18 Delicious Pulled Pork Crock Pot Recipes for Every Occasion

Kickstart your culinary adventure with these 18 mouthwatering pulled pork crock pot recipes that promise to delight your taste buds no matter the occasion! Whether you’re craving quick weeknight dinners, seasonal BBQ favorites, or just some hearty comfort food, we’ve got you covered. Dive into our roundup and discover the perfect dish to bring warmth and flavor to your table. Keep reading to find your next family favorite!

Classic Slow Cooker Pulled Pork

Now, let’s dive into the world of slow-cooked perfection with a dish that’s as forgiving as your grandma’s love—Classic Slow Cooker Pulled Pork. It’s the culinary equivalent of a warm hug, promising tender, juicy goodness with minimal effort on your part.

Ingredients

• 4 lbs pork shoulder (also known as pork butt, because, well, it’s from the shoulder)
• 1 cup chicken broth (or water, but broth adds more flavor)
• 1/2 cup apple cider vinegar (for that tangy kick)
• 1/4 cup brown sugar (because sweetness balances the tang)
• 1 tbsp smoked paprika (for a smoky whisper)
• 1 tbsp garlic powder (or fresh minced garlic, if you’re feeling fancy)
• 1 tbsp onion powder (because onions make everything better)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1 tsp black pepper (freshly ground if you’ve got it)
• 1/2 tsp cayenne pepper (optional, for those who like it spicy)

Instructions

1. Trim any excess fat from the pork shoulder, leaving just enough to keep it moist during cooking.
2. In a small bowl, whisk together the chicken broth, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) to create your marinade.
3. Place the pork shoulder in the slow cooker and pour the marinade over it, ensuring the meat is well-coated.
4. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the pork is tender enough to shred with a fork. Tip: Resist the urge to peek! Keeping the lid on ensures even cooking.
5. Once cooked, remove the pork from the slow cooker and shred it using two forks. Tip: For extra flavor, mix some of the cooking liquid back into the shredded pork.
6. Serve the pulled pork on buns with coleslaw, or get creative by using it as a topping for nachos or pizza. Tip: Leftovers? They freeze beautifully for future lazy days.

Velvety and rich, this pulled pork is a testament to the magic of slow cooking. Whether piled high on a bun or sneaked into a breakfast hash, it’s guaranteed to steal the show with its melt-in-your-mouth texture and deep, smoky-sweet flavors.

BBQ Pulled Pork Sandwiches

Now, let’s talk about a dish that’s as fun to make as it is to eat—BBQ pulled pork sandwiches. Imagine tender, juicy pork that’s been slow-cooked to perfection, then slathered in a tangy, sweet barbecue sauce and piled high on a soft bun. It’s the kind of meal that’ll have you licking your fingers and reaching for seconds before you’ve even finished your first sandwich.

Ingredients

• 4 lbs pork shoulder (also known as pork butt, because butts are funny)
• 1 cup BBQ sauce (go for your favorite brand, or be a hero and make your own)
• 1 tbsp olive oil (or any neutral oil, because we’re not picky)
• 1 tbsp brown sugar (for that sweet, sweet caramelization)
• 1 tsp smoked paprika (because smoke makes everything better)
• 1 tsp garlic powder (adjust to taste, unless you’re a vampire)
• 1 tsp onion powder (its less teary cousin)
• Salt and pepper (the dynamic duo of seasoning)

Instructions

1. Preheat your oven to 300°F (low and slow is the way to go).
2. Rub the pork shoulder with olive oil, then season generously with brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Massage it like it’s paying you for a spa day.
3. Place the pork in a roasting pan and cover tightly with foil. Roast for 4 hours, or until the meat is so tender it falls apart when you look at it.
4. Remove the pork from the oven and let it rest for 10 minutes. Then, shred it with two forks—channel your inner barbarian.
5. Toss the shredded pork with BBQ sauce until it’s well coated. Serve on buns with extra sauce on the side, because more is more.

Oh, the glory of biting into a BBQ pulled pork sandwich—the meat is melt-in-your-mouth tender, the sauce is sticky and sweet with a hint of smoke, and the bun is just sturdy enough to hold it all together without falling apart in your hands. Try serving these bad boys with a side of pickles or coleslaw for a crunch that cuts through the richness.

Honey Garlic Pulled Pork

Unbelievably tender and packed with flavor, this Honey Garlic Pulled Pork is the kind of dish that’ll have your taste buds doing a happy dance. Perfect for those days when you want to impress without the stress, it’s a foolproof recipe that promises maximum deliciousness with minimal fuss.

