How to make The Best Slow Cooker Pulled Pork! Everyone is sure to love this amazing slow cooker pulled pork. The perfect blend of spices make it tender and so flavorful.
How to make The Best Slow Cooker Pulled Pork is a big claim but I can tell you I’ve tried a lot of pulled pork recipes and this one is at the top of my list! So simple yet plenty of flavor! This has been enjoyed as sandwiches, as tacos, as nachos and even just on it’s own. Short of going through a major process of slow smoking the meat, this slow cooker version will be your new favorite and the best go-to option for slow cooker pulled pork without all the work! And it’s perfect for busy days when you need to have a meal for entertaining. I’ve made this many times for many crowds, and it’s always gone by the end of the night.
This recipe has also been converted for those of you that love pressure cookers and it’s pretty amazing if I do say so myself!
What makes this the best slow cooker pulled pork?
Just the right blend of spices (most you should have on hand) rubbed into a pork shoulder roast make for a flavorful meat that has a tiny bit of kick but is generally mild enough for even picky eaters. Want some bold flavor? Up the spices to your liking… if you like spicy you can up the cayenne!! And I love setting out several different types of BBQ sauce so that everyone can make their own flavor combos.
Check out my video showing you just how easy it is to make this slow cooker pulled pork recipe:
What is the best cut of meat for pulled pork?
- pulled pork is generally made using pork shoulder
- there are two pieces to the shoulder usually available at the store – the butt and the picnic shoulder
- the first generally works the best, but I’ve had great results with the picnic shoulder too
What is also love is that…..
There is no need to brown anything up ahead of time which makes this a quick start meal.
How long do you cook pulled pork in a slow cooker?
Throw it in early in the day and let it slow cook for at least 8 hours (or even longer) for best results.
For meat like this to properly shred, it needs to reach an internal temperature of 205 degrees F. It will seriously fall apart. If your meat is hard to shred, it’s not done yet.
A little bit of apple cider vinegar goes in here too and it really does the trick to break down the meat to make it more tender plus gives it just the right zip of extra flavor. I haven’t tested it another way, but I’m guessing apple juice would work well also.
A few of my favorite sides to serve up alongside this pulled pork are:
How to make the best slow cooker pulled pork! The perfect homemade spice blend makes it great for sandwiches, tacos and more!!
- 4 pound pork shoulder
- 2 tablespoons paprika (try smoked paprika for more of that smoked flavor)
- 2 tablespoons brown sugar
- 1 teaspoon pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 cup apple cider vinegar
- 3/4 cup water
- Mix together all of the dried spices and rub into all sides of the pork
- Place vinegar and water in bottom of slow cooker
- Carefully add pork (so you don't wash off spices)
- Cover and cook on low for about 8 hours
- Remove pork and shred (remove any large fatty pieces and discard)
- Add juices from slow cooker as desired
Tip 1: Save a bit of seasoning and toss it with cooked pulled pork to add extra kick (but just a tad, you don't want to ruin the delicious flavors of the meat!)
Tip 2: If you want brown crispy ends you can put shredded meat on foil lined baking sheet and broil for a couple of minutes in the oven (watch carefully!)
Click here to convert to Instant Pot. Amazing Instant Pot Pulled Pork is everything it claims to be! Amazing!
Useful tools for making this pulled pork include:
- pulled pork shredder claws
- meat thermometer (a great investment if you cook any types of meat, I use mine almost every day)
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Can this be used with a frozen shoulder? I did but the meat didn’t fall apart. Does it need more liquid or does it need to cool more?
I never recommend cooking from frozen. If the meat does not shred easily, it may not have reached the internal temp necessary to do so, which is 205 degrees Fahrenheit. You can check it with a meat thermometer to know for sure.
Rating this recipe before I’ve even made it! Reading the ingredients, it is perfect. The boston butt I have is bone in and at least 8lbs. I know I’ll double the spices, but should I double the cider vinegar and water as well?
yes, I would!
Have you ever used the “high” setting for a shorter cooking time? Or a combination of settings? My crock is programmable.
I don’t really recommend cooking pork shoulder on high for the entire time, as a low setting yields the most tender and juicy results. That being said, if you need to cook it on high to “kick start” it for an hour or two and then switch to low, that should be fine.
Would you recommend putting the dry rub on the night before to let it soak into the meat or will it make any difference?
If you can, I think it would only help to enhance the flavor! Be sure to let me know how it turns out!
I tried this but used pork loin, which I have slow roasted before from frozen, and it fell apart. This was thawed, brought to room temp, and slow roasted for 7 hours. It did not fall apart and was dry. I did shred it and put it back in the sauce in the cooker for 40 more minutes but it was still dry? What did I do wrong?? If I wanted it with less of a kick, what would I adjust?
Thank you!
I know some people have used pork loin and been satisfied with the results, but I never recommend that cut of pork for pulled pork, only pork shoulder. Otherwise it may end up dry and with less flavor. For less kick, reduce cayenne pepper.
Question: I used pork loin instead of pork butt. I cooked it in a large cast iron pot in the oven for about 4 hours until the internal temp reached 200 degrees. I’d like it to be more tender, so I’m putting it back in the oven after shredding it and adding bbq sauce and some liquid. If I slow cook it for a few more hours will it make it so?
Yes! For best results to be able to shred, I recommend cooking to 205 degrees.
Delicious and easy recipe…. I served mine on sweet Hawaiian burger buns with beans and coleslaw…. and everyone enjoyed it! 🙂
Thanks Paul!
This has become my go -to pulled pork recipe!!! It is so easy and soooo delicious!!! I even made this for a very large crowd with 4 crockpots and it was a hit. One gentleman told me it was the beat he had ever had!!!
That’s great! Thanks so much!
I would be interested on knowing how many you served. I am serving a wedding rehearsal for around 40 people. How much pork should I get?
Thank you.
General rule of thumb would be to have 1/4 to 1/3 pound per person. That will likely be more than you need, especially if other items are being served, but better to have leftovers than not enough.
I have made this recipe 3 times and it is absolutely wonderful. I used a pork loin and it turned out super good each time. I love the spices too! We use some of the meat with BBQ sauce and that is good too. Tempted to try the pork shoulder like you suggest but we just love it the way it is. Thank you so much for this wonderful recipe!!
Made this tonight and the whole family loved it! Followed the recipe exactly and served on buttered, toasted buns with Sweet Baby Rays BBQ sauce. Will definitely make again.
Thanks for the wonderful recipe!!!
Hooray! Thanks for letting me know!
Hi there … I am using a 6lb plus bone in pork shoulder … how long should I extend the cooking time for this larger portion? Should I leave in one piece too? Have made your recipe before and was great! Thanks!
I would cut into 2 or 3 smaller pieces if possible so that it will cook more evenly.
I have pork loin in the freezer but was going to buy a picnic roast tomorrow… this can be made with the loin? (Not tenderloin) any adjustments?!
I know some people have and have been happy with the results, but pulled pork is much better using pork shoulder so that’s still what I would recommend.