Slow Cooker Pulled Pork

Yes—cool completely, then refrigerate for up to 3 days or freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through; add a splash of broth or apple juice if needed.

Mix 1–1.5 cups of your favorite barbecue sauce with the shredded pork in the slow cooker after shredding, then warm on WARM for 15–20 minutes. Or let guests add sauce to their sandwiches at the table.

This means the pork did not reach 195–205°F or was overcooked above 210°F; check your thermometer accuracy and use the full braising liquid to keep the finished pork moist. Shredded pork can dry out if stored uncovered in the refrigerator.

Yes—season the pork as directed, place it in a heavy Dutch oven, pour the liquid around it, cover tightly with foil and a lid, and braise in a 300°F oven for 6–8 hours, until it shreds easily and reaches 195–205°F internal temperature.

Serve on soft hamburger buns with coleslaw and pickles, in tacos with toppings, over rice, or on pulled pork sandwiches with barbecue sauce and onions.

Refrigerate shredded pork with the braising liquid in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through; add a splash of broth or apple juice if the pork seems dry.