My Favorite Pulled Pork Shoulder Recipe

Meal Prep Slow Cooker Pulled Pork Shoulder!  Pork shoulder cooked "low and slow" with onions, garlic, salt and pepper.  A delicious way to cook lots of yummy shredded pork to have ready for meals for the whole week!

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I’ve got a ridiculously easy and completely hands-off recipe for making a ton of pulled pork.

With just a few ingredients and a slow cooker you’ll have plenty of shredded pork to make whatever you’re craving all week long!  Or package some of it in resealable freezer bags and freeze it for another day.  You do you my friend!

I love this easy recipe for so many reasons… it’s gluten-free, dairy-free, paleo, Whole30, low-carb, keto friendly, and it cooks itself!  Can you say jackpot!!??

This shredded pork is like a blank canvas, just waiting for you to put your personal touch or seasoning on it.

Think about all those yummy meals you could make: carnitas, burritos, quesadillas, BBQ Sandwiches, Pork Verde Stew, Pork Ragu… there’s so many options.

This pork roast recipe is going to make your meal prepping for the week so simple.

I intentionally kept the seasonings at a minimum for this recipe.  That way you can flavor it to your liking after it’s cooked. 

Is pork shoulder the same as pork butt?

I used a 5 lb bone-in pork shoulder for this recipe.  When you’re shopping for your pork roast, you might also see something that looks similar but is called a “pork butt.”  That cut is very similar and located right next to the pork shoulder on the pig – so to be clear, it’s not the rear end of the pig - or anywhere close to it. 

And you should know that for most recipes, pork butt and pork shoulder can be cooked the same way.  Both will make delicious shredded pork. 

Who’s done with pig anatomy class, and ready to get the details on making this tender juicy pulled pork!??  (I have two hands and two feet up over here.)

How to make a slow cooker pulled pork shoulder

Let’s jump right in…

1. Add the chicken stock, chopped onions and garlic to the slow cooker and turn it to the high heat setting.

2. Remove the pork shoulder from the packaging and pat it dry with paper towels.  If there is a fat cap (thick white piece of fat covering one side) carefully trim it off by using a serrated knife to cut between the fat and the meat.  Go ahead and cut away any other visible pieces of fat, and discard them.  This will prevent all that fat from ending up in the cooking broth or your belly.

3. Sprinkle salt and pepper all over the outside of the meat and place it in the slow cooker, then cover with the slow cooker lid.  Turn the heat setting down to low and cook for 8 hours on low, or until the meat easily pulls apart with a fork (if you cook the pork on high it will take around 5 hours, but “low and slow” is my fave).

4. When the pork is cooked and “shreddable,” turn the slow cooker off and transfer the pork to a platter.  It will be so tender that you can use two forks to shred the meat.

5. Next, strain the fat and veggies from the cooking liquid, using a mesh strainer over a bowl or glass measuring cup.  Pour the liquid through the strainer and throw away the solids left behind.

If you see oily fat floating at the top of the liquid, you can remove it with a spoon or use a fat separating measuring device – which is amazing and makes removing fat sooo easy.  You really need to own one of these!

PS:  Another way to remove the fat, if you’re not in a hurry, is to refrigerate the liquid until the fat solidifies and collects on top of the broth, then scrape it off and discard it.

6. Now that the pork broth is free of fat - and random bits and pieces - you’re going to want to toss the meat with some of the broth to add flavor and moisture.  Then from here you can season the meat for whatever recipe your heart desires, or you could always refrigerate or freeze it to use in other recipes later.  Options!!!

How to reheat pulled pork shoulder:

You can store the pulled pork in an airtight container in the refrigerator for 3-4 days, or freeze it for up to 3 months.

• To reheat the meat: Preheat the oven to 400 degrees. Evenly space the meat on a baking sheet and cook for 6-8 minutes.
• To reheat the meat and crisp it: Turn the oven to broil, evenly space the meat on a baking sheet and broil for 2-3 minutes or until the edges are crispy.

And there you have it… lots of yummy, tender, pulled pork ready to be made into your favorite Mexican carnitas, delicious Italian Pork Ragu with Pasta or whatever you’re craving!

Enjoy my friend!