Slow Cooker Pulled Pork
Slow Cooker Pulled Pork is one of those comforting dishes that evokes warmth and satisfaction. The beauty of this dish lies in its simplicity and the incredible flavors that develop while it slowly cooks. You’ll find tender, juicy pork shoulder infused with a smoky, sweet seasoning blend, contrasting beautifully with the tang of barbecue sauce. As it cooks low and slow, the meat becomes a melt-in-your-mouth sensation that’s perfect for a hearty sandwich or served over rice.
Table of Contents
My journey with this recipe began during a laid-back family gathering. I was in the mood for something delicious yet effortless to prepare ahead of time. The ultimate solution was to whip up a batch of slow-cooked pulled pork. Since then, it’s become a staple at parties and casual get-togethers. This dish is not just food; it’s an experience that brings everyone to the table with smiles on their faces. Get ready to indulge in the Ultimate Slow Cooker Pulled Pork—trust me, your taste buds will thank you!
Why You’ll Love This Recipe
- Simple & Quick: Just 15 minutes of prep, and you’re set to let your slow cooker do the magic.
- Irresistible Flavor: The combination of smoky, sweet, and tangy flavors creates an explosion of taste in every bite.
- Flexible Serving: Perfect for family dinners, game day, or casual gatherings—everyone will love it!
- Meal Prep Win: Make a big batch, and enjoy the leftovers all week in various dishes.
- Diet-Friendly Options: Easily adaptable with gluten-free sauces and toppings!
Ingredients You’ll Need
- 5.5 lb bone-in pork shoulder (pork butt): The star of the show! This cut has a healthy amount of fat, making it perfect for slow cooking and creating tender, flavorful meat. A boneless version can be used, but bone-in gives more flavor.
- 1 large yellow onion, thick-sliced: Adds sweetness and depth to the dish as it caramelizes throughout the cooking process.
- 4 cloves garlic, smashed: Infuses the meat with aromatic goodness.
- 0.5 cup apple cider vinegar: Balances the richness of the pork and helps tenderize the meat. You can substitute it with white vinegar in a pinch.
- 0.25 cup brown sugar, packed: Contributes sweetness and a rich depth of flavor. You can replace it with maple syrup for a different twist.
- 2 tbsp smoked paprika: Provides that irresistible smoky flavor. Regular paprika works if you’re in a bind, but smoked is best.
- 1 tbsp kosher salt: Enhances all the flavors.
- 1 tbsp black pepper: Just the right amount of spice to complement the sweetness.
- 1 tsp garlic powder: Adds an additional layer of garlic flavor.
- 1 tsp onion powder: Deepens the savory profile.
- 0.5 tsp cayenne pepper: For a little heat! Adjust to your spice preference.
- 1.5 cups BBQ sauce: A must for that classic pulled pork flavor. Choose a sauce you love; it’s a game-changer for the final dish.
- 0.5 cup reserved cooking liquid (strained): Keeps the shredded pork moist and flavorful.
How to Make Slow Cooker Pulled Pork
Pat Dry: Ensure the pork shoulder is patted completely dry with paper towels. This step helps the dry rub adhere better.
Prepare the Dry Rub: In a small bowl, mix together 0.25 cup packed 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 flavorful blend will create a crust on the pork.
Season the Pork: Generously massage the dry rub into every crevice of the pork shoulder, ensuring a thick, even coating. This intense flavor will penetrate the meat as it cooks.
Layer in the Slow Cooker: Place the thick-sliced onions and smashed garlic at the bottom of the slow cooker. Pour 0.5 cup apple cider vinegar around the onions, avoiding the meat, and then position the seasoned pork on top, fat-side up.
Cook Low and Slow: Cover and cook on Low for 8–9 hours. The pork is ready when it reaches an internal temperature of 205°F and easily shreds apart with a fork.
Shred the Pork: Preheat your oven broiler. Remove the pork from the slow cooker to a large baking sheet. Shred the meat, discarding any large pieces of unrendered fat.
Combine with Sauce: Strain the liquid from the slow cooker into a bowl. Drizzle 0.5 cup reserved cooking liquid and 1.5 cups BBQ sauce over the shredded meat, combining well for a juicy result.
Crisp it Up: Broil for 3-5 minutes until the edges are crispy and caramelized, adding a delightful texture contrast.
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the pulled pork in a freezer-safe bag or container for up to 3 months. When reheating, place it in a covered skillet on low heat for about 10-15 minutes, adding a splash of reserved cooking liquid to keep it moist and flavorful. The texture may vary slightly, but the taste will still be fantastic!
Chef’s Helpful Tips
- Be careful with the cayenne pepper—adjust it to suit your spice level.
- Cooking time can vary based on your slow cooker, so use a meat thermometer for the best accuracy.
- If you’re short on time, you can cook on High for 5-6 hours instead of Low.
- For extra flavor, consider adding a few tablespoons of Worcestershire sauce to the cooking liquid.
- Leftover pork is perfect in quesadillas, tacos, or on top of a salad!
Pulled pork embodies comfort food at its finest, making it perfect for a casual evening or a crowd-pleasing event. Feel free to adjust the balance of flavors to make it your own. Whether you’re a novice or a seasoned cook, you’ll find this dish is not just straightforward but also gratifying. I can’t wait for you to dig in!
Recipe FAQs
Can I use a different cut of pork?
Absolutely! While pork shoulder is ideal for its marbling, you can also use a pork loin, but remember that it’s leaner and may require more careful cooking to avoid drying out.
What type of BBQ sauce should I use?
Choose a BBQ sauce that you love! Whether you prefer a sweet, tangy, or smoky variety, using a sauce that matches your taste will elevate the dish even further.
Can I make this recipe ahead of time?
Yes, this pulled pork is fantastic for meal prep! Simply cook it in advance, refrigerate it, and you can reheat it for delicious meals throughout the week—perfect for busy nights.
How can I serve pulled pork?
There are so many great options! Serve it on fluffy buns for classic pulled pork sandwiches, over rice, or in tacos! Try it with pickles or coleslaw for extra crunch and flavor.
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📖 Recipe Card
Slow Cooker Pulled Pork
- Prep Time: 15 minutes
- Cook Time: 495 minutes
- Total Time: 8 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Description
This Slow Cooker Pulled Pork is a mouthwatering delight featuring tender pork shoulder, savory spices, and a delicious BBQ sauce. Perfect for quick dinners or gatherings, this recipe is simple to prepare and bursting with irresistible flavor. Enjoy it in sandwiches, tacos, or on its own!
Ingredients
- 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)
Instructions
- Pat the pork shoulder dry with paper towels. In a bowl, mix brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne to create the dry rub.
- Massage the dry rub thoroughly into the pork shoulder, ensuring even coverage.
- Place the sliced onions and smashed garlic in the slow cooker. Pour apple cider vinegar around the onions, avoiding the meat. Set the seasoned pork on top, fat-side up.
- Cover and cook on Low for 8–9 hours, until the internal temperature reaches 205°F and the meat shreds easily.
- Preheat the oven broiler. Remove the pork to a baking sheet and shred, discarding large pieces of fat. Strain the cooking liquid.
- Drizzle 0.5 cup of the reserved cooking liquid and 1.5 cups of BBQ sauce over the shredded pork. Broil for 3–5 minutes until caramelized and crispy.
Notes
For best results, let the pork shoulder rest for a few minutes before shredding.
Use your favorite BBQ sauce for a personal touch.
The pulled pork can be stored in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg
