Low and slow. When it comes to bringing out the flavor of barbecue pulled pork, that’s the way to go. Unless you have an Instant Pot that defies the laws of physics, that is. Either way, I’ve got you covered with this recipe, because I’ve included bonus instructions for the Instant Pot along with the slow cooker recipe.
Now, if you love complicated dishes that require you to deglaze pans while counting the alphabet backwards and stir two things at once, this recipe is not for you. Like my five minute ketchup and homemade chicken nuggets, it’s intended for those of us who may or may not need to google why giraffes have long necks while we make dinner. Because parenting.
Now, a few tips before we get to the recipe. First, it’s delicious made up as a sandwich with fermented pickles, onions, and a bit of honey chipotle BBQ sauce on top. We used the buns from my friend Carol’s new cookbook, Ditch The Wheat, but you could also use slices of her paleo bread recipe, which hold together really well for sandwiches.
Also, the pulled pork becomes sweeter after spending a night in the fridge. I balance out the flavor by adding a squirt of mustard, and voila! It’s back to it’s original yumminess.
Last thing: If you’re looking for more slow cooker ideas, check out this Hawaiian inspired pineapple pulled pork recipe.
Last last thing: Crisp, fresh, creamy and tangy coleslaw recipe here. Okay, I’m done.
Slow Cooker Pulled Pork
Ingredients
- 3 pound pork shoulder roast
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 cup apple cider vinegar
- 1/3 cup dijon mustard
- 1 batch honey chipotle BBQ sauce
- cayenne to taste
- 2 tablespoons coconut oil (if using an Instant Pot)
Instructions
- Measure out half of the BBQ sauce and place in the fridge for later.
- In a medium bowl, mix smoked paprika, salt, chili powder, cumin, garlic powder, apple cider vinegar, dijon mustard and remaining honey chipotle BBQ sauce together. Add pork shoulder to your slow cooker (I use this one) and pour the mixture over it. Cook until the roast shreds easily when pulled apart with two forks - about 7-8 hours on low or 5-6 hours on high.
- When the roast is ready, shred it with two forks. Allow the pork to soak up the liquid around it for fifteen or so minutes (or 30 if you have time), then use a slotted spoon to remove the meat and place it in a bowl. Serve topped with the remaining barbecue sauce.
Alternative Instructions for the Instant Pot:
- Set the Instant Pot to sauté and add the coconut oil to the pot. When the oil is hot add in the pork shoulder and brown on all sides.
- Turn sauté setting off and add in apple cider vinegar, smoked paprika, salt, chili powder, cumin, garlic powder and 1/2 of the honey chipotle BBQ sauce.
- Lock the lid into place and set the valve to "sealing." Select "Meat/Stew" and then increase the type of pressure from normal to high. (If you have the 7-in-1, you can do that by pressing the "Adjust" button.) Set the time to 120 minutes.
- When the 120 minutes is up, turn the valve to "venting" and allow to depressurize. Using two forks, pull apart the pork until it is well "shredded." Allow the pork to soak up the liquid around it for fifteen or so minutes (or 30 if you have time), then use a slotted spoon to remove the meat and place it in a bowl. Serve topped with the remaining barbecue sauce.
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I’ve tried this twice now in my instant pot and each time the center came out underdone and none of it pulled. What could I be going wrong? I even left it in for 2:20 the second time.
Do I need to cut shoulder up into pieces before cooking or cook in one chunk?
I really want this to work… The cooked parts tasted so yum!
Oh, I’m so happy you like the flavor! Unfortunately, you’ve got me stumped regarding your results. I’ve probably made this ten times in my Instant Pot over the past few months to test and tweak the flavor, and it has always been tender and easy to pull apart. Is it possible that your roast is larger than the one called for in the recipe? Either way, if it were I’d just add another 20 minutes on until you find the sweet spot. It could be something as simple as a variation in the roast based on the farm it came from.
Hmmm it is possible but I had tacked on more time to account for that. I’m also just getting to know this instant pot thing so wondered if maybe I did something wrong. Are you supposed to add water to it?
Also did you use boneless meat? The first time it had a bone in it.
You have to make sure your shoulder is at room temperature. I’m sure Heather had her’s at room temperature? If you start with a fridge cold, the center will never be cooked nicely.
Easiest way………… Get an instant thermometer, about ten bucks or even less. Trust me you need one in your kitchen. Cooking time is difficult, cooking estimate is better, instant thermometer reading your right on. A good temp for pulled pork, well I like mine at 180 degrees.
Heather’s recipe is a “Home Run”. It’s making me drool now. The only thing I would add is a little heat. You know hot sauce. Hope this helps, from the heart Chef Arthur
Thanks. Is that thermometer designed for a pressure cooker? Does it fit inside somehow? I’m just not sure how to check the temp without depressurizing?
Approximately how much sauce does your BBQ recipe make? The Pulled Pork recipe says to use “one batch” split in two portions, but if using something other than your original recipe for the BBQ sauce how much would we need for the crock pot ( and to add in at the end)?
Just to clarify instructions…the dijon mustard was left out of the mixing instructions!
I just made it and it was about 1 3/4 cups total .
Any chance you could include the bun recipe from “Ditch The Wheat”?
I’m new with a Slow Cooker,on the pulled pork instructions, “Do I add water to the pot when cooking?”