I can’t get enough of this slow cooker pulled pork, with juicy shreds, bold homemade spice blend, and endless sandwich and taco potential. One bite and it’s clear why this recipe disappears fast.
I’m obsessed with this slow cooker pulled pork because it tastes bold, messy, and totally worth licking sauce off my fingers. The pork turns ridiculously tender, but what really gets me is the deep, smoky flavor from smoked paprika and that sharp little kick from apple cider vinegar.
I love piling it high on sandwiches, stuffing it into tacos, or eating the leftovers straight from the container. No shame.
It’s saucy, savory, a little tangy, and exactly the kind of dinner I crave when I want maximum flavor without fuss. And honestly, I never get tired of it.
Not even close.
Ingredients
- Pork shoulder gets fall-apart tender and brings that rich, juicy barbecue vibe.
- Brown sugar adds a little sweetness and helps balance the smoky spices.
- Smoked paprika gives it that backyard BBQ flavor, even indoors.
- Kosher salt wakes everything up without making it taste overly salty.
- Black pepper adds a small kick that keeps each bite interesting.
- Garlic and onion powders bring cozy, savory flavor without any fuss.
- Chili powder and cumin make it warm, bold, and a little earthy.
- Cayenne is optional, but it’s great if you like some heat.
- Chicken broth keeps the pork moist while it cooks low and slow.
- Apple cider vinegar cuts the richness and keeps the flavor bright.
- Onion and fresh garlic melt down into sweet, savory goodness.
- Barbecue sauce makes it sticky, tangy, and ready for piling on buns.
- Plus, Worcestershire adds that deep, savory “what is that?” flavor.
- Basically, olive oil helps the spices cling and adds a little richness.
Ingredient Quantities
- About 4 to 5 lb boneless pork shoulder or Boston butt
- 2 tablespoons packed light brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper optional
- 1 cup low sodium chicken broth
- 1/2 cup apple cider vinegar
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 1/2 cup barbecue sauce, plus extra for serving
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
How to Make this
1. Combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, ground cumin and cayenne pepper in a small bowl to make the spice rub.
2. Trim excess fat from the pork shoulder if needed, then rub the spice mixture all over the 4 to 5 lb pork shoulder, pressing it into the meat.
3. Heat the olive oil in a large skillet over medium-high heat and sear the pork on all sides until browned, about 2 to 3 minutes per side; this step adds flavor but can be skipped if short on time.
4. Place the sliced yellow onion and minced garlic in the bottom of the slow cooker and pour in the 1 cup low sodium chicken broth and 1/2 cup apple cider vinegar.
5. Transfer the seared pork onto the onions in the slow cooker and drizzle the 1 tablespoon Worcestershire sauce over the pork. Spoon 1/2 cup barbecue sauce over the top.
6. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the pork is very tender and shreds easily with forks.
7. Remove the pork to a cutting board, reserve the cooking liquid, and shred the meat with two forks, discarding any large pieces of fat.
8. Skim off any excess fat from the reserved cooking liquid, then return the shredded pork to the slow cooker along with the juices and gently stir to combine. Add more barbecue sauce if you like the pork saucier.
9. Taste and adjust seasoning with salt and pepper as needed, then serve hot on buns, in tacos, or however you prefer, with extra barbecue sauce for serving.
Equipment Needed
1. Slow cooker or crockpot
2. Large skillet or frying pan
3. Cutting board
4. Chef knife
5. Small mixing bowl
6. Measuring spoons and measuring cups
7. Tongs or large spatula
8. Two forks for shredding
FAQ
The Best Slow Cooker Pulled Pork Recipe Substitutions and Variations
- Pork shoulder or Boston butt: use pork picnic roast, boneless pork leg roast for leaner meat, or beef chuck roast for a beefy pulled variation
- Low sodium chicken broth: substitute low sodium vegetable broth, unsalted beef broth, or water mixed with 1 teaspoon chicken bouillon
- Apple cider vinegar: swap with white wine vinegar, red wine vinegar, or fresh lemon juice (use slightly less lemon juice to taste)
- Light brown sugar: use dark brown sugar, coconut sugar, or 3/4 cup granulated sugar mixed with 1 tablespoon molasses
Pro Tips
1) Rub and rest: Apply the spice rub the night before and wrap the pork in the fridge. Letting the flavors sit for 8 to 24 hours makes a noticeable difference in depth and bark.
