Slow Cooker Pulled Pork

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An easy recipe for Slow-Cooker Pulled Pork that delivers on flavor, juiciness and fork tender pork. This shredded pork is terrific served on a toasted bun with a scoop of coleslaw and a little extra BBQ sauce, but it also makes a great taco too!

Slow Cooker Pulled Pork Recipe

Our son-in-law is a great smoker of all things meaty. His smoked pork butt is amazing and always a favorite when we visit. I wish I had the time, equipment and patience to baby a smoker for hours to achieve that same terrific flavor and texture.

However, until the day we decide to master the smoker (and live in a warmer year-round climate) this pulled pork slow cooker recipe will continue to be my go-to favorite.

Tips for the BEST pulled pork in a slow cooker

• Do not cook on high-heat as the pork will have a boiled texture instead of the fall-apart tender and juicy pork we prefer.

• The taste and flavor profile of pulled pork will change depending on what kind of rub and BBQ sauce are added. If you like a smoky flavor, add a smoked rub. If you like a vinegary Carolina sauce, use Carolina style BBQ sauce. It’s all good!

• A boneless Boston butt with great marbling is the best cut of meat for this recipe. However, a bone-in picnic roast can also be used with great results.

How long does it take to make pulled pork in the slow cooker?

• Boneless roasts cook in 8 to 10 hours on low.

• Bone-in roasts take 12 to 14 hours to cook on low. To ensure the pork has enough time to fully cook before serving, start the slow-cooker in the evening the day before it’s needed and cook overnight.

• The fully cooked, shredded pork can be refrigerated for up to three days before serving.

• You can also freeze leftover pork for up to 2 months well sealed in an airtight container. Thaw overnight in the refrigerator and reheat gently.

How to reheat slow cooker pulled pork

• Reheat with a splash of chicken broth in the slow-cooker or on the stovetop in a covered skillet. Or, reheat individual serving at 50% power in the microwave.

• Pulled pork can also be combined with BBQ sauce and heated on low in a saucepan covered with a lid.

Serving Slow Cooker Pulled Pork

Our favorite way to serve pulled pork is on a toasted bun. However, feel free to serve the pork piled on a plate with a slice of Texas Toast on the side.

We have two wonderful coleslaw recipes we like to serve with pork. One is our mayonnaise-free Super Coleslaw pictured above. The other is a traditional creamy Coleslaw we typically serve in the winter months.

Both coleslaw recipes are terrific on these sandwiches. We also love serving this pork with our Creamy Potato Salad with a few chips and pickles on the side.

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Slow-Cooker Pulled Pork

Prep Time: 20 minutes mins

Cook Time: 12 hours hrs

Total Time: 1 day d 12 hours hrs 20 minutes mins

Yield: 10

Course: Main Dish

Author: Tricia

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5 from 4 votes

Easy, flavorful and tender slow-cooker pulled pork

Equipment

• 6 Quart Slow-Cooker

Ingredients

For the spice rub:

• 1 tablespoon black pepper
• 1 ½ tablespoons chili powder
• 3 tablespoons dark brown sugar packed
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 2 teaspoons table salt
• ¼ teaspoon garlic powder
• ⅛ teaspoon cayenne pepper optional
• Optional: use ¼ cup of your favorite store-bought pork rub

For the pork:

• 4-5 pound pork butt or shoulder boneless or bone-in (see notes)
• 2 ½ cups sweet BBQ sauce about one 20oz bottle
• ½ cup apple cider vinegar
• 1 tablespoon canola or vegetable oil
• 2 large onions sliced thick

For serving:

• buttered and toasted hamburger buns
• coleslaw
• pickles
• additional BBQ sauce

Instructions

To prepare the spice rub:

• In a small bowl combine all the spices for the rub. Set aside.

To prepare the pork:

• Prepare the pork at least 24 hours before you start slow-cooking. Rinse the pork under cool water then pat dry with paper towels. Coat the pork with all of the spice rub then cover tightly in plastic wrap. Place the pork in a bowl or on a small baking sheet and refrigerate for at least 24 hours or up to 48 hours.

Reduce the BBQ sauce:

• While the pork is resting prepare the BBQ sauce. Pour the bottled BBQ sauce and ½ cup of cider vinegar into a deep medium saucepan. Simmer, stirring frequently over medium heat until the sauce thickens, reduces and darkens in color, about 15 to 20 minutes. The sauce should be about as thick as tomato paste. Use immediately or refrigerate until needed.

To slow-cook the pork:

• Lightly grease the bottom and sides of the slow-cooker with oil. Line the bottom with sliced onions. Unwrap the pork and place fat-cap down on top of the onions. Spread the reduced BBQ sauce over the top of the pork. Cover and cook on low for 8 to 10 hours for a boneless roast, or 12 to 14 hours for bone-in or until the pork is fork tender.
• Transfer the cooked pork to a rimmed baking pan and cool for about 15 minutes. Using two large forks shred the pork while discarding any excess fat and bones. Discard the fat, onions and juices left behind in the slow-cooker too.

To serve:

• Butter and toast hamburger buns under the broiler or in a hot skillet. Serve the buns piled with shredded pork, coleslaw, pickles and BBQ sauce.

Recipe Notes

• Don’t cook over high heat as the pork will have a boiled texture instead of the fall-apart tender and juicy pork we prefer.
• A boneless Boston Butt is best but a bone-in picnic roast can also be used.
• Bone-in roasts take 12 to 14 hours to cook on low. To ensure the pork has enough time to cook before serving, start the slow-cooker in the evening and cook overnight. The fully cooked, shredded pork can be refrigerated up to three days before serving.
• Reheat with a splash of chicken broth in the slow-cooker or on the stove top in a covered skillet. Or reheat individual serving at 50% power in the microwave.

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

 

Nutrition

Calories: 385kcal | Carbohydrates: 34g | Protein: 35g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 1342mg | Potassium: 835mg | Fiber: 1g | Sugar: 27g | Vitamin A: 553IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 3mg

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