I’ve never served pulled pork this tender without a smoker, and the crock pot does all the heavy lifting. One bite and you’ll see why this is the recipe I trust for feeding a hungry crowd.

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I am completely obsessed with this Slow Cooker Pulled Pork because it tastes like I fussed for hours, even when my day was pure chaos. The pork shoulder turns ridiculously tender, juicy, and shreddy in that messy, drippy way I want piled onto my plate.

I love the smoky-sweet bite from smoked paprika, and I love how every strand soaks up sauce without getting boring. And the leftovers?

Dangerous. I keep sneaking forkfuls straight from the fridge like I have no self-control.

Big flavor, low effort, crowd happy. My kind of dinner, honestly and absolutely worth repeating.

Ingredients

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Pork shoulder gets ridiculously tender, with rich, juicy meat that shreds like a dream.
Brown sugar brings sticky sweetness and helps balance all that smoky spice.
Smoked paprika adds backyard barbecue vibes, even if you’re cooking inside.
Chili powder gives warmth without making everybody panic over the heat.
Cumin adds that earthy, cozy flavor hiding in the background.
Garlic and onion powder do the heavy lifting.
Basically, they make it savory.
Kosher salt and black pepper keep the pork from tasting flat.
Dry mustard adds a little tangy bite that cuts through the richness.
Cayenne is optional, but it’s fun if you like a sneaky kick.
Apple cider vinegar keeps things bright, so the pork doesn’t feel too heavy.
Chicken broth adds moisture and keeps the meat nice and tender.
Worcestershire sauce brings deep, salty flavor that tastes like you tried harder.
Barbecue sauce makes it saucy, messy, and totally sandwich-worthy.
Soft buns soak up everything.
Plus, they’re half the joy here.

Ingredient Quantities

4 to 6 pounds bone-in pork shoulder or Boston butt

1/2 cup packed light brown sugar

2 tablespoons smoked paprika

1 tablespoon chili powder

1 teaspoon ground cumin

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon dry mustard

1/4 to 1/2 teaspoon cayenne pepper optional

1 to 2 tablespoons olive oil or neutral oil

1/2 cup apple cider vinegar

1/2 cup low sodium chicken broth

1 tablespoon Worcestershire sauce

1 to 2 cups your favorite barbecue sauce for serving

Soft sandwich buns for serving

How to Make this

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1. Pat 4 to 6 pounds bone-in pork shoulder or Boston butt dry with paper towels and set aside.

2. In a bowl combine 1/2 cup packed light brown sugar, 2 tablespoons smoked paprika, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon dry mustard, and 1/4 to 1/2 teaspoon cayenne pepper if using. Mix well.

3. Rub the spice mixture all over the pork, pressing it into the meat. Let sit at room temperature 30 minutes or refrigerate covered for up to overnight.

4. Heat 1 to 2 tablespoons olive oil or neutral oil in a large skillet over medium high heat. Sear the pork on all sides until deeply browned, 3 to 4 minutes per side. Transfer to the slow cooker or to a roasting pan if using the oven method.

5. In a small bowl whisk 1/2 cup apple cider vinegar, 1/2 cup low sodium chicken broth, and 1 tablespoon Worcestershire sauce. Pour the mixture around the pork in the slow cooker or pan.

6. Slow cooker method: Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours, until pork is fork tender and pulls apart easily.

7. Oven roasted method: Preheat oven to 300 degrees F. Cover the roasting pan tightly with foil or a lid and roast 3 to 4 hours until very tender, then remove cover and roast an additional 20 to 30 minutes to brown the exterior.

8. Transfer pork to a large cutting board, let rest 10 minutes, then use two forks to shred the meat, discarding excess fat and the bone. Skim fat from cooking liquid and reserve a few spoonfuls.

9. Toss shredded pork with 1 to 2 cups of your favorite barbecue sauce to taste and a splash of the reserved cooking liquid for juiciness. Serve on soft sandwich buns.

Equipment Needed

1. Large cutting board
2. Sharp chef knife
3. Paper towels
4. Mixing bowls (one small, one medium)
5. Measuring cups and spoons
6. Large heavy skillet (for searing)
7. Slow cooker or roasting pan with tight-fitting foil or lid
8. Tongs or spatula
9. Two forks (for shredding)
10. Serving spoon and sandwich buns

FAQ

How long does the pork cook in a slow cooker and at what setting? Cook 8 to 10 hours on LOW or 4 to 6 hours on HIGH until the pork is fall apart tender and reaches an internal temperature of at least 195 to 205°F for easy shredding.

Can I use a boneless pork shoulder instead of bone-in? Yes. Boneless works fine; adjust cook time slightly shorter if the roast is smaller. Aim for the same target internal temperature for shredding.

How do I make the oven roasted option? Preheat oven to 300°F. Sear the seasoned roast in a hot pan, transfer to a roasting pan with the vinegar and broth, cover tightly, and roast 4 to 6 hours until very tender, checking for the same shredding temperature.

What is the best way to shred the pork and use the cooking juices? Remove bones if present, pull apart with two forks or meat claws while hot. Reserve cooking liquid, skim off excess fat, then mix some of the strained juices and barbecue sauce into the shredded pork to moisten and flavor.

How should I store and reheat leftovers? Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently in a covered pan with a splash of broth or reserved juices over low heat, or in a 300°F oven until warmed through.

Can I reduce the sugar or make it spicier? Yes. Reduce brown sugar or substitute a low calorie sweetener, and increase cayenne or add hot sauce or chipotle for more heat. Adjust to taste before serving.

