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!
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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…
- Add the chicken stock, chopped onions and garlic to the slow cooker and turn it to the high heat setting.
- 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.
- 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).
- 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.
- 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.
- 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!
Make Ahead Slow Cooker Pulled Pork Shoulder

Super easy pulled pork recipe great for meal prep or easy weeknight dinners. Gluten-free, low-carb, and keto-friendly!
Ingredients
- 3 cups chicken (or beef stock)
- 1 large onion, roughly chopped
- 8 garlic cloves, smashed/skins removed, rough chopped
- 5 pound pork shoulder bone-in or boneless
- 1 tablespoon salt
- 1½ teaspoons ground black pepper
Instructions
- Add chicken stock, chopped onions and garlic to the slow cooker and turn it to the high heat setting.
- Pat the pork roast 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. Trim any other visible fat and discard.
- Sprinkle salt and pepper all over the outside of the meat and place it in the slow cooker, then cover with lind. Turn the heat setting down to low and cook for 8 hours on low, or until the meat easily pulls apart with a fork.
- 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.
- Strain the fat and veggies from the cooking liquid, using a fine-mesh strainer over a bowl or glass measuring cup. Pour the liquid through the strainer and discard the solids left behind.
- Remove any oily fat floating at the top of the liquid with a spoon or use a fat separating measuring device.
- Toss the meat with some of the broth to add flavor and moisture, then use as desired for your favorite pork recipes!
Notes
- If the roast is too large to fit in one piece, cut it into large chunks so it fits into your slow cooker.
- You can cook the pork roast on high to save some time... it will take around 5 hours. But “low and slow” is my favorite and preferred method!
- If you’re not in a hurry, another way to remove the fat is to refrigerate
the liquid until the fat solidifies and collects on top of the broth. Then scrape it off and throw it away.
Nutrition Information
Yield
20Serving Size
4 ouncesAmount Per Serving Calories 381Total Fat 27gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 15gCholesterol 121mgSodium 409mgCarbohydrates 1gNet Carbohydrates 1gFiber 0gSugar 0gSugar Alcohols 0gProtein 31g
Andrew Fong
Fat is flavor. You don't have to remove so much of the fat. It is not bad for you in moderation. Fat is fuel - you paid for it, plants and animals spend a lot of energy and store it in fat - why throw it out? Saturated animal fat was much maligned in the past. Need to get past that.
holly
Hi Andrew, I love your passion for animal fat! You should know you're actually talking to a fat loving lady. As a 5 year old I would ONLY eat the fat off the pork chops my mom cooked. Literally, I would not eat the meat but asked everyone at the table for their fat. So, no need to sell me on consuming animal fat. But as you mentioned moderation is a good thing when it comes to fat as well as most things in life. Many people struggle with high cholesterol so I have to be mindful of that when I'm creating recipes. I leave it up to my readers to discern how much fat they keep and remove. Thanks for stopping by.
Cathy Warkentin
Do you need to cover the meat with tin foil when you reheat it?
Bryan
Hi Cathy I'd use two steps: cover with foil for the first step when you're heating at 400F for 6-8 minutes, then remove the foil before you turn the oven to broil to crisp up the meat. Enjoy! 🙂
Jessica
Why would you discard the onions and garlic? Delish....
Bryan
Hi Jessica, that's totally a texture preference! If you enjoy them then go for it! 🙂 - H&B
Pam
Hi Holly. This isn't a comment, it's a question. When u talk about draining the veggies from the pork, are u talking about the onions n the garlic? I can't wait 2 try this recipe! In the past, I've had pulled pork @ a birthday, but the meat n the sauce were much lighter in color. Do u happen 2 have a recipe that sounds like this? I'd b greatly appreciative. Thank u! Pam
Bryan
Hi Pam, yes the reference to straining the veggies is the onions and garlic. We're not familiar with a different pulled pork recipe that would result in lighter colored meat... but if you find one that you love please let us know! 🙂 H&B