Ultimate Slow Cooker Pulled Pork is one of those recipes that seems to make everything better. A tender, juicy pork shoulder sits nestled in a cave of aromatic garlic and onions, slowly cooking away until it transforms into a tasty, shredded feast that can elevate anything from sandwiches to tacos. Each bite is infused with smoky and sweet flavors, making it hard to resist going back for more.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Slow Cooker Pulled Pork
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Slow Cooker Pulled Pork

I remember the first time I made this dish for a family gathering. The smell enveloped the house, drawing everyone to the kitchen with eager anticipation. This recipe is not just about the tender meat; it’s about creating an experience, a meal that invites conversation and comfort. Whether you’re hosting friends for game day, planning a weekend barbecue, or just craving something hearty for dinner, this Slow Cooker Pulled Pork is the answer. It’s easy to prepare, budget-friendly, and perfect for feeding a crowd—or enjoying leftovers all week long. Trust me; you’ll want to give this a try!

Why You’ll Love This Recipe

Simple & Quick: This recipe requires only 15 minutes of prep time and then lets the slow cooker do its magic for 8-9 hours.
Irresistible Flavor: The combination of apple cider vinegar, brown sugar, and spices makes for a wonderfully balanced taste—smoky, sweet, and slightly tangy.
Eye-Catching Appeal: Serve it piled high on a toasted bun, garnished with slaw, for a feast that’s as pleasing to the eye as it is to the palate.
Flexible Serving: Great for weeknight dinners or casual gatherings, it also works perfectly as a filling for tacos or a topping for nachos.
Diet-Friendly Options: You can easily make it gluten-free by using a gluten-free BBQ sauce, making it suitable for a broader range of diets.

Ingredients You’ll Need

5.5 lb bone-in pork shoulder (pork butt): This cut has enough fat for rich flavor and tenderness. Boneless pork shoulder is a substitute but may yield slightly different results.
1 large yellow onion, thick-sliced: Adds base flavor while cooking; white or sweet onions can also be used.
4 cloves garlic, smashed: Garlic provides aromatic flavor. You can adjust the amount depending on your love for garlic.
0.5 cup apple cider vinegar: Helps tenderize the meat while adding acidity; red wine vinegar can work as a substitute in a pinch.
0.25 cup brown sugar, packed: This provides sweetness to balance the tanginess; you can swap it with coconut sugar for a lower glycemic index.
2 tbsp smoked paprika: Adds a smoky flavor profile; if you prefer a milder taste, simply reduce the amount.
1 tbsp kosher salt: Essential for enhancing flavor; adjust to taste, particularly if using table salt.
1 tbsp black pepper: Adds a necessary kick; feel free to use more or less according to your heat preference.
1 tsp garlic powder: Substitute with fresh garlic if you desire a more potent garlic flavor.
1 tsp onion powder: A good complement to the fresh onion; eliminates the need for extra chopping.
0.5 tsp cayenne pepper: This is optional, depending on how much heat you enjoy; just omit or add more for extra spice.
1.5 cups BBQ sauce: The finishing touch; use your favorite brand or homemade, making sure it complements the spices used.
0.5 cup reserved cooking liquid (strained): This is drizzled over the meat for added moisture and flavor, so don’t skip saving it!

How to Make Slow Cooker Pulled Pork

Prepare the pork: Pat the pork shoulder completely dry with paper towels. In a small bowl, combine 0.25 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp cayenne pepper to create the dry rub.

Season the meat: Massage the dry rub into every crevice of the pork shoulder, ensuring a thick, even coating. Take your time with this step; it infuses flavor deeply into the meat.

Layer the slow cooker: Place the thick-sliced onions and smashed garlic at the bottom of the slow cooker. Pour 0.5 cup apple cider vinegar around the onions, being careful to avoid the meat to keep the seasonings intact. Now, place the seasoned pork on top, fat-side up, which allows the juices to baste the meat as it cooks slowly.

Cook the pork: Cover and cook on low for 8-9 hours. The pork is ready when it reaches an internal temperature of 205°F and shreds effortlessly with a fork. The smell during cooking will have your mouth watering!

Shred the meat: Preheat your oven broiler. Carefully remove the pork to a large baking sheet and shred it with two forks, discarding any large pieces of unrendered fat. Strain the liquid from the slow cooker to get rid of any solids.

Finish with BBQ sauce: Drizzle 0.5 cup of the reserved cooking liquid and 1.5 cups of BBQ sauce over the shredded meat. Broil for 3-5 minutes until the edges are crispy and caramelized, which adds a delightful texture and flavorsome crust to the tender pork.

Storing & Reheating

Store any leftovers in an airtight container at room temperature for up to 2 hours after cooking. For extended freshness, refrigerate for up to 4 days, or freeze the pulled pork in a freezer-safe container for up to 3 months. When ready to enjoy, you can reheat the pork in the microwave for 2-3 minutes or warm it gently in a skillet over medium heat until hot. The texture might change slightly upon reheating, but a splash of reserved cooking liquid can help refresh it and keep it moist.

Chef’s Helpful Tips

Ensure the pork shoulder is completely dry to get the best sear and flavor from the rub.
Avoid the temptation to peek inside the slow cooker while it’s cooking, as each time you open the lid, it increases cooking time.
If you find the pulled pork too fatty after shredding, you can skim off excess fat from the reserved cooking liquid to lighten it.
Enhance the flavor by adding a splash of your favorite hot sauce or mustard to the sauce mix before broiling.
This recipe can be made ahead and stored; the flavors often deepen and improve after a day in the fridge.

There you have it! Each step is designed to create a soul-satisfying dish that is simple enough for anyone to prepare and delicious enough to impress the pickiest of eaters. The beauty of Slow Cooker Pulled Pork lies in its indulgent flavors and versatility, whether you serve it up simply on a bun or take it to the next level with creative toppings and sides. Dive in, play around with it, and savor the joy in every bite.

Recipe FAQs

Can I use a different cut of pork?

Absolutely! While the pork shoulder is ideal due to its fat content and tenderness, other cuts like pork loin or even a turkey breast can be used, though they may not be as rich in flavor or as tender. Just keep in mind that cooking times may vary, so adjust accordingly.

What type of BBQ sauce should I use?

You can use any BBQ sauce that you enjoy, though a vinegar-based sauce complements the smoky flavors of the spices very well. Experiment with different flavors—sweet, spicy, tangy—to find your perfect match for your pulled pork.

Can I cook this on high heat instead?

Yes, if you’re in a pinch, you can cook it on high for about 5-6 hours. However, for the best flavor and texture, low and slow is always preferable, as it allows the fat to render properly and keeps the meat juicy.

What sides go well with pulled pork?

There are plenty of delicious options! Classic choices include coleslaw, baked beans, or cornbread. You could also serve it with a fresh salad or stuffed inside a tortilla for a unique twist.