Slow Cooker Pulled Pork is one of those comforting dishes that feels like a warm hug after a long day. The combination of tender, juicy pork shoulder, flavorful spices, and a hint of sweetness from the BBQ sauce creates a dish that’s perfect for any occasion. Whether you’re hosting a backyard barbecue or simply craving a satisfying meal at home, this recipe will deliver melt-in-your-mouth goodness that is sure to impress.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Slow Cooker Pulled Pork
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Slow Cooker Pulled Pork

I still remember the first time I made pulled pork in my slow cooker. The aroma filled my kitchen, teasing the senses and leaving everyone eager for dinner. There’s something magical about the slow cooking process; the meat transforms from a tough cut into luscious, shredded perfection. And the best part? It’s incredibly simple! Just a bit of preparation and let your slow cooker do all the hard work. I can’t wait for you to give this Ultimate Slow Cooker Pulled Pork a try!

Why You’ll Love This Recipe

Simple & Quick: Prep takes just 15 minutes, and your slow cooker handles the rest!
Irresistible Flavor: Smoky, sweet, and slightly spicy—every bite is bursting with flavor.
Eye-Catching Appeal: Serve it up in a bun or on its own; it looks as good as it tastes!
Flexible Serving: Perfect for casual family meals, parties, or even game day snacks.
Meal Prep Friendly: Makes great leftovers and can be stored for later enjoyment.

Ingredients You’ll Need

5.5 lb bone-in pork shoulder (pork butt): This is the star of the show. A well-marbled pork shoulder will yield the best flavor and texture. If you can’t find bone-in, a boneless cut works too.
1 large yellow onion, thick-sliced: Adds depth of flavor and sweetness during cooking. You can substitute with white or red onion if needed.
4 cloves garlic, smashed: Fresh garlic enhances flavor significantly. Feel free to use pre-minced garlic for convenience, though fresh is best.
0.5 cup apple cider vinegar: This helps tenderize the meat and provides a bit of tanginess. If you don’t have apple cider vinegar, white wine vinegar can be a good substitute.
0.25 cup brown sugar, packed: Balances the savory flavors and gives a slight caramelization. For a lower sugar option, try using coconut sugar.
2 tbsp smoked paprika: Adds a wonderful smoky flavor—absolutely essential! If unavailable, you could use regular paprika, but you’ll lose that smoky touch.
1 tbsp kosher salt & 1 tbsp black pepper: Essential seasonings for flavor enhancement. If you’re using table salt instead of kosher, reduce the amount by half.
1 tsp garlic powder & 1 tsp onion powder: These boost the overall flavor profile, creating a more well-rounded dish.
0.5 tsp cayenne pepper: For a little kick! Adjust this to your spice tolerance, or omit if you prefer a milder flavor.
1.5 cups BBQ sauce: Choose your favorite brand or homemade version for the final mix. A sweet and tangy sauce works beautifully!
0.5 cup reserved cooking liquid (strained): This adds moisture and flavor to the pulled pork post-cooking. Always strain this to remove any solids before using.

How to Make Slow Cooker Pulled Pork

Prepare the Pork: Pat the pork shoulder completely dry with paper towels—this helps the seasoning to stick better. In a small bowl, mix the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne to create a flavorful dry rub.

Season Generously: Massage the dry rub into every crevice of the pork shoulder, covering it evenly with the seasoning. This step is crucial as it infuses delicious flavor throughout the meat.

Set Up the Slow Cooker: Lay the thick-sliced onions and smashed garlic at the bottom of the slow cooker. Pour the apple cider vinegar around the onions, avoiding the meat itself, before placing the seasoned pork on top with the fat-side facing up.

Cook Low and Slow: Cover and cook on Low for 8–9 hours. You’ll know it’s ready when the internal temperature hits 205°F, making the pork easy to shred with a fork. Patience is key here—the longer it cooks, the better it tastes!

Shred and Broil: Once cooked, carefully remove the pork from the slow cooker and transfer it to a large baking sheet. Shred it, discarding any large chunks of unrendered fat. Strain the cooking liquid to remove solids, then drizzle half a cup of reserved liquid and the BBQ sauce over the shredded meat.

Add a Crispy Finish: Preheat your oven broiler and place the baking sheet under the broiler for 3-5 minutes. Watch closely until the edges of the pork get crispy and caramelized—the contrast in textures is simply divine!

