This slow cooker pulled pork is the ultimate set-and-forget dinner: a well-marbled pork shoulder is seasoned with a smoky spice rub, slowly cooked until it falls apart, and then tossed in a tangy BBQ sauce. The low, gentle heat of the slow cooker breaks down the collagen in the meat, turning a tough cut into incredibly tender, juicy shreds that are perfect for sandwiches, tacos, or piled over rice. It’s a foolproof recipe that feeds a crowd with minimal hands-on effort.
Ingredients
- 1 boneless pork shoulder (also called pork butt or Boston butt), about 4–5 lb (1.8–2.3 kg)
- 2 tbsp (25 g) brown sugar
- 1 tbsp (15 g) smoked paprika
- 1 tbsp (15 g) garlic powder
- 1 tbsp (15 g) onion powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 cup (120 ml) chicken broth or water
- 1 cup (240 ml) BBQ sauce (your favorite, plus more for serving)
Instructions
- Pat the pork shoulder dry with paper towels. If it has a thick fat cap, you can trim it to about 1/4 inch (6 mm) – leaving some fat keeps the meat moist.
- In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Rub this mixture all over the pork, pressing it into the surface.
- Pour the chicken broth into the bottom of a 6-quart slow cooker. Place the seasoned pork in the slow cooker, fat side up.
- Cover and cook on LOW for 8–10 hours, or on HIGH for 5–6 hours, until the pork is fork-tender and easily shreds. The internal temperature should read at least 195°F (90°C) for optimal shredding (see Tips).
- Carefully transfer the pork to a large cutting board or bowl. Let it rest for 15–20 minutes, until cool enough to handle.
- Using two forks or your fingers (wear heat-resistant gloves if you have them), shred the pork, discarding any large pieces of fat.
- Skim excess fat from the cooking liquid in the slow cooker. Pour the BBQ sauce into the slow cooker with the liquid, stir to combine, then add the shredded pork back in. Toss to coat.
- Keep the pulled pork on the warm setting for up to 2 hours before serving. Serve with extra BBQ sauce on the side.
Tips
- Don’t rush the cook: The pork is done when it shreds easily with a fork. If it’s still tough, it needs more time. The collagen breaks down between 190–205°F (88–96°C), so use a meat thermometer to check the internal temperature – it should be at least 195°F (90°C) for shredding.
- Substitutions: No chicken broth? Use water, apple juice, or beer (for adults). Don’t have all the spices? Use 2 tablespoons of your favorite BBQ rub instead. Gluten-free? Use a gluten-free BBQ sauce and check the broth.
- Common mistake: Adding BBQ sauce at the beginning. The sauce can burn and turn bitter during the long cook. Always add it at the end.
- Too much liquid? If the sauce seems thin after shredding, simmer the pulled pork in a skillet over medium heat for a few minutes to reduce, or stir in a little tomato paste.
Serving Suggestions
Pile the pulled pork onto soft brioche buns with coleslaw and pickles for classic pulled pork sandwiches. Serve it over cornbread, in tacos with pico de gallo, or on top of nachos with cheese and jalapeños. It also pairs well with mac and cheese, baked beans, or a simple green salad.
Variations
- Carolina style: Skip the BBQ sauce and toss the shredded pork with a vinegar-based sauce (1 cup apple cider vinegar, 1 tbsp sugar, 1 tsp red pepper flakes, salt and pepper).
- Mexican carnitas: Add orange zest and a cinnamon stick to the slow cooker. After shredding, spread the pork on a baking sheet and broil for 5–7 minutes to get crispy edges.
- Spicy kick: Add 1–2 minced chipotle peppers in adobo to the spice rub or stir sriracha into the BBQ sauce.
Storage and Reheating
Refrigerate leftover pulled pork in an airtight container for up to 4 days. To freeze, place in a freezer-safe bag or container, press out air, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop in a covered skillet with a splash of broth or water, or in the microwave in 30-second bursts, until heated through to 165°F (74°C).
Frequently Asked Questions
Can I use pork loin instead of shoulder? Pork loin is lean and will dry out in the slow cooker. If you must use it, reduce cooking time to 4–5 hours on LOW and check early, but expect a less tender result. Shoulder (or butt) is the best choice for pulled pork.
Do I need to sear the pork first? No, but searing adds flavor. If you have time, brown the pork in a skillet with a little oil for 3–4 minutes per side before adding to the slow cooker. This develops a deeper flavor but is optional.
Can I cook this on high to save time? Yes, cook on HIGH for 5–6 hours instead of 8–10 on LOW. The result will be slightly less tender, but still good. Always check for fork-tenderness.
What if my pulled pork is dry? This usually happens from overcooking or using a lean cut. To fix, mix the shredded pork with some of the cooking liquid and extra BBQ sauce, or a little olive oil. Cover and let it sit for 10 minutes before serving.
Can I make this ahead of time? Absolutely. The pulled pork actually tastes better the next day as the flavors meld. Store it with some cooking liquid in the fridge, then reheat gently on the stovetop or in the slow cooker on LOW.
Is it safe to leave the slow cooker on overnight? Yes, modern slow cookers are designed for unattended cooking. Follow the manufacturer’s instructions, keep the lid on, and use the LOW or WARM setting. Never leave it on HIGH unattended for more than a few hours.
Related
- Individual Shrimp Cocktail Cups Recipe
- Instant Potato Pancakes: Easy 20-Minute Recipe
- Is Shrimp Cocktail Alcoholic? The Truth
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).