Slow Cooker Pulled Pork

No ratings yet

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.

Prep Time20

Cook Time8

Total Time8 20

Course: Main Course

Cuisine: American

Servings: people

Calories: 531kcal

Author: Tania

Equipment

8 quart slow cooker

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

For the rest:

1 large yellow onion sliced
6 cloves garlic minced
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 and minced garlic. 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), and apple cider vinegar. 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.

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.

Substitutions and Variations

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