Best Pulled Pork Slow Cooker Recipe

I perfected a Simple Crockpot Pulled Pork using just a handful of pantry staples, and it adapts to sandwiches, tacos, salads, or sliders, so read on for the full recipe.

I first made this Best Pulled Pork Slow Cooker Recipe because I wanted dinner that acted fancy but took no babysitting. Using a pork shoulder (Boston butt) and a hit of smoked paprika, the slow cooker does the heavy lifting and the results are oddly addictive.

I tested it against other Quick Pulled Pork Crock Pot Recipes and it kept coming out juicier, with a little sweet and smoky edge that made people ask for the recipe twice. If you’ve ever googled How To Make Bbq Pulled Pork In Crock Pot, this version will make you rethink sandwiches, tacos, even salads, cause it just works.

Ingredients

• Pork shoulder: Heavily marbled protein, gives rich flavor and tender mouthfeel when slow cooked.
• Brown sugar: Adds sweet caramel notes and moisture, mostly simple carbs, use less if watching sugar.
• Smoked paprika: Smoky warmth and color, mild heat, gives barbecue like depth to the meat.
• Apple cider vinegar: Bright tang, cuts richness, adds acidity, may help balance sweetness.
• Onion and garlic: Onions add sweetness and fiber, garlic brings savory punch and aroma.
• Worcestershire and liquid smoke (optional): Worcestershire adds umami, liquid smoke boosts smoky notes without fire.
• Chicken broth or water: Provides moisture for slow cooking, helps shred easily, low calorie choice.
• Barbecue sauce: Finishes the pork with sweet tangy glaze, often high in sugar, very tasty.

Ingredient Quantities

• 4 to 5 lb pork shoulder (Boston butt) bone in or out
• 2 tbsp olive oil (optional)
• 1/2 cup packed brown sugar (light or dark)
• 2 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 to 1/2 tsp cayenne pepper (optional)
• 1 large yellow onion, sliced
• 4 garlic cloves, peeled
• 1/2 cup apple cider vinegar
• 1/2 cup chicken broth or water
• 1 tbsp Worcestershire sauce
• 1 tsp liquid smoke (optional)
• 1 to 1 1/2 cups barbecue sauce for serving
• Hamburger buns or slider rolls for serving (optional)

How to Make this

1. Pat the 4 to 5 lb pork shoulder dry, trim any huge chunks of fat, then mix the rub: 1/2 cup packed brown sugar, 2 tbsp smoked paprika, 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, 1/2 tsp ground cumin and 1/4 to 1/2 tsp cayenne. Rub it all over the pork, getting into any crevices.

2. Optional but worth it: heat 2 tbsp olive oil in a heavy skillet over medium high and brown the pork 3 to 4 minutes per side until nice and caramelized. It adds flavor, but you can skip for a true set and forget.

3. Slice 1 large yellow onion and place the slices in the bottom of the slow cooker, tuck in 4 peeled garlic cloves, then put the pork shoulder on top of the onions.

4. Whisk together 1/2 cup apple cider vinegar, 1/2 cup chicken broth or water, 1 tbsp Worcestershire sauce and 1 tsp liquid smoke (optional). Pour the liquid around the pork, not over the rub so you dont wash it off.

5. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until the pork is fork tender and pulls apart easily (internal temp around 195 to 205°F if you use a thermometer).

6. Carefully remove the pork to a cutting board, reserve the cooking liquid, let the meat rest 10 to 15 mins so it reabsorbs juices, then remove the bone if there is one and shred with two forks or meat claws.

7. Skim off excess fat from the reserved cooking liquid. If you want a thicker sauce, simmer some of the liquid in a saucepan to reduce it a bit, or thicken with a tablespoon of cornstarch mixed in cold water then simmer till it thickens.

8. Return the shredded pork to the slow cooker or a large bowl, pour in some of the reserved juices to taste, and stir in 1 to 1 1/2 cups barbecue sauce. Taste and adjust salt, heat or vinegar if needed.

9. Keep warm so the flavors meld for 15 to 30 mins, then serve on hamburger buns or slider rolls with extra BBQ sauce, pickles or coleslaw if you like.

Equipment Needed

1. Slow cooker or crockpot (6 to 8 qt), the main pot for low and slow cooking
2. Large heavy skillet (optional) for browning the pork, its worth it if you have time
3. Cutting board for trimming and pulling the pork apart
4. Sharp chef’s knife for trimming fat and slicing the onion
5. Measuring cups and measuring spoons for the rub and liquids
6. Mixing bowl and whisk to combine the rub and the vinegar mixture
7. Tongs plus two forks or meat claws for lifting and shredding the pork
8. Meat thermometer to check for about 195 to 205 F so its perfectly tender
9. Small saucepan and ladle or fat separator to reduce or skim the cooking juices

FAQ

Best Pulled Pork Slow Cooker Recipe Substitutions and Variations

• Brown sugar: swap with 1/3 to 1/2 cup maple syrup or honey instead, just cut back slightly on the other liquid since those syrups add moisture.
• Apple cider vinegar: use white vinegar plus a splash of apple juice, or use lemon juice for the same bright tang in the same amount.
• 1/2 cup chicken broth or water: replace with vegetable broth or beef broth, or dissolve a bouillon cube or 1/2 teaspoon bouillon paste in hot water.
• 1 teaspoon liquid smoke: if you dont have it use 1 teaspoon smoked paprika or one small chopped chipotle in adobo for smokiness and a little heat.

Pro Tips

1) Dry-brine the shoulder the night before: lightly salt all over and let it sit uncovered in the fridge 8 to 24 hours. That pulls moisture out then back in, seasons deeply and improves the crust without changing the cook time.

2) Sear in a hot cast iron if you can. Browning gives real flavor and color. Don’t crowd the pan; if the pork steams you lose the crust. A few minutes per side is enough.

3) Use a probe thermometer and aim for about 195 to 205 F for pull-apart tenderness. Temperature is more reliable than clock times, and it helps you avoid drying the meat by overcooking.

4) Save and treat the cooking liquid like gold. Chill it, skim the fat, then reduce or thicken into a glossy sauce. A splash of acid added at the end brightens the flavor—start small and adjust.

5) For texture contrast, crisp some shredded pork before serving. Spread a portion on a rimmed sheet and bake hot or toss in a hot skillet with a little sauce until edges caramelize. It makes sandwiches way more interesting.