Ingredients

• 3 lbs pork shoulder (also known as pork butt, because, well, it’s from the shoulder)
• 1/2 cup honey (the stickier, the better)
• 1/4 cup soy sauce (low sodium works great if you’re watching your salt intake)
• 4 cloves garlic, minced (because garlic is life)
• 1 tbsp olive oil (or any neutral oil you have on hand)
• 1 tsp black pepper (freshly ground if you’re feeling fancy)
• 1/2 tsp red pepper flakes (adjust to taste, unless you’re into fiery surprises)

Instructions

1. Preheat your oven to 325°F (163°C) because good things come to those who wait, especially when it involves slow-cooked pork.
2. Heat olive oil in a large oven-proof pot over medium-high heat. Sear the pork shoulder on all sides until it’s beautifully browned, about 3-4 minutes per side. This step is non-negotiable for flavor town.
3. In a bowl, whisk together honey, soy sauce, minced garlic, black pepper, and red pepper flakes. Pour this magical mixture over the pork, making sure it’s well-coated.
4. Cover the pot with a lid and transfer it to the preheated oven. Let it cook for about 3 hours, or until the pork is so tender it practically falls apart when you look at it.
5. Remove the pot from the oven and let the pork rest for 10 minutes. Then, using two forks, shred the pork into succulent strands, mixing it with the sauce in the pot.

Zesty, sweet, and with just the right amount of garlicky goodness, this pulled pork is a versatile superstar. Serve it piled high on buns for a classic sandwich, or get creative by topping a loaded baked potato or even mixing it into tacos for a twist on Taco Tuesday.

Spicy Chipotle Pulled Pork

Venture into the realm of bold flavors with this Spicy Chipotle Pulled Pork that’s guaranteed to make your taste buds dance with joy. Perfect for those who like their meals with a side of sass and a kick of heat, this dish is a crowd-pleaser that’ll have everyone asking for seconds.

Ingredients

• 3 lbs pork shoulder (also known as pork butt, because, well, it’s funnier)
• 2 tbsp olive oil (or any neutral oil, but let’s keep it fancy)
• 1 cup chicken broth (because pork loves a good chicken companion)
• 3 chipotle peppers in adobo sauce, minced (adjust to taste, but why would you?)
• 2 tbsp adobo sauce (from the can, don’t be shy)
• 1 tbsp ground cumin (for that earthy vibe)
• 1 tbsp smoked paprika (smoky is the new black)
• 1 tsp salt (because seasoning is key)
• 1 tsp black pepper (freshly ground, please)
• 4 cloves garlic, minced (the more, the merrier)
• 1 large onion, diced (for a bit of crunch and tears)

Instructions

1. Preheat your oven to 300°F because low and slow is the way to go.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 4 minutes per side. This is where the flavor starts, so don’t rush it.
3. Remove the pork and set aside. In the same pot, sauté the onion and garlic until soft, about 3 minutes. Pro tip: This is also a great time to pour yourself a drink.
4. Add the chipotle peppers, adobo sauce, cumin, smoked paprika, salt, and black pepper to the pot. Stir to combine and let the spices toast for about 1 minute. Your kitchen should smell amazing right now.
5. Return the pork to the pot and add the chicken broth. Cover and transfer to the oven. Let it cook for about 4 hours, or until the pork is fork-tender and easily shreds.
6. Remove the pork from the pot and shred it using two forks. Mix it back into the sauce for maximum flavor absorption.

Mouthwatering doesn’t even begin to describe this Spicy Chipotle Pulled Pork. The meat is so tender it practically melts in your mouth, with a smoky, spicy sauce that’s bold without being overpowering. Serve it on toasted buns with a side of pickled onions for a crunch that contrasts beautifully with the soft pork, or go rogue and pile it onto nachos for a game-day snack that’ll steal the show.

Pulled Pork Tacos with Pineapple Salsa

Venture into the realm of flavor with a dish that’s as fun to make as it is to eat. These Pulled Pork Tacos with Pineapple Salsa are a fiesta in your mouth, combining the smoky richness of pulled pork with the sweet and tangy kick of pineapple salsa. Perfect for those who love to play with their food!

Ingredients

• 2 lbs pork shoulder (for maximum juiciness)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup pineapple, diced (fresh is best, but canned works in a pinch)
• 1/2 cup red onion, finely chopped (soak in cold water to mellow the bite)
• 1 jalapeño, seeded and minced (adjust to taste)
• 2 tbsp lime juice (freshly squeezed for that zesty pop)
• 1 tsp salt (because seasoning is key)
• 1/2 tsp cumin (for that earthy depth)
• 8 small corn tortillas (warmed up for the perfect taco base)
• 1/4 cup cilantro, chopped (for a fresh finish)

Instructions

1. Preheat your oven to 300°F. Slow and low is the way to go for tender pulled pork.
2. Rub the pork shoulder with olive oil, then season generously with salt and cumin. Massage those flavors in like it’s a spa day for your pork.
3. Place the pork in a roasting pan and cover tightly with foil. Roast for 4 hours, or until the meat falls apart with a fork. Patience is a virtue here.
4. While the pork is cooking, mix together the diced pineapple, red onion, jalapeño, and lime juice in a bowl. Let it sit to marinate; the flavors will party together and get better over time.
5. Once the pork is done, shred it with two forks. It should be so tender, it practically shreds itself.
6. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side. Keep them warm in a towel until serving.
7. Assemble your tacos by piling the pulled pork onto tortillas, then topping with the pineapple salsa and a sprinkle of cilantro. The more toppings, the merrier.

Kick back and enjoy the symphony of flavors in every bite. The juicy, smoky pork paired with the vibrant pineapple salsa is a match made in taco heaven. Serve these up at your next gathering and watch them disappear faster than you can say ‘more please’.

Coca-Cola Pulled Pork

Alright, folks, let’s dive into a dish that’s as fun to make as it is to eat—Coca-Cola Pulled Pork! This sweet, tangy, and utterly addictive recipe is perfect for those days when you want to impress without the stress. Trust us, your taste buds will thank you.

Ingredients

• 4 lbs pork shoulder (or butt, both work great for pulling)
• 2 cups Coca-Cola (the real deal, no diet substitutes here)
• 1 cup ketchup (because what’s BBQ without it?)
• 1/4 cup apple cider vinegar (for that perfect tang)
• 1/4 cup brown sugar (adjust to taste, sweet tooths)
• 2 tbsp Worcestershire sauce (the umami bomb)
• 1 tbsp smoked paprika (for that smoky whisper)
• 1 tsp garlic powder (or fresh, if you’re feeling fancy)
• 1 tsp onion powder (the unsung hero of flavor)
• Salt and pepper to taste (don’t be shy)

Instructions

1. Preheat your oven to 300°F (low and slow is the way to go).
2. Season the pork shoulder generously with salt, pepper, smoked paprika, garlic powder, and onion powder. Rub those spices in like you’re giving it a mini massage.
3. Place the pork in a Dutch oven or a heavy-bottomed pot. Pour Coca-Cola, ketchup, apple cider vinegar, brown sugar, and Worcestershire sauce over the pork. The liquid should come about halfway up the sides of the meat.
4. Cover the pot with a lid and braise in the oven for 4 hours. Tip: Resist the urge to peek; keeping the lid on ensures moist, tender pork.
5. After 4 hours, remove the pot from the oven. The pork should be fork-tender. Shred the pork directly in the pot, mixing it with the braising liquid. Tip: Use two forks for easy shredding—no fancy tools needed.
6. Return the uncovered pot to the oven for another 30 minutes to let the sauce thicken slightly. Tip: This step is optional but recommended for a saucier finish.

Boom! You’ve just made Coca-Cola Pulled Pork that’s fall-apart tender, with a sauce that’s the perfect balance of sweet, tangy, and smoky. Serve it piled high on buns with a side of coleslaw, or go rogue and top a baked potato for a twist on tradition.

Apple Cider Vinegar Pulled Pork

So, you’ve decided to dive into the tangy, tender world of Apple Cider Vinegar Pulled Pork, huh? Buckle up, buttercup, because this dish is about to take your taste buds on a joyride they won’t forget!

Ingredients

• 4 lbs pork shoulder (because bigger is always better, right?)
• 1 cup apple cider vinegar (the star of the show)
• 1/2 cup ketchup (for that sweet, sweet balance)
• 1/4 cup brown sugar (because life needs a little sweetness)
• 1 tbsp smoked paprika (for a smoky whisper)
• 1 tbsp garlic powder (no vampires here)
• 1 tbsp onion powder (its unsung hero)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1 tsp black pepper (for a little kick)
• 1/2 tsp cayenne pepper (optional, for those who like it hot)

Instructions

1. Preheat your oven to 300°F (low and slow wins the race).
2. In a bowl, whisk together apple cider vinegar, ketchup, brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until smooth (this is your magic potion).
3. Place the pork shoulder in a large Dutch oven or roasting pan (make sure it’s cozy).
4. Pour the magic potion over the pork, ensuring it’s fully coated (like a love blanket).
5. Cover with a lid or aluminum foil (no peeking!).
6. Bake for 4 hours, or until the pork is fork-tender (patience is a virtue).
7. Remove from oven and let it rest for 10 minutes (it’s been through a lot).
8. Shred the pork with two forks (channel your inner beast).
9. Mix the shredded pork with the juices in the pan (this is where the magic happens).

Just imagine pulling apart that succulent pork, each strand soaked in the tangy, sweet, and slightly spicy sauce. Serve it piled high on a bun, over a bed of greens, or straight from the pot—no judgment here.

Pulled Pork Sliders with Coleslaw

Zesty and zippy, these Pulled Pork Sliders with Coleslaw are the little sandwiches that pack a mighty punch of flavor, perfect for when you’re craving something hearty but don’t want to commit to a full-sized sandwich. Imagine tender, slow-cooked pork shoulder, smothered in a tangy barbecue sauce, topped with a crisp, creamy coleslaw, all nestled in a soft slider bun—it’s a match made in culinary heaven.

Ingredients

• 3 lbs pork shoulder (also known as pork butt, because butts make the best pulled pork)
• 1 cup barbecue sauce (go for something smoky or sweet, depending on your mood)
• 1 tbsp olive oil (or any neutral oil, really)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1 tsp black pepper (freshly ground if you’re feeling fancy)
• 2 cups coleslaw mix (because we’re all about that shortcut life)
• 1/2 cup mayonnaise (the glue that holds our coleslaw together)
• 1 tbsp apple cider vinegar (for that little tangy kick)
• 1 tsp sugar (to sweeten the deal)
• 12 slider buns (because one is never enough)

Instructions

1. Preheat your oven to 300°F (low and slow is the way to go for tender pork).
2. Rub the pork shoulder with olive oil, then season generously with salt and pepper.
3. Place the pork in a roasting pan and cover tightly with foil. Roast for 4 hours, or until the meat falls apart with a fork. (Tip: Resist the urge to peek; keeping the foil tight ensures a moist cooking environment.)
4. While the pork cooks, whisk together mayonnaise, apple cider vinegar, and sugar in a large bowl. Add the coleslaw mix and toss to coat. Chill until serving. (Tip: Letting it sit for at least 30 minutes allows the flavors to meld beautifully.)
5. Once the pork is done, shred it using two forks, then stir in the barbecue sauce until well coated.
6. Split the slider buns and lightly toast them if desired. (Tip: A quick toast adds a nice crunch and prevents sogginess.)
7. Assemble the sliders by piling the pulled pork onto the buns and topping with a generous spoonful of coleslaw.

Delightfully messy and bursting with flavors, these sliders are a textural dream—tender pork, crunchy slaw, and soft buns. Serve them at your next gathering with a stack of napkins and watch them disappear faster than you can say ‘seconds, please!’

Maple Bourbon Pulled Pork

Kickstart your culinary adventure with this Maple Bourbon Pulled Pork that’s bound to make your taste buds dance with joy. Perfect for those who love a sweet and smoky flavor profile, this dish is a game-changer for any gathering or a cozy night in.

Ingredients

• 4 lbs pork shoulder (also known as pork butt, because, well, it’s from the shoulder)
• 1 cup maple syrup (the real deal, not the pancake stuff)
• 1/2 cup bourbon (because why not add a little spirit to your cooking?)
• 2 tbsp smoked paprika (for that irresistible smoky whisper)
• 1 tbsp garlic powder (because garlic makes everything better)
• 1 tbsp onion powder (its underrated cousin)
• 1 tsp cayenne pepper (just a hint of heat to keep things interesting)
• 1 tsp salt (to make all those flavors pop)
• 1 tsp black pepper (freshly ground, if you’re feeling fancy)
• 1/2 cup apple cider vinegar (for a tangy twist)
• 1/4 cup brown sugar (because a little extra sweetness never hurt anyone)

Instructions

1. Preheat your oven to 300°F (low and slow is the name of the game here).
2. In a bowl, whisk together maple syrup, bourbon, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, apple cider vinegar, and brown sugar until well combined.
3. Place the pork shoulder in a large Dutch oven or roasting pan. Pour the marinade over the pork, making sure it’s fully coated. Cover with a lid or aluminum foil.
4. Bake for 4 hours, then remove the cover and bake for an additional 1 hour to allow the pork to caramelize slightly.
5. Remove from the oven and let it rest for 15 minutes. Then, using two forks, shred the pork directly in the pan, mixing it with the juices.
6. Tip: If the pork isn’t falling apart easily, it might need a little more time in the oven. Check every 30 minutes until it’s perfect.
7. Tip: For an extra smoky flavor, you can add a couple of drops of liquid smoke to the marinade.
8. Tip: Serve on brioche buns with coleslaw for a classic pulled pork sandwich, or get creative and use it as a topping for loaded nachos.

Mouthwatering doesn’t even begin to describe this Maple Bourbon Pulled Pork. The meat is so tender it practically melts in your mouth, with a perfect balance of sweet, smoky, and slightly spicy flavors. Try serving it over a bed of creamy mashed potatoes for a twist on the traditional sandwich, or pile it high on a pizza for a BBQ-inspired feast.

Pulled Pork Nachos

Zesty doesn’t even begin to cover these Pulled Pork Nachos – imagine tender, smoky pork piled high on crispy chips, all smothered in a blanket of melted cheese. It’s the kind of dish that makes you forget about your diet and dive right in.

Ingredients

• 2 cups pulled pork (leftover or freshly made, warmed)
• 1 bag tortilla chips (go for the sturdy ones to hold up to the toppings)
• 2 cups shredded cheddar cheese (or a mix for more flavor complexity)
• 1/2 cup pickled jalapeños (adjust based on your heat preference)
• 1/4 cup sour cream (for that cool, creamy contrast)
• 1/4 cup chopped cilantro (because freshness is key)
• 1 lime, cut into wedges (for a zesty finish)

Instructions

1. Preheat your oven to 350°F (175°C) to get it ready for melting perfection.
2. Spread the tortilla chips in a single layer on a large baking sheet. No overlapping, or you’ll end up with unevenly cheesy chips.
3. Evenly distribute the warmed pulled pork over the chips. Pro tip: If your pork is a bit dry, a splash of its cooking liquid can bring it back to life.
4. Sprinkle the shredded cheese over the pork and chips, ensuring every chip gets some love. More cheese equals more joy, obviously.
5. Scatter the pickled jalapeños on top. Remember, they’re spicy, so distribute according to your audience’s bravery.
6. Bake in the preheated oven for 5-7 minutes, or until the cheese is fully melted and bubbly. Watch closely to avoid overbrowning.
7. Remove from the oven and immediately drizzle with sour cream and sprinkle with chopped cilantro. The heat will slightly wilt the cilantro, releasing its aroma.
8. Serve with lime wedges on the side for squeezing over the top. The acidity cuts through the richness beautifully.

Vibrant and loaded with textures from crunchy to creamy, these nachos are a riot of flavors. Try serving them straight from the baking sheet for that communal, dig-in vibe – just don’t forget the napkins.

Pulled Pork Stuffed Sweet Potatoes

Buckle up, buttercups, because we’re about to take your taste buds on a joyride with a dish that’s as fun to make as it is to devour. Imagine tender pulled pork and fluffy sweet potatoes in a culinary hug that screams comfort food with a capital ‘C’.

Ingredients

• 4 medium sweet potatoes (look for ones that are firm and evenly shaped)
• 1 lb pulled pork (pre-cooked, or whip up your favorite recipe)
• 1/2 cup BBQ sauce (go for a smoky flavor to complement the sweetness)
• 1/4 cup sour cream (or Greek yogurt for a tangy twist)
• 2 tbsp butter (because everything’s better with butter)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground kicks it up a notch)
• 1/4 cup chopped green onions (for a pop of color and crunch)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Scrub the sweet potatoes clean, pat them dry, then poke each one a few times with a fork to let the steam escape during baking.
3. Place the sweet potatoes on the prepared baking sheet and bake for 45-50 minutes, or until they’re tender all the way through when pierced with a fork.
4. While the sweet potatoes bake, warm the pulled pork in a skillet over medium heat, stirring in the BBQ sauce until everything’s nicely coated and heated through.
5. Once the sweet potatoes are done, let them cool for a few minutes, then slice each one open lengthwise and fluff the insides with a fork.
6. Divide the pulled pork mixture evenly among the sweet potatoes, topping each with a dollop of sour cream, a pat of butter, and a sprinkle of salt, pepper, and green onions.

