On Sunday mornings in Brooklyn, the scent of barbecue has become more common in apartment buildings as residents prepare slow cooker pulled pork. The process, which requires only a few minutes of preparation before leaving the meat to cook unattended, fits the city’s pace as spring enters its final weeks.
At 8 a.m. in Crown Heights, home cook Jeanette Alvarez adds pork shoulder, bottled barbecue sauce, and a mix of spices to her slow cooker before heading out to the farmers’ market. By dinnertime, the pork will be soft enough to shred with a fork. She serves it on supermarket rolls, with pickles from a jar. “I just want something ready when I get home,” Alvarez says. “It’s cheaper than takeout.”
The method appeals to families facing busy schedules as school winds down. The average price for a pork shoulder at Key Food this week is $2.99 per pound, making it a cost-effective option for feeding several people with leftovers to spare. Some home cooks add brown sugar and smoked paprika, others use whatever is on hand.
Leftover pulled pork is repurposed throughout the week. On Monday, it appears in lunchboxes wrapped in tortillas. By Thursday, what remains is tossed with noodles or layered onto rice. As Memorial Day approaches, variations on the recipe are surfacing at small gatherings and block parties in Queens and the Bronx.
The slow cooker’s ease and the flexibility of the dish are driving its popularity as temperatures rise and schedules fill. With festival season underway and more residents eating outdoors, pulled pork offers a practical solution for households looking to simplify evening meals.