Slow Cooker Pulled Pork couldn’t be easier, plus, it turns out juicy and flavorful every time. It’s great to keep on hand in the freezer for quick meals.
Cooking up a super tender and delicious 8 lb pork shoulder in the crockpot is easier than you think! With the right prep, seasonings, and timing, your pork shoulder will come out fall-apart tender and loaded with flavor. In this comprehensive guide, I’ll walk through everything you need to know to make mouthwatering pulled pork in the crockpot with an 8 lb pork shoulder.
Choosing the Right Pork Shoulder
For making pulled pork in the crockpot, you’ll want to select a bone-in Boston butt or pork shoulder roast This tough yet flavorful cut contains plenty of fat and connective tissue that breaks down into succulent shredded meat after hours of slow cooking An 8 lb pork shoulder provides ample meat to feed a crowd or make hearty leftovers.
When shopping for your 8 lb pork shoulder, look for one with good marbling or streaks of fat running through it. This fat content keeps the pork deliciously moist. Also aim for a roast with an oval, uniform shape so it cooks evenly.
Preparing the Pork Shoulder
Before popping the pork into the crockpot. take a few minutes to prep it
- Trim off any large excess pieces of fat, leaving about 1⁄4 inch of fat cap.
- Score the fat cap by cutting shallow crosshatch slashes into it. This helps it render slowly.
- Generously coat all sides with a dry seasoning rub. Try brown sugar, chili powder, garlic, salt, and pepper.
- Allow to sit at room temperature for 30-60 minutes before cooking.
These simple steps ensure delicious flavor and texture. The dry rub permeates the meat and the scoring prevents curling.
Determining the Best Crockpot Cook Time
Crockpots allow flexibility in cook times, An 8 lb pork shoulder can be cooked on either LOW or HIGH
- LOW (200°F): 8-10 hours
- HIGH (300°F): 4-6 hours
The lower temperature of LOW heat results in the most tender, fall-apart texture. But HIGH yields delicious pork in about half the time.
Don’t cook on WARM, as this won’t get hot enough to safely cook pork. Stick to LOW or HIGH based on your timeline.
Monitoring Internal Temperature
Regardless of which crockpot setting you use, always check the internal temperature of the pork to determine doneness rather than relying solely on cook time.
Use an instant read thermometer to check the temp about halfway through and again towards the end of cooking. Insert into the thickest part of the meat, avoiding bone.
For safe, properly cooked pork, you want to cook until it reaches an internal temperature of 190-200°F. At this point, it will shred easily into the perfect pulled pork.
Adding Flavorful Liquid
Crockpots tend to evaporate moisture, so adding some liquid is crucial for juicy pork. About 1 cup of broth, stock, juice or even beer or cola works great.
For extra flavor, you can also use barbecue sauce, apple cider vinegar, fruit juice or chicken stock. The liquid will keep the pork from drying out.
Resting and Shredding the Pork
Once the pork shoulder reaches the proper internal temperature, remove it from the crockpot but don’t skip the resting step!
- Allow the pork to rest 30-60 minutes before shredding.
- Use two forks to shred and pull the pork into bite-size pieces.
- Mix in your favorite barbecue sauce or extra seasonings.
Resting allows the juices to reabsorb for moist, tender pulled pork. Dig in or store leftovers to enjoy shredded pork all week long.
Serving Suggestions
Pulled pork from the crockpot is extremely versatile. Pile it high on buns for pulled pork sandwiches, stuff it into tacos, top chili or soup, fold it into omelets or hash – the possibilities are endless!
It also pairs perfectly with classic sides like baked beans, coleslaw, cornbread, or collard greens. A comforting pulled pork meal is now effortless thanks to your crockpot.
With minimal prep and the right cook times for an 8 lb pork shoulder, you can come home to the enticing aroma of tender, mouthwatering pulled pork. Enjoy the ease and convenience of this set-it-and-forget crockpot cooking.
Why Use the Slow Cooker?
Using a slow cooker is perfect for this recipe. It takes a long time to cook a cut like a pork shoulder so that the fat and connective tissues break down. That liquid is the key to having moist, juicy, tender meat.
A slow cooker is a good way to cook things slowly over a long time and keep food warm for hours. It’s a great “set-it-and-forget-it” cooking appliance.
You also want to cook at a low heat so you don’t overcook the pork shoulder. The slow cooker does a fantastic job of cooking at a constant (in this case low) temperature. It’s a great controlled environment that sets you up for success in this recipe.
Is There a Difference Between Pork Butt and Pork Shoulder
A pork butt roast and a pork shoulder roast are both fairly cheap cuts of meat that cook well with less heat and longer cooking times. Interestingly, both the pork butt and pork shoulder are cuts taken from the pig’s shoulder. However, they do come from different parts of the shoulder.
The pork butt comes from the thickest part of the shoulder and has a lot of fat marbling and connective tissue. You get the pork shoulder from just above the front leg. It might have less fat and marbling than the pork butt.
The term “pork butt” can be a bit misleading as it’s a shoulder cut. In the late 1700s, this cut of meat was stored in special barrels called “butts.” This is where meat butt comes from. I guess the name stuck!.
You will also sometimes see this cut referred to as “Boston Butt”. This is a reference to the fact that this cut of meat originated in Boston. Ok – history lesson over!.
While there may be instances where you would want to use one rather than the other (here is a great article explaining this), I find both of these work very well in this slow cooker recipe. It’s more of a question of what is readily available in your local grocery store and price. For this particular recipe, I used pork shoulder.
Crock Pot – Pork Shoulder slow cooked that is super tender and delicious
FAQ
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