fridge for 4 to 5 days, meaning if you’re able to plan ahead, you can make this the night before no problem. If you double the batch, save leftover in large freezer resealable bags. It’ll make enough for at least 8 HUGE sandwiches. Having a big game day party?

Buy slider buns and you’ll double the yield—at least! While burnt bits would be delicious, they’re not totally necessary. For simple, juicy pulled pork, you can cook the pork from start to finish in the slow cooker. If you do want to sear it in a hot skillet first, I applaud you.

It’s pretty much impossible to mess this one up. If you go an hour longer than you’d intended, your pork will probably end up even more tender. Rushed and need to pull it an hour earlier? I bet you you’re still able to shred it just fine with a fork. There’s no need to cook a separate one on the stovetop. Every element about barbecue sauce that you like—sweetness, acidity, spice—is in the slow cooker too. At the end, toss the pork with the leftover juices.

The “sauce” will be a little bit thinner, but the taste is all there. Our recipe for that is pretty amazing too. Let us know how it went in the comment section below! Editor’s Note: The introduction to this recipe was edited on September 30, 2020.