Slow Cooker Pulled Pork
Slow Cooker Pulled Pork is the kind of meal that brings everyone to the table with its tender texture and deep, smoky flavor.
Brown sugar, apple cider vinegar, and a bold blend of spices work together to turn pork shoulder into something rich, savory, and incredibly easy to pull off.
This is the kind of slow cooker dinner that feels special but doesn’t take much work. Once the Slow Cooker Pulled Pork is in the pot, it does all the heavy lifting while you go about your day, and by dinnertime, you’ve got something tender, flavorful, and ready to serve.
Slow Cooker Pulled Pork Recipe Highlights
- Set it and forget it slow cooker recipe
- Tender, juicy pork that shreds easily
- Great for sandwiches, tacos, or meal prep
- Made with simple pantry spices
- Ideal for potlucks, game day, or family dinners
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PORK SHOULDER – I use pork shoulder because it’s well-marbled and becomes tender and juicy after a long, slow cook. Trim off larger sections of fat so the pulled pork stays flavorful without becoming greasy.
SUGARS – I use brown sugar to add just the right sweetness that balances the tangy vinegar and warm spices. It also helps build a subtle caramelized flavor as the pork cooks.
SPICES – I use paprika for color and gentle smokiness, garlic and onion powder for savory depth, mustard powder for sharpness, and cayenne for optional heat. Salt and pepper round everything out. Together, they give the pork that rich BBQ flavor without needing a smoker.
SEASONINGS – I use apple cider vinegar to cut through the richness and add brightness. Worcestershire brings a deep, savory layer that works especially well with pork.
BROTH – I pour in chicken broth to keep the pork moist as it cooks and to infuse the meat with a base of savory flavor that ties everything together.
BBQ SAUCE – I stir in BBQ sauce after shredding to coat the meat without washing out the spices. You can use a smoky, spicy, or sweet version, depending on your flavor preference.
How To Make Slow Cooker Pulled Pork
Please check the printable recipe card below for more detailed instructions.
- Mix brown sugar, paprika, garlic powder, onion powder, salt, pepper, cayenne, and mustard powder.
- Rub the mix over the pork shoulder.
- Place the pork in the slow cooker and pour vinegar, Worcestershire, and broth around it.
- Cook on low for 8 to 10 hours or high for 4 to 6 hours, until the pork is tender and shreds easily.
- Shred the pork in the slow cooker, discard most of the liquid, stir in BBQ sauce, and serve.
Storage and Leftovers
STORE – Keep the Slow Cooker Pulled Pork leftovers in an airtight container in the refrigerator for up to 4 days. Let the pork cool slightly before storing so it stays moist.
FREEZE – Freeze shredded pork in freezer-safe bags or containers for up to 3 months. Add a bit of the cooking liquid or sauce to help protect the texture.
REHEAT – Warm the pulled pork on the stovetop over low heat with a splash of broth or water to prevent it from drying out. You can also reheat it in the microwave in short intervals, covered.
MAKE AHEAD – You can rub the spice mix onto the pork the night before and refrigerate it overnight. This helps deepen the flavor and saves time in the morning.
Serving Suggestions
COLESLAW – A crunchy slaw with a vinegar or creamy dressing adds freshness and a satisfying contrast to the rich pulled pork. Pile it on the sandwich or serve it on the side.
MACARONI SALAD – This cool, creamy salad is a great make-ahead side that balances the smoky pork with just the right chill and comfort. Perfect for warm-weather meals or potlucks.
CORN ON THE COB – Whether grilled or boiled, corn adds a buttery, simple touch that makes any pulled pork plate feel like summer. Bonus points if you brush it with seasoned butter.
PICKLES OR PICKLED ONIONS – A little tang goes a long way. These sharp, briny sides cut through the richness of the pork and brighten up each bite—try adding them right on the sandwich for an easy upgrade.
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Recipe Success Tips
CHOOSE THE RIGHT CUT – Pork shoulder (also known as pork butt or Boston butt) is ideal for pulled pork because of its balance of fat and connective tissue. As it cooks slowly, the fat renders, and the connective tissue breaks down, resulting in tender, juicy meat. Bone-in or boneless work, but bone-in can add extra flavor and moisture. Once the pork is fully cooked, the bone will slide out easily.
MARINATE – if you have time, allowing the pork to marinate overnight in the spice rub enhances the flavor significantly. The salt in the rub helps draw moisture from the pork, which then gets reabsorbed, carrying the spices deep into the meat.
