The older my kids get, the more some recipes show that they stand the test of time. I have picky eaters, most of that comes from textures they can’t stand. Some days they can tolerate things and other days, maybe not so much. It’s been over a decade since I started making this recipe, but we never get tired of it.

When I make this pulled pork, some times I will also make rolls, and have BBQ pulled pork sandwiches and a salad like my Potato Salad. Most often, I make Spanish Rice and have Refried Beans ready, along with Homemade Tortillas, which together, and pared with a garden salad, make a fantastic meal. Since everything but the Spanish Rice is prepped in advance, there’s very little to do to get a hearty dinner ready.

Slow Cooker Pulled Pork

An easy to make, versatile pulled pork recipe. Add BBQ sauce after the cook for pulled pork sandwiches, or use as is for burritos, carnitas, enchiladas, etc.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Main
Cuisine: American
Servings: 12
Author: Amy Garrett

Ingredients

  • 2 bay leaves
  • 4 lbs pork roast* like a shoulder roast, cut into 1/2 lb chunks
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • 3 tsp Better than Bouillon Chicken
  • 3 cups water

Instructions

  • Place bay leaves in slow cooker or large pot, top with pork then sprinkle the salt, garlic powder, cumin, oregano, coriander, and cinnamon evenly over the meat.
  • Scoop the Better Than Bouillon into the bottom of the pot, then carefully so the spices stay in place, pour the broth into the pan (around the edges, in between chunks of meat).
  • Cover, cook on lowest heat for 8 hours.
  • After 4 hours, turn (ignore otherwise).
  • Remove meat from juice and use 2 forks to pull/shred the meat.
  • Juice can be added back in, a little at a time, if the meat needs some moisture.

Notes

*Pork loin is not recommended for pulled pork, we tried it. For best flavor and texture, you'll want a bit of fat in your roast.
Amy
Latest posts by Amy (see all)
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments