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
Carol says
This is the best pulled pork recipe I’ve tried! I omitted the liquid smoke (always adds a “fake” taste) and trimmed the pork butt well. Cooked in slow cooker on Low for 6.5 hours and it was done. We use it for pork tacos and sandwiches. This will be my only pulled pork recipe now!
Nancee says
If I have an 8lb meat, should I cook this recipe in 2 separate batches or should I be able to add it all to the slow cooker?
RecipeTeacher says
It really depends on the size of your slow cooker. If it can all fit, go for it.
Mike R says
When do you add the mustard? With the other dry ingredients?
RecipeTeacher says
Yes indeed. I’ve corrected the post.
john hilgenberg says
you forgot to add the grnd mustard into the rub on the instructions!
Sharon ferguson says
Which flavor of liquid smoke do you recommend?
RecipeTeacher says
I think the hickory is the “regular” and most popular one.
Lisa says
The dry rub and liquid ingredients complement each other perfectly. I served the pork on brioche buns with homemade coleslaw and spicy pickles. For me, the slaw and pickles go right on top of the pork…delicious! This is an outstanding recipe and I wouldn’t change a thing. Thank you!
LYNN WILDER says
This recipe was delicious and so easy to make. The added bonus is your home smells fantastic while it’s cooking in the crock pot!
Lee Ann says
Delicious but I have family members who cannot tolerate vinegar. If I sear the meat, can I eliminate the apple cider vinegar?
RecipeTeacher says
Yea you can. It will still be great.
Tracy says
This was so easy to make and everyone loved it, thank you!
Sue Drury says
Made this pulled pork today. Jason you are amazing in your combination of seasoning mixes for the meats. I didn’t change a thing & it was perfect. I was hoping for left overs, but doubtful there will be any left. Thank you for another wonderful recipe which will go on my rotation.
RecipeTeacher says
Thanks so much, Sue!