AVOID LIFTING THE LID – Each time you lift the lid, heat escapes, which can extend the cooking time. Keep the lid on to ensure even cooking and tender meat.
COOK LOW AND SLOW – For the best texture and flavor, it is recommended that the pork be cooked on low for 8-10 hours. Low and slow cooking allows the fat and connective tissue to break down gently, resulting in melt-in-your-mouth pork. If you’re short on time, cooking on high for 4-6 hours will also work, but the meat may not be as tender as the low setting.
CHECK FOR DONENESS – The pork is ready when shreds easily with a fork. If it’s still tough, cook it for an additional 30-60 minutes and check again.
SHRED THE RIGHT WAY – Use two forks to pull the pork apart. Remove any large pieces of fat as you go. Shredding the pork while it’s still warm makes this task easier.
EXCESS LIQUID – After cooking, remove excess liquid before shredding. Doing this will remove any excess fat also and prevent the pork from becoming too greasy.
EXPERT TIP – If you’re serving this for a party, keep the pulled pork warm in the slow cooker on the “warm” setting and let guests help themselves.
Commonly Asked Questions
Can I use a different cut of pork for this recipe?
Yes, while pork shoulder (Boston butt or pork butt) is ideal due to its marbling and tenderness when slow-cooked, you can use other cuts. Pork loin or pork tenderloin can be used as leaner alternatives, but they may not be as juicy or flavorful due to lower fat content. If using a leaner cut, consider adding a bit more liquid and possibly some bacon or additional fat to the slow cooker to prevent the meat from drying out.
Do I have to marinate the pork overnight?
No, marinating the pork overnight is optional but highly recommended if you have time. Allowing the pork to marinate in the spice rub overnight enhances the flavor significantly. If you’re short on time, you can rub the spices on the pork just before cooking, and it will still be delicious, though the flavors may not be as deeply infused.
Can I cook the pork on high instead of low?
If you need a quicker option, you can cook the pork on high. Cooking on high for 4-6 hours will still result in tender, flavorful pulled pork. However, cooking on low for 8-10 hours is preferred for the best texture and flavor, as the slow, gentle heat breaks down the collagen in the meat more effectively.
What if my pork is still tough after the recommended cooking time?
If the pork is still tough after the recommended cooking time, it likely needs to cook longer. Extend the cooking time by 30-60 minutes, then check for tenderness again. The pork should be easy to shred with a fork when it’s done.
Can I make this recipe in an Instant Pot or pressure cooker?
Yes, you can adapt this recipe for an Instant Pot or pressure cooker. Follow the same steps for seasoning the pork and adding the liquids. Cook on high pressure for about 90 minutes, followed by a natural pressure release for 15 minutes. Shred the pork and add the BBQ as instructed above.
Can a smokey flavor be added without using a smoker?
To add a smoky flavor without a smoker, you can use liquid smoke, a concentrated flavoring. I’ve used this one, and it works well. Just add a few drops to the cooking liquid in the slow cooker. Alternatively, using smoked paprika in the spice rub also contributes a smoky flavor.
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Slow Cooker Pulled Pork
Ingredients
- 4-5 pounds pork shoulder excess fat trimmed
- ¼ cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ tablespoon salt
- ½ tablespoon black pepper
- 1 teaspoon cayenne pepper optional
- 1 teaspoon mustard powder
- ¼ cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 cup chicken broth
- 1 cup BBQ sauce
Instructions
- Combine the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, and mustard powder in a small bowl.
- Rub the spice mixture all over the pork shoulder until well-coated. (For deeper flavor, marinate overnight in the fridge.)
- Place the pork shoulder into the slow cooker.
- Pour the apple cider vinegar, Worcestershire sauce, and chicken broth around the pork in the slow cooker.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily shreds with a fork.
- Once the pork is cooked, remove the bone if present.
- Remove most of the liquid from the slow cooker, leaving the pork inside. Use a ladle or large spoon to transfer the liquid to a bowl. Reserve the liquid in case you need to add some back in later.
- Shred the pork directly in the slow cooker using two forks. If the pork seems too dry after shredding, add some of the reserved liquid back in until it reaches the desired consistency.
- Stir in the BBQ sauce until the pork is evenly coated.
- Serve the pulled pork on buns with extra BBQ sauce and your favorite sides.
Notes
Slow Cooker Times
ON LOW – 8 to 10 hoursON HIGH – 5 to 6 hours
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.