Pulled Pork – Easy Slow-Cooked method
Pulled pork is perfect when you need a “no-fuss” or “feed a crowd meal.” It’s a versatile dish that you can serve on top of nachos, alongside cornbread, or in a sandwich or slider. I tend to make it more often when the weather turns chilly and it’s football season.
Pulled pork is a method of cooking pork slowly at low temperatures, allowing the meat to become tender enough so that it can be literally “pulled” apart, or easily broken up into shredded pieces. Pulled pork is usually made with pork shoulder, but I’ve found it best to be made with pork tenderloins as it yields a lower-fat dish.
Pulled pork’s preparation differs from region to region in the United States. In some areas, the pork is made with a tomato-based barbeque sauce in a slow cooker, as I do. While other regions in the United States use a dry spice rub to flavor the meats and a smoking method to cook it.
Best of all, slow-cooked pulled is an easy dinner to make. In my opinion, the whole point of using a slow cooker is to place all the ingredients into the cooker quickly and then walk away and let the slow cooker do all the work! This recipe follows that exact technique. It’s a great weekend or weekday meal, because it’s very hands-off preparation and looks like you’ve spent hours making dinner. It only requires use of the slow cooker, and if you line it with a plastic liner, you will save lots of cleanup time!
Slow-cooked Pulled Pork
2 pork tenderloins
1 large yellow onion, chopped coarsely
1, 18 oz bottle of barbeque sauce (I typically use the honey barbeque flavor, but you can use whichever flavor you prefer)
Salt & pepper to taste
(I double the ingredients for a larger batch of pulled pork.)
Line the slow cooker with a plastic liner. Place the coarsely chopped onion in the bottom of the slow cooker.
Lay the pork tenderloins on top of the onions.
Pour the barbeque sauce over the pork and onions.
Cover and cook in the slow cooker (4-6 hours on high temperature, or 6-8 hours on low temperature).
At the end of the cooking time, take two forks and shred the pork tenderloins. The meat should be so tender that it pulls apart very easily.
If you are pairing the pulled pork with cornbread, make the cornbread while the pork is cooking.
I tend to serve pulled pork with cornbread and freshly made coleslaw. Enjoy!
Yields 6-8 generous servings.
Do you like pulled pork?
How have you ever made pulled pork?
Do you prefer your pulled pork cooked with barbeque sauce or with a dry spice rub?