There’s something heartwarming about a dish that fills not just your belly but also your soul, and Ultimate Slow Cooker Pulled Pork does just that. Imagine tender, juicy pieces of pork, perfectly seasoned and cooked low and slow until they practically fall apart with a gentle tug. This recipe embodies comfort food at its very best! Whether you’re feeding a crowd during game day or simply enjoying a cozy night in, this slow-cooked wonder promises to impress.

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

When I first made Ultimate Slow Cooker Pulled Pork, it was for a family gathering, and the aroma wafting through my home was enough to make everyone’s mouths water. As I pulled the pork apart, it was like seeing magic happen—the meat transformed into tender strands bathed in a rich, flavorful sauce. The best part? It requires minimal effort! Just prep, set, and forget while it does all the work for you. Let’s dive into why you’re going to love making this recipe as much as I do!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep, you’ll have a meal ready to go after a long day.
Irresistible Flavor: The combination of spices with the smokiness and sweetness will have you wanting seconds!
Eye-Catching Appeal: Shredded pork piled high on a bun looks impressive and is sure to wow guests.
Flexible Serving: Perfect for any occasion—game day, barbecues, or a cozy family dinner.
Diet-Friendly Options: Easily adaptable for gluten-free diets by choosing the right barbecue sauce.

Ingredients You’ll Need

5.5 lb bone-in pork shoulder (pork butt): The star of the show, this cut has the fat necessary for moist, flavorful pulled pork. If you prefer, you can also use a boneless pork shoulder.
1 large yellow onion, thick-sliced: Adds sweetness and depth to the dish. You can substitute with sweet onions or shallots if needed.
4 cloves garlic, smashed: Fresh garlic infuses the pork with robust flavor. Garlic powder is an alternative, but fresh is always best.
0.5 cup apple cider vinegar: Balances the richness with a tangy note. White vinegar can also work in a pinch.
0.25 cup brown sugar, packed: Provides sweetness and helps caramelize the pork during cooking. Light or dark brown sugar will work fine.
2 tbsp smoked paprika: Gives a wonderful smoky flavor, but regular paprika can substitute if you don’t have it.
1 tbsp kosher salt: Essential for seasoning. If using table salt, reduce the quantity slightly.
1 tbsp black pepper: Freshly ground for the best flavor.
1 tsp garlic powder: Enhances the garlic flavor. Not necessary if using fresh, but layers in more taste.
1 tsp onion powder: A great way to add more onion flavor without the texture.
0.5 tsp cayenne pepper: Just a touch for spice; feel free to adjust based on heat preference.
1.5 cups BBQ sauce: A definitive element in pulled pork! Choose your favorite brand or homemade recipe.
0.5 cup reserved cooking liquid (strained): Adds moisture and flavor to the shredded pork.

How to Make Slow Cooker Pulled Pork

Pat the pork shoulder dry: Start by making sure your pork is completely dried with paper towels. Moisture on the surface can prevent the dry rub from sticking well.

Make the dry rub: In a small bowl, mix together 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. This spice blend will form a delicious crust on your pork, giving it that wonderful depth of flavor.

Rub it in: Massage the dry rub into every crevice of the pork shoulder. Don’t be shy—make sure it’s coated thickly and evenly, which will help create a flavorful bark as it cooks.

Prepare the slow cooker: Place the sliced onions and smashed garlic at the bottom of your slow cooker. These will act as a flavorful bed for the pork. Pour 0.5 cup apple cider vinegar around the onions, avoiding contact with the meat to ensure even cooking. Then, place the seasoned pork shoulder on top, fat-side up, allowing the fat to keep the meat moist.

Slow cook to perfection: Cover and cook on Low for 8-9 hours. You’re looking for an internal temperature of 205°F—this is the magic number for perfectly shredded pork. It’ll become fall-apart-tender when the time is right!

Broil for crispy edges: Preheat your oven broiler. Carefully remove the cooked pork from the slow cooker, placing it on a large baking sheet. Shred the pork with two forks, discarding any large pieces of unrendered fat. Strain the cooking liquid, reserving 0.5 cup, and drizzle it along with 1.5 cups BBQ sauce over the shredded meat. Broil for 3-5 minutes until the edges are crispy and caramelized, offering a delightful texture contrast.

Storing & Reheating

To store your pulled pork, let it cool completely before transferring it to an airtight container. It can be kept at room temperature for up to 2 hours, or refrigerated for about 3-4 days. For longer storage, freeze it in portions, making sure to use a freezer-safe container or heavy-duty freezer bags for up to 3 months. When ready to enjoy it again, simply reheat in the microwave or on the stove over low heat. You may need to add a splash of BBQ sauce or reserved cooking liquid to refresh the flavor and moisture.

