Tender, juicy and packed with incredible flavor, this Slow Cooker Pulled Pork practically melts in your mouth! The crock pot does all the heavy lifting, making it an easy, hands-off pulled pork recipe.
Pile it high on sandwiches, tuck it into sliders, or serve it any way you’d like because this crowd-pleasing pulled pork recipe is delicious any time of year! It’s the best.
Quick Look: Slow Cooker Pulled Pork
- Prep Time: 20 minutes, Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Method: Slow cooker
- Main Ingredients: Pork shoulder, BBQ sauce, brown sugar, dry rub
- Flavor Profile: Rich, smoky, savory, subtly sweet
- Ideal For: Potlucks, Sunday dinners, make ahead and freezer-friendly
Jump to:
- Quick Look: Slow Cooker Pulled Pork
- This is the Easiest Way to Make Pulled Pork
- Dry Rub for Pulled Pork
- Ingredient Notes
- How to Make Pulled Pork in Crockpot
- Make the Best Pulled Pork Sandwiches!
- Tips for Success
- Make Ahead, Freezing, Reheating
- Pairings and Sides
- Recipe FAQs
- More Pulled Pork Recipes
- Slow Cooker Pulled Pork
Dry Rub for Pulled Pork
Everyone seems to have their own signature dry rub for pulled pork, and this is mine. It’s a simple blend that gives the pork the perfect balance of smoky, savory, sweet, and tangy flavors. It’s got a similar flavor profile to my Slow Cooker Baby Back Ribs.
The full ingredient amounts are included in the recipe card below:
- Brown sugar
- Smoked paprika
- Dry ground mustard
- Garlic powder and onion powder
- Kosher salt and ground black pepper
One tip: Use smoked paprika, not regular paprika. It adds that subtle smoky depth.
Ingredient Notes
- Pork shoulder: Its marbling and connective tissue break down during the long cook time, creating juicy, fall-apart tender meat. For a 7 or 8-quart slow cooker, use about 6 pounds.
- BBQ sauce and brown sugar: When paired together, these make the juices so delicious. Savory, sweet, tangy, and deeply flavorful. Use your favorite BBQ sauce brand here.
- Chicken broth: Keeps the pork moist with flavor as it cooks.
- Dijon mustard and apple cider vinegar: A little tang balances the rich BBQ sauce.
- Yellow onions and minced garlic: The onions act as a natural “rack” on the bottom of the crockpot for the pork while also adding flavor and moisture.
- For the dry rub: Brown sugar, dry mustard powder, smoked paprika, onion powder, garlic powder, ground black pepper and kosher salt.
See recipe card below for ingredient quantities.
Substitutions and Variations
- Apple cider vinegar: White vinegar.
- Add heat! Add a little bit of cayenne pepper powder, chipotle powder or a few dashes of hot sauce.
- Make it sweeter: Stir in a few tablespoons of maple syrup or honey, or use my sweet BBQ sauce recipe instead of store-bought.
- Oven pulled pork option: My Dutch Oven Pulled Pork recipe is amazing.
- Fall-inspired option: Try my Apple Cider Pulled Pork recipe.
How to Make Pulled Pork in Crockpot
- Season pork. Cut the pork into a few medium-sized chunks. Mix the dry rub ingredients, then rub the seasoning all over the pork evenly.
- Add into the slow cooker. In a large 7 or 8-quart slow cooker, make a bed of onions and season with salt. Give it a quick stir, then place the seasoned pork shoulder on top.
- Mix the cooking liquid. Whisk the BBQ sauce, chicken broth, Dijon mustard, brown sugar, apple cider vinegar, and minced garlic. Set aside.
- Add the cooking liquid over the pork evenly.
- Slow cook. Cover and slow cook for 8 hours on LOW, or 4.5-5 hours on HIGH, or until it’s fall-apart tender. Check for tenderness, if it’s still a bit tough, give it another 15-30 minutes.
- Shred and serve. When ready, shred with a fork. It should be fall-apart tender! My favorite way to serve this slow cooker pulled pork is the classic way, over brioche buns with creamy coleslaw, pickles, and a drizzle of apple cider bbq sauce.
Make the Best Pulled Pork Sandwiches!
There’s really nothing better than a good slow cooker pulled pork sandwich, especially in the summer (basically potluck season!), and I’m proud to say I make a really good one!
- Use brioche buns. Their soft texture and slightly sweet flavor pair perfectly with smoky pulled pork.
- Toast the bun first. A quick toast in a skillet with butter creates a barrier that prevents sogginess.
- Add cool, crunchy toppings: Of course, you gotta have a good helping of creamy coleslaw.
- Pickles! Use your favorite ones, or for a twist, try this pickled Japanese Cucumber Salad for an extra refreshing crunch.
- Lastly, use really good BBQ sauce!
Tips for Success
- Portion the pork into medium-sized chunks. This means more surface area for the seasoning, but most importantly, the center will reach the fall-apart tender internal temperature of 195-205° F faster, so you’ll get moist and tender results always.
- Avoid using lean cuts like pork loin or tenderloin. These cuts don’t contain enough fat or marbling, and will turn out dry and stringy. Always use pork shoulder for pulled pork.
- Amount of liquid. Follow the liquid amounts in the recipe. The pork will release plenty of natural juices as it cooks.
- Use a BBQ sauce you love. A good quality sauce makes a huge difference. If using store-bought, I really like Sweet Baby Ray’s and Stubb’s.
Make Ahead, Freezing, Reheating
- Make ahead: Crockpot pulled pork is one of those things that tastes even better the next day. You can make it the day ahead. It will store well for the next 3 days.
