The Best Slow Cooker Pulled Pork Recipe

I just nailed the Best Slow Cooker Pulled Pork and my sandwiches are officially ruining every other BBQ in town.

I’m obsessed with the way I can walk into a kitchen and smell my Best Slow Cooker Pulled Pork before I even open the door. I love the crusty edges and the stringy inside that soaks up sauce.

Pulled Pork Seasoning Crockpot magic, I swear. I’m not precious about technique.

I want big flavor, messy sandwiches, stupid-good tacos. That hit of smoked paprika and a fat, forgiving boneless pork shoulder make me weak in the knees.

And yes, I’ll eat it straight from a plate with no napkin. No frills, just pure pork joy.

I crave it almost every week.

Ingredients

• Pork shoulder: fatty, shreddable comfort.
• Brown sugar: sweet, caramel notes, it’s cozy.
• Smoked paprika: smoky color and warmth.
• Kosher salt: brings out meat flavor.
• Plus black pepper: bright, peppery kick.
• Garlic powder: mellow garlic, no chopping.
• Onion powder: savory depth, easy seasoning.
• Ground cumin: earthy warmth, low-key smokiness.
• Chili powder: gentle heat, chili vibe.
• Basically cayenne: small burn if you want.
• Dry mustard: tangy zip, subtle punch.
• Dried oregano: herbal note, a little bite.
• Yellow onion: sweet, juicy base to cook.
• Garlic cloves: fresh garlic bursts, more punch.
• Chicken broth: moistens meat, adds savory.
• Apple cider vinegar: bright, balancing sharpness.
• Worcestershire sauce: umami boost, a little tang.
• Plus oil: helps brown and adds richness.
• BBQ sauce: sticky, sweet finishing touch you’ll love.

Ingredient Quantities

• 4 to 5 pounds boneless pork shoulder or Boston butt, trimmed but leave some fat for flavor
• 2 tablespoons brown sugar, packed
• 2 tablespoons smoked paprika (or regular paprika if you dont have smoked)
• 1 tablespoon kosher salt
• 1 teaspoon black pepper, freshly ground if you can
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 to 1/2 teaspoon cayenne pepper, optional for heat
• 1 teaspoon dry mustard or mustard powder
• 1 teaspoon dried oregano
• 1 large yellow onion, halved and sliced
• 4 cloves garlic, smashed
• 1 cup low sodium chicken broth or water
• 1/2 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons vegetable oil or olive oil for searing, optional but tasty
• Your favorite BBQ sauce for serving, about 1 to 2 cups depending on how saucy you like it

How to Make this

1. Mix the dry spice rub: in a bowl stir together brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, cumin, chili powder, cayenne (if using), dry mustard and dried oregano until well blended.

2. Trim excess silverskin from the 4 to 5 pound pork shoulder but leave some fat for flavor; pat the pork dry with paper towels and rub the spice mix all over, pressing it into the meat so it sticks.

3. If you want extra flavor sear the pork: heat 2 tablespoons oil in a large skillet over medium high heat and brown the pork on all sides, about 2 to 3 minutes per side; this step is optional but tasty.

4. Place the sliced large yellow onion and smashed garlic cloves in the bottom of the slow cooker, create a little bed for the pork, then set the seared or raw pork on top.

5. Pour 1 cup low sodium chicken broth (or water), 1/2 cup apple cider vinegar and 2 tablespoons Worcestershire sauce around the pork, not directly over the spice rub so it doesnt wash off; the liquid should come up slightly but not cover the meat.

6. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the pork easily shreds with two forks and reaches an internal temp around 195 to 205 F for best shredding.

7. Carefully remove the pork to a cutting board or large dish, reserve the cooking liquid and onions; shred the pork with two forks or meat claws, removing any large chunks of fat you dont want.

8. Skim off excess fat from the reserved cooking liquid, then mix some of the liquid and cooked onions into the shredded pork to keep it moist; add 1 to 2 cups of your favorite BBQ sauce to taste, or serve sauce on the side.

9. Taste and adjust seasoning with salt, pepper or extra BBQ sauce. Serve on buns for sandwiches, in tacos, over rice, or however you like. Leftovers keep well for 3 to 4 days in the fridge or freeze for longer.

10. Tips: dont skip the vinegar, it brightens the flavor; searing adds color and depth; if it feels dry after shredding add small amounts of the reserved juices until moist but not soupy.

Equipment Needed

1. Large mixing bowl for the spice rub and tossing the meat
2. Measuring spoons and measuring cups for the spices, broth and vinegar
3. Chef s knife for trimming silverskin and slicing the onion
4. Cutting board and a stack of paper towels to pat the pork dry
5. Large skillet for optional searing (heat tolerant, like cast iron or stainless)
6. Slow cooker or crock pot big enough for a 4 to 5 pound pork shoulder
7. Tongs and an instant read meat thermometer to handle and check doneness
8. Two forks or meat claws for shredding plus a large platter or bowl to catch juices

FAQ

The Best Slow Cooker Pulled Pork Recipe Substitutions and Variations

• Pork shoulder or Boston butt: use a pork picnic roast, or a boneless pork loin if you want leaner meat (cook a bit less so it doesnt dry), or beef chuck roast if you prefer beefy pulled meat.
• Brown sugar: swap with packed white sugar + a tablespoon molasses, or use maple syrup or honey for a different sweetness and depth.
• Smoked paprika: if you dont have it use regular paprika plus a pinch of chipotle powder or a drop of liquid smoke, or use ancho chili powder for a milder smoky note.
• Apple cider vinegar: replace with white vinegar diluted with a little water, or use lemon juice or red wine vinegar for bright acidity.

