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.
I have found that having a freezer stocked with pre-cooked ingredients is a huge time saver. On a busy night, it can be the difference between being able to put together a homemade meal and calling for take out. I find it especially helpful to have cooked meat in the freezer. There are so many recipes that can be put together in a snap if you don’t have to worry about cooking the meat. So I try and always have things like shredded chicken, meatballs and slow cooker pulled pork in my freezer.
My freezer stock was starting to run low, so when I saw that pork shoulder was on sale for $o.98 a pound, I decided it was time to make some pulled pork. I love making pulled pork in the slow cooker. It only takes a little bit of prep work in the morning and then I don’t have to worry about it for the rest of the day. I like to keep my seasonings fairly simple. I season the pork with garlic, lemon zest, oregano, salt and pepper, as well as white wine and onion. The pork tastes great on its own, but it will work great in a variety of recipes as well.
Once the pork has been cooked and shredded, I like to package it up in freezer bags in one cup portions. That way I can pull out just what I need and it will thaw out quickly. Now I’m prepared ready to make a variety of recipes. It’s great for pulled pork sandwiches (with or without BBQ sauce). It’s also great in soups or chili, enchiladas, nachos, quesadillas, Tex-Mex Lasagna, Mexican Cornbread Casserole and the list could go on.
- 7-8 lbs pork shoulder or butt
- 4 cloves garlic, minced
- zest of 1 lemon
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 1 onion, sliced
- 2 bay leaves
- 1 cup white wine
- Combine garlic, lemon zest, salt and oregano and mince together.
- Place pork in slow cooker, fat side up (cooking it this way will help the meat to stay moist).
- Rub garlic mixture all over pork.
- Sprinkle or grind pepper over pork.
- Cover pork with onion slices and add wine.
- Cover and cook on low for 8-10 hours until fork tender.
- Remove pork from slow cooker and put in a large bowl.
- Allow liquid in slow cooker to cool so that you can skim fat from the top.
- Meanwhile, remove visible fat and then take two forks to shred pork.
- Once liquid has cooled, skim fat and add to shredded pork.
- If freezing, put 1 cup portions into freezer bags and freeze.
- Use pork in your choice of recipes.
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