The Best Slow Cooker Pulled Pork Recipe

I call this the Best Slow Cooker Pulled Pork because a simple homemade spice blend makes it ideal for sandwiches, tacos and so much more.

I grew up thinking pulled pork had to be messy bbq joint stuff but this version changed that. I use pork shoulder or Boston butt with a spice mix that includes smoked paprika and it somehow turns shredded meat into something addictive, bright and tangy.

I even kept a dogeared clumsy note labeled Boston Button Recipes Slow Cooker from my first try, and later fiddled until it felt right, like a Slow Cooker Pulled Pork Recipe that won’t quit. It’s the kind of thing youll want to hide in the fridge for midnight sammys, and you might get weirdly proud of yourself.

Ingredients

• Pork shoulder, its rich in protein and collagen, becomes tender, juicy, ready to shred.
• Brown sugar, adds sweetness and caramel notes, helps form a tasty crust.
• Smoked paprika, gives smoky depth without heat, bright red color too.
• Apple cider vinegar, brings tang and balances sweetness, helps pull apart meat.
• Onion and garlic, provide savory backbone, boosting flavor and slight sweetness when cooked.
• Chicken broth, adds moisture and savory notes, prevents dryness while cooking low and slow.
• Worcestershire sauce, umami punch, deepens flavor with anchovy and tamarind hints.
• Barbecue sauce, finishes pulled pork with sweet, tangy, sometimes spicy glaze.

Ingredient Quantities

• 4 to 5 pounds pork shoulder or Boston butt, bone in or boneless
• 2 tablespoons packed brown sugar
• 2 tablespoons smoked paprika
• 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
• 1 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper optional
• 1 cup low sodium chicken broth or water
• 1/2 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 large onion sliced
• 4 cloves garlic minced
• 1 to 2 tablespoons vegetable oil or olive oil optional
• 1 cup barbecue sauce plus more for serving optional
• Hamburger buns or tortillas for serving optional

How to Make this

1. Pat the 4 to 5 pound pork shoulder dry and trim big chunks of fat, then mix the rub: 2 tablespoons brown sugar, 2 tablespoons smoked paprika, 1 tablespoon kosher salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon dry mustard and 1/2 teaspoon cayenne if you like heat. Rub it all over the pork, get in the crevices, and let it sit 15 to 30 minutes or overnight in the fridge for more flavor.

2. If you want extra color and flavor, heat 1 to 2 tablespoons oil in a heavy skillet over medium high and sear the pork 2 to 3 minutes per side until browned. This step is optional but worth it, also scrape any browned bits into the slow cooker.

3. Layer the bottom of the slow cooker with the sliced large onion and 4 cloves minced garlic, then pour in 1 cup low sodium chicken broth or water, 1/2 cup apple cider vinegar and 2 tablespoons Worcestershire sauce.

4. Nestle the rubbed (and seared if you did it) pork on top of the onions, pour any leftover spice mix and pan juices over the meat, cover and cook on LOW for 8 to 10 hours or HIGH for 4 to 5 hours.

5. Cook until the pork is fall apart tender and an instant read thermometer reads about 195 to 205 F or the meat shreds easily with two forks. Dont rush this part, low and slow makes the best texture.

6. Remove the pork to a cutting board, reserve the cooking liquid, skim off excess fat if it’s greasy, and remove the bone if your roast had one.

7. Shred the pork with two forks or meat claws, pulling apart big pieces but not over shredding into mush. Stir in about 1 cup barbecue sauce and some reserved cooking liquid until the meat is moist and saucy, taste and add more BBQ sauce if you want.

8. Return the shredded pork to the slow cooker or a skillet and let it warm in the sauce 15 to 30 minutes so the flavors marry. If the sauce is too thin, simmer uncovered in a skillet for a few minutes to reduce, or add more BBQ sauce to thicken.

9. Serve hot on hamburger buns or wrapped in tortillas with extra barbecue sauce for drizzling. Save leftover juices in the fridge for sandwiches later, they make great gravy or dipping sauce.

10. Quick tips: use the bone in for more flavor, dont toss good fat until you shred and see how much you need to discard, make it a day ahead for even better flavor, and this freezes really well for meal prep.

Equipment Needed

1. Large cutting board (for trimming and resting the pork)
2. Sharp chef’s knife (trim fat, slice onion)
3. Measuring cups and measuring spoons
4. Mixing bowl and spoon (to combine the rub)
5. Heavy skillet or cast iron pan (optional for searing)
6. Slow cooker or crockpot
7. Tongs (to move the roast)
8. Instant read thermometer (to check 195 to 205 F)
9. Two forks or meat claws (for shredding)
10. Silicone spatula or wooden spoon (to scrape pan juices and stir in sauce)

FAQ

The Best Slow Cooker Pulled Pork Recipe Substitutions and Variations

• Pork shoulder or Boston butt: If you cant find it use pork picnic roast it shreds the same. For a leaner sub try pork loin but shorten cooking time and add a tablespoon of oil or bacon fat so it wont dry out. For a non pork option use beef chuck roast, it breaks down similarly when cooked low and slow.
• Brown sugar: Replace with granulated sugar plus molasses for the closest match use 1 tbsp white sugar + 1 tsp molasses to equal 1 tbsp brown sugar. You can also use maple syrup 1 to 1 but reduce other liquids by about 1 tbsp so the sauce does not get too thin.
• Smoked paprika: No smoked paprika Use regular sweet paprika plus a tiny bit of liquid smoke about 1/8 tsp for this whole recipe, or swap in chipotle powder for a smoky spicy kick using the same amount as the smoked paprika.
• Apple cider vinegar: Swap with white wine vinegar or lemon juice cup for cup. If you want a milder tang try rice vinegar in the same amount.

Pro Tips

1) Salt and rest the pork overnight when you can, then bring it out 30 to 60 minutes before cooking so it warms up a bit. That dry brine = deeper flavor and more even cooking, trust me.

2) If you have time, sear the roast in a very hot pan first and scrape those browned bits into the cooker. It adds real flavor, but don’t crowd the pan or you’ll steam instead of brown.

3) Be patient on the cook temp: aim for about 195 to 205 F or until it shreds easily. Tough to rush this part, low and slow gives the best pull-apart texture.

4) Don’t throw away the cooking juices. Chill or skim the fat, then reduce the liquid on the stove to concentrate flavor or stir a few spoonfuls back into the meat so it stays juicy. Adjust salt and sweetness after you mix in your BBQ sauce.

5) Shred into big chunks not mush, toss with some reserved juices and let it rest in the sauce 15 to 30 minutes so the flavors marry. It actually tastes better the next day, so don’t be afraid to make it ahead.