If you’re looking for a no-fuss, crowd-pleasing dish that always delivers, Slow Cooker Pulled Pork is the answer. It’s the perfect combination of convenience and mouthwatering flavor: juicy, tender pork that practically falls apart with a fork, slow-cooked in a blend of spices until every bite is savory, smoky, and just a little bit sweet.
Why You Will Love This Recipe
I still remember the first time I made slow cooker pulled pork — and how shocked I was at just how easy it was. It was one of those busy days when we had errands, sports practice, and a dozen other things on the calendar. I knew there was no way I’d have time to stand over the stove or fire up the smoker.
Out of desperation, I rubbed down a pork shoulder with spices, poured in a bit of broth and vinegar, and set the slow cooker on low before we left the house. When we finally walked back in, hours later, the smell was unbelievable — warm, savory, and mouthwatering.
I shredded the pork right in the pot, mixed it with a bit of the cooking juices and our favorite BBQ sauce, and served it on toasted buns with slaw on the side. Everyone went back for seconds, and it instantly became one of our family’s most-requested meals.
Since then, I’ve experimented with all kinds of seasoning blends, sauces, and serving ideas — but the slow cooker method has stayed the same. It’s my go-to for easy entertaining, meal prep, or just making sure dinner is ready when we need it most.
This recipe is everything I love about slow cooking: low effort, big payoff, and the kind of comfort food that makes you feel right at home.
Tips and Tricks
- Choose the Right Cut: Pork shoulder has always been my go-to. It has just the right amount of fat to keep things moist and flavorful. I once tried using a leaner cut, and while it was fine, it didn’t have the same fall-apart tenderness.
- Sear First: When I have a few extra minutes, I sear the pork quickly in a hot pan—it adds a nice caramelized crust that deepens the flavor. Totally worth the effort when you’re cooking for guests.
- Use a Flavorful Liquid: I often go with a mix of apple cider vinegar and a splash of cola. The vinegar adds tang while the cola brings a subtle sweetness that people always rave about.
- Don’t Skip the Rest: One time I shredded the pork straight from the cooker without letting it rest, and I could taste the difference. Now I always give it 10 minutes to settle—it’s juicier and more flavorful that way.
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Make Ahead Tips
If I know I have a packed week ahead, I marinate the pork overnight in a zip-top bag—saves time and adds flavor. Then, after cooking, I portion it out into meal-prep containers. It reheats beautifully for lunches or quick dinners. I’ve even frozen some in single-serve portions with BBQ sauce already mixed in—just defrost and it’s ready to go!
Recipe Variations
- Spicy Pulled Pork: I sometimes add a teaspoon of chipotle powder or fresh chopped jalapeños when I want to turn up the heat. Great for taco night.
- BBQ Style: For weekend cookouts, I stir in BBQ sauce during the last hour. It thickens up into a sweet, sticky glaze that’s incredible on toasted buns.
- Taco Pulled Pork: I’ve done this with taco seasoning and served it in soft tortillas with avocado and pickled onions—always a hit with guests.
- Instant Pot Hack: When I forget to start the slow cooker, I use the Instant Pot. 90 minutes on high pressure, and it comes out just as tender.
How to Serve
When we host casual get-togethers, I lay out a DIY pulled pork slider bar with buns, pickles, coleslaw, and a few sauce options—BBQ, chipotle mayo, even hot honey. For a cozy dinner, I serve it with creamy mashed potatoes and sautéed green beans. Leftovers? Stuff them into quesadillas or toss them with pasta for a next-day dinner remix.
How to Store
I usually divide leftovers into freezer-safe bags, press them flat, and freeze them stacked—makes defrosting quicker and saves space. When reheating, I always add a splash of broth or apple juice to bring back that juicy texture.
Equipment Needed
- Slow Cooker: I use a 6-quart basic model that’s lasted me years. Set it to low, and it’s hands-off from there.
- Searing Skillet: I use my cast iron pan when searing—it gives the pork a beautiful brown crust.
- Stand Mixer for Shredding: Pro tip—drop the cooked pork into a stand mixer with the paddle attachment, and it shreds itself in under a minute. Total game-changer.
Recipe FAQs
Can I use pork loin instead of shoulder?
You can, but it’s leaner and might not be as tender. I’ve done it in a pinch, but always add extra liquid to help it stay moist.
How do I know it’s done?
I always check for 195–200°F on a meat thermometer. But honestly, you’ll know it’s ready when you can pull it apart effortlessly with a fork.
Can I double this recipe?
Absolutely. I’ve doubled it for large gatherings—just make sure your slow cooker has enough room, and maybe rotate the pork halfway through for even cooking.
How To Make slow cooker pulled pork recipe
Slow Cooker Pulled Pork
This slow cooker pulled pork recipe is a game-changer for busy weeknights and weekend gatherings alike. Succulent, tender pork shoulder is infused with a rich blend of spices and slow-cooked to perfection until it effortlessly shreds apart with just a fork.
Ingredients
- 3-4 lbs pork shoulder or pork butt
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chicken or vegetable broth
- 1/2 cup apple cider vinegar
- Optional: BBQ sauce for serving
Instructions
- In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and pepper to create a spice rub.
- Pat the pork shoulder dry with paper towels and rub the spice mixture all over the meat, ensuring it’s evenly coated.
- Place the seasoned pork in the slow cooker. Pour the chicken broth and apple cider vinegar around the meat.
- 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 cooked, remove the pork from the slow cooker and let it rest for 10 minutes before shredding.
- Shred the pork using two forks, discarding any large pieces of fat. Mix in BBQ sauce if desired.
- Serve warm on buns or with your choice of sides.
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 2089Total Fat 150gSaturated Fat 55gTrans Fat 0gUnsaturated Fat 81gCholesterol 637mgSodium 906mgCarbohydrates 8gFiber 1gSugar 5gProtein 166g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This slow cooker pulled pork recipe is a testament to the beauty of simple ingredients and slow cooking. With its rich flavors and tender texture, it is sure to become a staple in your recipe repertoire. Whether you’re hosting a party or just enjoying a cozy family dinner, this dish is bound to impress. So roll up your sleeves, gather your ingredients, and let your slow cooker work its magic!
