Slow Cooker Pulled Pork

This Slow Cooker Pulled Pork recipe is perfect for a delicious meal without the fuss. With a pork loin and some pantry staples like beer, brown sugar, and soy sauce, you're set to make something that's not just yummy but also super simple to pull off. Perfect for any day of the week!

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Prep Time: 10

Cook Time: 6

Total Time: 6 10

Course: Main Course

Cuisine: American

Keyword: slow cooker pulled pork

Servings: people

Calories: 144kcal

Ingredients

2 pounds pork loin
2 tablespoons olive oil
¼ cup brown sugar
¼ cup mustard
¼ cup soy sauce
2 bay leaves
1 can black beer such as Porter
1 teaspoon salt
½ teaspoon pepper

US Customary - Metric

Instructions

In a slow cooker, place the pork loin. Add olive oil, brown sugar, mustard, soy sauce, bay leaves, black beer, salt, and pepper.
2 pounds pork loin, 2 tablespoons olive oil, ¼ cup brown sugar, ¼ cup mustard, ¼ cup soy sauce, 2 bay leaves, 1 can black beer, 1 teaspoon salt, ½ teaspoon pepper
Cover with a lid and cook on the low setting for 6 hours.
After 6 hours, remove the lid. Using two forks, shred the pork directly in the slow cooker. Leave the shredded pork uncovered and continue cooking for 30-45 minutes, or until the sauce has thickened to your desired consistency.
Once ready, serve the shredded pork on buns or rolls.

Notes

Pork Cut: While we love pork loin for being leaner, a pork shoulder or pork butt (Boston butt) can be juicier and even more flavorful due to its fat content. Pick your cut based on your preference!

Beer Choice: Dark beer adds a unique depth, but feel free to experiment with different types. A good ale or even root beer can be sweet and delicious.

How do I know when the pork is ready to shred? It should be very tender to the touch and easily pull apart with forks. If it’s resisting, give it a bit more time.

Shredding Hack: Two forks do the job, but if you’re in a rush, electric hand mixers can shred meat in seconds. Just be careful not to overdo it!

Season to Taste: After shredding, taste and adjust the seasoning if needed. Sometimes a little extra salt, pepper, or brown sugar can really make the flavors pop. You can also add a little barbecue sauce for a flavor boost.

Make It Your Own: Feel free to add other spices or ingredients according to your taste. Garlic powder, onion powder, mustard powder, chili powder for heat, or a splash of apple cider vinegar can add more layers of flavor.

Storage & Reheating

Cool & Airtight: Let your pulled pork cool to room temperature, and then pop the pork in an airtight container.

Fridge: It’ll stay good in the fridge for up to three days.

Freeze: Frozen pulled pork can last up to three months. Just make sure it’s in a freezer-safe container.

Reheat: When you’re ready for round two, you can warm it up in the microwave, stovetop, or oven. Add a splash of water or broth to keep it from drying out.

Nutrition