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This easy Slow Cooker Pulled Pork Recipe turns pork shoulder into tender, juicy shredded pork with smoky, slightly sweet barbecue flavor. Let the slow cooker do most of the work, then pile the pork onto sandwiches, tuck it into tacos or freeze it for an easy dinner later.
Made with pork shoulder, beef stock, apple cider vinegar, smoked paprika and a touch of honey, the pork cooks low and slow until it practically falls apart. It is perfect for weeknight dinners, game day or feeding a crowd.
Table of Contents
- Kellie’s Note The Ultimate Pulled Pork
- Why You’ll Love This Pulled Pork Recipe
- Ingredients for Slow Cooker Pulled Pork
- What Is the Best Pork for Pulled Pork?
- How to Make Slow Cooker Pulled Pork
- How Do You Know When Pulled Pork Is Done?
- Kellie’s Tips for the Best Pulled Pork
- Pulled Pork Variations and Substitutions
- What is Pulled Pork?
- How Much Pulled Pork Do I Need per Person?
- What to Serve with Pulled Pork
- How to Store and Reheat Pulled Pork
- More Easy Pork Recipes
- Slow Cooker Pulled Pork Recipe
Kellie’s Note
The Ultimate Pulled Pork
I have been making versions of this pulled pork for years, and this smoky slow cooker version is the one I return to whenever I need an easy dinner that feeds a crowd. It has plenty of flavor on its own, but it is also perfect with your favorite barbecue sauce and a pile of creamy coleslaw.
It’s one of the first recipes I perfected in my early 20’s and make it often for tailgating parties.
But we don’t save this one just for the winter months, I love making this pulled pork recipe in the summer! No need heat up the house by turning on the oven when you have a slow cooker at the ready. It’s a great way to make a hearty dinner without standing over the stove or grill. And leftovers are fantastic in my Cuban Sandwich.
Why You’ll Love This Pulled Pork Recipe
- Mostly hands-off: Once the pork is browned, the slow cooker does the rest.
- Tender and juicy: Pork shoulder becomes fall-apart tender as it cooks low and slow.
- Smoky-sweet flavor: Smoked paprika, liquid smoke, brown sugar and honey give it barbecue-style flavor without a smoker.
- Great for a crowd: Serve it as sandwiches, sliders, tacos or part of a pulled pork bar.
- Freezer-friendly: Make a batch now and freeze the leftovers for another meal.
Ingredients for Slow Cooker Pulled Pork
- Pork shoulder: Use a bone-in or boneless pork shoulder, Boston butt or picnic roast. The marbling keeps the pork tender and juicy during the long cooking time.
- Brown sugar and honey: Add sweetness and balance the vinegar and smoky seasonings.
- Smoked paprika and liquid smoke: Give the pork smoky barbecue flavor without using a smoker.
- Chili powder, cumin and cayenne: Add warmth, earthiness and heat. Reduce or omit the cayenne for milder pulled pork.
- Garlic and onion powder: Build savory flavor throughout the pork.
- Beef stock: Creates a flavorful braising liquid and helps keep the pork moist.
- Apple cider vinegar: Cuts through the richness and adds barbecue-style tang.
- Tomato paste: Adds body, color and savory depth to the cooking liquid.
What Is the Best Pork for Pulled Pork?
The best cut for this slow cooker pulled pork recipe is pork shoulder. At the grocery store, it may also be labeled:
- Pork butt
- Boston butt
- Picnic shoulder
- Shoulder roast
Both bone-in and boneless pork shoulder work well. Bone-in pork shoulder may take slightly longer to cook, but the bone should slide out easily when the pork is ready. Boneless pork shoulder is a little easier to portion and shred.
Avoid substituting pork tenderloin or pork loin in this recipe. Those cuts are much leaner and require different cooking times to keep them from drying out.
How to Make Slow Cooker Pulled Pork
- Make the seasoning mixture. Whisk together the brown sugar, smoked paprika, chili powder, cumin, cayenne, garlic powder, onion powder, black pepper, salt, beef stock, vinegar, liquid smoke, tomato paste and honey.
- Brown the pork. Season the pork and sear it in a hot skillet until deeply browned on every side.
- Add it to the slow cooker. Place the pork fat-side up in the slow cooker and pour the seasoning mixture around and over it.
- Cook until tender. Cover and cook on LOW until the pork reaches approximately 195–205°F and pulls apart easily. Use the HIGH setting when you are shorter on time.
- Shred the pork. Transfer it to a platter, remove the fat and bone, and shred the meat with two forks.
- Finish in the juices. Return the shredded pork to the slow cooker and let it cook briefly in the flavorful juices before serving.
Pulled pork shoulder becomes easiest to shred at approximately 195–205°F.
How Do You Know When Pulled Pork Is Done?
Pulled pork is ready when it reaches approximately 195–205°F and pulls apart easily with a fork. If you are using a bone-in shoulder, the bone should slide out cleanly with very little resistance.
If the meat feels tough or will not shred, cover the slow cooker and continue cooking. Pork shoulder becomes tender with time, so pork that is difficult to shred is usually undercooked rather than overcooked.
Cooking time can vary depending on the shape and thickness of the roast, whether it is bone-in or boneless and how hot your slow cooker runs. Use tenderness and internal temperature rather than relying on the clock alone.
Kellie’s Tips for the Best Pulled Pork
- Add sauce at the end. Serve the pork as-is or stir in barbecue sauce after shredding.
- Do not rush it. If the pork is difficult to shred, it needs more cooking time.
- Brown it when possible. Searing the pork creates deeper, richer flavor.
- Cook it fat-side up. The fat melts as the pork cooks and helps baste the meat.
- Check temperature and texture. The pork is ready at approximately 195–205°F when a fork twists easily in the meat.
- Shred it gently. Pull the pork into bite-size strands instead of stirring it so aggressively that it becomes mushy.
- Save the cooking juices. Stir some back into the shredded meat to keep it moist.
- Skim excess fat. Remove extra fat from the cooking liquid before returning the meat to the slow cooker.
- Add sauce at the end. Serve the pork as-is or stir in barbecue sauce after shredding.
How to Make Crispy Pulled Pork
For browned, crispy edges, spread the shredded pork on a rimmed baking sheet. Spoon a little of the cooking liquid over the meat and broil for 3–5 minutes, watching closely, until some of the edges begin to caramelize.
Pulled Pork Variations and Substitutions
- Mild pulled pork: Reduce or omit the cayenne pepper.
- No liquid smoke: Leave it out. The smoked paprika will still provide some smoky flavor.
- Boneless pork shoulder: Use the same method, but begin checking for tenderness a little earlier.
- Saucy pulled pork: Stir in your favorite barbecue sauce after shredding.
- Crispy pulled pork: Broil the shredded meat briefly before serving.
- Sweeter pulled pork: Serve it with a sweeter barbecue sauce instead of adding more sugar to the slow cooker.
- Tangier pulled pork: Add a small splash of apple cider vinegar after shredding.
- Spicier pulled pork: Add extra cayenne or hot sauce after cooking so each serving can be adjusted to taste.
What is Pulled Pork?
I’m sure everyone has a great pulled pork recipe but this one…..this one is the very BEST there is. And I don’t say that lightly….in fact, I’ve been working on this recipe for years. Like 20 years to be exact and now, this is it….this is the one I go to every single time.
Pulled Pork is an American barbecue dish that’s common in most of the southern states. It’s, most often, made with pork shoulder that’s been slow smoked over wood until it’s super tender. The pork is then shredded and served with barbecue sauce.
I don’t like to fuss with a smoker or smoker box on the grill during the winter months so I bust out my trusty CrockPot and make a slow cooker Pulled Pork recipe that’s simple to duplicate. It’s tender, juicy and melt-in-your-mouth amazing.
How Much Pulled Pork Do I Need per Person?
Plan on approximately 1/3 pound of cooked pulled pork per adult when it is served as the main dish. You may need less when serving sliders or tacos with several substantial side dishes.
A 4-pound bone-in pork shoulder generally makes approximately 8–10 servings, although the exact yield will depend on the size of the bone and fat cap.
For a party, calculate the amount based on the number of guests and how the pork will be served. Sandwiches and sliders generally require less meat per person than a barbecue plate.
A competing post recommends approximately one pound of cooked pork for every three people and notes that the meat loses significant weight during cooking.
