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Perfect Pulled Pork: 2 Ingredient Easy

Per­fect Pulled Pork is easy to achieve with your slow cook­er. In 5 min­utes or less, you can get this tasty dish start­ed and get on with your day. 

Perfect Pulled Pork Sandwich with barbecue sauce and pickles
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It’s one of my favorite meals for hec­tic days, because it requires so lit­tle time and effort. It also yields a fla­vor­ful, scrump­tious sup­per with left­overs to make so many oth­er tasty lunch­es and dinners.

The Ingredients

Two sim­ple ingre­di­ents will make this deli­cious pork ten­der­loin din­ner for your fam­i­ly. All you need is a 4 or 5 pound pork loin roast and a box of onion soup mix (one with 2 pack­ets of soup mix).

box of onion soup mix and a pork loin roast

As you can see, this is an afford­able meal. As a mat­ter of fact, for $10, you will have prepped the meat for mul­ti­ple deli­cious lunch­es and/or dinners! 

I almost nev­er cooked pork for my fam­i­ly until about 4 years ago. I ate a lot of it grow­ing up, but real­ly, we were more of a beef and chick­en fam­i­ly. Pork was­n’t my favorite. It seemed to have lots of fat and not much fla­vor. So, I have pret­ty much ignored it most of my adult life.

A few years back, I real­ized how much more afford­able pork is and I start­ed exper­i­ment­ing with dif­fer­ent cuts and fla­vors. And, I learned how to cook it well. It real­ly takes on what­ev­er fla­vors you cook with it.

So, pork loin roasts have been one of my favorites to cook with ever since. I cut them into thick, bone­less pork chops, use them to make rice bowls and noo­dle bowls. I use it for bar­be­cue and so many oth­er fla­vor-rich soups, stews and recipes. It’s a pro­tein that I hope you’ll give more con­sid­er­a­tion after you taste this yum­my per­fect pulled pork!

How to Make Perfect Pulled Pork

One whole side of your pork loin will be cov­ered in a thick lay­er of fat. That’s the fat cap. Don’t remove it until after cook­ing. That’s mois­ture and fla­vor that will make your pork irre­sistibly delicious!

Remove the loin from it’s pack­age and place it in your *slow cook­er with the fat cap UP. As it cooks that fat will melt and drip down, fla­vor­ing your meat and keep­ing it ten­der and moist.

pork loin roast in slow cooker with onion soup mix to make perfect pulled pork

Emp­ty both envelopes of onion soup mix over the top of the pork loin, allow­ing it to run over the sides of the roast, into the bot­tom of the *slow cook­er.

That’s it! You don’t need any­thing else. No water, no stock, no salt. Just cov­er the slow cook­er with its lid and set it to LOW. Allow the pork to cook slow­ly for 4–6 hours through your day. The USDA rec­om­mends an inter­nal tem­per­a­ture of 145° with a 3 minute rest time for test­ing done­ness of pork loin.

When the Pork Loin is Finished

Finished Pork Loin Roast in Slow Cooker

Oh my heav­ens! This pork loin roast is call­ing my name. Look at all the drip­pings that the meat and onion soup mix cre­at­ed on their own!

You could have roast­ed the meat with pota­toes and car­rots in there, too. Then, you’d be ready to slice it up, make some gravy with the drip­pings and enjoy a roast din­ner. But, tonight, we’re prep­ping it for pulled pork sand­wich­es and meals through the week with the leftovers.

removing fat cap from cooked pork loin roast for perfect pulled pork

Start by remov­ing the fat cap, now that the roast is done cook­ing. I just use the edge of a fork to scrape and remove it. And I remove ALL of it. I don’t want any left in my fin­ished dish­es. Some will argue with me, but that is my per­son­al pref­er­ence. Dis­card the fat and the pork is ready to be pulled.

Perfect pulled pork in a slow cooker, ready to serve

Use the same fork to shred or “pull” your pork loin roast. Toss it with all the deli­cious brothy drip­pings in the bot­tom of the slow cook­er, so every mouth­ful is moist and won­der­ful. So sim­ple! It’s ready to make sand­wich­es for dinner.

