Easy Slow Cooker Pulled Pork Recipe

Introduction

This easy slow cooker pulled pork recipe delivers tender, flavorful meat with minimal effort. Perfect for gatherings or a comforting weeknight meal, the pork slow cooks to juicy perfection and is tossed in a tangy BBQ sauce for serving.

Ingredients

• 4 lb pork shoulder (Boston butt)
• 1 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup low-sodium chicken broth
• 1/2 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1/4 cup your favorite BBQ sauce (for serving)

Instructions

1. Step 1: Trim any large pieces of excess fat from the pork shoulder.
2. Step 2: In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create the dry rub.
3. Step 3: Rub the spice mixture evenly over all surfaces of the pork shoulder.
4. Step 4: Place the seasoned pork shoulder in the basin of your slow cooker.
5. Step 5: Pour the chicken broth, apple cider vinegar, and Worcestershire sauce around the pork. Do not pour directly over the top.
6. Step 6: Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and shreds easily with a fork.
7. Step 7: Carefully remove the pork from the slow cooker and place it on a large cutting board or baking sheet. Discard any large pieces of fat.
8. Step 8: Use two forks to shred the pork completely.
9. Step 9: Skim any excess fat from the liquid remaining in the slow cooker.
10. Step 10: Return the shredded pork to the slow cooker and toss it with about 1/4 cup of the cooking liquid and 1/4 cup of your favorite BBQ sauce. Stir to coat.
11. Step 11: Cook on the WARM setting for another 15 minutes to allow the flavors to combine.
12. Step 12: Serve hot on buns with extra BBQ sauce.

Tips & Variations

• For extra smoky flavor, add a few drops of liquid smoke to the spice rub or cooking liquid.
• Use different BBQ sauces to suit your taste, such as spicy, sweet, or mustard-based varieties.
• If you prefer a leaner dish, trim the fat carefully but keep some for moisture and flavor.
• To add a bit of sweetness, mix in a spoonful of honey or maple syrup before serving.

Storage

Store pulled pork in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave, adding a splash of cooking liquid or BBQ sauce to keep it moist. You can also freeze cooked pulled pork for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of pork for pulled pork?

Yes, pork shoulder (Boston butt) is best because of its fat content and tenderness, but pork butt or picnic roast are good substitutes. Avoid leaner cuts like pork loin, as they may dry out.

Can I make this recipe without a slow cooker?

Yes, you can cook the pork in a covered Dutch oven in the oven at 300°F (150°C) for about 3-4 hours until tender, or use a pressure cooker to reduce cooking time. Adjust liquid amounts as needed to prevent drying out.

Easy Slow Cooker Pulled Pork Recipe

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★★★★★

4.5 from 59 reviews

• Author: Naomi
• Total Time: 9 hours 15 minutes
• Yield: 8 servings 1x

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Description

This Easy Slow Cooker Pulled Pork recipe features tender, flavorful pork shoulder cooked low and slow with a smoky dry rub and tangy cooking liquids. Perfect for a hands-off meal, the pork is shredded and tossed in BBQ sauce, making it ideal for sandwiches or a hearty main dish.

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Ingredients

Scale 1x2x3x

Dry Rub

• 1 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper

Main Ingredients

• 4 lb pork shoulder (Boston butt)
• 1 cup low-sodium chicken broth
• 1/2 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1/4 cup your favorite BBQ sauce (for serving and tossing)

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Instructions

1. Prepare the pork: Trim any large pieces of excess fat from the pork shoulder to avoid greasy results.
2. Make the dry rub: In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create the spice rub.
3. Apply the rub: Rub the spice mixture evenly over all surfaces of the pork shoulder to infuse it with flavor.
4. Set in slow cooker: Place the seasoned pork shoulder in the basin of your slow cooker.
5. Add liquids: Pour chicken broth, apple cider vinegar, and Worcestershire sauce around the pork, avoiding pouring directly on top to keep the rub intact.
6. Cook low and slow: Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the pork is very tender and shreds easily with a fork.
7. Remove and shred: Carefully take the pork out, discard any excess fat, then use two forks to shred the meat completely.
8. Skim fat: Skim any excess fat from the cooking liquid left in the slow cooker to keep the pork moist but not greasy.
9. Toss with sauce: Return the shredded pork to the slow cooker and mix with about 1/4 cup of the cooking liquid and 1/4 cup BBQ sauce for flavor and moisture.
10. Warm and meld flavors: Cook on the WARM setting for 15 minutes to let the flavors combine thoroughly.
11. Serve: Serve hot on buns with extra BBQ sauce for a classic pulled pork sandwich experience.

Notes

• Trimming excess fat helps reduce greasiness in the final dish.
• Use low-sodium broth to control salt levels.
• Adjust cayenne pepper amount to your preferred heat level.
• Cooking times may vary depending on your slow cooker model.
• Leftover pulled pork can be refrigerated up to 4 days or frozen for longer storage.

• Prep Time: 15 minutes
• Cook Time: 9 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: pulled pork, slow cooker pork, BBQ pulled pork, easy pulled pork recipe, slow cooker recipes