I’m sharing my Simple Crockpot Pulled Pork that requires minimal hands-on time and turns into everything from sandwiches and tacos to salads and sliders, so you can impress guests or simplify weeknight dinners.

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I love those recipes that sound fancy but are lazy as heck, and this one is exactly that. It centers on tender pork shoulder with a smoky whisper of smoked paprika, and somehow it turns ordinary dinner into something people actually fight over.

I call it my Easy Pulled Pork Crock Pot secret because it’s ridiculously flexible—sandwiches, tacos, you name it—and still somehow tastes like you spent hours fussing. I’ve ruined plans by bringing this to potlucks, no shame, everyone asks for the recipe.

Want a little wow with zero stress? Read on, you’ll see what I mean.

Ingredients

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Pork shoulder: Rich, fatty cut that shreds easily, great source of protein though higher in fat.
Brown sugar: Adds sweet molasses notes and caramelization, helps balance spice and tang.
Smoked paprika: Brings warm smoky flavor without heat, colors meat nicely.
Apple cider vinegar: Gives bright tang, tenderizes meat, cuts richness and lifts flavors.
Barbecue sauce: Adds sweetness, acidity and sticky coating, anchors the overall sauce profile.
Onion: Adds savory sweetness when slow cooked, layers of mellow umami.
Garlic: Sharp aromatic punch that mellows with heat, boosts savory depth.
Yellow mustard: Tiny bit brightens flavor, helps seasoning stick to the meat.
Liquid smoke (optional): Concentrated smoke flavor, use sparingly for grill like notes at home.

Ingredient Quantities

4 to 5 pounds pork shoulder, Boston butt, trimmed of excess fat

1/4 cup packed brown sugar

2 tablespoons smoked paprika, prefered

1 tablespoon kosher salt

1 teaspoon ground black pepper

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon yellow mustard

1/2 cup apple cider vinegar

1/2 cup chicken broth or water

1 tablespoon Worcestershire sauce

1 cup barbecue sauce plus extra for serving

1/2 teaspoon liquid smoke, optional but nice

1 medium onion, sliced

3 garlic cloves, minned

1 to 2 tablespoons vegetable oil or olive oil, optional

Buns, tortillas or slider rolls for serving, optional

How to Make this

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1. Trim excess fat from the 4 to 5 pound pork shoulder but leave some fat for flavor, pat dry, then mix 1/4 cup packed brown sugar, 2 tbsp smoked paprika, 1 tbsp kosher salt, 1 tsp black pepper, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder and 1 tsp onion powder; rub that all over the pork good.

2. If you want deeper flavor, heat 1 to 2 tbsp oil in a skillet and sear the pork on all sides until browned, about 2 to 3 minutes per side, then transfer to the slow cooker; searing is optional but worth the extra step.

3. Put 1 medium sliced onion and 3 garlic cloves minced in the bottom of the crock pot, mix 1 tbsp yellow mustard, 1/2 cup apple cider vinegar, 1/2 cup chicken broth or water and 1 tbsp Worcestershire sauce and pour around the pork (not over the rub so it doesnt rinse it off); add 1/2 tsp liquid smoke now if using.

4. Cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours, until the meat reaches about 195 to 205 F or pulls apart easily with two forks; the long low cook gives the best shreddable texture.

5. Remove the pork to a cutting board and reserve the cooking juices; shred the pork with two forks, discarding any large pockets of fat as you go, but leave some small pieces for moisture.

6. Skim the fat off the reserved juices (or chill briefly and spoon fat off), then stir about 1 cup barbecue sauce into a cup or so of the strained cooking liquid to make a saucy mix; taste and add the optional 1/2 tsp liquid smoke if you want smokier flavor.

7. Return the shredded pork to the slow cooker, pour the sauce mix over it and stir to combine; let it warm on LOW 15 to 30 minutes so the flavors marry and the sauce thickens slightly. If it seems too thin, remove lid and cook on HIGH 15 to 20 minutes or mix 1 tsp cornstarch with cold water and stir in, cook until thickened.

8. Taste and adjust seasoning with salt, pepper or more BBQ sauce; if you like tangier pulled pork add a splash more apple cider vinegar.

