How To Slow Cook Pulled Pork In The Oven

Preheat the oven to 350°F.

• Prep The Meat. First things first. Prepare the meat for the oven.

  Score. Place meat fat side up in a roasting pan. Score the fat cap with a sharp knife.

  This will allow the fat to drip down into the meat as it is cooking making it extra flavorful and moist.

  Season. Second step is to season the piece of meat with garlic salt and ground black pepper. Add any of the optional seasonings listed in the ingredients section for extra flavor.
  5-6 pound pork shoulder, 1 teaspoon garlic salt, ½ teaspoon ground black pepper, 1 tablespoon kosher salt
• Slow Cook. And cover the pan with aluminum foil or a tight fitting lid.

  Set the pan in the oven and allow it to slow cook, untouched for 4-5 hours. It takes a long time to slow cook pork. But don't worry. It'll be worth the wait!
• Rest The Meat. Let it rest covered on the counter for 1-2 hours.

  Drain. Drain the pan juices out into a storage container and save them for later.

  Pro Tip: If you don't drain the pan juices, they will mix with and dilute the BBQ sauce and make it watery instead of thick and sticky.

  Remove The Fat Cap. Remove the fat cap so that there is not too much fat mixed in.
• Pull and Add BBQ Sauce. When the meat reaches an internal temperature of about 200°F, it'll be ready to pull apart.

  Pull apart the meat using two forks or kitchen tongs.

  Pro Tip: We like to not be to aggressive in pulling. It's nice to have some bigger pieces for the BBQ sauce to cling to. Too finely shredded pork can have a mushy texture.

  Add your favorite BBQ sauce to the top or mix it into the shredded pork. Or both!
  2 cups barbecue sauce

How To Make Pulled Pork In A Slow Cooker

Set the slow cooker on the counter and plug it in.

• Prep The Meat. Score the fat cap of the meat with a sharp knife. Place the piece of meat fat side up in a slow cooker.

  Season. Season the piece of meat with garlic salt and ground black pepper. Add any of the optional seasonings listed in the ingredients section for extra flavor.

  We love to add a layer of dry rub to the top of the piece of meat for extra flavor.

  Be sure to check out our favorite dry rub recipe.

  Add Water. Add a cup of water to the slow cooker.
• Slow Cook. Put the lid on the crock pot and let it go untouched for 6-8 hours on the high setting.

  This is a great recipe to set it and forget it while you go about your day. The slow cooker does all the work for you. And by the end of the day you'll have dinner ready and the most tender & juicy BBQ you've ever had.
• Skim and Remove Excess Fat. Skim out any fat residue that might be floating on the top of the juices. But do not drain the pan juices. They will the perfect amount to keep the meat moist and not dilute the BBQ sauce.

  Remove The Fat Cap. Remove the fat cap, if there is one, so that there is not too much fat mixed in. Note: Pork Loin is a lean cut of meat that doesn't have a fat cap.
• Pull and Add BBQ Sauce. With the meat still in the crock pot, pull the meat apart with two forks or a pair of kitchen tongs.

  Smother with BBQ sauce and enjoy.

  Keep warm and serve later. Cover the shredded pork with the lid and set the crock pot to the warm setting. Serve whenever you're ready to eat.