Chef’s Helpful Tips

Rub well: Make sure you rub the spices into the pork generously; it’s key to a flavorful end result.
Don’t rush the cooking: Low and slow is the way to go; avoid the temptation to cook on high, as this will compromise the texture.
Broil for crunch: This last step is crucial—don’t skip it! It creates that delicious crispy finish everyone loves.
Check for doneness: Use a meat thermometer to ensure your pork reaches the ideal temperature for perfect shredding.
Flavor variations: Feel free to experiment with different BBQ sauces to discover your favorite flavor profile.

As you prepare this Ultimate Slow Cooker Pulled Pork, you’ll quickly see why it’s one of those go-to recipes for any occasion. The tender, juicy pork meets a flavorful, slightly sweet sauce, creating a combination that’s hard to resist. Plus, it’s versatile enough to serve on its own, as stuffed into a slider, or alongside fresh coleslaw. The magic of cooking slowly means the flavors meld beautifully, making every bite memorable. So gather your ingredients, find that slow cooker, and get ready for some delicious moments ahead!

Recipe FAQs

What’s the best cut of pork for pulled pork?

For the best results, a bone-in pork shoulder (also known as pork butt) is ideal because it has the perfect amount of fat and connective tissue that breaks down during cooking. This creates a tender and flavorful dish. If you prefer a leaner option, a boneless pork shoulder can also work well.

Can I use my oven instead of a slow cooker?

Absolutely! You can make pulled pork in the oven by roasting it at 300°F in a covered Dutch oven or roasting pan. The cooking time will be about 4-5 hours, and you should still check for that magical internal temperature of 205°F.

How can I make this recipe spicier?

If you want to kick up the heat, simply increase the amount of cayenne pepper in the dry rub or add your favorite hot sauce to the BBQ sauce before serving. You can also use spicy BBQ sauce for an extra kick.

What’s the best way to serve pulled pork?

Pulled pork is incredibly versatile! You can serve it on slider buns with coleslaw for a classic sandwich, with rice for a comforting meal, or even on top of nachos. It can be enjoyed warm or cold, making it perfect for any gathering. Enjoy experimenting!

More Main Dishes Recipes

Slow Cooker Pulled Pork | Tender Shredded Pork Sandwiches

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Slow Cooker Pulled Pork

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Author: Peter
Prep Time: 15 minutes
Cook Time: 495 minutes
Total Time: 8 hours 30 minutes
Yield: 12 servings 1x
Category: Main Dishes
Method: Slow Cooker
Cuisine: American

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Description

This Slow Cooker Pulled Pork is a delicious, hassle-free dish made with tender pork shoulder, fragrant spices, and savory BBQ sauce. Perfect for family dinners or gatherings, it promises irresistible flavors with minimal prep, making it a go-to recipe for comfort food lovers.

Ingredients

Scale

5.5 lb bone-in pork shoulder (pork butt)
1 large yellow onion, thick-sliced
4 cloves garlic, smashed
0.5 cup apple cider vinegar
0.25 cup brown sugar, packed
2 tbsp smoked paprika
1 tbsp kosher salt
1 tbsp black pepper
1 tsp garlic powder
1 tsp onion powder
0.5 tsp cayenne pepper
1.5 cups bbq sauce
0.5 cup reserved cooking liquid (strained)

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Instructions

Dry the pork shoulder thoroughly with paper towels.
In a bowl, mix brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne to prepare the dry rub.
Rub the dry mixture all over the pork shoulder, covering it evenly.
Place sliced onions and smashed garlic in the bottom of the slow cooker.
Pour apple cider vinegar around the onions, avoiding direct contact with the meat. Position the pork on top with the fat-side facing up.
Cover the slow cooker and cook on Low for 8-9 hours, until the meat reaches 205°F and shreds easily.
Preheat the broiler in your oven. Once cooked, move the pork to a baking sheet and shred it, removing any large fat pieces. Strain the cooking liquid from the slow cooker.
Combine the shredded meat with 0.5 cup of the reserved cooking liquid and 1.5 cups of BBQ sauce, then broil for 3-5 minutes until crispy edges develop.

Notes

For a spicier kick, adjust the cayenne pepper to taste.
This dish can be served on buns for pulled pork sandwiches or alongside coleslaw.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.