Pile it high on buns with your favorite bar­be­cue sauce and top­pings. It’s absolute­ly delec­table with vine­gar-based coleslaw, cheese, pick­led onions and jalapenos or any oth­er top­pings your fam­i­ly enjoys. I tried to keep my pho­tos min­i­mal so you could real­ly see the fab­u­lous pork, but go ahead, pile on what you love.

perfect pulled pork sandwich on a white plate

How to Use Leftover Pulled Pork

Pork Carnitas Tacos

I made the tacos in this pic­ture by cook­ing the pork in a slow cook­er, too, with dif­fer­ent sea­son­ings, specif­i­cal­ly for car­ni­tas. But, you can take your pulled pork left­overs and do the same thing. 

crock-pot pork carnitas

Just toss the pork in a cast iron skil­let with about 2 Table­spoons of oil and some cit­rus juice and zest. I like mix­ing orange and lime. Sprin­kle in a lit­tle cumin and chili pow­der and heat every­thing togeth­er for a few min­utes until the pork starts to get crispy around the edges.

Serve it in warm corn tor­tillas with your favorite taco top­pings! SO GOOD!

Stuffed Pasta Shells


This is a pic­ture of my Mex­i­can Stuffed Pas­ta Shells, made with chick­en. Sub­sti­tute the pulled pork for the chick­en for a deli­cious result. Or use your favorite sauce and cheese mixed with the pork and some minced onion, gar­lic and veg­gies to cre­ate your own ver­sion of a stuffed shell.

The pos­si­bil­i­ties are pret­ty much end­less. If you can make it with chick­en, you can make it with pork. Use it in stir fries, noo­dle casseroles, soup, rice bowls, noo­dle bowls or so much more.

Pickled Jalapenos and Onions

These aren’t a “dish” in their own right, but they are some­thing you’ll want around for serv­ing pulled pork sand­wich­es and lots of oth­er dish­es. Mix up a sim­ple batch soon and you won’t regret it. Hon­est­ly, the onions and the jalapenos are some of our favorite pickles.

pickled-vegetables in canning jars

You can also make a deli­cious bar­be­cue piz­za, a quick Chi­nese stir fry or deli­cious bur­ri­tos and que­sadil­las with left­over pulled pork. The pos­si­bil­i­ties are as lim­it­less as your creativity!

Freezing Leftover Pulled Pork

You can put the left­overs into a zip-top bag with the air pushed out and freeze them, too. They’ll keep in the freez­er for about 3 months and you can pull them out when you need pre-cooked meat for a meal in a hurry.

Seri­ous­ly, you guys have to try this! It’s so fla­vor­ful and so ver­sa­tile and it’s the begin­ning of so many afford­able dish­es your fam­i­ly will love. 

Big hugs to all! I pray that you and yours are healthy! And, no mat­ter where you are hun­kered down dur­ing this time, I hope you’re mak­ing great mem­o­ries with the peo­ple you love. Shar­ing time cook­ing and enjoy­ing the meals you make togeth­er can be some of the best times of your life! Don’t miss it!

Enjoy this recipe, my friend!

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pulled pork sandwich

Perfect Pulled Pork

  • Author: Glen­da Embree
  • Total Time: 8 hours 5 minutes
  • Yield: 16-20 serv­ings 1x


This delec­tably easy pulled pork will be one of your most favorite “go-to” recipes.  It’s so ver­sa­tile and afford­able.  Loaded with fla­vor and adapt­able to so many dishes.


Units Scale
  1. 4-5 lb pork loin roast
  2. 1 box (2 envelopes) onion soup mix


  1. Place the pork loin roast, fat cap up, into your slow cooker.
  2. Pour both envelopes of onion soup mix over the top, allow­ing some to run over the sides of the roast into the bot­tom of the slow cook­er, too.
  3. Put the lid on the slow cook­er and set it on LOW.
  4. Cook the roast for 4–6 hours or an inter­nal tem­per­a­ture of at least 145° with a 3 minute rest time.
  5. Remove the fat cap.
  6. Shred the pork loin roast with a fork and toss with the drip­pings at the bot­tom of the slow cooker.
  7. Serve in pulled pork sand­wich­es or add to any recipe you would use pre-cooked chick­en in.


Left­overs can be frozen up to 3 months.  Seal them in a zip-top bag with the air pressed out and freeze until need­ed for a quick and easy dinner.

  • Prep Time: 5 min
  • Cook Time: 8 hours
  • Cat­e­go­ry: Main Dish, Meat
  • Method: Slow Cook­er
  • Cui­sine: Amer­i­can

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4 thoughts on “Perfect Pulled Pork: 2 Ingredient Easy”

  1. I love this! We had a guests for din­ner and served this on sand­wich rolls with bar­be­cue sauce—everyone loved it, and most peo­ple skipped the bbq sauce because they said the meat was that good! We used the left­overs on nachos. Yum! High­ly recommend.


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