Slow Cooker Pulled Pork
This slow cooker pulled pork is tender, juicy, and full of flavor. It’s easy to make and perfect for sandwiches, tacos, or meal prep.
Pulled pork is one of those recipes that we’ve made for years, and for good reason. It’s simple, packed with flavor, and incredibly versatile.
You can use your favorite BBQ sauce, leave it plain, serve it on a bun, as tacos, burritos, on nachos, or eat it straight out of the fridge. The possibilities are endless.
What makes pulled pork even better? When it’s made in a slow cooker! The pork gets nice and tender, and it shreds perfectly every single time.
If you’ve ever wanted a foolproof way to make tender, juicy pulled pork without much effort, this is it.
I’ll walk you through everything you need to know, including why searing the pork can make a difference, what cuts of pork work best, and different types of BBQ sauce you can use.
Best Cuts of Pork for Pulled Pork
Pulled pork is best made with cuts that have plenty of marbling, which keeps the meat juicy as it cooks low and slow. Bone-in or boneless both work, but I’ve found that bone-in gives a little extra flavor while boneless is easier to shred. Here are the best options:
- Pork Shoulder (Boston Butt) – This is my go-to cut. It has a good balance of fat and connective tissue that breaks down beautifully over long cooking times.
- Pork Butt – Despite the name, it’s part of the shoulder. It’s slightly fattier than the shoulder but works just as well for pulled pork.
- Pork Picnic Roast – A leaner option that still shreds nicely but can be slightly drier if overcooked.
Why and How to Sear the Pork
Searing is an extra step, but it’s one I take whenever I have the time. Here’s why:
- Boosts Flavor – Browning the outside caramelizes the seasonings and creates a deeper, richer taste.
- Locks in Juices – While slow cooking does a great job of keeping the pork tender, searing adds a layer of crust that holds in extra moisture.
How to Sear:
If you’re short on time, you can skip this step. Your pulled pork will still turn out fantastic.
- Heat a large skillet over medium-high heat with 2 tablespoons of olive oil.
- Sear the pork on all sides for about 3-4 minutes per side, until deeply browned.
- Transfer the pork to the slow cooker and continue with the recipe.
How to Make Homemade BBQ Sauce
Store-bought BBQ sauce works great, but making your own lets you control the sweetness, tang, and spice.
My tangy BBQ sauce is a favorite, made with ketchup, apple cider vinegar, mustard, brown sugar, and molasses for the perfect balance of flavors.
Sometimes I’ll swap out the tangy sauce for my sweeter homemade bbq sauce that has more brown sugar and less vinegar. Feel free to use your favorite!
Different Ways to Use Pulled Pork
One of the reasons we love this recipe is how versatile it is. We almost always make sandwiches, but here are some of our favorite ways to serve it:
- Pulled Pork Sandwiches – Pile it high on a toasted bun with coleslaw and extra sauce.
- Pulled Pork Tacos – Fill soft tortillas with pork, pickled onions, and a drizzle of crema.
- Pulled Pork Over Rice – Serve it over a bed of white or brown rice with extra sauce on top.
- Loaded Pulled Pork Nachos – Layer pork over tortilla chips with cheese, jalapeños, and sour cream.
- Pulled Pork Pizza – Use it as a topping on homemade or store-bought pizza crust.
- Stuffed Baked Potatoes – Scoop some into a baked potato and top with cheese and green onions.
- Pulled Pork Quesadillas – Sandwiched between crispy tortillas with melted cheese.
Tips for the Best Pulled Pork
- Use the Right Cut – Pork shoulder or butt works best for shredding.
- Don’t Skip the Seasoning – A well-rubbed pork roast makes a ton of difference in the overall flavor.
- Cook Low and Slow – This ensures the connective tissues break down.
- Mix the Meat with Juices – After shredding, toss the pork back into the slow cooker with its cooking juices for extra flavor and moisture.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container with some of the cooking juices for up to 4 days.
- Freezer: Freeze in portioned containers for up to 2 months.
- Reheating: Warm in a skillet over low heat with a splash of broth or BBQ sauce to keep it moist.
More Pork Recipes
Ingredients
For the Pulled Pork
- 4 to 5 pounds pork shoulder, boneless or bone-in
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil, for searing
- 1 cup barbecue sauce, store-bought or homemade, see recipe below
- ½ cup low-sodium chicken broth
For the Tangy BBQ Sauce
- 1 cup ketchup
- ½ cup apple cider vinegar
- ¼ cup yellow mustard
- 3 tablespoons Worcestershire sauce
- 3 tablespoons brown sugar
- 1 tablespoon molasses
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper, optional, for heat
- Salt and black pepper to taste
Instructions
Prepare the Pulled Pork
- Season the Pork: Pat the pork shoulder dry with paper towels. In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Rub this spice mixture all over the pork.4 to 5 pounds pork shoulder2 tablespoons brown sugar1 tablespoon smoked paprika1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon ground cumin1 teaspoon salt½ teaspoon ground black pepper
- Sear the Pork (Optional): Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side.2 tablespoons olive oil
- Set Up the Slow Cooker: Place the pork into the slow cooker. Add the chicken broth and barbecue sauce.1 cup barbecue sauce½ cup low-sodium chicken broth
- Cook: Cover and cook on low for 8-10 hours or high for 5-6 hours, until the pork is fork-tender and reaches a safe internal temperature of 195-205°F (90-96°C) on an instant meat thermometer. While the pork cooks, make the BBQ sauce.
Make the Tangy BBQ Sauce (Optional)
- Combine Ingredients: In a medium saucepan, whisk together ketchup, apple cider vinegar, mustard, Worcestershire sauce, brown sugar, molasses, smoked paprika, garlic powder, onion powder, cayenne (if using), and a pinch of salt and pepper.1 cup ketchup½ cup apple cider vinegar¼ cup yellow mustard3 tablespoons Worcestershire sauce3 tablespoons brown sugar1 tablespoon molasses1 teaspoon smoked paprika1 teaspoon garlic powder½ teaspoon onion powder¼ teaspoon cayenne pepperSalt and black pepper to taste
- Cook: Heat the saucepan over medium heat. Bring the mixture to a simmer, then reduce the heat to low. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Taste, and add more salt if desired.
- Cool and Store: Allow the sauce to cool a bit before using. Store in an airtight container in the refrigerator for up to 1 week.
Shred and Serve
- Shred the Pork: Remove the pork from the slow cooker and transfer it to a large cutting board. Use two forks to shred the meat.
- Mix Back Into the Juices: Return the shredded pork to the slow cooker and toss it with the juices. If desired, add more barbecue sauce for extra flavor.
- Serve: Serve the pulled pork on buns with coleslaw, in tacos, over rice, or on its own. Drizzle with homemade or store-bought BBQ sauce if using.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ pound of pulled pork with BBQ sauce. Actual calories will vary.
- We used a 7-quart slow cooker for this recipe.
- Store any leftovers with their juices to keep the meat from drying out.
- We used a 4 ½ pound bone-in, picnic roast (labeled as a pork shoulder picnic roast on the package) that had good marbling. It took right around 5 hours to cook on HIGH.
- The tangy BBQ sauce listed above is optional. You can always use another BBQ sauce (homemade or store-bought) or none at all.