Magical 3 Ingredient Crock Pot Pulled Pork You’ll Crave

You know those days when you want something amazing for dinner but just can’t muster the energy to babysit the stove? That’s where my trusty crock pot pulled pork comes in. I first fell in love with this recipe during my chaotic mom-of-three years – when 5pm hunger meltdowns (mine and the kids’) were a daily occurrence. Throw everything in the pot in the morning, ignore it all day, and come home to falling-apart tender pork that makes your whole house smell like a barbecue joint. The best part? It transforms into sandwiches, tacos, salads – whatever your hungry crew demands. This recipe has saved more weeknights than I can count.

Why You’ll Love This Crock Pot Pulled Pork

Oh, where do I even start? This crock pot pulled pork is my ultimate kitchen superhero, and here’s why it’ll be yours too:

• Set it and forget it magic: Dump everything in before work and come home to dinner ready to devour
• Flavor bomb: That sweet-smoky sauce soaks into every fiber of the pork as it cooks
• Shape-shifter meal: Goes from sandwich stuffing to taco filling to salad topper in seconds flat
• Crowd pleaser: Even my picky eaters go back for seconds (and thirds!)

Trust me, once this recipe enters your rotation, you’ll wonder how you ever lived without it.

Ingredients for Crock Pot Pulled Pork

Here’s the beautiful part – you probably have most of this in your pantry already! The magic happens with just a handful of simple ingredients:

• 3-4 lbs pork shoulder or pork butt (look for nice marbling – that fat equals flavor!)
• 1 cup barbecue sauce (use your favorite brand or homemade)
• 1/2 cup chicken broth (or water in a pinch)
• 1 tbsp brown sugar (dark brown adds extra richness if you have it)
• 1 tbsp paprika (smoked paprika is my secret weapon here)
• 1 tsp each garlic powder and onion powder (fresh works too, but powder distributes better)
• 1 tsp salt (kosher salt is my go-to)
• 1/2 tsp black pepper (freshly cracked makes all the difference)

See? Nothing fancy – just good, honest ingredients that transform into something magical after a long, slow simmer.

How to Make Crock Pot Pulled Pork

Okay, let’s get to the good stuff! Making this crock pot pulled pork is so easy you’ll laugh, but I’ll walk you through each step to ensure perfection. The hardest part? Waiting while that amazing smell fills your house all day.

Step 1: Prep the Pork

First things first – grab that beautiful hunk of pork shoulder. I like to trim off any really thick fat caps (leave some for flavor though!). No need to be precise – just get the obvious big chunks. Plop that beauty right into your crock pot. See? You’re already halfway done!

Step 2: Mix the Sauce

Now for the magic potion! In a bowl (or heck, right in the measuring cup to save dishes), whisk together your barbecue sauce, chicken broth, brown sugar, and all those wonderful spices. Taste it – want more kick? Add extra pepper. Sweeter? More brown sugar. This is your sauce, make it yours!

Step 3: Cook and Shred

Pour that glorious sauce over the pork, making sure it’s nicely coated. Lid on, set to low for 8-10 hours (or high for 5-6 if you’re in a hurry). When it’s done, the pork will practically fall apart if you look at it wrong. Use two forks to shred it right in the pot, mixing all those amazing juices back in. Pro tip: For extra crispy bits, spread some on a baking sheet and broil for 2-3 minutes!

Tips for Perfect Crock Pot Pulled Pork

After making this recipe more times than I can count, here are my hard-earned secrets for pulled pork perfection:

• Sear for superstar flavor: Brown the pork in a hot skillet before slow cooking – those crispy bits add incredible depth
• Spice it your way: Start with the recipe amounts, then adjust after shredding – I often add extra garlic or a splash of apple cider vinegar
• Fat is flavor: Don’t over-trim the pork – that melting fat keeps it juicy and delicious
• Freeze like a pro: Portion leftovers with some juice in freezer bags – they’ll keep for months and taste fresh when reheated

Little tricks make a big difference with this forgiving recipe!

Serving Suggestions for Crock Pot Pulled Pork

Oh, the possibilities! This crock pot pulled pork is like the Swiss Army knife of proteins – it transforms into whatever meal you’re craving. My family’s favorite? Piled high on toasted brioche buns with tangy coleslaw. But don’t stop there! Try it in warm tortillas with pickled onions for killer tacos, or tossed over crisp greens with avocado for a hearty salad. Game day? Load up nachos or stuffed potatoes. Breakfast? Yes please – top your morning eggs with it! The only limit is your imagination (and how fast your family gobbles it up).

Storing and Reheating Crock Pot Pulled Pork

Here’s the beautiful thing about this crock pot pulled pork – it might taste even better the next day! Store leftovers in an airtight container with all those delicious juices for up to 3 days in the fridge. Freezing? Portion it out with some sauce in freezer bags (lay flat to save space) where it’ll stay perfect for 2-3 months. Reheat gently in the microwave with a splash of water or broth, or warm it right in a skillet for those slightly crispy edges we all love. My kids actually fight over the last frozen portions!

Crock Pot Pulled Pork FAQ

I get asked these questions all the time about my crock pot pulled pork – here are the answers straight from my messy, sauce-stained recipe notebook:

Q: Can I use pork loin instead of pork shoulder?
Oh honey, I learned this the hard way! Pork loin is too lean – it’ll dry out. Stick with shoulder or butt (same cut, different name) – that marbling keeps it juicy through the long cook time.

Q: How long does leftover pulled pork last?
In the fridge? 3-4 days max (if it lasts that long!). Freeze portions with their juices for up to 3 months. Pro tip: Label bags with dates – future you will be grateful!

Q: My sauce is too thin – help!
No worries! After shredding, remove some liquid and simmer it in a pan to thicken, then mix back in. Or stir in a tablespoon of cornstarch slurry during the last 30 minutes of cooking.

Q: Can I make this without barbecue sauce?
Absolutely! Use 1 cup tomato sauce plus 2 tbsp each vinegar and molasses for a from-scratch version. Or go crazy with different flavors – teriyaki, buffalo, or even salsa verde!

Nutritional Information

Here’s the scoop on what’s in each delicious serving of this crock pot pulled pork (remember, values are estimates and vary based on your exact ingredients):

• Calories: 320
• Protein: 28g (hello, muscle fuel!)
• Fat: 14g (that’s the good flavorful kind)
• Carbs: 18g
• Sugar: 12g (mostly from that tasty BBQ sauce)

Portion control? Yeah right – just enjoy every saucy bite!

Final Thoughts

Now it’s your turn! Whip up this crock pot pulled pork and tell me how it goes – I live for your kitchen success stories (and secret tweaks!). Happy slow cooking, friends!

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