Slow Cooker Pulled Pork (Oven Roasted Option) From The Food Charlatan Recipe Substitutions and Variations

1/2 cup packed light brown sugar: 1/2 cup dark brown sugar for deeper molasses flavor; or 1/2 cup coconut sugar for a less refined, slightly caramel note; or 1/3 cup maple syrup combined with 2 tablespoons granulated sugar to keep texture while adding maple aroma.
2 tablespoons smoked paprika: 2 tablespoons regular sweet paprika plus 1/2 teaspoon liquid smoke for smokiness; or 2 tablespoons chipotle powder for a smoky, spicy kick; or 2 tablespoons ancho chili powder for a milder, fruity smoke note.
1/2 cup apple cider vinegar: 1/2 cup white wine vinegar for similar acidity with a cleaner taste; or 1/2 cup rice vinegar for a milder, slightly sweet acidity; or 1/4 cup apple cider vinegar plus 1/4 cup orange juice for brightness and a touch of sweetness.
1/2 cup low sodium chicken broth: 1/2 cup low sodium beef broth for richer flavor; or 1/2 cup vegetable broth to keep it meat-friendly but vegetarian-friendly in technique; or 1/2 cup water plus 1 teaspoon soy sauce or Worcestershire for added umami.

Pro Tips

1) Bring the pork to room temperature before cooking and pat it bone dry. That helps the rub stick and gives you a deeper brown crust when you sear, which equals more flavor in every bite.

2) Go light on the liquid in the cooker or pan at first. You want a little steam to keep the meat moist but not so much that the rub dissolves away. If it looks dry toward the end, add a few tablespoons of the cooking liquid rather than a cup all at once.

3) Save a few spoonfuls of the fat and juices after cooking and mix them into the shredded pork when you toss with sauce. That glossy, savory splash keeps the meat juicy and boosts mouthfeel without making it greasy.

4) If you have time, let the shredded pork rest in the hot cooking liquid for 15 to 30 minutes off heat before saucing. The meat will reabsorb flavors and stay moister on the bun.

Slow Cooker Pulled Pork (Oven Roasted Option) From The Food Charlatan Recipe

Recipe by James Level

0.0 from 0 votes

I’ve never served pulled pork this tender without a smoker, and the crock pot does all the heavy lifting. One bite and you’ll see why this is the recipe I trust for feeding a hungry crowd.

Servings

servings

Calories

834

kcal

Equipment: 1. Large cutting board
2. Sharp chef knife
3. Paper towels
4. Mixing bowls (one small, one medium)
5. Measuring cups and spoons
6. Large heavy skillet (for searing)
7. Slow cooker or roasting pan with tight-fitting foil or lid
8. Tongs or spatula
9. Two forks (for shredding)
10. Serving spoon and sandwich buns

Ingredients

4 to 6 pounds bone-in pork shoulder or Boston butt
1/2 cup packed light brown sugar
2 tablespoons smoked paprika
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dry mustard
1/4 to 1/2 teaspoon cayenne pepper optional
1 to 2 tablespoons olive oil or neutral oil
1/2 cup apple cider vinegar
1/2 cup low sodium chicken broth
1 tablespoon Worcestershire sauce
1 to 2 cups your favorite barbecue sauce for serving
Soft sandwich buns for serving

Directions

Pat 4 to 6 pounds bone-in pork shoulder or Boston butt dry with paper towels and set aside.
In a bowl combine 1/2 cup packed light brown sugar, 2 tablespoons smoked paprika, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon dry mustard, and 1/4 to 1/2 teaspoon cayenne pepper if using. Mix well.
Rub the spice mixture all over the pork, pressing it into the meat. Let sit at room temperature 30 minutes or refrigerate covered for up to overnight.
Heat 1 to 2 tablespoons olive oil or neutral oil in a large skillet over medium high heat. Sear the pork on all sides until deeply browned, 3 to 4 minutes per side. Transfer to the slow cooker or to a roasting pan if using the oven method.
In a small bowl whisk 1/2 cup apple cider vinegar, 1/2 cup low sodium chicken broth, and 1 tablespoon Worcestershire sauce. Pour the mixture around the pork in the slow cooker or pan.
Slow cooker method: Cover and cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours, until pork is fork tender and pulls apart easily.
Oven roasted method: Preheat oven to 300 degrees F. Cover the roasting pan tightly with foil or a lid and roast 3 to 4 hours until very tender, then remove cover and roast an additional 20 to 30 minutes to brown the exterior.
Transfer pork to a large cutting board, let rest 10 minutes, then use two forks to shred the meat, discarding excess fat and the bone. Skim fat from cooking liquid and reserve a few spoonfuls.
Toss shredded pork with 1 to 2 cups of your favorite barbecue sauce to taste and a splash of the reserved cooking liquid for juiciness. Serve on soft sandwich buns.

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: 347g
Total number of serves: 8
Calories: 834kcal
Fat: 52g
Saturated Fat: 16g
Trans Fat: 0.5g
Polyunsaturated: 8g
Monounsaturated: 20g
Cholesterol: 166mg
Sodium: 1250mg
Potassium: 700mg
Carbohydrates: 56g
Fiber: 2g
Sugar: 31g
Protein: 45g
Vitamin A: 800IU
Vitamin C: 2mg
Calcium: 60mg
Iron: 2.5mg

Slow Cooker Pulled Pork (Oven Roasted Option) From The Food Charlatan Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Slow Cooker Pulled Pork (Oven Roasted Option) From The Food Charlatan Recipe Substitutions and Variations

Pro Tips