It doesn't get much simpler than this 2-ingredient Slow Cooker Pulled Pork recipe. Ideal for busy weeknights and party menus, my best pulled pork recipe also happens to be one of my easiest dinner ideas ever.
In a Dutch oven or large stock pot, heat the olive oil over medium-high heat until shimmering. Sprinkle pork generously with salt on all sides. Add to pot and sear without moving until a dark brown crust forms on one side, about 5 to 6 minutes.
Flip pork over and continue browning on the second side until a dark crust forms, about 4 to 5 minutes longer. Remove from pot and transfer to slow cooker. Pour applesauce over the top.
Cover and cook on HIGH for 4 to 6 hours or LOW 8 to 10 hours. Using two forks, shred the pork. Pour barbecue sauce on top if using and serve in buns if desired.
Pork shoulder roast: Pork shoulder or pork butt actually both work well here. Either braises into super juicy, succulent Slow Cooker Pulled Pork.
Applesauce: I promise this doesn't make the meat too sweet. A half cup of store-bought or homemade applesauce lends so much moisture and just a hint of sweet fall flavor to the shredded pork.
Barbecue sauce: While this Slow Cooker Pulled Pork is tasty enough to eat sans-sauce, I usually mix it in for the final 30 minutes, then serve extra sauce on the side in case guests want to add more. Drippy chins are always welcome at my table, where I always pair barbecue menus with extra napkins. Purchase your favorite brand or stir together a batch of my Sweet Baby Ray’s copycat Barbecue Sauce.
Yield: This easy Slow Cooker Pulled Pork recipe makes 12 1/2-cup servings, enough for a dozen entree portions (or eight 3/4-cup servings if you're only serving this with something light, such as coleslaw).
Storage: Store leftovers covered in the refrigerator for up to 4 days.