- Freezing: Allow the slow cooked pulled pork to cool completely, then transfer to freezer-friendly bags or Souper Cubes for up to 3 months, including the juices to keep it covered from freeze burn. Thaw in the fridge overnight before reheating.
- Reheating: Reheat pulled pork with a splash of the juices, in a pan or in the microwave oven.
Pairings and Sides
Crockpot pulled pork is incredibly versatile and pairs so well with classic BBQ sides, fresh salads, and creamy comfort foods.
Potato or pasta Salads: Grilled Vegetable Pasta Salad or Smashed Potato Salad.
Summer salads: My Watermelon Feta Salad is a MUST! Or a good fruit salad.
Mac and cheese: Stovetop Mac and Cheese is super easy and quick to make.
Potatoes: Baked Potato Wedges, Herb Roasted Potatoes.
Recipe FAQs
What can I do if my pork is still tough?
It likely hasn’t cooked long enough. Give it an extra 15-30 minutes in the slow cooker.
Can you cook pulled pork on the HIGH setting?
Yes! Pulled pork can be cooked on high for about 4.5 to 5 hours to be tender.
How do you reheat pulled pork without drying it out?
The best way is by using a little bit of liquid like BBQ sauce or broth to help restore moisture. Warm in a covered skillet over low heat, or covered in a baking dish at 325°F until heated through.
Can I use frozen pork?
No. For food safety, use fully thawed pork in the slow cooker.
More Pulled Pork Recipes
Love slow cooker recipes for a crowd? Try my Slow Cooker Chicken Thighs, Slow Cooker Pot Roast, and Slow Cooker Brisket!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Slow Cooker Pulled Pork
Try my tender, juicy slow cooker pulled pork packed with smoky and savory flavors that practically melts in your mouth! This is an easy, hands-off pulled pork recipe that I make all the time.
Servings 8 people
Calories 531kcal
Equipment
Ingredients
For the pork and dry rub:
- 6 pounds boneless pork shoulder
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 3 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground dry mustard
- 1 tablespoon Kosher salt
For the cooking liquid:
- 1 cup of your favorite BBQ sauce
- ¾ cup chicken broth
- 2 teaspoons dijon mustard
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 6 cloves minced garlic
For the rest:
- 1 large yellow onion - sliced
- Salt and pepper - to taste
Instructions
- Prep the pork shoulder: Pat dry and trim off any excess fat. Cut the pork into a few medium-sized portions. Note: This step helps the pork cook more evenly and reach tenderness in the center quicker. Plus, this means there’s more surface area for the seasoning (more flavor!)
- Mix dry rub ingredients: In a bowl, mix all the dry rub ingredients evenly.
- Season pork: Rub the seasoning rub all over the pork, pressing to adhere.
- Add into the slow cooker: In a large 7 or 8-quart slow cooker, make a bed of sliced onions. Give it a quick stir and season with a few sprinkles of salt. Then, place the seasoned pork on top.
- Add the cooking liquid: In a bowl, mix the BBQ sauce, chicken broth, dijon mustard, brown sugar (2 tablespoons), apple cider vinegar, and minced garlic. Pour it over the pork evenly.
- Slow cook: Cover the crockpot and cook for 8 hours on LOW, or 4.5-5 hours on HIGH, until it’s fall apart tender. If it's not fully tender yet, give it another 15-30 minutes. Tip: Avoid opening the lid while it's cooking to prevent steam or heat from escaping.
- Shred and serve: When ready and tender, shred the pork using two forks. If needed, season with more salt and pepper to taste, and it’s ready to serve! Quick tip: find it easier to remove the pork and shred it on a baking sheet or pan, then return it to the slow cooker with the juices.
Video
Notes
- Cook times: On LOW for 8 hours for the most tender results, or on HIGH for 4.5-5 hours if short on time.
- If it’s still a little tough, give it an extra 15-30 minutes.
- Smoked paprika: Use smoked paprika rather than regular paprika for that smoky depth.
- Use pork shoulder always. Lean cuts like pork loin or tenderloin will turn out dry and stringy.
- If you can only find bone-in pork shoulder, just remove the bone when cutting it.
- Why portion the pork: This increases the surface area for seasoning and helps the center reach the pull-apart tender internal temperature of 195-205°F faster.
- Follow the recipe’s liquid measurements as written. Do not add extra, as the pork releases its own juices as it cooks.
- Make ahead: Make it the day before. The flavor improves the next day!
- Storage: Refrigerate leftovers in an airtight container for up to 3-4 days.
- Freezing: Cool completely, then transfer to freezer-safe bags or containers for up to 3 months. Freeze the pork submerged in its cooking juices to prevent freezer burn. Thaw overnight in the refrigerator.
- Reheating: Warm in a covered skillet over low heat with its own juices, in the microwave, or covered in a baking dish at 325°F until heated through.
- Chicken broth: Vegetable broth.
- Apple cider vinegar: White vinegar.
- Add heat: Cayenne pepper powder, chipotle powder, or a few dashes of hot sauce.
- Increase sweetness: Stir a few tablespoons of honey or maple syrup into the liquid mixture, or use a sweet BBQ sauce.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 531kcal | Carbohydrates: 23g | Protein: 78g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 205mg | Sodium: 1523mg | Potassium: 1454mg | Fiber: 1g | Sugar: 17g | Vitamin A: 514IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 4mg
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Alicia says
This is the best pulled pork! Thank you for making the recipe VERY easy to follow!
Cris says
Perfect recipe really! It was really tender and flavorful. We will make it again this fall for sure.
Mark E says
This might be my new favorite pulled pork recipe! It was easy peasy and tasted amazing. We froze the leftovers…looking forward to making more sliders soon. I love your coleslaw too btw really good