9. Serve on buns, slider rolls or tortillas with extra barbecue sauce and your fave toppings like coleslaw or pickles. Store leftovers in the fridge 3 to 4 days or freeze up to 3 months, and reheat gently with a splash of reserved juices so it doesnt dry out.

Equipment Needed

1. Slow cooker or crock pot (6 to 8 qt), for the low and slow cookin
2. Heavy skillet or cast-iron pan (optional), youll wanna use this to sear the pork for more flavor
3. Sharp chef’s knife, for trimming excess fat and slicing the onion
4. Sturdy cutting board, big enough for the 4–5 lb pork shoulder
5. Tongs, to flip and move the roast without tearing the rub off
6. Instant-read meat thermometer, to confirm the pork reaches about 195–205 F
7. Two forks or meat claws, for shredding the pork into pieces
8. Measuring cups and spoons, for the rub, liquids and sauces
9. Fine-mesh strainer or slotted spoon, to separate juices from fat
10. Large spoon or silicone spatula, to stir the sauce and mix the shredded pork

FAQ

Q: How long should I cook the pork in the slow cooker? A: On LOW plan for 8 to 10 hours, on HIGH about 4 to 6 hours. The goal is very tender meat that pulls apart easily not just a safe temp, so slow and low is best.

Q: How do I know when it’s done and ready to shred? A: It should shred easily with two forks and the internal temp will be about 195 to 205°F. If it’s still tough, give it another hour or two, it needs that collagen to break down.

Q: Do I need to sear the pork first? A: No you dont have to, but searing for 4 to 6 minutes per side gives great color and flavor. Brown the spice rub in a hot pan with a little oil, it makes a nicer crust and deeper taste.

Q: Can I use a different cut or make this faster in an Instant Pot? A: Pork shoulder or Boston butt is best because of the fat and connective tissue. You can use pork picnic roast but leaner cuts like loin will be drier. For an Instant Pot cook 60 to 90 minutes on high plus a natural release, times depend on size.

Q: How do I handle the fat and make the sauce rich not greasy? A: Trim obvious excess fat before cooking but leave some for flavor. After shredding, skim fat off the liquid, or chill the juices to let the fat solidify and remove it. Mix some of the cooking juices back into the BBQ sauce for moist, flavorful pork.

Q: What’s the best way to store and reheat leftovers? A: Refrigerate up to 3 to 4 days, freeze up to 3 months. To reheat gently, warm in a covered pan with a splash of broth or extra sauce over low heat, or bake covered at 300°F until hot. Microwaving works too for quick meals but keep it covered so it stays moist.

Best Pulled Pork Slow Cooker Recipe Substitutions and Variations

Pork shoulder (4–5 lb): use pork picnic shoulder, a boneless pork roast, or even beef chuck roast for pulled beef. Picnic shreds just as good and is usually cheaper, beef needs a bit more time tho.
Brown sugar (1/4 cup): swap with dark brown sugar, or use 3 tbsp maple syrup plus 1 tbsp granulated sugar, or honey. Liquid sweeteners change texture a tad but taste great.
Smoked paprika (2 tbsp): if you don’t have it use regular paprika plus 1/2 tsp ground cumin or 1/4–1/2 tsp chipotle powder, or add a few drops of liquid smoke. Chipotle brings heat, cumin adds depth.
Apple cider vinegar (1/2 cup): substitute with white vinegar, red wine vinegar, or fresh lemon juice. Lemon gives a brighter tang, white vinegar is sharper so use a little less.

Pro Tips

1) Rub and wait: apply the rub ahead of time and let the pork sit in the fridge for several hours or overnight. It really soaks in better that way and the flavor goes deeper, dont skip it.

2) Sear for texture, not just color. A hot pan gives a crust that holds up when you shred it and adds big flavor, use a cast iron if you got one, but dont overdo it and burn the seasoning.

3) Use a probe thermometer and be patient. Check for that pull apart doneness with the temp and with feel, dont rely only on the clock. If its close but not shreddable, give it more low heat rather than rushing it.

4) Make the sauce from the cooking liquid on the stove. Skim fat, reduce the juices to concentrate them, then whisk in the BBQ sauce so it clings to the meat. If its too thin a little cornstarch slurry will fix it fast.

5) Shred, rest, then finish gently. Let the roast cool a few minutes so you dont lose juices when shredding, leave small bits of fat for moistness, then warm the shredded pork in the sauce briefly so flavors marry; for leftovers reheat slowly with a splash of reserved juices.

