Real pulled pork usually means running a smoker for the better part of a day. This slow cooker version gets you there with almost no effort: a simple dry rub, a few pantry liquids, and a long, low cook that leaves the pork fall-apart tender in its own savory juices. It’s the one I reach for when I want the payoff without the smoker.
More ways to make Pulled Pork
Before You Get Started
A few things separate pulled pork that shreds like a dream from pork that comes out dry or bland. Get these right and the rest is easy.
- Use pork shoulder butt. Its marbling is what keeps the meat juicy through a long cook. Leaner cuts dry out.
- Go easy on the liquid. The pork releases plenty of its own, and too much added liquid mutes the rub and thins the juice.
- Cook it low, not high. Low and slow is what gives you that fall-apart, shreddable texture. High works in a pinch.
Choosing Your Pork
Pulled pork starts with the right cut, and here that means pork shoulder butt (often labeled Boston butt or pork butt). It has enough marbling and connective tissue to stay juicy and pull apart cleanly after a long cook. Here’s what to look for:
- Boneless or bone-in both work. Boneless is easier to cut and rub; bone-in adds a little extra flavor.
- Size: A 3 to 4 pound roast is ideal for this recipe, and it scales easily up to 7 or 8 pounds for a crowd.
- Trim the fat cap. There’s plenty of fat marbled inside the meat, so you can cut off that thick outer layer without losing any tenderness.
Want a sliceable roast instead? My Pork Butt Roast takes the shoulder in an oven-roasted direction.
How to Make Slow Cooker Pulled Pork
This is about as hands-off as cooking gets. Here’s how it comes together, from raw pork to a bowl of tender shreds.
Step 1: Trim and Cut the Pork
Trim the thick fat cap off the pork shoulder, then cut it into 4 to 6 large chunks.
Cut it into chunks: More surface area means more room for the rub and more of that seasoned bark.
Step 2: Make and Apply the Dry Rub
In a bowl, mix the brown sugar, salt, pepper, onion powder, garlic powder, smoked paprika, ground mustard, and cayenne.
Rub it all over every piece, pressing it into the meat.
Step 3: Add the Liquids and the Pork
Whisk the chicken broth, apple cider vinegar, Worcestershire sauce, and liquid smoke together in the bottom of the slow cooker, then nestle the pork in.
Go light on the liquid: The pork throws off a lot of moisture as it cooks, and these small amounts are all you need to build a savory sauce. Too much and you’ll wash out the rub.
Step 4: Slow Cook Low and Slow
Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours. The pork is ready when it pulls apart with almost no resistance.
✦ Low is better than High: Low and slow breaks down the connective tissue for that fall-apart texture. High gets you there faster but a little less tender. Pork shoulder is forgiving, but leaving it on high too long can dry out the edges. If you can, low is the safer bet.
Step 5: Shred and Serve
Move the pork to a large bowl and shred it with two forks. Spoon some of the cooking juices back over the top so it stays moist and soaks up all that flavor.
Serve it as-is, or add BBQ sauce if you like, though a lot of folks find the juices are all it needs.
Add the juices back: That seasoned liquid is where the flavor lives, so don’t drain it away.
What to Serve With Pulled Pork
Pulled pork is happiest piled on a soft, toasted bun, but what you set next to it turns it into a full spread. For a classic cookout plate, aim for something creamy, something starchy, and something with a little crunch.
A few of my favorites:
- Country Creamy Coleslaw — piled right on the sandwich or served alongside
- Instant Pot Baked Beans
- Iron Skillet Cornbread
- Slow Cooker Mac and Cheese
- Potato Salad
- Refrigerator Pickles — for a quick, tangy topper
Pulled pork feeds a summer crowd better than just about anything, and my Backyard Cookout Recipes collection rounds out the rest of the spread.
Storage, Freezing, and Reheating
Leftover pulled pork keeps beautifully, which is half the reason it’s worth making a big batch.
Fridge: Store the shredded pork with a little of the juice in an airtight container for up to 4 days.
Freezer: Freeze it, again with some of the juice, for up to 3 months. Tucking a little of the cooking liquid in with the meat keeps it from drying out.
Reheating: Warm it gently on the stovetop or in the microwave with a splash of the reserved juice or broth so it stays moist.
FAQs
Can I use pork loin or another cut instead of pork shoulder butt?
I don’t recommend it. Pork loin and tenderloin are too lean to hold up to a long slow cook, so they come out dry and stringy instead of tender. Pork shoulder butt is the cut you want here, since its fat and connective tissue are exactly what make pulled pork pull apart.
Can I apply the dry rub the night before?
You can, and it won’t hurt anything. In my experience it doesn’t make a big difference in the final result, so if you’re short on time, rubbing the pork right before it goes into the slow cooker works just as well.
Can you overcook pulled pork in a slow cooker?
