Slow Cooker Pulled Pork – Tender, Juicy & Effortless

Pin It For Later

Don't lose this recipe – save it to your Slow Cooker Favorites board on Pinterest!

Click the image above to save this recipe to Pinterest!

Why You'll Love This Recipe

• Incredibly tender and juicy – falls apart with a fork
• Perfect for feeding a crowd – makes plenty of leftovers
• Versatile – use for sandwiches, tacos, bowls, and more
• Minimal hands-on time – the slow cooker does the work
• Freezer-friendly for future meals

Tools You'll Need

• 6-quart or larger slow cooker
• Small bowl for spice rub
• Measuring spoons
• Tongs
• Two forks for shredding
• Baking sheet (optional, for broiling)

Ingredients

For the Pork:

• 3-4 lbs pork shoulder (also called pork butt), trimmed of excess fat
• 1 cup chicken broth or beef broth
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar

For the Dry Rub:

• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper (optional, for heat)

For Serving:

• Hamburger buns or slider buns
• Your favorite BBQ sauce
• Coleslaw (optional)
• Pickles

Instructions

Prepare the Pork:

1. Make the dry rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, pepper, and cayenne (if using). Mix well.
2. Season the pork: Pat the pork shoulder dry with paper towels. Rub the spice mixture all over the pork, covering every surface. If you have time, wrap in plastic wrap and refrigerate for at least 2 hours or overnight for maximum flavor.

Slow Cook the Pork:

1. Place the seasoned pork in the slow cooker. Pour chicken broth, apple cider vinegar, Worcestershire sauce, and 2 tablespoons brown sugar around (not over) the pork.
2. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the pork is fall-apart tender.

Shred the Pork:

1. Carefully transfer the cooked pork to a large cutting board or baking sheet. Let cool slightly until safe to handle.
2. Using two forks, shred the meat, discarding any large pieces of fat.
3. Skim excess fat from the cooking liquid in the slow cooker. Add about 1 cup of the cooking liquid back to the shredded pork to keep it moist and flavorful. Add more as desired.

Optional Crispy Edges:

1. For crispy edges, spread shredded pork on a baking sheet and broil for 3-5 minutes until edges are crispy. Toss with BBQ sauce before or after broiling.

Serve:

1. Serve on buns with BBQ sauce, coleslaw, and pickles. Enjoy!

Pro Tips

• Choose the right cut: Pork shoulder (also called pork butt) is the best cut for pulled pork. It has the perfect amount of fat to keep the meat moist during long cooking.
• Trim excess fat: Leave some fat for flavor and moisture, but trim large chunks to avoid greasy results.
• Season ahead: Rubbing the pork with spices the night before and refrigerating allows the flavors to penetrate deeply.
• Don't add too much liquid: The pork releases plenty of juices as it cooks. Too much liquid will dilute the flavor.
• Save the juices: The cooking liquid is liquid gold! Use it to moisten the shredded pork and add incredible flavor.

Recipe Variations

• Spicy Chipotle: Add 2-3 chopped chipotle peppers in adobo to the cooking liquid.
• Root Beer Pulled Pork: Replace broth with 1 cup root beer and reduce brown sugar to 1 tbsp.
• Dr. Pepper Pulled Pork: Replace broth with 1 cup Dr. Pepper for a sweet, tangy flavor.
• Mexican-Style: Use cumin, oregano, and lime; serve in tacos with salsa and cilantro.
• Carolina-Style: Use a vinegar-based sauce with apple cider vinegar, red pepper flakes, and a touch of sugar.
• Honey Garlic: Add ¼ cup honey and 2 tbsp soy sauce to the cooking liquid.
• Keto-Friendly: Omit brown sugar from rub and use sugar-free BBQ sauce.

FAQs

Can I use pork loin instead of pork shoulder?
Pork loin is too lean and will dry out during long cooking. Pork shoulder (or pork butt) is essential for tender, juicy pulled pork.

How long does pulled pork last in the fridge?
Store in an airtight container in the refrigerator for up to 5 days. The flavor often gets even better overnight!

Can I freeze pulled pork?
Absolutely! Freeze in portions with some cooking liquid for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

How do I reheat pulled pork?
Reheat in a covered dish in the oven at 300°F with a splash of broth or water, or in the microwave. For crispy edges, spread on a baking sheet and broil briefly.

Can I make this in an Instant Pot?
Yes! Cook on high pressure for 90 minutes with a natural release, then shred and broil if desired.

What can I serve with pulled pork?
Sandwiches, tacos, nachos, baked potatoes, mac and cheese, coleslaw, baked beans, or cornbread are all perfect.

How do I get crispy edges?
After shredding, spread the pork on a baking sheet and broil for 3-5 minutes. Toss with BBQ sauce before or after broiling.

This Slow Cooker Pulled Pork is everything you want in a meal – incredibly flavorful, perfectly tender, and completely effortless. The dry rub creates an amazing crust, while the long, slow cooking transforms the pork shoulder into meat so tender it falls apart at the touch of a fork. It's the kind of meal that makes you look like a hero with minimal effort.

Perfect for game day gatherings, summer cookouts, or meal prep for the week, this pulled pork is incredibly versatile. Serve it on buns with coleslaw and BBQ sauce, pile it onto nachos, stuff it into tacos, or enjoy it on its own. Make a big batch – it freezes beautifully, so you can enjoy it for months to come.

If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! Your feedback helps us create better recipes for everyone.