This slow cooker pulled pork is tender and flavorful, made with simple ingredients like pork shoulder, spices, and barbecue sauce. It cooks slowly, making the meat soft enough to shred easily.
I’ve spilled more than a few pieces on my apron while shredding, but it’s worth it for the yummy smell. Be ready with some buns—you’ll want to serve it right away!
If you want a quicker meal, try storing the leftovers in the fridge. It tastes great cold or reheated, and makes for easy sandwiches the next day!
Ingredients & Substitutions
Pork Shoulder: This cut is perfect for slow cooking and getting tender pulled pork. I recommend bone-in for extra flavor, but boneless works too. If needed, try chicken thighs for a lighter option and similar tenderness.
Onion: Adds sweetness and depth. Use yellow or white onions—they’re milder. If you don’t have onions, leek or shallots can work, but reduce cooking time slightly for variable sizes.
Garlic: Essential for flavor, giving that rich aroma. Fresh garlic is best, but garlic powder can be a quick swap. Just use about a third of the amount to prevent overpowering.
Bbq Sauce: Gives the dish its signature flavor and moisture. Feel free to mix your favorite store-bought sauce with a dash of honey or vinegar for a custom touch. You can also use ketchup with a splash of soy sauce.
Spices (Paprika, Salt, Pepper): Enhance the flavor and add a mild smoky note. Smoked paprika adds an extra layer. For a milder taste, skip the pepper or use chili powder instead.
How do I shred the pork without it drying out?
Let the cooked pork rest for 10 minutes before shredding. Use two forks to pull apart the meat gently; this keeps it tender. If it seems dry, add a splash of the cooking juices back into the meat after shredding.
- Use forks to pull the pork apart, avoiding over-handling which can dry it out.
- Shred while still warm—it’s easier and yields a softer texture.
- If needed, mix in some cooking juices or a small amount of barbecue sauce to keep it moist.
How to Make Slow Cooker Pulled Pork?
Ingredients You’ll Need:
For the Pork
- 3 to 4 pounds pork shoulder or pork butt
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
For the Sauce
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 1/4 cup water
- Optional: red pepper flakes for heat
How Much Time Will You Need?
Prep time: 10 minutes. Cooking time: 8 hours. Total time: about 8 hours and 10 minutes.
Step-by-Step Instructions:
1. Prepare the Pork
Mix salt, pepper, paprika, garlic powder, onion powder, and cumin. Rub the spice mix evenly over the pork shoulder.
2. Transfer to Slow Cooker
Place the seasoned pork into your slow cooker. Cover with the lid.
3. Cook
Set the slow cooker to low. Cook for 8 hours until the pork is tender and easily pulls apart.
4. Make the Sauce
In a bowl, combine barbecue sauce, apple cider vinegar, water, and optional red pepper flakes. Mix well.
5. Shred the Pork
Use two forks to pull the pork into shreds. Remove excess fat if needed.
6. Mix with Sauce
Stir the shredded pork into the sauce. Let it sit for a few minutes to absorb flavors.
7. Serve
Enjoy on buns, with sides, or as desired. Save leftovers in an airtight container in the fridge.
