Slow cooker pulled pork is one of the easiest, foolproof recipes to make in the slow cooker. Since it makes plenty of leftovers, it should be a staple for every home cook’s meal prep plans.
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“I made this recipe just as it is written and it has turned out perfectly. Going to use it for a party on the weekend to make sliders with coleslaw. Thank you!” ~Deb, FoodieCrush reader
The Easiest, Breeziest Pulled Pork EVER
Whether serving to a crowd to cheer for on game day, or adding to your weekly meal prep plans, slow cooker pulled pork is one of those meals that keeps the masses happy. And since it’s so easy to make, it’s a natural favorite of the cook in the kitchen, too.
With just a few basic rules to follow, the method for making shredded pork butt bbq is a cinch to master:
- Choose the right cut of meat
- Layer your flavor builders
- Low and slow is the way to go
- And finally, shred it like you mean it
You can also take these same methods and cook this pulled pork recipe in the oven.
Let’s do this.
Heidi’s Tip: Choosing the Best Cut of Pork
The sure sign of a fabulous pulled pork is in its tenderness, and there are a couple of important factors that contribute to the pork’s love me tender ways. Choosing the right cut of meat for a good pulled pork is key, and like so many meats, it’s all about the amount of fat in the meat, because fat equals flavor.
The best cut of meat for pulled pork is the pork shoulder, commonly known as the pork butt (even though it is far from the pig’s rear end). This meat has plenty of marbling (aka fat) that renders down and flavors the meat as it cooks.
Choose a bone-in pork butt with a fat cap on one side for even more flavor and tenderness.
How to Make Pulled Pork in a Slow Cooker
The full recipe, with amounts, can be found in the recipe card below.
Step 1: Make the Pork Rub
The key to making the best pulled pork is getting the pork rub just right. Lucky for you, I’ve done the legwork for you and have created the perfect pork rub and sauce for this pulled pork butt bbq. 😉
I like this sauce because it doesn’t overwhelm or become too sugared or cloying, with simple ingredients including:
- Brown sugar
- Paprika
- Cumin
- Coriander
- Kosher salt
- Freshly ground black pepper
Heidi’s Tip: I’ve tested the rub on the pork overnight, and also added it right before cooking, and in the end they both tasted about the same, so do what you have time for.
Step 2: Brown the Pork
Although it’s an extra step, I brown the pork butt before adding it to the slow cooker for those crispy bits that add flavor. The brown sugar caramelizes as it cooks, so watch the pork as it cooks so it doesn’t burn.
Step 3: Cook Low and Slow
Add the onion and garlic to the slow cooker and place the pork butt on top. Whisk together the sauce with the remaining pork rub seasoning and pour it over the pork butt.
Step 4: Shred ‘er Up
Cook the pork until it’s fork tender, then shred. Transfer the sauce to a blender and blend until smooth, then add 1 to 2 cups back to the pulled pork as desired.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Slow Cooker BBQ Pulled Pork Recipe
Ingredients
- 4 tablespoons brown sugar , divided
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 5-pound bone-in pork butt (shoulder roast)
- 1 tablespoon canola oil
- 1 medium white onion , chopped
- 3 cloves garlic , minced or pressed
- ½ cup beef or chicken stock
- ½ cup ketchup
- ¼ cup cider vinegar
Instructions
- Set a 6 quart slow cooker to high to preheat.
- In a small bowl, mix the brown sugar, paprika, cumin, coriander, kosher salt and black pepper together. Rub half of the mixture on the pork, setting aside the remaining spice rub. Heat oil in a large Dutch oven or high sided skillet over medium-high heat. Add the pork to the pan and brown evenly on each side, about 5 minutes per side.
- Add the onion and garlic to the slow cooker and top with the pork butt. In a bowl or measuring cup, mix the remaining spice rub with the stock, ketchup, and vinegar then pour over the pork. Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, or until fork tender.
- Place the pork on a baking sheet or cutting board and let rest for 20-30 minutes or until cool enough to handle. Shred the pork into pieces and place in a bowl or back into the slow cooker insert.
- Skim the fat from the cooking liquid and transfer to a blender. Blend until smooth then pour 1-2 cups of the liquid over the shredded pork and toss to combine. Serve warm with extra dipping sauce if desired.
Notes
Nutrition
Storage, Freezing, and Reheating
To store: Let the pulled pork cool significantly before storing it in an airtight container in the fridge. It’ll last for up to a week, assuming your family doesn’t gobble it up before then.
To freeze: Let it cool completely before storing it in a freezer bag or another freezer-safe container. It’ll stay fresh up to 3 months if stored correctly. When you’re ready to eat the frozen pulled pork, place it in the fridge overnight to thaw.
To reheat: You put so much effort into making super moist, juicy pulled pork so don’t ruin it by reheating it in the microwave! I recommend reheating it in a saucepan with some of the sauce you pureed. Heat it over medium-low heat with the lid on the keep the pulled pork butt nice and juicy.
Side Dish Ideas
To serve for a crowd, transfer the shredded pork and sauce back into the slow cooker insert for guests to serve up alongside:
Ways to Eat This Pulled Pork
Enchiladas, pork fried rice, pork sandwiches, quesadillas, shepherd’s pie…there’s a bevy of bountiful dishes to make with this simple batch cooking basic, including:
- Pulled Pork Tacos
- Pulled Pork Sandwiches with Crunchy Slaw
- Sheet Pan Nachos
- Pulled pork sliders
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Jessica Radle
We love this recipe! Absolutely great! We make sandwiches with coleslaw and I always have enough to share with others! Took some to my son at his work one day and he ended up not getting any cuz his coworkers went nuts for it! (This is at Pizza Hut fyi! lol)
Thanks for the great meal share!
Hayley
Thanks, Jessica, we’re so glad this was a hit with folks! :)
Deb
I made this recipe just as it is written and it has turned out perfectly. Going to use it for a party on the weekend to make sliders with coleslaw. Thank you!
So good to hear Deb! I hope they love it too. Thanks for the comment and 5 stars!
Jeannie
Why is the brown sugar divided? And when do you add the 2nd half of it?
Sabrina
nice recipe and tips, I like how how you include oven and slow cooker options with instant pot, thank you, appreciate since I haven’t cooked pulled pork from scratch in forever