Best Pulled Pork Slow Cooker Recipe

I’m sharing my Easy Pulled Pork Crock Pot recipe that uses just a few pantry staples to yield fork-ready shredded pork for sandwiches, tacos, salads, or sliders.

I rarely brag but this Best Pulled Pork Slow Cooker Recipe might make me do it. I set up a pork shoulder with a punch of smoked paprika, leave it in the slow cooker until it falls apart and becomes something wild.

It’s the sort of thing that makes you plan parties just to justify extra leftovers, you can pile it on buns or slip it into tacos, the leftovers vanish fast. This is my take on Easy Pulled Pork Crock Pot and yeah it’s messy but worth it, you’ll want to try it right away.

Ingredients

• Pork shoulder: Rich in protein and fat, makes tender, juicy pulled pork when slow cooked.
• Brown sugar: Adds sweet, caramel notes and helps form a sticky, flavorful crust.
• Smoked paprika: Gives smoky depth and red color, milder than chili powder usually.
• Apple cider vinegar: Bright, tangy acid that balances richness and helps break down meat.
• Barbecue sauce: Sweet, tangy, and saucy finish that coats shredded pork, adds flavor.
• Onion: Adds savory sweetness and moisture, softens into silk during long cook.
• Garlic: Pungent, aromatic boost that smells amazing and deepens overall flavor.
• Worcestershire sauce: Umami rich, tangy boost with anchovy notes, rounds out the sauce.

Ingredient Quantities

• 4 to 5 pounds pork shoulder or pork butt, bone in or boneless
• 2 tablespoons packed brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 to 1/2 teaspoon cayenne pepper (optional)
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth or water
• 1 cup barbecue sauce, plus extra for serving
• 2 tablespoons Worcestershire sauce
• 1 tablespoon yellow mustard
• 2 tablespoons olive oil or vegetable oil (optional)
• Sandwich buns or slider rolls for serving, optional

How to Make this

1. Pat the 4 to 5 pounds pork shoulder dry and trim any very thick fat, then rub all over with a mixture of 2 tablespoons packed brown sugar, 1 tablespoon smoked paprika, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1/2 teaspoon ground cumin and 1/4 to 1/2 teaspoon cayenne if you want heat. If you like you can rub 2 tablespoons oil on the pork first so the spice mix sticks better.

2. Heat a large skillet over medium high heat with a little oil and brown the pork 2 to 3 minutes per side until nicely seared for extra flavor, or skip this step if you need to save time. Place the sliced large onion and 3 cloves minced garlic in the slow cooker, then set the pork on top.

3. Whisk together 1/2 cup apple cider vinegar, 1/2 cup chicken broth or water, 1 cup barbecue sauce, 2 tablespoons Worcestershire sauce and 1 tablespoon yellow mustard until smooth. Pour the liquid around the pork in the slow cooker so it doesnt wash the rub off the top.

4. Cook on low for 8 to 10 hours or on high for 4 to 6 hours until the pork is falling apart tender and an instant read thermometer reads about 195 to 205 F in the thickest part. Bone in is fine just pull the bone out when it loosens.

5. Remove pork to a cutting board and reserve about 1 to 2 cups of the cooking liquid. Let the meat rest 10 minutes then shred with two forks or toss the chunks into a stand mixer for 30 to 60 seconds on low if you want a faster easier shred.

6. Skim excess fat off the reserved cooking liquid and taste it, strain out big pieces of onion if you want a smoother sauce. Add a few tablespoons of that liquid back into the shredded pork to keep it moist, dont drown it though.

7. Stir in the remaining barbecue sauce if you want more saucy pork and adjust seasoning with salt pepper or more cayenne to taste. If the sauce is too thin simmer the reserved liquid in a small saucepan until it thickens then mix it into the pork.

8. Pile the pulled pork onto sandwich buns or slider rolls and serve with extra barbecue sauce on the side. Toast the buns under the broiler for a minute for a nicer bite if you like.

9. Store leftovers in an airtight container in the fridge up to 4 days or freeze for up to 3 months. Reheat gently with a splash of reserved cooking liquid so it stays juicy.

Equipment Needed

1. 6 qt slow cooker or crockpot
2. Large heavy skillet (cast iron or stainless)
3. Chef’s knife and cutting board
4. Measuring cups and spoons
5. Mixing bowl and whisk or fork
6. Instant-read thermometer
7. Two forks or a stand mixer for shredding
8. Small saucepan and fine mesh strainer for finishing the sauce

FAQ

Best Pulled Pork Slow Cooker Recipe Substitutions and Variations

• Pork shoulder or pork butt: try pork picnic roast (very similar fat and texture), beef chuck roast for a beef pulled version, skinless chicken thighs for pulled chicken (cook less time), or a boneless pork loin if you want leaner meat but add extra liquid or fat so it doesn’t dry out.
• Brown sugar: swap with white sugar plus a tablespoon of molasses, maple syrup or honey (use slightly less liquid overall), or coconut sugar for a deeper, less sweet flavor.
• Apple cider vinegar: replace with white wine vinegar, red wine vinegar, rice vinegar, or fresh lemon juice — they’ll all add acidity but each changes the flavor a bit so taste and adjust.
• Barbecue sauce: use ketchup mixed with brown sugar, vinegar and a splash of Worcestershire for a quick homemade sauce, hoisin sauce thinned with a little tomato paste for an Asian twist, or a tomato-based pasta sauce spiced up with smoked paprika, chili powder and a touch of honey.

Pro Tips

1) Rub and rest overnight if you can. Put the spice rub on, chill the pork uncovered in the fridge overnight so the surface dries a bit and the flavors really stick. If youre short on time even an hour helps a lot.

2) Sear for real extra flavor. Browning the pork in a hot pan or under the broiler before it goes in the slow cooker adds a ton of depth. Skip it only when you really dont have time, but dont under-estimate that crust.

3) Cook to temp not time. Aim for about 195–205 F (203 F is a sweet spot) so the meat will pull apart cleanly. Let it rest 10–15 minutes before shredding so the juices settle. Want to shred fast? Toss chunks in a stand mixer on low for 30–60 seconds.

4) Save and tweak the cooking liquid. Reserve 1 to 2 cups, skim the fat, then reduce it on the stove if it feels too thin. Add just a few tablespoons back to the meat so its moist but not soggy. Toasted buns and a bit of acid like pickles or slaw help cut the richness.