Slow-Cooker Pulled Pork

A pulled pork sandwich on a tray with chips, slaw and pickles

Print Recipe

5 from 5 votes

Easy, flavorful and tender slow-cooker pulled pork

Prep Time20

Cook Time12

Resting Time1

Total Time1 12 20

Course: Main Dish

Cuisine: American

Keyword: BBQ, dinner, pork, sandwich

Servings:

Calories: 385kcal

Author: Tricia

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.

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