Easy Crockpot Pulled Pork
When life feels busy (and let’s be honest, when isn’t it?), I rely on my crockpot to keep dinner simple without sacrificing real flavor. This Crockpot Pulled Pork is one of my favorite meal prep staples—it makes a big batch of tender, juicy shredded pork that you can use three different ways throughout the week. Think stuffed sweet potatoes, sheet pan nachos, and even a cozy soup.
It’s the kind of recipe that works hard for you, so you don’t have to.
Because we have a large family, I use an extra large crockpot for most of my meals. Especially batch recipes like this one. You can find the slow cooker I use HERE
Why You’ll Love This Recipe
- Hands-off cooking: Just season, set, and let your crockpot do the work.
- Big-batch friendly: One pork shoulder gives you enough for several meals.
- Versatile: Works with tacos, nachos, sandwiches, grain bowls, and more.
- Family-approved: Tender, flavorful, and customizable.
Ingredients (makes ~8 cups shredded pork for 3 meals)
- 4.5–5 lbs pork shoulder
- 3 Tbsp Lindsay’s Kitchen Everything Seasoning
- 2 Tbsp Lindsay’s Kitchen Brown Sugar Syrup
- 1 tsp smoked paprika
- 1 cup chicken or pork broth
Instructions
- Season pork: Combine, Everything Seasoning, smoked paprika, and brown sugar syrup, smoked paprika, and rub on pork shoulder.
- Slow cook: Place seasoned pork in your crockpot. Add broth around the sides. Cover and cook on Low for 8–10 hours or High for 4–6 hours, until fork-tender.
- Shred: Remove pork to a large bowl. Shred with two forks and stir in a little of the cooking juices for extra flavor.
- Portion for meals:
- 3 cups → Stuffed Sweet Potatoes
- 3 cups → Sheet Pan Nachos
-
2 cups → Pulled Pork Soup
Make-Ahead & Freezer Tips
- Fridge: Store in an airtight container up to 5 days.
- Freezer: Freeze in meal-sized portions up to 3 months. Thaw overnight in fridge and reheat gently with a splash of broth.
- Reheating: Warm in a skillet, oven, or microwave with extra cooking juices to keep it moist.
