A pork shoulder is cooked to perfection in the crock pot, with your favorite barbecue sauce, for fabulous pulled-pork sandwiches.
This is a basic recipe for pulled pork shoulder using a boneless or bone-in shoulder (or Boston butt), but be sure your pork shoulder will fit in the slow cooker and will allow you to put the cover on tightly.
If you have extra, you can freeze it. Or take a look at these creative recipes using leftover pulled pork.
- 1 pork shoulder or Boston butt (about 4 to 7 pounds, bone-in or boneless)*
- 1/4 cup of water
- 1 dash kosher salt
- 1 dash freshly ground black pepper
- Optional: 1 large onion (chopped)
- 1/2 to 1 cup barbecue sauce (plus more for serving)
- Place the pork shoulder in the slow cooker with the water and sprinkle with salt and pepper. If desired, add chopped onions.
- Cover and cook on HIGH for 1 hour. Turn to LOW and cook 7 to 9 hours longer, until very tender.
- Remove roast and discard the fat and juices. Chop or shred the pork and then return the meat to the slow cooker.
- Mix some barbecue sauce into the meat for flavor—about 1/2 to 1 cup of sauce.
- Cover and cook on LOW for about 30 minutes to 1 hour longer, until hot.
- Serve on warm split sandwich buns with coleslaw and extra barbecue sauce on the side.
*If the roast is too large to fit in one piece, cut it into large chunks or trim it to fit in your slow cooker crockery insert.