Slow Cooker Pulled Pork
Home / Recipes / Meat / Slow Cooker Pulled Pork
Slow Cooker Pulled Pork
This slow cooker pulled pork turns a tough pork shoulder into tender, shreddable meat with almost no hands-on work. A dry rub goes on first, then the roast cooks low and slow for 8 hours until it pulls apart with two forks. Finish it with barbecue sauce and pile it onto buns. This makes enough for 8 generous sandwiches and the leftovers freeze well.
Ingredients
- 1 boneless pork shoulder (4 to 5 pounds)
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 cup chicken broth
- 1/2 cup apple cider vinegar
- 1 1/2 cups barbecue sauce, plus more for serving
- 8 hamburger buns
Directions
- Pat the pork shoulder dry. In a small bowl, mix the brown sugar, paprika, salt, garlic powder, onion powder, black pepper, cumin, and cayenne. Rub the mixture all over the pork.
- Place the pork in a slow cooker. Pour the chicken broth and apple cider vinegar around the sides, not over the rub.
- Cover and cook on low for 8 hours, until the meat shreds easily with a fork. An instant-read thermometer should read at least 195F.
- Transfer the pork to a baking sheet. Shred it with two forks and discard any large pieces of fat.
- Skim the fat from the cooking liquid. Moisten the shredded pork with about 1/2 cup of the liquid, then stir in the barbecue sauce.
- Pile the pork onto buns and serve with extra sauce on the side.
Tips and variations
- Pork shoulder, sometimes labeled Boston butt, has the marbling that keeps pulled pork moist. A lean cut will dry out.
- Cook on low, not high. The long, gentle heat is what breaks down the connective tissue into tenderness.
- Save the cooking liquid. A few spoonfuls stirred back in keeps the meat juicy after shredding.
- Leftover pulled pork freezes well for up to 3 months. Reheat with a splash of broth so it stays moist.
Save it to your Recipe Box
Copy this one onto a 4x6 card. Title across the top, the thirteen ingredients down the left, the six steps down the right, and Serves 8, Prep 20, Cook 8 hr along the header. File it behind the Meat divider. Built to outlast the screenshot.
Get the Recipe Box
Common questions
- Do I need to sear the pork first
- No. The dry rub builds plenty of flavor on its own. Searing adds a little color but is not needed for tender, well-seasoned pulled pork.
- Can I cook it on high instead
- You can cook on high for about 5 hours, but low and slow for 8 hours gives the most tender result. The meat needs time to break down.
- What goes well with pulled pork
- Coleslaw, baked beans, cornbread, and pickles are the classics. A scoop of slaw right on the sandwich is a Carolina favorite.
- How do I store leftovers
- Refrigerate shredded pork with some sauce for up to 4 days, or freeze for up to 3 months. Reheat gently with a splash of broth.
More meat recipes
Keep the ones that work
When a recipe earns a repeat, it deserves a card. The Albino Monkey Recipe Box keeps your handwritten favorites on real wooden dividers, Breakfast through Favorites.
See the Recipe Box