Crockpot Pulled Pork
Tender, juicy pulled pork is made easy with a simple spice rub, pineapple juice, and a crockpot. With almost no prep time, throw this together and let your crockpot do all the work.
December 28, 2021
I’m baaack!
Being pregnant (and so sick and totally uninterested food), starting and finishing an online certification program, and having a baby really leaves little time to blog. It was *quite* the break, but am excited to be back with more recipes for you.
The first one is an easy “throw it in the crockpot” meal that’s perfect for those dreary post-holiday days. Some of us still have time off work, but potentially, a great deal less energy after celebrating and traveling to see family and friends.
It’s a long, slow cooking process, but the prep is very simple. With some key ingredients and a crockpot in hand, you’ll be on your way to tender pulled pork – ideal for stuffing into buns, piling onto nachos, or making into a burrito bowl. This makes excellent leftovers and also freezes well.
Suggestions
- I absolutely love How Sweet Eats’ Sweet Potato & Honey Rolls. They are amazing on their own, of course, but these also made a fun addition to this meal. I kept them the same size as the original recipe so that we could have these as sliders.
- Try serving this with my Spicy Carrot Fries or Pasta Salad!
Crockpot Pulled Pork
Ingredients
- 3-4 lb pork shoulder, butt, or picnic roast, excess fat trimmed
- 2/3 cup pineapple juice
- salt & cracked pepper
spice rub
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp basil or oregano
- 1/2 tsp onion powder
- 1/2 tsp ground mustard
- 1/8 tsp cayenne pepper
Instructions
- Mix together all the spices for the spice rub and set aside (don't include salt & pepper in the rub).
- Rub coarse salt generously over the whole piece of meat. Cover with cracked pepper. Then rub in the remaining spices all over the meat, but avoid fatty parts – don't waste your spices there!
- Transfer seasoned meat to the crockpot and pour pineapple juice over the bottom – it should be enough to cover the bottom of your crockpot around the meat.
- Cook on low 8-10 hours, or until it shreds easily with a fork.
- Remove the meat to shred on a separate dish (for ease; not necessary if you want to shred in the crockpot). If you seem to have a LOT of juices (over half full) take some out and return the meat to the juices to stay warm until you're ready to eat. Season again with more salt to taste. ** If you're not in a rush, the juices really soften up the pork and infuse it with more flavors – keep it on warm for about 30 minutes before serving.
- Serve with warm sweet potato rolls, barbecue sauce, and your favorite toppings – like caramelized onions, poblano peppers, or fresh coleslaw!
Notes
- I absolutely love How Sweet Eats' Sweet Potato & Honey Rolls. They are amazing on their own, of course, but these also made a fun addition to this meal. I kept them the same size as the original recipe so that we could have these as sliders.
Welcome back! This recipe sounds amazing! I look forward to trying it soon. Thank you for sharing.
Thank you, Linda! So happy to be back! 🙂