Need a meal to feed a crowd? Make the Easiest Pulled Pork!
You know I’m not a gourmet cook. I’m not even super eager to try new spices in my recipes, simply because I like to stick with basics that I always have on hand. It’s just easier for me this way and saves brain energy and effort.
The food is still delicious!
One of the first times I made this Easiest Pulled Pork and fed it to our YC soccer teams, one of the coaches told Matt, “I don’t know what your wife does to season that meat, but it is so good!”
Truth: Matt’s wife barely does anything to season the meat. But shh. Don’t tell!
I just find that food can really taste great without going to a lot of trouble and taking a lot of time. Since it was a hit last year, I made pulled pork again for the teams this year. I made 20 pounds of pork, and I’m pretty sure it only took 5 minutes of prep.
How I make pulled pork
- Put the pork butt in the slow cooker (when I make huge amounts, I use a large roaster instead of a crockpot).
- Sprinkle on salt and garlic powder.
- Peel a few onions if I have time. Cut them and throw them in with the meat.
- Cover and walk away.
- Well yeah, plug it in and turn it on low first. Then cover and walk away.
The meat slow cooks for hours then falls apart at the end of the day. It practically shreds itself. Then it can be served on buns with barbecue sauce and that’s that!
Now, those of you with smokers can surely turn out much better-tasting pulled pork than I! But this is a method that any of us can do if we have a slow cooker of some kind. And pulled pork is an inexpensive and easy way to feed a crowd!
The Easiest Pulled Pork
- 6-8 pound pork butt
- sea salt
- garlic powder
- 2-3 onions (optional)
- Place the pork in a slow cooker.
- Sprinkle on seasonings liberally.
- Peel onions and chop them on top of the meat.
- Cook on low for 10 hours.
- Use a knife and fork to shred the meat, which pulls apart quite easily after the meat has cooked slow and low!
Don’t need to feed a crowd, just your family? You can still make this easy meal and then freeze the shredded meat in meal-sized portions to pull out and rewarm as needed. SO EASY!
Feeding a crowd and want to get ahead? Make this meat days or weeks ahead. Put the shredded, cooled meat into freezer bags to save in the freezer until you need it. Then thaw and reheat as needed.