Pulled pork is one of those nostalgic recipes for me.  I remember having pulled pork sandwiches at a famous small-town Texas barbecue joint called Cooper's in Llano on my way back from a hunting trip with my dad and uncle.  It's kind of the taste of summertime, too.  Pulled pork is easy and makes a lot of meat.  I hadn't realized how easy it it, though, until I finally made some for myself!  

This recipe is delicious with its basic rub, but versatile enough to flavor differently each time you eat it with the help of sauces and other spices once the initial roast is done.  It helps make up a huge bulk of my protein meal prep for the week... and it's delicious.  Throw some Barbecue Sauce in the mix once it's done and you've got a win-win-win situation!

Simple Pulled Pork

Prep Time: 1 day   Cook time: 8+ hours   Total time: 1 day, 8 hours

Yield: 6-8 servings



  1. The day before you plan on having the pulled pork ready, begin soaking the shoulder in the mineral water during the morning.  Soak in a covered container in the fridge for 4-8 hours.
  2. Drain the mineral water and excess liquid with it.  Pat down the meat with a paper towel so it is no longer soggy.
  3. Poke 8 holes throughout the meat, big enough to put the garlic clove halves into and stick the cloves in them enough so they don't fall out.
  4. Rub the meat with the black pepper and sea salt.
  5. Place the rubbed pork shoulder back in its covered container in the fridge and let it sit with the rub overnight.
  6. The next morning, place the shoulder with rub and garlic inside into a slow cooker.  Place the lid on the slow cooker and cook on low for 8 or more hours.  I think mine sat for closer to 12, and it was fine.
  7. When ready to serve, remove the meat from the slow cooker and shred it with a fork.  It should already be falling apart when you're trying to pull it out of the slow cooker!
  8. Eat it with whatever your heart desires and save the rest delicious leftovers.  I'd recommend making a batch of Barbecue Sauce to go with it, for that true Texan flare!

One 4-5lb pastured pork shoulder/butt (they're the same thing!  Who knew?)

Two bottles of mineral water, about 24oz (I used Topo Chico, which is sold in 11.5oz bottles)

4 garlic cloves, peeled & halved

2 tsp apple cider vinegar

1 Tbsp black pepper

1 tsp sea salt