Slow Cooker Pulled Pork
Slow cooker pulled pork is made by searing a pork shoulder and slow cooking it for 8–10 hours on low with broth and vinegar, then shredding and mixing with BBQ sauce. Tender, juicy, and perfect for sandwiches.
A six-to-eight-pound pork shoulder looks like a commitment when you set it on the counter. Eight hours later, two forks can pull it apart with almost no resistance, which is one of the more satisfying transformations available to a home cook who mostly left the room. This slow cooker pulled pork uses pork shoulder — also sold as pork butt — because its fat and connective tissue are exactly what make long, moist cooking work.
The pork gets a savory rub built from kosher salt and coarse pepper, with garlic powder and smoked paprika behind them, plus an optional sear for extra browned flavor. Broth, apple cider vinegar, brown sugar, and Worcestershire create the cooking liquid; the vinegar keeps the richness from going flat while the sugar rounds out the sharp edges. Cook on low for eight to ten hours, until the pork shreds easily. That tenderness cue matters more than the clock because every shoulder is built a little differently.
After a short rest, discard large pockets of fat, shred the meat, and return it to the cooker with barbecue sauce and honey. Give it another 15 to 20 minutes so the sauce warms through and coats the strands instead of sitting on top. Pile it onto buns with slaw and pickles. Napkins are not optional unless you have stopped caring about your shirt.
Ingredients
Pork and Spice Rub
- 1 pork shoulder (also called pork butt), 6–8 pounds
- 2 tablespoons kosher salt
- 1 tablespoon coarse black pepper
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
Braising Liquid
- 1 tablespoon vegetable oil
- 1 1/2 cups chicken or pork broth
- 1/2 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
BBQ Finish
- 1 cup barbecue sauce
- 2 tablespoons honey
- Hamburger or slider buns for serving
Instructions
- 1Pat the pork shoulder dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, and smoked paprika. Rub the spice mixture generously all over the pork.
- 2Heat vegetable oil in a large skillet over medium-high heat. Sear the pork shoulder for 2–3 minutes on each side until a golden crust forms. This step is optional but adds depth of flavor.
- 3Transfer the pork to a slow cooker. Whisk together broth, apple cider vinegar, brown sugar, and Worcestershire sauce. Pour the liquid mixture around the pork.
- 4Cover and cook on low for 8–10 hours, or on high for 5–6 hours. The pork is ready when it shreds easily with two forks and has no pink in the center.
- 5Remove the pork to a cutting board. Let it rest for 10 minutes. Using two forks or meat shredders, shred the pork into bite-sized pieces, discarding large fat chunks.
- 6Whisk together barbecue sauce and honey. Return the shredded pork to the slow cooker. Add the BBQ sauce mixture and stir to coat evenly. Heat through on low for 15–20 minutes.
- 7Serve the pulled pork warm on buns with extra BBQ sauce on the side, coleslaw, and pickles if desired.
Nutrition Information
Estimated per serving: 1 serving (calculated using 9 servings, the midpoint of the stated 8–10 range).
Estimated from the ingredients and quantities in this recipe using standard food-composition values. The calculation uses the midpoint of the stated yield range. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.
Pro Tips
- Do not lift the lid frequently during cooking. Every time you open it, you release heat and add 15–20 minutes to the cook time.
- Searing the pork before slow cooking adds depth of flavor and a better texture, but it is optional if you are short on time.
- The pork is done when it shreds easily with no resistance. If it is still tough after 8 hours, give it another hour.
- Save the braising liquid. It is liquid gold for making BBQ sauce or moistening leftovers.
- Make this on a weekend morning and it will be ready by dinner without effort or attention.
Substitutions
Storage Instructions
Store cooled pulled pork in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat with a little broth or extra BBQ sauce to restore moisture. Pulled pork freezes beautifully for up to 3 months if wrapped tightly in plastic wrap and foil.
Make Ahead
You can prepare the pork and spice rub up to 24 hours ahead and refrigerate. Bring to room temperature for about 15 minutes before searing and cooking. You can also cook the pork ahead and reheat it gently with the BBQ sauce when ready to serve.
Frequently Asked Questions
Can I use high instead of low?
Yes. Cook on high for 5–6 hours instead. The pork will cook faster, but the long, slow low setting produces a more tender, juicy result. Either way, go by doneness, not the clock: pork shoulder is ready at 195–205°F internal, when a fork twists out with almost no resistance.
Should I trim the fat?
Trim the visible fat cap on top to about 1/4 inch. Leave some fat — it keeps the pork moist and adds flavor during cooking.
Can I make this without searing it?
Yes. Skip the searing step and place the seasoned pork directly in the slow cooker. It will still be tender and delicious, just without the extra depth of flavor searing adds.
How much do I serve per person?
Plan for 1/2 to 3/4 pound per person for a hearty sandwich serving, or 1/4 pound for a lighter portion.
Can I use an oven or other cooking method?
Yes. Braise in a covered Dutch oven at 325°F for 4–5 hours instead. The slow cooker is more hands-off, but the oven method produces similar results.
Make It a Meal
Pair this recipe with a side, bread, and something sweet from the FAFO Kitchen.