Pro Tips

– Rub earlier and rest: Put the dry rub on the pork at least 30 minutes before cooking, or even overnight in the fridge if you can. It lets the flavors sink in instead of just sitting on the surface. If you do overnight, bring the pork to room temp for 30 minutes before cooking so it heats evenly.

– Don’t be stingy with searing: If you have time, brown the pork well on all sides in a hot pan. It wont change the inside much in a slow cooker, but it gives real flavor and color. Use a high smoke point oil, and scrape the browned bits into the cooker with a splash of broth or vinegar to capture that goodness.

– Save and concentrate the cooking juices: After shredding, skim off and discard the big fat globules, then simmer the reserved liquid and onions on the stove to reduce and concentrate flavor before adding back to the meat. Add the reduced jus a little at a time so the pork stays moist but not soupy.

– Finish smart for texture: Shred with two forks and pick out large fat chunks, but don’t overmix or mash the pork. Toss in a portion of BBQ sauce and the reduced cooking liquid to coat, then let it sit for 10 to 15 minutes so the sauce soaks in. Reheat gently later with a splash of broth if it dries out.

The Best Slow Cooker Pulled Pork Recipe

Recipe by James Level

0.0 from 0 votes

I just nailed the Best Slow Cooker Pulled Pork and my sandwiches are officially ruining every other BBQ in town.

Pin

Servings

8

servings

Calories

860

kcal

Equipment: 1. Large mixing bowl for the spice rub and tossing the meat
2. Measuring spoons and measuring cups for the spices, broth and vinegar
3. Chef s knife for trimming silverskin and slicing the onion
4. Cutting board and a stack of paper towels to pat the pork dry
5. Large skillet for optional searing (heat tolerant, like cast iron or stainless)
6. Slow cooker or crock pot big enough for a 4 to 5 pound pork shoulder
7. Tongs and an instant read meat thermometer to handle and check doneness
8. Two forks or meat claws for shredding plus a large platter or bowl to catch juices

Ingredients

• 4 to 5 pounds boneless pork shoulder or Boston butt, trimmed but leave some fat for flavor

• 2 tablespoons brown sugar, packed

• 2 tablespoons smoked paprika (or regular paprika if you dont have smoked)

• 1 tablespoon kosher salt

• 1 teaspoon black pepper, freshly ground if you can

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/4 to 1/2 teaspoon cayenne pepper, optional for heat

• 1 teaspoon dry mustard or mustard powder

• 1 teaspoon dried oregano

• 1 large yellow onion, halved and sliced

• 4 cloves garlic, smashed

• 1 cup low sodium chicken broth or water

• 1/2 cup apple cider vinegar

• 2 tablespoons Worcestershire sauce

• 2 tablespoons vegetable oil or olive oil for searing, optional but tasty

• Your favorite BBQ sauce for serving, about 1 to 2 cups depending on how saucy you like it

Directions

• Mix the dry spice rub: in a bowl stir together brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, cumin, chili powder, cayenne (if using), dry mustard and dried oregano until well blended.
• Trim excess silverskin from the 4 to 5 pound pork shoulder but leave some fat for flavor; pat the pork dry with paper towels and rub the spice mix all over, pressing it into the meat so it sticks.
• If you want extra flavor sear the pork: heat 2 tablespoons oil in a large skillet over medium high heat and brown the pork on all sides, about 2 to 3 minutes per side; this step is optional but tasty.
• Place the sliced large yellow onion and smashed garlic cloves in the bottom of the slow cooker, create a little bed for the pork, then set the seared or raw pork on top.
• Pour 1 cup low sodium chicken broth (or water), 1/2 cup apple cider vinegar and 2 tablespoons Worcestershire sauce around the pork, not directly over the spice rub so it doesnt wash off; the liquid should come up slightly but not cover the meat.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the pork easily shreds with two forks and reaches an internal temp around 195 to 205 F for best shredding.
• Carefully remove the pork to a cutting board or large dish, reserve the cooking liquid and onions; shred the pork with two forks or meat claws, removing any large chunks of fat you dont want.
• Skim off excess fat from the reserved cooking liquid, then mix some of the liquid and cooked onions into the shredded pork to keep it moist; add 1 to 2 cups of your favorite BBQ sauce to taste, or serve sauce on the side.
• Taste and adjust seasoning with salt, pepper or extra BBQ sauce. Serve on buns for sandwiches, in tacos, over rice, or however you like. Leftovers keep well for 3 to 4 days in the fridge or freeze for longer.
• Tips: dont skip the vinegar, it brightens the flavor; searing adds color and depth; if it feels dry after shredding add small amounts of the reserved juices until moist but not soupy.

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: 371g
• Total number of serves: 8
• Calories: 860kcal
• Fat: 57.3g
• Saturated Fat: 19.2g
• Trans Fat: 0.06g
• Polyunsaturated: 5.7g
• Monounsaturated: 28.6g
• Cholesterol: 204mg
• Sodium: 1400mg
• Potassium: 1018mg
• Carbohydrates: 15.9g
• Fiber: 0.3g
• Sugar: 15.1g
• Protein: 43.4g
• Vitamin A: 800IU
• Vitamin C: 6mg
• Calcium: 60mg
• Iron: 1.8mg