Kick back and savor the smoky, sweet, and slightly tangy symphony of flavors in every bite. These stuffed sweet potatoes are a meal unto themselves, but why not go wild and serve them with a side of crispy coleslaw for that perfect crunch contrast?

Pulled Pork Pizza with BBQ Sauce

Ever find yourself torn between the smoky allure of BBQ and the cheesy goodness of pizza? Well, buckle up, buttercup, because we’re about to merge these two culinary worlds into one epic dish that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb pulled pork (leftover or store-bought, because we’re all about that easy life)
• 1 pre-made pizza dough (or your favorite homemade recipe, you overachiever)
• 1 cup BBQ sauce (go for something smoky and sweet)
• 2 cups shredded mozzarella cheese (because more cheese is always the answer)
• 1/2 red onion, thinly sliced (for a little crunch and a pop of color)
• 2 tbsp olive oil (or any neutral oil, you do you)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp smoked paprika (for that extra oomph)

Instructions

1. Preheat your oven to 425°F (220°C) and let it heat up while you prep. A hot oven is key to a crispy crust.
2. Roll out your pizza dough on a floured surface to your desired thickness. Tip: For a crispier crust, go thinner; for a chewier bite, keep it thicker.
3. Brush the dough with olive oil, then spread the BBQ sauce evenly, leaving a small border for the crust. This is your flavor foundation, so don’t skimp!
4. Sprinkle half the mozzarella over the sauce, then evenly distribute the pulled pork and red onion slices. Top with the remaining cheese and a dusting of garlic powder and smoked paprika.
5. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Rotate the pizza halfway through for even cooking.
6. Let it cool for a couple of minutes before slicing. This patience-testing step ensures you don’t burn your mouth and can actually taste your masterpiece.

Boom! You’ve just created a pizza that’s a perfect harmony of smoky, sweet, and cheesy. The pulled pork adds a tender, juicy texture that pairs ridiculously well with the crispy crust. Serve it up with a side of extra BBQ sauce for dipping, because why the heck not?

Pulled Pork and Beans

Pull up a chair, folks, because we’re about to dive into a dish that’s as fun to make as it is to eat—Pulled Pork and Beans. This isn’t just any meal; it’s a flavor-packed adventure that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 lbs pork shoulder (because fat equals flavor, baby!)
• 1 cup barbecue sauce (go for smoky or sweet, your call)
• 1 can (15 oz) baked beans (or homemade if you’re feeling fancy)
• 1 tbsp olive oil (or any neutral oil, really)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp onion powder (its unsung hero counterpart)
• Salt and pepper (adjust to taste, but don’t be shy)

Instructions

1. Preheat your oven to 300°F (low and slow is the name of the game).
2. Rub the pork shoulder with olive oil, then season generously with garlic powder, onion powder, salt, and pepper.
3. Place the pork in a baking dish, cover with foil, and let it bake for 4 hours. Tip: Resist the urge to peek; keeping the steam in is key.
4. After 4 hours, remove the pork and shred it using two forks. It should fall apart like your resolve on a diet.
5. Mix the shredded pork with barbecue sauce and baked beans in the baking dish.
6. Return to the oven, uncovered, for another 30 minutes at 350°F to let the flavors marry. Tip: The edges should be slightly caramelized for that perfect texture.
7. Let it rest for 5 minutes before serving. Tip: This patience-testing step ensures the juices redistribute.

Heavenly is the first word that comes to mind when you take a bite of this dish. The pork is melt-in-your-mouth tender, the beans add a sweet and smoky depth, and the whole thing is just begging to be piled high on a toasted bun or served alongside some crispy cornbread for the ultimate comfort food experience.

Pulled Pork Mac and Cheese

Alright, folks, let’s dive into a dish that’s basically a hug in a bowl—Pulled Pork Mac and Cheese. Imagine tender, smoky pulled pork cozying up with creamy, cheesy macaroni, creating a flavor explosion that’ll make your taste buds throw a party.

