I’m excited to share my Easy Pulled Pork Crock Pot method that turns a few pantry staples into a versatile base for sandwiches, tacos, salads, or sliders.
I’ve messed around with so many pulled pork ideas, but this Best Pulled Pork Slow Cooker Recipe still catches me off guard. Using a pork shoulder (Boston butt) and a little smoked paprika gives a deep smoky note that sneaks up on you.
If you sift through Quick Pulled Pork Crock Pot Recipes you’ll find tons of riffs, but this one has a tiny twist that makes forks go quiet. I cant give everything away here, but stick with me and you might finally figure out How To Make Bbq Pulled Pork In Crock Pot that actually tastes like it took time to craft.
Ingredients
- Pork shoulder, fatty and tender, big source of protein and iron, not low calorie
- Brown sugar adds sweetness and caramel notes, mostly carbs, use sparingly though
- Smoked paprika gives smoky depth, low calories, lots of flavor without extra sodium
- Garlic is savory and aromatic, has trace vitamins and immune boosting compounds
- Onion brings sweetness when slow cooked, contains fiber and antioxidants, man it’s good
- Apple cider vinegar adds bright tang and helps tenderize meat, tiny calories, strong flavor
- Barbecue sauce gives saucy richness, can be high in sugar so pick wisely
- Mustard powder adds tangy depth, low calories, lifts flavors without extra sugar
Ingredient Quantities
- 3 to 4 pounds pork shoulder (Boston butt), trimmed
- 1/4 cup packed brown sugar
- 2 tablespoons smoked paprika (or regular paprika if you dont have smoked)
- 1 tablespoon kosher salt (about 1 teaspoon table salt if needed)
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 to 1/2 teaspoon cayenne pepper, optional
- 2 teaspoons yellow mustard powder or 1 tablespoon prepared yellow mustard
- 1 large onion, sliced
- 4 cloves garlic, smashed or minced
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth or water
- 1 to 1 1/2 cups barbecue sauce, your favorite
- 1 tablespoon Worcestershire sauce, optional
- 1 teaspoon liquid smoke, optional
How to Make this
1. Trim excess fat from the 3 to 4 pound pork shoulder and pat it dry with paper towels; score the fat layer a little if you want more surface flavor, then set aside.
2. Make the dry rub: stir together 1/4 cup packed brown sugar, 2 tablespoons smoked paprika (or regular), 1 tablespoon kosher salt, 1 tablespoon freshly ground black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon chili powder, 1 teaspoon ground cumin and 1/4 to 1/2 teaspoon cayenne if you want heat; stir in 2 teaspoons yellow mustard powder unless you plan to use prepared mustard.
3. If using prepared mustard (1 tablespoon), slather it all over the pork first, then press the dry rub onto the meat so it sticks; if using mustard powder just rub the dry mix all over, getting into crevices.
4. Optional but highly recommended for extra flavor: sear the pork in a hot skillet with a little oil, 2 to 3 minutes per side until browned all over; this is messy but adds a lot of depth. If you skip searing it’s still great.
5. Place 1 large sliced onion and 4 smashed or minced garlic cloves in the bottom of the slow cooker. Pour in 1/2 cup apple cider vinegar and 1/2 cup chicken broth or water, add 1 tablespoon Worcestershire sauce and 1 teaspoon liquid smoke if using; these give acidity and moisture that keep the pork tender.
6. Put the rubbed pork shoulder on top of the onions and liquid in the slow cooker. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until the meat falls apart and reaches about 195 to 205 degrees F in the thickest part.
7. Carefully transfer the pork to a cutting board or large pan, reserve the cooking liquid, then shred the meat with two forks or a hand mixer for 20 to 30 seconds until you get the texture you like.
8. Skim excess fat from the reserved juices (or chill briefly so fat solidifies and lift it off), then mix a little of the juices back into the shredded pork to keep it moist. Stir in 1 to 1 1/2 cups of your favorite barbecue sauce to taste, and add a splash more vinegar or salt if it needs brightness.
9. Return the sauced pork to the slow cooker on low or simmer in a pan for 20 to 30 minutes so the flavors marry, or serve right away on buns, tacos, salads or sliders. Leftovers reheat best with a little broth or sauce added so they dont dry out.
Equipment Needed
1. Large cutting board for trimming and resting the pork
2. Sharp chef’s knife to trim fat and score the surface
3. Paper towels to pat the meat dry (don’t skip)
4. Measuring cups and measuring spoons for the rub and liquids
5. Small mixing bowl and spoon to combine the dry rub
6. Heavy skillet or cast iron pan plus tongs for optional searing
7. Slow cooker or crockpot to braise the pork low and slow
8. Instant read thermometer to check the meat reaches about 195 to 205 degrees F
9. Two forks or a hand mixer to shred the pork
10. Ladle or large spoon and a fat skimmer or heatproof container to reserve and skim the juices
FAQ
Best Pulled Pork Slow Cooker Recipe Substitutions and Variations
- Pork shoulder (3 to 4 pounds)
- Pork butt or Boston butt, basically the same cut and cooks the same
- Pork picnic roast, a bit fattier but pulls really well
- Beef chuck roast if you want pulled beef instead of pork
- Young green jackfruit for a vegan pulled pork vibe, drain and season well
- Brown sugar (1/4 cup)
- White granulated sugar plus 1 tablespoon molasses, mixes into a close stand in
- Maple syrup or honey, use about 3 quarters of the amount and reduce other liquid a bit
- Coconut sugar for a less sweet, more caramel like flavor
- Smoked paprika (2 tablespoons)
- Regular paprika plus 1 teaspoon liquid smoke or a pinch of smoked salt for that smoky note
- Chipotle powder for heat and smoke, use less cause its spicier
- Chili powder if thats what you have, slightly different but still tasty
- Apple cider vinegar (1/2 cup)
- White wine vinegar or red wine vinegar, similar acidity
- Rice vinegar with a pinch of sugar, milder but works fine
- Fresh lemon juice in a pinch, gives a bright acidic lift
Pro Tips
1. Rub and chill it overnight if you can, even a few hours helps — the salt and spices soak in and the pork tastes way deeper than if you do it same day.
