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Closeup of pulled pork sandwich with coleslaw on top on a blue plate.
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4.50 from 2 votes

Slow Cooker Pulled Pork Recipe

This easy Slow Cooker Pulled Pork Recipe is made with tender pork shoulder and a smoky-sweet seasoning mixture. It cooks low and slow until juicy, fall-apart tender and perfect for sandwiches, tacos or feeding a crowd.
Prep Time25 minutes
Cook Time8 hours
Total Time8 hours 25 minutes
Course: Dinner, lunch
Cuisine: American
Servings: 10 servings
Author: Kellie
Cost: $15

Equipment

  • 6-quart slow cooker
  • large skillet
  • mixing bowl
  • 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

Serving: 1g | Calories: 244kcal | Carbohydrates: 19g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 74mg | Sodium: 430mg | Potassium: 581mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1276IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 3mg