Ingredients

• 1 lb elbow macaroni (or any pasta shape that catches your fancy)
• 2 cups shredded cheddar cheese (sharp for extra punch)
• 1 cup milk (whole milk for creaminess)
• 2 tbsp butter (because butter makes everything better)
• 1 cup pulled pork (leftovers work wonders here)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if you’re feeling fancy)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, melt the butter in a saucepan over medium heat. Gradually whisk in the milk, then add the shredded cheddar cheese, stirring until the sauce is smooth and creamy. Tip: Keep the heat low to avoid curdling the sauce.
3. Drain the pasta and return it to the pot. Pour the cheese sauce over the macaroni, adding the pulled pork, salt, and black pepper. Stir gently to combine. Tip: For extra smokiness, warm the pulled pork before adding it to the mac and cheese.
4. Serve hot, garnished with a sprinkle of extra cheese or a dash of hot sauce for those who like it spicy.

Brace yourself for the ultimate comfort food experience—the creamy mac and cheese paired with the smoky pulled pork creates a dish that’s rich, satisfying, and downright addictive. Try serving it with a side of pickles or a crisp salad to cut through the richness.

Pulled Pork Egg Rolls

Feast your eyes on this twist on a classic that’ll have your taste buds doing backflips! Pulled Pork Egg Rolls are the love child of your favorite BBQ and the crispy, golden goodness of egg rolls, proving once and for all that some mashups are just meant to be.

Ingredients

• 2 cups pulled pork (leftovers work wonders here)
• 1 cup coleslaw mix (for that crunch, or shred your own)
• 1/2 cup BBQ sauce (the stickier, the better)
• 10 egg roll wrappers (find them in the refrigerated section)
• 1 tbsp water (for sealing the wrappers)
• 1 quart vegetable oil (for frying, or any neutral oil)

Instructions

1. In a large bowl, mix the pulled pork, coleslaw mix, and BBQ sauce until well combined. Tip: If your pork is on the dry side, add a splash more BBQ sauce to moisten it up.
2. Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the pork mixture onto the center of the wrapper.
3. Fold the corner closest to you over the filling, then fold in the sides, and roll it up tightly. Use your finger to dab a bit of water on the last corner to seal it shut. Tip: Don’t overfill, or you’ll have a blowout on your hands (and in the fryer).
4. Heat the vegetable oil in a deep fryer or large pot to 350°F. Carefully add the egg rolls in batches, frying until golden brown, about 3-4 minutes. Tip: Keep an eye on the temperature; too hot and they’ll burn, too cool and they’ll soak up oil.
5. Remove the egg rolls with a slotted spoon and drain on paper towels. Let them cool for a minute—unless you’re into third-degree burns.

Munch on these bad boys fresh out of the fryer for the ultimate crispy-chewy experience, or dunk ’em in extra BBQ sauce for a flavor explosion. Either way, they’re guaranteed to disappear faster than your resolve to eat just one.

Pulled Pork Shepherd’s Pie

Alright, folks, let’s dive into a dish that’s like a cozy hug for your taste buds—a twist on the classic that’ll have you saying, ‘Shepherd’s Pie who?’ when you taste this pulled pork version. It’s the comfort food mashup you didn’t know you needed, combining the smoky goodness of pulled pork with the creamy, dreamy topping of traditional shepherd’s pie.

Ingredients

• 2 cups pulled pork (leftovers work wonders here)
• 1 cup frozen peas and carrots (no need to thaw, they’ll cook perfectly)
• 1/2 cup beef broth (chicken broth can sub in a pinch)
• 1 tbsp Worcestershire sauce (for that umami kick)
• 2 cups mashed potatoes (homemade or store-bought, we won’t judge)
• 1/2 cup shredded cheddar cheese (because cheese makes everything better)
• 1 tbsp olive oil (or any neutral oil you have on hand)
• Salt and pepper (adjust to taste, but don’t be shy)

Instructions

1. Preheat your oven to 375°F (190°C) and grab a medium-sized baking dish.
2. Heat olive oil in a skillet over medium heat, then add the pulled pork, breaking it apart slightly with a spoon.
3. Stir in the frozen peas and carrots, cooking for about 3 minutes until they start to soften.
4. Pour in the beef broth and Worcestershire sauce, simmering for 5 minutes to let the flavors meld. Tip: If the mixture looks too dry, add a splash more broth.
5. Season with salt and pepper, then transfer the mixture to your baking dish, spreading it out evenly.
6. Top the pork mixture with the mashed potatoes, using a spatula to create a smooth layer. Tip: For extra crispiness, rough up the top with a fork.
7. Sprinkle the shredded cheddar cheese over the mashed potatoes.
8. Bake for 20-25 minutes, or until the cheese is bubbly and the edges are golden brown. Tip: Let it sit for 5 minutes before serving to avoid a volcanic eruption of deliciousness.

