Slow Cooker Pulled Pork (Freezer Meal)
Servings 8 Servings
Make a fabulous slow cooker pulled pork as a great set it and forget it meal.
Ingredients
- 3 Lb Boneless Pork Shoulder or Pork Butt
- 1 Cup Homemade Barbecue Sauce or Favorite Sauce
- Buns, Baked Potatoes, Etc.
Dry Rub
- 3 Tbsp Brown Sugar, Packed
- 3 Tsp Salt
- 1/2 Tsp Pepper
- 1 Tsp Paprika
- 1-2 Tsp Crushed Red Pepper Flakes
- 1 Tsp Ground Mustard
- 1 Tsp Garlic Powder
Instructions
- Add all dry rub ingredients to a bowl.
- Place the pork in a shallow dish and rub the dry rub ingredients evenly on the pork butt.
- Let this rest for 1-2 hours to bring to room temperature.
- Coat the slow cooker with non-stick cooking spray or a liner.
- Carefully place the pork butt into the slow cooker.
- Cover with the barbecue sauce.
- Cover with the lid and cook the low for 6 hours, carefully remove the lid and shred the pork with two forks.
- Mix the pork so that it's fully saturated in the liquid and sauce.
- Cover and continue cooking on low for an additional 2 hours.
- Serve with a slotted spoon stuffed in potatoes or on buns.
Notes
This can also be done in the Ninja Foodi with this Ninja Foodi Pulled Pork.
If preferred, you can prepare the pork with the rub and let it sit overnight as well in the fridge, then get it out in the morning and let it come to room temperature for about 20-30 minutes before continuing with the remaining instructions.
Once cooked and cooled, store the leftovers in an airtight container in the fridge for up to 3-4 days.
Alternatively, it can be stored in the freezer after being cooked too. Once fully cooled, store in a freezer-safe storage bag for up to 2-3 months. When ready to heat, let it fully defrost, then reheat on low for 2-3 hours in the slow cooker. The meat should be warmed back to at least 165 degrees F.
Freezer Meal Prep Instructions:
Coat the raw pork butt with the dry rub and place into a freezer safe storage bag. Pour the sauce over the pork and fully seal the bag, getting any and all air out of the bag. Freezer flat in the freezer.
When ready to serve, let the pork defrost overnight, then place in the slow cooker and cook on low for 6-8 hours.
This can be stored in the freezer for up to 3 months. Be sure to date and label the freezer bag.
It is best to always defrost the meat before adding the the slow cooker or crockpot.
Nutrition
Serving: 1Servings | Calories: 307kcal | Carbohydrates: 20g | Protein: 32g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 1357mg | Potassium: 680mg | Fiber: 1g | Sugar: 16g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg
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