Shredded pulled pork piled high on a hamburger bun, glistening with BBQ sauce

Slow Cooker Pulled Pork

Name: Slow Cooker Pulled Pork
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8–10 servings
Cuisine: American, BBQ
Ingredients: 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; 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; 1 cup barbecue sauce, plus more for serving; 2 tablespoons honey; Hamburger or slider buns for serving

Developed and tested by Lila — tested in a real home kitchen for flavor, timing, texture, and repeatability. Meet Lila

Quick Answer

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.

Jump to Recipe

A friend once told me about their slow cooker like it was a piece of magic they had somehow stumbled upon in a rental apartment. They would fill it in the morning and come home to something restaurant-quality, as if they had spent hours tending to it. I remember thinking it sounded too easy, like they were either exaggerating or doing something I didn't understand. Turns out, that is literally the entire trick. Pour broth. Walk away. Eight hours later, you pull apart what used to be a solid block of meat.

This pulled pork is the kind of thing that makes you feel like you are smarter than you are. It looks impressive, tastes like you deserve a break, and does almost everything itself. The slow cooker does the work. You take the credit. No one needs to know you checked it once the entire time it was cooking.

Prep20 minutes

Cook8–10 hours

Total8–10 hours

Serves8–10 servings

DifficultyEasy

Ingredients

Servings

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.

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

apple cider vinegar → white vinegar or rice vinegar Apple cider vinegar adds sweetness. White or rice vinegar is more neutral. Choose based on how tart you want the sauce.

barbecue sauce → mustard sauce or vinegar sauce Mustard-based sauce adds heat and tang. Vinegar-based is brighter. Both complement pulled pork beautifully.

pork shoulder → pork butt or Boston butt These are the same cut with different regional names. Look for meat with good marbling and fat.

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.

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.