2. Don’t skip searing if you want more flavor, but dont crowd the pan, do it in batches so you get a proper brown crust not steamed meat.
3. Save the cooking juices, skim the fat, then simmer the liquid down till it’s syrupy and stir some of that into your sauce, it makes the pork taste far less one-note.
4. Let the pork rest about 20 to 30 minutes before shredding so the juices redistribute, and use a stand mixer or two forks for shredding — over-mixing makes it mushy so stop when it still has some texture.
5. Make it a day ahead when possible, the flavors meld overnight and chilled fat lifts off easy for skimming, plus reheating with a splash of broth or reserved juices keeps leftovers juicy.
Best Pulled Pork Slow Cooker Recipe
I’m excited to share my Easy Pulled Pork Crock Pot method that turns a few pantry staples into a versatile base for sandwiches, tacos, salads, or sliders.
8
servings
405
kcal
Equipment: 1. Large cutting board for trimming and resting the pork
2. Sharp chef’s knife to trim fat and score the surface
3. Paper towels to pat the meat dry (don’t skip)
4. Measuring cups and measuring spoons for the rub and liquids
5. Small mixing bowl and spoon to combine the dry rub
6. Heavy skillet or cast iron pan plus tongs for optional searing
7. Slow cooker or crockpot to braise the pork low and slow
8. Instant read thermometer to check the meat reaches about 195 to 205 degrees F
9. Two forks or a hand mixer to shred the pork
10. Ladle or large spoon and a fat skimmer or heatproof container to reserve and skim the juices
Ingredients
-
3 to 4 pounds pork shoulder (Boston butt), trimmed
-
1/4 cup packed brown sugar
-
2 tablespoons smoked paprika (or regular paprika if you dont have smoked)
-
1 tablespoon kosher salt (about 1 teaspoon table salt if needed)
-
1 tablespoon freshly ground black pepper
-
1 tablespoon garlic powder
-
1 tablespoon onion powder
-
1 tablespoon chili powder
-
1 teaspoon ground cumin
-
1/4 to 1/2 teaspoon cayenne pepper, optional
-
2 teaspoons yellow mustard powder or 1 tablespoon prepared yellow mustard
-
1 large onion, sliced
-
4 cloves garlic, smashed or minced
-
1/2 cup apple cider vinegar
-
1/2 cup chicken broth or water
-
1 to 1 1/2 cups barbecue sauce, your favorite
-
1 tablespoon Worcestershire sauce, optional
-
1 teaspoon liquid smoke, optional
Directions
- Trim excess fat from the 3 to 4 pound pork shoulder and pat it dry with paper towels; score the fat layer a little if you want more surface flavor, then set aside.
- Make the dry rub: stir together 1/4 cup packed brown sugar, 2 tablespoons smoked paprika (or regular), 1 tablespoon kosher salt, 1 tablespoon freshly ground black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon chili powder, 1 teaspoon ground cumin and 1/4 to 1/2 teaspoon cayenne if you want heat; stir in 2 teaspoons yellow mustard powder unless you plan to use prepared mustard.
- If using prepared mustard (1 tablespoon), slather it all over the pork first, then press the dry rub onto the meat so it sticks; if using mustard powder just rub the dry mix all over, getting into crevices.
- Optional but highly recommended for extra flavor: sear the pork in a hot skillet with a little oil, 2 to 3 minutes per side until browned all over; this is messy but adds a lot of depth. If you skip searing it's still great.
- Place 1 large sliced onion and 4 smashed or minced garlic cloves in the bottom of the slow cooker. Pour in 1/2 cup apple cider vinegar and 1/2 cup chicken broth or water, add 1 tablespoon Worcestershire sauce and 1 teaspoon liquid smoke if using; these give acidity and moisture that keep the pork tender.
- Put the rubbed pork shoulder on top of the onions and liquid in the slow cooker. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until the meat falls apart and reaches about 195 to 205 degrees F in the thickest part.
- Carefully transfer the pork to a cutting board or large pan, reserve the cooking liquid, then shred the meat with two forks or a hand mixer for 20 to 30 seconds until you get the texture you like.
- Skim excess fat from the reserved juices (or chill briefly so fat solidifies and lift it off), then mix a little of the juices back into the shredded pork to keep it moist. Stir in 1 to 1 1/2 cups of your favorite barbecue sauce to taste, and add a splash more vinegar or salt if it needs brightness.
- Return the sauced pork to the slow cooker on low or simmer in a pan for 20 to 30 minutes so the flavors marry, or serve right away on buns, tacos, salads or sliders. Leftovers reheat best with a little broth or sauce added so they dont dry out.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 139g
- Total number of serves: 8
- Calories: 405kcal
- Fat: 31g
- Saturated Fat: 11g
- Trans Fat: 0.2g
- Polyunsaturated: 4.2g
- Monounsaturated: 12.5g
- Cholesterol: 125mg
- Sodium: 1000mg
- Potassium: 490mg
- Carbohydrates: 14.5g
- Fiber: 1g
- Sugar: 13g
- Protein: 35g
- Vitamin A: 200IU
- Vitamin C: 2mg
- Calcium: 30mg
- Iron: 1.4mg