2) Don’t trim it to bone-dry: Remove large hard chunks of fat, but leave a thin layer. That fat renders during long cooking and keeps the meat juicy and flavorful.
3) Sear with purpose: A quick hot sear adds caramelized flavor and color. Heat the oil until it shimmers, then brown each side 2 to 3 minutes. If you are really short on time you can skip it, but the sear pays off.
4) Use the cooking liquid wisely: Skim and chill the juices to separate fat, then reduce the defatted liquid on the stove for a concentrated sauce or mix it back with extra barbecue sauce. It lifts the shredded pork and prevents dryness.
5) Texture finish: For sandwiches or tacos, pile shredded pork on a baking sheet and briefly broil or crisp in a hot skillet to get some edges caramelized. That contrast between tender interior and slightly crisped bits is addictive.
The Best Slow Cooker Pulled Pork Recipe
I can’t get enough of this slow cooker pulled pork, with juicy shreds, bold homemade spice blend, and endless sandwich and taco potential. One bite and it’s clear why this recipe disappears fast.
8
servings
530
kcal
Equipment: 1. Slow cooker or crockpot
2. Large skillet or frying pan
3. Cutting board
4. Chef knife
5. Small mixing bowl
6. Measuring spoons and measuring cups
7. Tongs or large spatula
8. Two forks for shredding
Ingredients
-
About 4 to 5 lb boneless pork shoulder or Boston butt
-
2 tablespoons packed light brown sugar
-
2 tablespoons smoked paprika
-
1 tablespoon kosher salt
-
1 teaspoon freshly ground black pepper
-
1 tablespoon garlic powder
-
1 tablespoon onion powder
-
1 tablespoon chili powder
-
1 teaspoon ground cumin
-
1/2 teaspoon cayenne pepper optional
-
1 cup low sodium chicken broth
-
1/2 cup apple cider vinegar
-
1 large yellow onion, sliced
-
4 cloves garlic, minced
-
1/2 cup barbecue sauce, plus extra for serving
-
1 tablespoon Worcestershire sauce
-
1 tablespoon olive oil
Directions
- Combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, chili powder, ground cumin and cayenne pepper in a small bowl to make the spice rub.
- Trim excess fat from the pork shoulder if needed, then rub the spice mixture all over the 4 to 5 lb pork shoulder, pressing it into the meat.
- Heat the olive oil in a large skillet over medium-high heat and sear the pork on all sides until browned, about 2 to 3 minutes per side; this step adds flavor but can be skipped if short on time.
- Place the sliced yellow onion and minced garlic in the bottom of the slow cooker and pour in the 1 cup low sodium chicken broth and 1/2 cup apple cider vinegar.
- Transfer the seared pork onto the onions in the slow cooker and drizzle the 1 tablespoon Worcestershire sauce over the pork. Spoon 1/2 cup barbecue sauce over the top.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the pork is very tender and shreds easily with forks.
- Remove the pork to a cutting board, reserve the cooking liquid, and shred the meat with two forks, discarding any large pieces of fat.
- Skim off any excess fat from the reserved cooking liquid, then return the shredded pork to the slow cooker along with the juices and gently stir to combine. Add more barbecue sauce if you like the pork saucier.
- Taste and adjust seasoning with salt and pepper as needed, then serve hot on buns, in tacos, or however you prefer, with extra barbecue sauce for serving.
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: 191g
- Total number of serves: 8
- Calories: 530kcal
- Fat: 40g
- Saturated Fat: 15g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 18g
- Cholesterol: 170mg
- Sodium: 1125mg
- Potassium: 680mg
- Carbohydrates: 8.5g
- Fiber: 1g
- Sugar: 6g
- Protein: 52g
- Vitamin A: 800IU
- Vitamin C: 6mg
- Calcium: 40mg
- Iron: 2.5mg