Best Pulled Pork Slow Cooker Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

650

kcal

Equipment: 1. Slow cooker or crock pot (6 to 8 qt), for the low and slow cookin
2. Heavy skillet or cast-iron pan (optional), youll wanna use this to sear the pork for more flavor
3. Sharp chef’s knife, for trimming excess fat and slicing the onion
4. Sturdy cutting board, big enough for the 4–5 lb pork shoulder
5. Tongs, to flip and move the roast without tearing the rub off
6. Instant-read meat thermometer, to confirm the pork reaches about 195–205 F
7. Two forks or meat claws, for shredding the pork into pieces
8. Measuring cups and spoons, for the rub, liquids and sauces
9. Fine-mesh strainer or slotted spoon, to separate juices from fat
10. Large spoon or silicone spatula, to stir the sauce and mix the shredded pork

Ingredients

4 to 5 pounds pork shoulder, Boston butt, trimmed of excess fat
1/4 cup packed brown sugar
2 tablespoons smoked paprika, prefered
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon yellow mustard
1/2 cup apple cider vinegar
1/2 cup chicken broth or water
1 tablespoon Worcestershire sauce
1 cup barbecue sauce plus extra for serving
1/2 teaspoon liquid smoke, optional but nice
1 medium onion, sliced
3 garlic cloves, minned
1 to 2 tablespoons vegetable oil or olive oil, optional
Buns, tortillas or slider rolls for serving, optional

Directions

Trim excess fat from the 4 to 5 pound pork shoulder but leave some fat for flavor, pat dry, then mix 1/4 cup packed brown sugar, 2 tbsp smoked paprika, 1 tbsp kosher salt, 1 tsp black pepper, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder and 1 tsp onion powder; rub that all over the pork good.
If you want deeper flavor, heat 1 to 2 tbsp oil in a skillet and sear the pork on all sides until browned, about 2 to 3 minutes per side, then transfer to the slow cooker; searing is optional but worth the extra step.
Put 1 medium sliced onion and 3 garlic cloves minced in the bottom of the crock pot, mix 1 tbsp yellow mustard, 1/2 cup apple cider vinegar, 1/2 cup chicken broth or water and 1 tbsp Worcestershire sauce and pour around the pork (not over the rub so it doesnt rinse it off); add 1/2 tsp liquid smoke now if using.
Cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours, until the meat reaches about 195 to 205 F or pulls apart easily with two forks; the long low cook gives the best shreddable texture.
Remove the pork to a cutting board and reserve the cooking juices; shred the pork with two forks, discarding any large pockets of fat as you go, but leave some small pieces for moisture.
Skim the fat off the reserved juices (or chill briefly and spoon fat off), then stir about 1 cup barbecue sauce into a cup or so of the strained cooking liquid to make a saucy mix; taste and add the optional 1/2 tsp liquid smoke if you want smokier flavor.
Return the shredded pork to the slow cooker, pour the sauce mix over it and stir to combine; let it warm on LOW 15 to 30 minutes so the flavors marry and the sauce thickens slightly. If it seems too thin, remove lid and cook on HIGH 15 to 20 minutes or mix 1 tsp cornstarch with cold water and stir in, cook until thickened.
Taste and adjust seasoning with salt, pepper or more BBQ sauce; if you like tangier pulled pork add a splash more apple cider vinegar.
Serve on buns, slider rolls or tortillas with extra barbecue sauce and your fave toppings like coleslaw or pickles. Store leftovers in the fridge 3 to 4 days or freeze up to 3 months, and reheat gently with a splash of reserved juices so it doesnt dry out.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 300g
Total number of serves: 8
Calories: 650kcal
Fat: 45g
Saturated Fat: 15g
Trans Fat: 0.5g
Polyunsaturated: 5g
Monounsaturated: 20g
Cholesterol: 150mg
Sodium: 900mg
Potassium: 800mg
Carbohydrates: 30g
Fiber: 1.5g
Sugar: 24g
Protein: 40g
Vitamin A: 500IU
Vitamin C: 6mg
Calcium: 60mg
Iron: 3mg

Best Pulled Pork Slow Cooker Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Best Pulled Pork Slow Cooker Recipe Substitutions and Variations

Pro Tips