This Two-Ingredient Pulled Pork is the kind of no-fuss, flavor-packed recipe that earns a permanent spot in your weekly rotation. Whether it’s a busy weekday or a slow Sunday, this dish works with your schedule. The slow cooker does all the heavy lifting—transforming pork shoulder into juicy, tender meat that practically falls apart. Just add your favorite barbecue sauce and let the magic happen.
If you love easy comfort food like this, be sure to check out our Oven-Roasted Chicken Breasts too—another simple dinner winner!
What is The Secret To Moist Pulled Pork?
The secret to juicy pulled pork starts with the right cut of meat. Pork shoulder (also known as pork butt) is our top choice thanks to its marbled fat and connective tissue, which break down slowly during cooking. That’s where all the richness and tenderness come from. Pair that with a quality barbecue sauce, and you’ve got a recipe that’s big on flavor with almost no effort.
You can use your favorite bottled BBQ sauce or, if you’re feeling adventurous, try it with our homemade Kansas City-style BBQ sauce for an extra kick of flavor.
Best Method For Cooking Pulled Pork
When it comes to pulled pork, the slow cooker is our favorite. Cooking low and slow allows the meat to soften, the fat to render, and all that savory BBQ flavor to soak deep into the pork. Bonus: it’s almost impossible to mess up! Just toss everything in, set it, and let the slow cooker do its thing. By the time you’re ready to eat, your kitchen smells amazing, and the pork is falling apart. For the best results, shred the pork right in the juices so it soaks up every last bit of flavor.
How Many Hours Should You Cook Pulled Pork?
Plan on 8 to 10 hours on LOW in the slow cooker. If you’re in a pinch, 4 to 5 hours on HIGH works too, though the texture is always best with the low-and-slow method.
Once it’s done, shred the pork right in the slow cooker juices and let it sit for another 10–15 minutes. That final soak helps the meat absorb all that sweet, tangy BBQ goodness.
Kitchen Tip: How to Shred Pulled Pork
When your pork is cooked and tender, transfer it to a cutting board or large plate. Grab two forks and start pulling—it should shred easily. You can also use meat claws if you’ve got them on hand (they make quick work of it!).
Once shredded, return the pork to the slow cooker to soak in those flavorful juices.
What to Serve with Pulled Pork
Looking for the best side dishes? Here are a few favorites that pair perfectly with pulled pork:
- Creamy coleslaw
- Cornbread or cornbread muffins
- Cowboy-style baked beans
- Mac and cheese
- Roasted potato salad
- Grilled corn on the cob
Storing & Freezing Leftovers
Let your leftovers cool completely before storing. Place the pulled pork in an airtight container and refrigerate for up to 3–4 days. To reheat, warm it on the stovetop or in the microwave with a little extra BBQ sauce to keep it moist.
Want to freeze it? No problem. Store in a freezer-safe container for up to 3 months. Leftovers are incredibly versatile—think pulled pork nachos, quesadillas, or even a shepherd’s pie. You’ll be glad you made extra.
Two Ingredient Pulled Pork
Ingredients
- 1 large boneless pork shoulder about 2 ½ pounds
- 1 bottle (18 ounces) barbecue sauce
Instructions
- Place the pork shoulder in the bowl of a slow cooker. Add about 1/4 cup of water to the bottom to help prevent sticking.
- Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours, until the pork is very tender and easily shreds with a fork.
- Transfer the pork to a large bowl and shred using two forks. Discard any excess liquid left in the slow cooker.
- Return the shredded pork to the slow cooker. Pour in the barbecue sauce and stir to fully coat the meat.
- Cover and cook on Low for 25 to 30 minutes, or until everything is heated through.
This recipe is adapted from Iamhomesteader’s 2-Ingredient Pulled Pork.
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