Storing & Reheating

You can store any leftovers at room temperature for about 2 hours before refrigerating. Transfer the cooled pulled pork to an airtight container and keep it in the fridge for up to 4 days. For longer storage, freeze it in zip-top bags, ensuring you squeeze out all the air; it’ll stay good for up to 3 months. To reheat, warm it gently in a saucepan over low heat, adding a splash of BBQ sauce or reserved cooking liquid to retain moisture.

Chef’s Helpful Tips

Avoid the common mistake of skipping the dry rub; it makes a world of difference in flavor.
Ensure the pork shoulder is at room temperature before seasoning and cooking for more even cooking.
Timing is key, so resist the urge to open the slow cooker lid too often while cooking; each peek adds significant time.
If the pulled pork seems dry after cooking, drizzle a little more BBQ sauce or the cooking liquid to freshen it up.
This recipe is a fantastic make-ahead option; the flavors deepen after a day in the fridge!

Slow Cooker Pulled Pork is not just about the end product; it’s a delightful cooking journey that fills your kitchen with mouthwatering aromas. Perfect for gatherings or just a cozy night in, this dish allows for creativity in serving—whether on a bun, over rice, or in a salad, the possibilities are endless. I hope you take the plunge and treat yourself to this tender, succulent dish. Enjoy every bite!

Recipe FAQs

How do I know when my pulled pork is done?

The best way to gauge doneness is by using a meat thermometer. The internal temperature should reach 205°F for shreddable tenderness. If you don’t have a thermometer, the meat should shred easily with a fork when it’s done.

Can I cook pulled pork on high instead of low?

While it’s certainly possible to cook pulled pork on the high setting, the low-and-slow method delivers superior results. If time is short, you can cook it on high for approximately 5–6 hours; just keep an eye on the tenderness.

What type of BBQ sauce is best for pulled pork?

Choosing the best BBQ sauce for your pulled pork largely depends on personal taste. Whether you prefer tangy, sweet, or spicy sauces, any can be delicious! Try a classic vinegar-based sauce for a Southern twist, or a Kansas City-style sauce for sweetness.

Can I add other ingredients to my slow cooker?

Absolutely! You can toss in bell peppers, jalapeños, or even a can of cola or Dr. Pepper for unique flavor variations. Just be mindful of how additional ingredients might change the cooking time or moisture level in the dish.

More Main Dishes Recipes

Slow Cooker Pulled Pork | Tender Shredded Pork Sandwiches

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Slow Cooker Pulled Pork

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Author: Peter
Prep Time: 15 minutes
Cook Time: 495 minutes
Total Time: 8 hours 30 minutes
Yield: 12 servings 1x
Category: Main Dishes
Method: Slow Cooker
Cuisine: American

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Description

This Slow Cooker Pulled Pork is a delicious blend of savory flavors and tender meat that’s easy to prepare. With simple ingredients like pork shoulder, garlic, and BBQ sauce, it’s perfect for a comforting dinner or any gathering.

Ingredients

Scale

5.5 lb bone-in pork shoulder (pork butt)
1 large yellow onion, thick-sliced
4 cloves garlic, smashed
0.5 cup apple cider vinegar
0.25 cup brown sugar, packed
2 tbsp smoked paprika
1 tbsp kosher salt
1 tbsp black pepper
1 tsp garlic powder
1 tsp onion powder
0.5 tsp cayenne pepper
1.5 cups bbq sauce
0.5 cup reserved cooking liquid (strained)

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Instructions

Pat the pork shoulder dry with paper towels.
In a small bowl, mix the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne to make the dry rub.
Rub the dry mixture into every part of the pork shoulder for an even coating.
Layer the sliced onions and smashed garlic in the bottom of the slow cooker, then pour the apple cider vinegar around them, avoiding the meat.
Place the seasoned pork on top with the fat-side up.
Cover and cook on Low for 8–9 hours, or until the internal temperature reaches 205°F and can be shredded easily.
Preheat the oven broiler, remove the pork to a baking sheet, and shred it, discarding any unrendered fat.
Strain the cooking liquid and then drizzle 0.5 cup over the shredded meat along with 1.5 cups of BBQ sauce. Broil for 3-5 minutes until crispy.

Notes

You can adjust the spice level by tweaking the cayenne pepper to your taste.
Serve with coleslaw and buns for a perfect pulled pork sandwich.
Leftovers can be stored in the refrigerator for up to 3 days.