What to Serve with Pulled Pork
Serve your pulled pork:
- Piled onto sandwich rolls with homemade coleslaw
- Stuffed into sliders for a party
- Tucked into tacos, burritos or quesadillas
- Layered onto tortilla chips with cheese and jalapeños
- Spoon over baked potatoes or sweet potatoes
- Added to pizza with barbecue sauce and cheese
- Stirred into baked beans
- Served as a barbecue plate with cornbread, macaroni and cheese, coleslaw or corn
- Used as a topping for loaded fries or tater tots
- Added to grilled cheese sandwiches
For entertaining, keep the pork warm in the slow cooker and set out rolls, coleslaw, barbecue sauce, pickles and sliced onions so guests can build their own sandwiches.
How to Store and Reheat Pulled Pork
- Refrigerate: Store pulled pork with some of its cooking juices in an airtight container for up to 3 days.
- Freeze: Let the pork cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 3 months. Include a little cooking liquid to help keep the meat moist.
- Thaw: Thaw frozen pulled pork overnight in the refrigerator.
- Reheat in the microwave: Place the pork and a splash of cooking liquid, broth or water in a microwave-safe bowl. Cover and heat in short intervals, stirring between each one.
- Reheat in the oven: Place the pork and cooking liquid in a covered baking dish. Warm at 250°F until heated through.
- Reheat in the slow cooker: Add the pork and cooking juices to the slow cooker. Heat on LOW or WARM, stirring occasionally. Add a splash of broth if the meat begins to look dry.
More Easy Pork Recipes
Looking for more easy pork recipes? Try one of these reader favorites for another simple family dinner.
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Slow Cooker Pulled Pork Recipe
Equipment
- 6-quart slow cooker
- large skillet
- whisk
- Instant Read Thermometer
- Two forks
Ingredients
- 1/2 cup light brown sugar
- 2 tablespoons smoked paprika
- 2 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 1/2 teaspoon Cayenne pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper, divided
- 1 teaspoon kosher salt, plus more for seasoning the pork
- 1 cup beef stock
- 1/4 cup apple cider vinegar
- 2 tablespoons liquid smoke
- 2 tablespoons tomato paste
- 2 tablespoons honey
- 4 pounds bone-in pork shoulder
Instructions
- In a medium bowl, whisk together the brown sugar, smoked paprika, chili powder, cumin, cayenne, garlic powder, onion powder, black pepper, kosher salt, beef stock, apple cider vinegar, liquid smoke, tomato paste and honey.
- Pat the pork dry and season it on all sides with salt and pepper.
- Heat a large skillet over medium-high heat. Add the pork and brown it on every side until crusty and golden, approximately 15–20 minutes total.
- Transfer the pork to the slow cooker with the fat side facing up. Pour the seasoning mixture around and over the pork.
- Cover and cook on LOW for 7 hours or high for 4-5 hours until the pork reaches approximately 195–205°F and pulls apart easily with a fork.
- Transfer the pork to a large platter. Remove and discard the fat layer and bone.
- Shred the pork with two forks and return it to the slow cooker.
- Stir the pork into the cooking juices. Cover and cook on LOW for another 30–60 minutes.
- Skim off any excess fat and serve immediately.
Video
Notes
- Pork: Use pork shoulder, pork butt, Boston butt or picnic shoulder. Bone-in or boneless will work.
- Doneness: Cooking time varies depending on the shape of the roast and the slow cooker. The pork is ready when it reaches approximately 195–205°F and shreds easily.
- Milder pulled pork: Reduce or omit the cayenne pepper.
- No liquid smoke: It can be omitted, although the finished pork will have less smoky flavor.
- Storage: Refrigerate the pork with some of the cooking liquid for up to 3 days.
- Freezing: Freeze in an airtight container for up to 3 months.
- Reheating: Reheat with a splash of reserved cooking liquid, broth or water to keep the pork moist.
- Crispy edges: Spread the shredded pork on a sheet pan and broil briefly before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very tender. However, it was a little spicy for us. Would make it again but would reduce the cayenne pepper.
Thank you for your feedback, Vicki!
so good and tender
Thank you so much for your comment! It’s greatly appreciated.
Sugar, honey and Burger Buns, are not healthy though, the rest is fine 🙂
It looks delicious!
Everything is healthy in moderation…..pork is not healthy if you eat it in enormous quantities. But thanks for the comment!