Velvety mashed potatoes meet smoky, tender pulled pork in every bite, creating a symphony of flavors that’s downright addictive. Serve it up with a side of pickles or a crisp salad to cut through the richness, and watch it disappear before your eyes.

Pulled Pork Quesadillas

Kick your taste buds into high gear with these Pulled Pork Quesadillas, a dish that’s as fun to make as it is to devour. Perfect for those days when you’re craving something cheesy, meaty, and just a little bit messy.

Ingredients

• 2 cups pulled pork (leftover or store-bought, because we’re all about that easy life)
• 1 cup shredded cheddar cheese (or go wild with a Mexican blend)
• 4 large flour tortillas (the burrito-sized ones for maximum filling)
• 1 tbsp vegetable oil (or any neutral oil, really)
• 1/2 cup salsa (spice level is your call, champ)
• 1/4 cup sour cream (for dipping, because why not?)
• 1 tbsp butter (because butter makes everything better)

Instructions

1. Heat a large skillet over medium heat (about 350°F) and add the vegetable oil, swirling to coat the pan evenly.
2. Place one tortilla in the skillet, then sprinkle half of the cheese evenly over it. Tip: Let the cheese melt slightly before adding the pork to ensure everything sticks together.
3. Spread 1 cup of pulled pork over the cheese, then drizzle with half of the salsa. Tip: Don’t overfill, or you’ll have a quesadilla explosion on your hands.
4. Top with another tortilla and press down gently. Cook for about 3-4 minutes, or until the bottom is golden brown and crispy.
5. Carefully flip the quesadilla using a spatula. Tip: If you’re nervous about the flip, slide it onto a plate first, then invert it back into the pan.
6. Cook the other side for another 3-4 minutes until equally golden and the cheese is fully melted.
7. Remove from the skillet and repeat the process with the remaining ingredients to make a second quesadilla.
8. Slice each quesadilla into wedges and serve hot with sour cream on the side. Yum! These quesadillas are the perfect combo of crispy, cheesy, and smoky, with the pulled pork adding a depth of flavor that’s downright addictive. Try serving them with a side of pickled jalapeños for an extra kick.

Pulled Pork Chili

Now, let’s dive into a dish that’s as fun to make as it is to devour—pulled pork chili. This isn’t just any chili; it’s a hearty, smoky, and slightly sweet masterpiece that’ll have your taste buds doing a happy dance. Perfect for those days when you want to impress without the stress.

Ingredients

• 2 lbs pulled pork (leftover or freshly cooked, shredded)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 3 cloves garlic, minced (because more is always better)
• 1 can (15 oz) black beans, drained and rinsed (for that protein punch)
• 1 can (15 oz) kidney beans, drained and rinsed (or mix it up with pinto beans)
• 1 can (28 oz) crushed tomatoes (san Marzano for the win)
• 2 cups chicken broth (low sodium, so you’re the boss of the salt)
• 2 tbsp chili powder (adjust to taste, but be bold)
• 1 tsp cumin (for that earthy warmth)
• 1 tsp smoked paprika (hello, smokiness)
• Salt and pepper to taste (start with 1/2 tsp salt, then adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for 30 seconds until fragrant—don’t let it brown!
4. Toss in the pulled pork, breaking it apart with a spoon, and let it get friendly with the onions and garlic for 2 minutes.
5. Pour in the crushed tomatoes, chicken broth, black beans, and kidney beans, stirring to combine.
6. Season with chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer, then reduce heat to low.
7. Let the chili simmer uncovered for 30 minutes, stirring occasionally. If it’s too thick, add a splash of broth or water.
8. Taste and adjust seasoning if needed—maybe it wants a pinch more chili powder?
9. Serve hot, garnished with your favorites: shredded cheese, sour cream, or diced avocado.

Rich in flavor with a texture that’s both tender and hearty, this pulled pork chili is a crowd-pleaser. Try serving it over a baked potato or with a side of cornbread for a meal that’s downright unforgettable.

Conclusion

Delightful doesn’t even begin to cover it! With 18 mouthwatering pulled pork crock pot recipes, there’s something here for every occasion, from cozy family dinners to festive gatherings. We hope you’re inspired to try these recipes and find a new favorite. Don’t forget to leave a comment sharing which one you loved the most and pin this article on Pinterest to spread the joy of effortless, delicious cooking!

Bella Bacinos