photo credit to Food Thinkers
Pulled pork in the crock pot is my most favorite time saver. I watch for frozen pork loin because it’s so inexpensive and it doesn’t matter if it’s frozen – it’s going to spend the day in the slow cooker getting all juicy and tender. I like pork loin best because it’s really lean yet the spices give it so so so much flavor. We always make a huge batch – as much pork as we can cram in there – and then I use it in our dishes all week long. It saves a huge amount of time and money and nobody complains that they are sick of pulled pork!
Slow Cooker Pulled Pork
Ingredients:
- Frozen Pork Loin (enough to fill your slow cooker)
- 1 Onion – sliced
- 3/4 cup ketchup
- 1/2 cup brown sugar
- 1 tbsp chili powder
- 1/2 tsp chili flakes
- 1 tsp – 2 tbsp Louisianna Hot Sauce (to your preference)
- 1/2 tsp liquid smoke
- 2 tsp mustard powder (you could squirt in some dijon or even yellow if you don’t have powder on hand)
- 2 tsp garlic powder
- 2 tsp black pepper
- 2 tbsp vinegar
- 1 tbsp oil
(really, this is just what I threw in there…I didn’t really measure exactly, I rarely do. If there’s something you don’t like in the list then leave it out. Make your own combination that works for you!)
Method:
Place sliced onion in bottom of crock pot. Place semi-thawed pork in cooker (I say semi thawed because that makes it easier to shove in….it doesn’t hurt anything if it’s still a bit frozen so don’t stress about defrosting)
Mix all other ingredients and pour over the top.
Cook on low for 8 hours (at the 1/2 way point I turn the meat in the juices) At the 7.5 hour point I pull out the meat and shred it. Put it back in your slow cooker to mingle with the sauce while you get the rest of your dinner ready. Enjoy
Pulled pork always looks so good, but it’s just not something we’ve gotten into for some reason. We like pork loin, so I’m not sure what our problem is.
The way you write out a recipe is so hilariously like how I narrate the fake cooking show I put on for my roommate when I make dinner. Also, this recipe is genius. I have no idea why I never thought of making pulled pork in a slow cooker. Thanks for sharing!
haha well, I don’t pretend to really be a ‘cook’ but I just want to talk about what works for our family and this is how it comes out. I’m glad you like the post and let me know if you try the recipe…I’m certain you’ll love it!
Sounds delicious, and I have all the ingredients! How do you serve this and what other side dishes do you make?
Thanks.
Shar
Here are a few ideas 🙂 https://hometoheather.com/2012/07/15-things-to-do-with-pulled-pork/
instead of the mustard powder i used about 1/2 cup of Dijon mustard and i used 2 tbsp of oil, tastes almost identical to swiss chalet’s bbq sauce, absolutely delish
I have made this recipe twice since finding it and I absolutely love it. I am making it again on Sunday for my entire family. Thank you!
I consider this to be the highest compliment!! Thank you so much for letting me know how much you’re enjoying it!
Corn on the cob and cole slaw go great with pulled pork on Kaiser or any other crusty-type bun. And any rainy-type day is pulled pork season for us. Enjoy!!!
Trying it tonight, can’t wait to taste it!
This is just the recipe I’ve been searching for! The sauce already tastes perfect even before it goes in the crockpot. I’m making a huge batch for the family today…can’t wait!(but while I do, I am going to check out the rest of your site) Thank youSusa 🙂
Thanks Susan! I hope your family loves it like ours does 🙂
I made this!!! It is wonderful and is made around our house at least one – two times a month during our busy sports season. We LOVE it! you can’t go wrong with pork.. the other white meat!
I’m so pleased you like it!!
Wish me luck!! Making this tomorrow, will be the first time trying to make this for the family!
good luck!
This is by far the best pulled pork recipe I have ever tried!!!! Thanks 🙂
I’m so glad you liked it!!
Making this for tonight…is the liquid smoke necessary??
not at all – it just makes things taste a little smokey. But the recipe will work out just fine without it!
How much pork? Give me an estimate. Thanks. What if no Louisiana hot sauce? Any substitute ideas?
Hi Jackie,
I typically use two frozen pork loins as that’s how they are packaged in my supermarket. So…3 or 4 lbs?
Oh and you could use whichever hot sauce you prefer – or none if you don’t want any heat to it. Make it your own!