Pulled pork is an Eastern North Carolina specialty, where my mom is from. When we would visit my grandmother over by the coast, we’d always pick up some roadside barbecue. And in that area of the state, it always means pulled pork and usually a vinegar-based sauce. It’s simple, it’s scrumptious, it’s decidedly Southern. And the N.C. version is cooked so long it falls off the bone. We shred it and serve it on hamburger buns. It just feels like home to me. The real-deal guys and gals in the pit go slow and low for hours upon hours - often cooking the pork overnight. You and me, we gotta find another way in our kitchens. Enter slow cooker pulled pork. And I gotta say, this 3-ingredient homemade version holds up! It’s amazing how simple and how hands-off this meal is, yet how delicious and tender and juicy and flavorful the pork comes out. I do use BBQ sauce here - which would be frowned upon in the Eastern part of the state - because it brings a ton of flavor and extra moisture to the pork after it’s cooked and so completely tender. And the pork in this recipe? It’s pork tenderloin. It’s light, it’s lean, it’s not full of fatty spots that are gonna get in the way of loving on your pulled pork sandwich. Plus, it won’t leave you with a lead ball in your stomach when you’ve finished your meal. And gone back for seconds. And maybe sneaked an extra forkful while you clean dishes. The other sneaky thing about this dish is the secret ingredient: root beer. Now, soda may not be the healthiest option - and it’s certainly a departure from what you normally see here on this blog - but I gotta say, I don’t even feel bad about it. It just works and I go with it. I tend to be a little more forgiving with traditional dishes that have been passed down. Don’t mess too much with a good thing, right? OK, let’s get cooking. Now, I’ve got a few notes and tips coming up for you on how to make slow cooker pulled pork. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section. (Oh, and you can also check out Instant Pot pulled pork.)
Recipe Notes:
Pork: This recipe calls for about 2.5 lbs. of pork tenderloin. For me, that’s both of the long pork tenderloin pieces in the package that my store sells. Root beer: I use a 20 oz bottle of Dr. Pepper for this recipe. I promise it doesn’t impart any root beer flavor into the meat, it just adds flavor and juicyness. BBQ sauce: Choose your favorite bottled BBQ sauce at the store or use a homemade sauce. You could even try this recipe with a flavored BBQ if you’d like. Cook time: I recommend cooking this on low in the crock pot. Many recipes you can halve the time and cook them on high, but I feel like the longer, slower cook time is really better for this particular pork recipe. Warm: After the pork is cooked, shredded and added back to the slow cooker and mixed with the BBQ sauce, you can leave it on warm for a little while.
You can serve this pulled pork as a sandwich for dinner - one of our favorites - or you can pile it onto little sliders for finger foods at a party. That’s a great option for some game day eats! They are such a hit! Be sure to make some of my most favorite no-mayo coleslaw to go with this, either piled on top or as a side. It’s vinegar-based and the perfect tangy-sweet accompaniment to this pork. Plus, it’s the traditional Eastern North Carolina way to go. Also, leftovers keep great! Leftover pulled pork, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Enjoy it cold or reheat some in the microwave before serving. Feel free to add a splash of water or broth or BBQ sauce when reheating so the pork doesn’t dry out. You can also freeze the leftovers. Place in a freezer safe container (such as a ziptop bag) - that’s labelled - and freeze for up to 6 months. Defrost overnight in the fridge. Leftovers can also be used for things like nachos, grain bowls, pizza, enchiladas and more. So much yum. Welcome to the South, y’all! I think you’re gonna love it. Enjoy! XO, Kathryn Pork: This recipe calls for about 2.5 lbs. of pork tenderloin. For me, that’s both of the long pork tenderloin pieces in the package that my store sells. Root beer: I use a 20 oz bottle of Dr. Pepper for this recipe. I promise it doesn’t impart any root beer flavor into the meat, it just adds flavor and juicyness. BBQ sauce: Choose your favorite bottled BBQ sauce at the store or use a homemade sauce. You could even try this recipe with a flavored BBQ if you’d like. Cook time: I recommend cooking this on low in the crock pot. Many recipes you can halve the time and cook them on high, but I feel like the longer, slower cook time is really better for this particular pork recipe. Warm: After the pork is cooked, shredded and added back to the slow cooker and mixed with the BBQ sauce, you can leave it on warm for a little while. Sides: Make my easy no-mayo coleslaw (Eastern N.C. style) to go on top of or alongside of your sandwiches. Leftovers: Leftover pulled pork, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Enjoy it cold or reheat some in the microwave before serving. (Add some broth, water or BBQ sauce if needed to prevent the pork from drying out when reheating.) Freezing: You can also freeze the leftovers. Place in a freezer safe container (such as a ziptop bag) - that’s labelled - and freeze for up to 6 months. Defrost overnight in the fridge.
All-Clad Programmable Oval-Shaped Slow Cooker
