This post may contain affiliate links. Read my disclosure policy. This slow cooker pulled pork is so tender and delicious, you’ll want to sing when you try it. These are the kind of leftovers you don’t grow tired of; we’re talking about pulled pork sandwiches, juicy tacos, burritos or served over a bed of rice,…. Just writing that makes me crave some! This is a slow cooker recipe (an overwhelming number of you requested easy slow cooker meals when I took my poll). It’s the same recipe that my sister made for my nieces 1st b-day party. I’ll have you know this pork was a huge hit at the party and I didn’t leave until my sister had written down every detail of the recipe. You can literally throw this together in 30 minutes then go live your life for 5 hours and come back to the best shredded pork you’ve ever tried. This is a perfect Sunday dish because you can set the slow cooker on in the morning and it will be done when you get home for lunch. P.S. I’ve also learned that placing your slow cooker in the garage is a good idea if you don’t want your house to smell like food. Just thought I’d pass that along.
Ingredients for Slow Cooker Shredded Pork:
4 1/2 lbs Boneless Pork sirloin roast (mine came in a package of 2; sometimes it’s 3 pieces) 3 cups (1 lb) baby carrots or thick-sliced carrots 1 to 1 1/2 lb fresh mushrooms, rinsed, dried and thickly sliced 1 large Onion, finely diced 1/2 head of garlic (about 6 cloves), pressed 1/3 cup all-purpose flour 1 oz Onion Soup or Dip Mix (I found an organic one at Rosauers) 1/2 Tbsp Mrs. Dash seasoning 2 cups chicken broth 1 cup heavy whipping cream Salt to taste (I added 1 tsp).
How to Make Slow Cooker Shredded Pork:
Line the bottom of your slow cooker with the baby carrot
Heat a large heavy-bottomed skillet over very high heat, then swirl in 4 Tbsp cooking oil. Add pork loins and sear all the large sides of your pork loin (2-3 min per side). The pork should be a deep golden brown when it’s done. There’s a lot of snap crackle pop going on while it’s searing so be careful! Transfer pork loins to your slow cooker.
Saute your sliced mushrooms in the same skillet over medium high heat until lightly browned and soft (7 min), set aside.
Saute your onion over medium heat until golden (5-7 min), then stir in pressed garlic and let saute stirring constantly until fragrant (about 1 min).
In a medium sauce pan over medium heat, whisk together: 2 cups broth, 1 cup heavy whipping cream, 1 packet of onion soup/dip mix, 1/2 Tbsp Mrs. Dash seasoning, 1/3 cup all-purpose flour and 1 tsp salt.
Stir in the onion/garlic mixture and the mushrooms.
Pour the mushroom gravy over the meat and set on high heat for 5 hours, then keep on low until ready to serve. (You can also set on high for 4 hours and on low for 2 more hours).
Just before serving, separate the pork inside the slow cooker using forks. You know it’s done when it pulls apart easily. Once the meat is shredded, it absorbs much of the liquid and will be so juicy and delicious you’ll want to sing when you try it.
Here’s what it looked like all shredded and ready to serve: Mmmmmm
