Slow cooker and Instant Pot recipes for shredded pork and great meal ideas.

crock pot freezer meals pork slow cooker

Shredded pork is a flavorful base for so many family dinners. Having it already cooked gives you a huge jumpstart on weeknight meals. It's so easy to cook a pork shoulder in the slow cooker or Instant Pot, then divide into 2 1/2 cup-3 cup portions and freeze.

Meal ideas

Nachos - No special seasonings needed, just build nachos with the pork and the usual toppings. So good.

Tacos - Our favorite pork tacos are inspired by tacos al pastor. Just reheat the pork in a combination of 1/4 Cup orange juice and 1/4 cup pineapple juice. Enjoy on flour tortillas with pineapple salsa, pepper jack cheese and sour cream.

Cuban Sandwiches - Use a soft roll, like a bollero roll. Add mustard, shredded pork, a few slices of ham, Swiss cheese and pickles, then grill up on a panini press.

Pulled Pork Sandwiches - Combine with your favorite BBQ sauce and build amazing sandwiches - so easy and such a crowd pleaser!

Hawaiian style rice bowls - Add a 20 oz can of pineapple chunks (with juice) and 2 cups of BBQ sauce at the beginning of the cooking process, follow the rest of the cooking/shredding instructions. Serve over rice and top with fresh shredded red cabbage, grated/matchstick carrots, fresh pineapple, fresh mango, cilantro, avocado and lime! 

Here's my recipe for shredded pork


  • 4 lb boneless pork butt (aka pork shoulder)
  • 1 tbsp kosher salt
  • 1 tbsp granulated garlic
  • 1 tsp ground black pepper
  • 1 Cup low-sodium chicken broth
  • If you know you are going to make a Mexican dish, add 2 tsp of cumin to the rub, as well


  1. Season pork on all sides with the salt and pepper. Add to the slow cooker and cook on low for 8 hours.  Or, cook in the Instant Pot for 1 hr, let the pressure release for 20 min, then quick release.
  2. Remove the pork from the cooker and move it to a 9x13 baking/casserole dish to rest for 20 min.
  3. I recommend pouring the liquid in a separator (if you have one) or in a bowl. Let the fat rise to the top, use a spoon to skim off and throw away (it doesn't have to be perfect.
  4. Shred the pork using two forks or your hands!  Add liquid, little by little, back in to moisten the pork, if needed. 
  5. Divide into 2-3 batches and put in a zip-top freezer bag, removing as much air as possible before freezing.


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