There’s something incredibly comforting about the aroma of pulled pork wafting through the house. The tender, juicy shreds of meat, infused with a rich blend of spices, invite you to gather around the table with family and friends. This Ultimate Slow Cooker Pulled Pork recipe showcases the best of what slow cooking has to offer. With hands-off preparation and simple ingredients, you unleash robust flavors that feel like a warm hug.

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 first stumbled upon this slow cooker pulled pork recipe during a family gathering, where everyone raved about the forks that could effortlessly shred the meat. It quickly became a staple at our barbecues and get-togethers because of its delicious taste and ease of preparation. Plus, pulling out a mountain of pulled pork sandwiches for a crowd is always a win! Perfect for game day, summer picnics, and weeknight dinners alike, this recipe is bound to impress anyone who tries it.

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep time makes this a breeze, with a slow cooker doing all the hard work!
Irresistible Flavor: Expect layers of robust sweetness and smoky undertones that dance on your palate.
Eye-Catching Appeal: Wow your guests with a platter of beautifully shredded pork, perfect for sandwiches or served on its own.
Flexible Serving: Ideal for parties, casual dinners, or meal prep; the options are endless!
Diet-Friendly Options: Easily adjustable for gluten-free diets – just check your BBQ sauce!

Ingredients You’ll Need

5.5 lb bone-in pork shoulder (pork butt): The star of the show! This cut has the right amount of fat for juicy, flavorful meat. If you need a substitute, pork loin can work, but it won’t be as tender.
1 large yellow onion, thick-sliced: Adds sweetness and depth to the dish. You can swap with white onions if you prefer a sharper taste.
4 cloves garlic, smashed: Infuses aromatic flavor throughout the pork. Fresh is best, but jarred minced garlic works in a pinch.
½ cup apple cider vinegar: This tangy flavor balances the richness of the pork. White vinegar or even lemon juice can serve as alternatives.
¼ cup brown sugar, packed: Helps create a caramelized crust and adds sweetness. Coconut sugar is a wonderful substitute if you need a lower glycemic option.
2 tbsp smoked paprika: Delivers that distinct smoky flavor. Regular paprika can substitute, but you’ll miss that depth.
1 tbsp kosher salt: Essential for seasoning; use sea salt if you prefer.
1 tbsp black pepper: Freshly ground provides the best spice level.
1 tsp garlic powder: Enhances the garlic flavor; you can omit it if you prefer a milder taste.
1 tsp onion powder: Adds more umami flavor; if you don’t have it, simply use more onions.
½ tsp cayenne pepper: Gives a nice kick! Lower the amount if you’re sensitive to heat.
1.5 cups BBQ sauce: Your choice of sauce can drastically change the flavor profile; choose sweet, smoky, or spicy.
½ cup reserved cooking liquid (strained): This is the magic ingredient that promotes moist, flavorful pulled pork.

How to Make Slow Cooker Pulled Pork

Pat the Pork Dry: Start by patting the 5.5 lb bone-in pork shoulder completely dry with paper towels. This ensures that the dry rub adheres properly and forms a delicious crust.

Prepare the Dry Rub: In a small bowl, mix ¼ cup brown sugar, 2 tbsp smoked paprika, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp cayenne pepper. This blend becomes the backbone of flavor for your pulled pork, so make sure to get it well combined.

Massage the Rub: Generously massage the dry rub into every crevice of the pork shoulder, ensuring a thick, even coating. This step is key for maximizing flavor throughout the cooking process.

Layer the Base: Next, place the sliced onions and smashed garlic at the bottom of your slow cooker. Pour the ½ cup apple cider vinegar around the onions, steering clear of the meat to maintain its dryness. Then, set the seasoned pork on top, fat-side up. This positioning helps to keep the meat succulent as it cooks.

Slow Cook to Perfection: Cover and cook on Low for 8–9 hours. The ideal temperature for the meat to reach is 205°F. When it’s ready, the pork should shred effortlessly with a fork. If you can’t resist the temptation, sneak a taste of the savory goodness while it’s cooking!

