10hr Crockpot Pulled Pork
If you are searching for 10hr crockpot recipes, this pulled pork is built for the long workday. A big pork shoulder cooks low and slow for ten hours, so you can leave in the morning and come home to fork-tender meat.
10
servings15
minutes10
hoursA spice-rubbed pork shoulder cooks on LOW for ten hours until it is fork-tender. It shreds into juicy pulled pork.
Ingredients
4 lb boneless pork shoulder (pork butt)
2 tablespoons brown sugar
1 tablespoon smoked paprika
2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon black pepper
1 teaspoon chili powder
1 large yellow onion, sliced
4 cloves garlic, smashed
1 cup low-sodium chicken broth
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 cup barbecue sauce, plus more for serving
10 soft buns, for serving
Directions
- Mix the brown sugar, paprika, salt, garlic powder, onion powder, pepper and chili powder in a small bowl.
- Pat the pork dry and rub the spice mix all over it. For more flavor, wrap and chill for up to 12 hours.
- Scatter the onion and garlic across the bottom of a 6 quart slow cooker.
- Place the pork on the onions and pour the broth, vinegar and Worcestershire around it.
- Cover and cook on LOW for 10 hours. Do not lift the lid. The pork is ready when it reaches about 200 degrees F and a fork twists in easily.
- Move the pork to a large bowl and discard the bone if there is one.
- Shred the meat with two forks, removing any large pieces of fat.
- Skim the fat from the liquid in the pot, then stir 1/2 cup of the juices and the barbecue sauce into the meat.
- Serve on buns with extra barbecue sauce and coleslaw.
Notes
- If your cooker runs hot, check at 8 hours. A 3 pound roast needs only 8 hours on LOW. Leftovers keep 4 days in the fridge and freeze very well for 3 months. Use the meat for tacos, nachos, baked potatoes and quesadillas.
Why a ten-hour cook is a good match for pork shoulder
Pork shoulder is a tough, well-marbled cut. It needs long, moist heat to melt the collagen into gelatin, and that is what gives pulled pork its soft, juicy texture. Ten hours on LOW is a safe window for a 4 pound roast, and a slow cooker will not scorch the meat while you are gone.
This is also a good lesson for any 10hr crockpot recipe. Choose a tough, fatty cut, keep the liquid modest and leave the lid alone. Lean cuts and delicate vegetables will not make it through ten hours.
Ingredient notes
Pork shoulder: Also sold as pork butt or Boston butt. Buy boneless for easy shredding, or bone-in for more flavor. Look for a good fat cap and marbling.
Spice rub: Brown sugar, paprika, garlic and onion powder make a sweet, smoky crust. Rub it in well and let it sit if you have time.
Chicken broth: One cup keeps the bottom of the pot moist. The pork releases lots of its own juices, so more liquid would thin the flavor.
Apple cider vinegar: It balances the sweetness and cuts the fat. A splash in the pot and a splash in the meat both help.
Barbecue sauce: Stir it in after shredding, not at the start, so it stays glossy and does not burn on the bottom.
Tips for tender pulled pork
Do not peek: The most common mistake is lifting the lid. Each peek can add 20 minutes to the cook time, and the pork may not finish tender.
Test with a fork, not a clock: Cookers vary. If the meat still resists, give it another hour. It should shred with almost no pressure.
Keep the juices: After shredding, toss the meat in some of the cooking liquid. That moisture is what keeps leftovers from drying out.
Rest the pork: Once it comes out of the cooker, let it sit under foil for 15 minutes before you shred it. The juices redistribute, and the meat stays moist.
Swaps and variations
For a tangy Carolina style, skip the barbecue sauce and toss the meat in extra vinegar and a pinch of red pepper flakes. For tacos, swap the chili powder for cumin and add lime juice at the end. Use a 4 pound beef chuck roast for a shredded beef version. Cola in place of the broth adds a sweet note.
Do not use pork loin or tenderloin. They are too lean for ten hours and turn dry and stringy.
Pulled pork also takes well to a morning prep. Rub the pork and slice the onions the night before, store them in the cooker insert in the fridge, and start the pot in the morning.
What to serve with it
Pile onto toasted buns with coleslaw and pickles, or serve with baked beans, cornbread and corn on the cob. For a lighter dinner, spoon it over a baked potato or into lettuce wraps.
A simple spread of pickles, sliced onions and two sauces lets everyone customize their sandwich. Warm the buns before serving so they do not get soggy.
Storing and reheating
Refrigerate pulled pork with a little of its juice for up to 4 days. Reheat in a covered pan over low heat or in the microwave, adding a splash of broth.
Freeze in meal-size bags with juice for up to 3 months and thaw in the fridge overnight.
Cool shredded pork quickly by spreading it on a tray, then pack it in containers.
10hr Crockpot Pulled Pork at a glance
- Prep time: 15 minutes
- Cooking time: 10 hours
- Servings: 10 servings
- Ingredients: 15, led by boneless pork shoulder (pork butt), brown sugar, smoked paprika, kosher salt
Tips for 10hr Crockpot Pulled Pork
If your cooker runs hot, check at 8 hours. A 3 pound roast needs only 8 hours on LOW. Leftovers keep 4 days in the fridge and freeze very well for 3 months. Use the meat for tacos, nachos, baked potatoes and quesadillas.
10hr Crockpot Pulled Pork FAQ
How long does 10hr Crockpot Pulled Pork take?
10hr Crockpot Pulled Pork takes 10 hours of cooking after 15 minutes of prep.
How many people does 10hr Crockpot Pulled Pork serve?
This recipe makes 10 servings.
What do I need to make 10hr Crockpot Pulled Pork?
15 ingredients, led by boneless pork shoulder (pork butt), brown sugar, smoked paprika, kosher salt. Amounts are in the recipe card above.
