Ultimate Slow Cooker Pulled Pork offers an irresistible blend of flavors that is perfect for any occasion. Picture tender, juicy pork that is seasoned to perfection and gently cooked until it practically falls apart. The combination of smoky paprika and a hint of sweetness from brown sugar creates a flavor profile that rivals your favorite barbecue joint. This dish isn’t just a winner for weekend gatherings; it’s a comforting classic that can turn a busy weeknight into a special culinary experience.

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

When I first made this slow-cooked pulled pork, I was amazed at how simple it was to create such mouthwatering flavor with minimal hands-on time. As the pork shoulder simmers away, your home fills with that unmistakable savory aroma that beckons everyone to the dinner table. It’s budget-friendly, easy to toss together, and serves a crowd, making it the ultimate solution for gatherings, game days, or a family meal that will leave everyone happily satisfied. I can’t wait for you to try this recipe!

Why You’ll Love This Recipe

Simple & Quick: It only takes about 15 minutes of prep time.
Irresistible Flavor: The combination of spices creates a well-rounded, smoky sweetness that will have you coming back for more.
Perfect for Sandwiches: Serve the pulled pork on soft buns for a perfect, hearty sandwich.
Feed a Crowd: With enough to serve 12, it’s ideal for parties or meal prep for the week.
Versatile: Enjoy it with sides like coleslaw, or use it in tacos or nachos for a twist.

Ingredients You’ll Need

5.5 lb bone-in pork shoulder (pork butt): This cut is ideal for slow cooking thanks to its rich marbling, which ensures tenderness and flavor. If you can’t find a bone-in option, a boneless pork shoulder also works.
1 large yellow onion, thick-sliced: Adds sweetness and depth of flavor to the dish.
4 cloves garlic, smashed: Provides a fragrant base that complements the pork beautifully.
0.5 cup apple cider vinegar: This tangy ingredient helps to tenderize the meat and brightens the overall flavor.
0.25 cup brown sugar, packed: Adds a subtle sweetness that balances the spices.
2 tbsp smoked paprika: Imparts a rich, smoky flavor that gives the dish that distinctive barbecue essence.
1 tbsp kosher salt: Essential for seasoning and enhancing all the other flavors.
1 tbsp black pepper: Adds a mild heat that pairs perfectly with the sweetness.
1 tsp garlic powder: An extra layer of garlicky goodness.
1 tsp onion powder: Enhances the overall flavor profile without any extra chopping.
0.5 tsp cayenne pepper: For a slight kick; adjust to taste based on your preference.
1.5 cups BBQ sauce: Choose your favorite brand for a flavor boost at the end.
0.5 cup reserved cooking liquid (strained): This adds moisture and reinforces flavor when you mix it with the shredded pork.

How to Make Slow Cooker Pulled Pork

Dry the Pork: Pat the pork shoulder completely dry with paper towels. A dry surface helps the rub stick better and forms a nice crust while cooking.

Make the Dry Rub: In a small bowl, combine 0.25 cup packed brown sugar, 2 tbsp smoked paprika, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp cayenne pepper to create a robust dry rub. This mixture is your flavor powerhouse.

Rub It In: Massage the dry rub into every crevice of the pork shoulder, ensuring a thick, even coating. This seasoning forms a delicious crust while cooking.

Prepare the Slow Cooker: Place the sliced onions and smashed garlic at the bottom of the slow cooker. Pour 0.5 cup apple cider vinegar around the onions, avoiding direct contact with the pork to maintain moisture. Place the seasoned pork on top, fat-side up to allow the juices to baste the meat.

Let It Cook: Cover and cook on Low for 8–9 hours. The meat is done when it reaches an internal temperature of 205°F and easily shreds with a fork. The long cooking time breaks down the connective tissues, resulting in melt-in-your-mouth goodness.

Shred the Pork: Once cooked, carefully remove the pork to a large baking sheet and shred it, discarding any large chunks of unrendered fat. Strain the liquid from the slow cooker for the next step.

Add BBQ Sauce: Drizzle 0.5 cup of the reserved cooking liquid and 1.5 cups of your favorite BBQ sauce over the shredded pork. Toss it gently to combine and infuse that sweet, tangy flavor.

Broil for Crispiness: Preheat your oven broiler. Spread the shredded pork in an even layer on a baking sheet and broil for 3-5 minutes until the edges are crispy and caramelized. This final step adds texture and intensity to your pulled pork.

Storing & Reheating

Once your pulled pork cools, you can store it at room temperature for up to 2 hours. For longer storage, transfer it to an airtight container, where it will last about 3-4 days in the refrigerator. If you want to keep it longer, you can freeze it for up to 3 months. When you’re ready to enjoy again, reheat in the microwave or on the stovetop until warmed through, adding a splash of reserved cooking liquid to help maintain juiciness.

Chef’s Helpful Tips

Ensure the pork shoulder is a good quality cut; it makes a significant difference in flavor and texture.
Avoid lifting the lid of the slow cooker while it cooks; this releases heat and extends cooking time.
If you prefer a bit more heat, you can increase the cayenne based on your spice tolerance.
Try different BBQ sauces to discover which flavor profile you enjoy most.
For easy cleanup, line your slow cooker with a slow cooker liner.

Slow Cooker Pulled Pork delivers incredible taste with minimal effort. Just a few steps and some patience will take you to flavor town! Don’t hesitate to experiment with flavors; perhaps add extra spices or even some honey for sweetness. The possibilities are endless! Enjoy this dish with friends and family, and watch it disappear in no time.

Recipe FAQs

Can I use a different cut of meat for pulled pork?

Absolutely! While pork shoulder is the best choice for its balance of fat and meat, you can also use pork loin or even beef chuck if you’re looking for a different flavor profile. Just keep in mind that cooking times may vary.

How do I prevent the pulled pork from drying out?

To keep the pork moist, avoid lifting the lid during cooking, and ensure it reaches the proper internal temperature for optimal tenderness. Adding BBQ sauce or reserved cooking liquid when shredding can also help retain moisture.

What kind of BBQ sauce should I use?

The choice of BBQ sauce is subjective; whether you prefer sweet, spicy, or tangy flavors, select a sauce you love. You can also create your own mix by combining ketchup, brown sugar, and vinegar to suit your taste!

Can I make this recipe ahead of time?

Yes, you can absolutely make this pulled pork in advance. It stores well in the refrigerator and freezes beautifully. Just be sure to cool completely before storing, and you can easily reheat it when you are ready to serve.

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: 101|Main Dishes
Method: Slow Cooker
Cuisine: American

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Description

This Slow Cooker Pulled Pork showcases tender, flavorful pork shoulder, seasoned with spices and paired with BBQ sauce. Perfect for a quick dinner or a gathering, this dish promises satisfaction with minimal effort!

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

Pat the pork shoulder dry with paper towels. Combine brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne in a small bowl to create the dry rub.
Massage the dry rub into every crevice of the pork shoulder, ensuring a thick, even coating.
Place the sliced onions and smashed garlic at the bottom of the slow cooker. Pour the apple cider vinegar around the onions. Place the seasoned pork on top, fat-side up.
Cover and cook on Low for 8–9 hours until the meat reaches an internal temperature of 205°F and shreds easily with a fork.
Preheat the oven broiler. Remove the pork to a large baking sheet and shred it, discarding any large chunks of unrendered fat. Strain the liquid from the slow cooker.
Drizzle 0.5 cup of the reserved cooking liquid and 1.5 cups of BBQ sauce over the shredded meat. Broil for 3-5 minutes until the edges are crispy and caramelized.