Slow Cooker Pulled Pork is a simple yet flavorful dish that warms the heart and satisfies even the most ravenous appetites. The magic lies in slow cooking a rich, bone-in pork shoulder, which transforms into tender, juicy shreds that slide apart with the slightest fork tug. With each bite, you encounter a smoky and subtly sweet flavor profile, enhanced by a blend of spices and a drizzle of your favorite BBQ sauce. This dish is not just a meal; it’s an experience that promises to gather family and friends around the table, eager for seconds.

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

My love affair with pulled pork began during a summer cookout many years ago. I recall the intoxicating aroma wafting through the air, drawing us all into the backyard. No one could resist the urge to sneak a taste. I knew I had to recreate that moment in my kitchen, and with this Ultimate Slow Cooker Pulled Pork recipe, I have done just that. It’s effortless, budget-friendly, and perfect for gatherings or a cozy night in. If you’re ready to elevate your home dining experience, then give it a try!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep, you can set it and forget it for hours (perfect for busy days).
Irresistible Flavor: Smoky, sweet, and tangy elements marry beautifully in each forkful.
Eye-Catching Appeal: Serve it at parties or family dinners, and watch everyone flock to the table.
Flexible Serving: Great for sandwiches, tacos, or even on top of nachos—let your creativity shine!
Diet-Friendly Options: Easily adaptable for various diets; just swap out the BBQ sauce for a sugar-free alternative.

Ingredients You’ll Need

5.5 lb bone-in pork shoulder (pork butt): The star of the show; its marbling provides incredible flavor and tenderness as it cooks down.
1 large yellow onion, thick-sliced: This adds a wonderful sweetness and depth to the dish during cooking.
4 cloves garlic, smashed: For an aromatic kick, these provide that savory foundation that makes everything better.
0.5 cup apple cider vinegar: This helps tenderize the meat while adding a subtle tanginess.
0.25 cup brown sugar, packed: It balances the acidity with a touch of sweetness for that perfect flavor harmony.
2 tbsp smoked paprika: Infuses a smoky flavor that’s essential for achieving that barbecue essence.
1 tbsp kosher salt: Enhances all the other flavors in the dish.
1 tbsp black pepper: Adds a bit of a kick without overwhelming the other flavors.
1 tsp garlic powder: Deepens the garlic flavor, complementing the fresh cloves.
1 tsp onion powder: This enhances the onion flavor in a more concentrated way.
0.5 tsp cayenne pepper: For those who like it spicy; feel free to adjust based on your taste preferences.
1.5 cups BBQ sauce: The finishing touch that coats the pulled pork in sweet, tangy goodness.
0.5 cup reserved cooking liquid (strained): Keeps the meat moist and flavorful when combining with BBQ sauce.

How to Make Slow Cooker Pulled Pork

Pat Dry: Start by patting the pork shoulder completely dry with paper towels. This crucial step ensures the seasoning clings well to the meat.

Make the Dry Rub: In a small bowl, mix together 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. This fragrant rub is what gives the pork its mouthwatering flavor.

Season the Pork: Generously massage the dry rub into every nook and cranny of the pork shoulder. Ensuring an even coating is key; this will create a luscious crust as it cooks.

Prepare the Slow Cooker: Layer the sliced onions and smashed garlic at the bottom of the slow cooker to flavor the meat as it cooks. Pour the 0.5 cup apple cider vinegar around the onions, but avoid splashing it directly onto the meat. Place the seasoned pork on top, fat-side up—this positioning allows the fat to baste the meat as it cooks.

Cook Low and Slow: Cover and cook the pork on Low for 8–9 hours, or until the internal temperature reaches 205°F. This magic number means the meat will be incredibly tender and shred effortlessly with a fork.

Broil for Texture: Preheat your oven broiler. Remove the pork shoulder from the slow cooker and place it on a large baking sheet. Use two forks to shred the pork, discarding any large chunks of fat. Strain the cooking liquid from the slow cooker into a bowl, so you can use that rich flavor!

Add BBQ Sauce: Drizzle the reserved 0.5 cup cooking liquid and 1.5 cups BBQ sauce over the shredded pork. Mix everything together. For an added layer of flavor, broil for 3-5 minutes until the edges are crispy and caramelized. The contrast between the crispy and tender bits is simply divine.

Storing & Reheating

To store leftover pulled pork, let it cool to room temperature before transferring it into an airtight container. Refrigerate for up to 4 days. For longer storage, freeze it in portions for up to 3 months in freezer-safe bags or containers. When reheating, place it in a skillet over medium heat with a splash of water or more BBQ sauce, cooking until heated through, about 5-8 minutes, to maintain its moisture and flavor.

Chef’s Helpful Tips

Don’t rush the cooking process: Low and slow is the name of the game for tenderness; high heat will result in tougher meat.
Experiment with spices: Feel free to adjust the spice levels in the rub according to your preference; try adding cumin or chili powder for a different kick!
Use kitchen twine: If your pork shoulder is particularly large, tie it with kitchen twine to help it cook evenly.
Check the liquid level: If you notice that your cooking liquid is drying up, add a bit more apple cider vinegar or water to keep it moist and flavorful.
Go ahead and plan ahead: This recipe is perfect for meal prep; make it the night before, and let it rest in the fridge for even more intense flavors.

Now that you’ve uncovered the secrets of Ultimate Slow Cooker Pulled Pork, there’s no stopping you. It’s time to gather your loved ones, create those delicious sandwiches or tacos, and savor the fruits of with every melt-in-your-mouth bite. Enjoy the warmth this dish brings to your kitchen and feel free to customize it to make it your own!

Recipe FAQs

Can I use a different cut of pork for this recipe?

Absolutely! While pork shoulder (or pork butt) is ideal due to its fat content and flavor, you can also use a pork loin. Just keep in mind that pork loin is leaner and may dry out faster. If you choose pork loin, reduce the cooking time and monitor the temperature closely.

What type of BBQ sauce should I use?

The choice of BBQ sauce can greatly influence the flavor of your pulled pork. A sweet sauce complements the smoky paprika, while a tangy vinegar-based sauce can offer a delightful contrast. Choose a sauce that suits your taste, or make your own!

Can I make this recipe ahead of time?

Yes, this recipe is perfect for making ahead! You can cook it a day prior to your event, then simply reheat and serve. This allows the flavors to meld together beautifully as it sits in the fridge overnight.

What are some great side dishes for pulled pork?

You can serve pulled pork with various sides! Classic options include coleslaw, baked beans, or corn on the cob. For a healthier twist, consider a side salad or roasted vegetables. The possibilities are endless, and everyone will find something to love!