Broil for Texture: Preheat your oven broiler. Once the pork is done, carefully transfer it to a large baking sheet. Shred it apart, discarding any large chunks of unrendered fat for a cleaner finish. Don’t forget to strain the cooking liquid; you’ll need ½ cup of it.

Add Sauce and Crisp: Drizzle the shredded pork with ½ cup of the reserved cooking liquid and 1.5 cups of BBQ sauce. Toss the meat until evenly coated. Broil for 3-5 minutes until the edges are slightly crispy and caramelized, bringing an irresistible texture.

Storing & Reheating

Allow any leftover pulled pork to cool to room temperature, then transfer it to an airtight container for storage. It stays fresh in the fridge for about 3-4 days. If you want to keep it longer, it can be frozen for up to 3 months. For reheating, pop it in the microwave or on the stovetop over low heat, adding a splash of water or reserved cooking liquid to refresh its tender texture.

Chef’s Helpful Tips

Avoid drying out the meat by not opening the slow cooker lid during cooking—this keeps the heat and moisture inside.
If you have leftovers but want to serve them differently, try tossing the pork with taco seasoning for delightful pulled pork tacos!
Start with a room-temperature pork shoulder if you can. This helps it cook more evenly.
Pair your pulled pork with coleslaw or pickles for added crunch and flavor contrast.
If your pulled pork seems dry after cooking, adjust with more of the reserved liquid or BBQ sauce to moisten it up.

There’s just something remarkable about making your own pulled pork at home. The satisfaction of shredding that tender meat and pairing it with your favorite sauce is worth every minute spent. Don’t hesitate to take a little creative freedom with your flavor choices or sides—dive into experimenting and make the recipe your own. Whether on sandwiches, in tacos, or by itself, I invite you to savor every mouthful!

Recipe FAQs

Can I use a different cut of pork?

Absolutely! While pork shoulder or pork butt is ideal for its tenderness and fat content, boneless cuts or even pork loin can work. Just remember that the finish may vary slightly, particularly in moisture and flavor.

How can I spice it up?

If you prefer a spicier pulled pork, feel free to increase the cayenne pepper in the dry rub or choose a spicier BBQ sauce. You can also mix in chopped jalapeños with the onions for an extra kick!

Can I make this ahead of time?

Yes! You can prepare everything up to the cooking stage a day in advance. Simply coat the pork with the rub, cover it tightly, and store it in the fridge. In the morning on cooking day, just toss it into your slow cooker and let it do the work!

What should I serve with pulled pork?

Pulled pork pairs wonderfully with a variety of sides! Classic choices include coleslaw, cornbread, or baked beans. Don’t forget to add some pickles for a bit of tang!

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: Anna
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

Slow Cooker Pulled Pork is a delectable dish featuring tender pork shoulder seasoned with savory spices and BBQ sauce. This recipe promises a delightful flavor perfect for any gathering or quick dinner at home.

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

Dry the pork shoulder thoroughly with paper towels.
In a bowl, mix brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne to make a dry rub.
Apply the dry rub evenly over the pork shoulder, ensuring full coverage.
Layer the sliced onions and smashed garlic in the slow cooker, then pour apple cider vinegar around them, avoiding the meat.
Place the pork on top, fat-side up, and cover the cooker.
Cook on Low for 8-9 hours until the meat reaches 205°F and shreds easily.
Preheat the oven broiler and transfer the pork to a baking sheet, shredding it and discarding excess fat.
Strain the cooking liquid and mix 0.5 cup of it with 1.5 cups of BBQ sauce, drizzling it over the shredded pork.
Broil for 3-5 minutes until the edges turn crispy.

Notes

You can adjust the spice level by modifying cayenne pepper according to your taste.
For best flavor, let the pork rest for a few minutes after broiling before serving.
This recipe can be doubled for larger gatherings.