It’s tough to truly ruin, since pork shoulder is forgiving, but it’s not impossible. Left too long, especially on high, the meat can go from tender to dry and mushy. Once it shreds easily with a fork, it’s done, and there’s no benefit to cooking it longer.
Can the recipe be doubled?
Absolutely! Just make sure you have a large enough slow cooker. Double the ingredients. Everything else stays the same.
Best Damn Slow Cooker Pulled Pork
- Total Time: 8hrs 10min
- Yield: 6-10 servings
Description
Juicy, fall-apart pulled pork made in your slow cooker with a simple dry rub. It cooks down in its own savory juices, so you may not even reach for the BBQ sauce.
Ingredients
- 3 to 4 lb pork shoulder butt
- ¼ cup brown sugar
- 2 tsp kosher salt
- 1 ½ tsp black pepper
- 1 tsp ground mustard
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ¼ tsp cayenne pepper
- ¾ cup chicken broth
- ¼ cup apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp liquid smoke
Instructions
- Trim the fat cap and cut the pork into 4 to 6 equal-sized pieces.
- In a bowl, mix the salt, pepper, brown sugar, onion powder, garlic powder, smoked paprika, ground mustard, and cayenne pepper, then rub all over the meat.
- Whisk the chicken broth, cider vinegar, Worcestershire sauce, and liquid smoke together in the slow cooker. Place the meat into the slow cooker.
- Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
- Remove the meat to a bowl and shred with two forks. Stir some of the juices back in, and add your favorite BBQ sauce if you like.
Notes
- Best cut: Pork shoulder butt (Boston butt) is ideal. Skip lean cuts like pork loin, which dry out over a long cook.
- Go easy on the added liquid. The pork releases plenty of its own as it cooks.
- Low and slow is best for fall-apart texture. High works if you’re short on time.
- Doneness cue: The pork is ready when it shreds easily with a fork.
- Add the juices back after shredding to keep the pork moist.
- BBQ sauce is optional. Many find the seasoned juices are all it needs.
- Storage: Fridge up to 4 days; freezer up to 3 months. Freeze with a little of the juice.
- Reheating: Warm gently with a splash of reserved juice or broth.
- Scaling: Scales easily up to 7 to 8 lbs for a crowd.
- Prep Time: 10 min
- Cook Time: 8 hours
- Category: BBQ
- Method: Slow Cooker
- Cuisine: American
Kathy says
I am making a 9 pound pork butt. Do I need to increase the liquid in the recipe?
M says
This turned out fabulous! And so easy. Everything but the pork was already in my pantry. That’s my favorite part about your recipes!
Quartering the meat is brilliant. I can’t believe I never thought to do that.
You have become my top go to site for recipes! Thanks!
Elvia Szymanski says
It was absolutely delicious.
Trina T says
I have a slow cooker that also has a setting to sear…so I think this will work great..
sounds delicious!
Angie says
Had a 6-lb bone in roast. Couldn’t cut it into chunks so I put deep slices in it before applying the rub. Came out flavorful and delicious even without bbq sauce. I used the pressure cook function for 90 minutes and it was amazing. Thank you!
Florence says
So easy! And I had all the ingredients at hand! I’m making this again for the third time this summer!
FMJ
RecipeTeacher says
Thanks, Florence!
Kamoon says
If I have a larger butt (lol), should I cook it longer? 6lbs Thank you!
RecipeTeacher says
I like big…. oh nevermind. You get it! Lol!
Same amount of time for a big butt. The slow cooker can handle the load.
Bill Palmer says
I have made this recipe several times and my family actually likes it better than the “Best Damn Instapot pulled pork” recipe. Is there a specific reason that you choose to have this as a slow cooker recipe? It appears that the difference in the two is only a few ingredients. Can this be made in an Instapot?
RecipeTeacher says
Hi Bill. I’m so glad you liked it! And you ask a great question. The main ingredient difference is the smoked paprika and apple cider vinegar. I added these to the slow cooker version because we don’t have the searing step that we do with the Instant Pot version – which really adds to the flavor profile. By adding the vinegar and smoked paprika to the slow cooker, it just gives it a bit of a flavor boost, especially the vinegar. That said, you could absolutely make this in the Instant Pot.
MaryGail says
I’ve made this recipe several times in the pressure cooker, and we love it!!!! Thought I would see what the difference would be doing it in the slow cooker… You don’t mention searing the meat before slow cooking, is there a reason you don’t?
RecipeTeacher says
Hi Mary, I leave the searing out of the slow cooker version simply because it’s a extra step that takes place outside of the slow cooker.
Melanie says
So i made this and it was amazing!!! Didn’t even need sauce. Shared recipe w a bunch of friends. Loved it!!
RecipeTeacher says
Thanks, Melanie! Yeah I don’t use any BBQ sauce either. The juices are SO good. Thanks for the feedback!