The Best Slow Cooker Pulled Pork
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.
Want me to send this recipe right to your inbox?
We'll email this post right to your inbox, so you can easily find it later!
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:
[adthrive-in-post-video-player video-id=”Grhd3zJV” upload-date=”2017-12-18T18:01:16.000Z” name=”The Best Slow Cooker Pulled Pork” description=”The Best Slow Cooker Pulled Pork”]
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:
Make sure to save the leftovers for Easy Pulled Pork Mac and Cheese.
The Best Slow Cooker Pulled Pork
Ingredients
- 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
Instructions
- 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
Notes
- Add extra kick: save a bit (don't overdo it) of seasoning and toss it with cooked pulled pork.
- For brown, crispy ends, put shredded meat on foil lined baking sheet and broil for a couple of minutes in the oven (watch carefully!)
- Shred meat with 2 forks, potato masher, shredder claws, or electric mixer.
- If meat is difficult to shred, it's not done yet. Put it back in the slow cooker for a bit longer.
Nutrition
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)
Do you trim the fat at all before?
It kind of depends. I usually just put the whole thing in and then pull the fat off before shredding as it seems much easier that way.
I am putting in 8 lbs of pork. Should I double the water and vinegar?
Hi Patty! So sorry I missed your question! We have been traveling and I haven’t always been able to get connected. Did you make the pork? I think you could go either way, I would certainly double the vinegar but the pork itself might produce enough extra liquid on it’s own.
I also have an 8 lb. butt roast that I’m going to put in the crock pot tomorrow. Can’t wait to try your recipe. Suggestions on how long to cook an 8 lb roast? Your recipe is for a four pound roast for 8 hours.
Thanks!
It’s hard to say for sure, but cutting it down into a couple smaller pieces will help it cook a little faster and a little more evenly. The most important thing is that the pork reaches an internal temp of 205 degrees which is ideal for shredding.
Any tips on how to save leftovers?
Hi Amye! Depending on how much is left, I like to divide the leftovers into 1/2 or 1 pound portions. Then I wrap those in plastic wrap and place in small freezer baggie. I squeeze out all the air and then place all the smaller freezer bags into one large bag that I label.
Jennifer, this recipe sounds delicious. I was wondering, if I added BBQ sauce should I add it after it’s been shredded and then put it back in the slow cooker on warm or low to cook more? Or should I add it just before it will be served?
You can add some to the whole batch of shredded meat if you like, or, I usually just serve it with some extra so that everyone can add exactly how much they like 🙂
Jennifer – Hello, I made the Crock Pot version, what would you suggest if doing in the oven – we are going to he beach without a slow cooker – great recipe and perfect seasoning – I love they are all fresh and not a packet –
Hi Lisa!! I haven’t actually tried it myself, but I believe the best way to do it in the oven would be to use a dutch oven if at all possible and to cook it on a low heat (300 degrees) for about 6 hours until fully cooked. Those low temps are best for creating tender meat. Have fun at the beach!!!
I MADE MY BEST PULLED PORK A COUPLE WEEKS AGO. I BOUGHT A PORK ROAST THAT COMES IN A NETTING. REMOVE THE NETTING, PUT IN CROCK POT ADD 1 PKG. DEHYDRATED ONION SOUP MIX & 1 PKG. DRY BROWN GRAVY, AND A BOTTLE OF BEER, WHATEVER YOU HAVE IS FINE. COOK ON LOW 8 – 10 HOURS. REMOVE THE FAT, THEN SHRED. SAVE THE JUICE, MAKES A GREAT GRAVY, JUST THICKEN IT. I LIKE SOME PULLED PORK, DILL PICKLE SLICES, AND A LITTLE HORSERADISH ON MY SANDWICHES!
That sounds delicious Bobbie! Thanks for sharing your recipe!! The horseradish and pickle topping sounds amazing.
With the 4lb shoulder, about how many people can you feed? Trying to decide if I need a bigger piece of meat.
Thanks.
Hi Becky! The kind of general rule of thumb would be 1/3 pound per person, so it will easily feed 12. But, if you are serving it on buns and with sides, I’d say it will go a lot further.
By the time a four pound shoulder cooks for eight hours, it’ll feed six people who are average eaters.
I just made it. It is delicious!
That’s awesome! Glad you loved it 🙂
I’m cooking an 8 pound shoulder. Do u think 8 hrs. Is enough time or should I cook on high for last couple of hours?
I would start it out on high for a couple of hours and I would try and cut it into a couple of smaller chunks to it will cook more evenly. Test the temperature to ensure it’s fully cooked before serving.
I always do about 8lbs with this recipe. 8 hrs has been fine. Its Delicious
HI. I would like to make this for a get together on Saturday. Can it be made ahead of time and then rewarmed? Or could I shred it and then keep it warm in the slow cooker until my guests arrive?
Hi Debbie,
You can make it ahead of time and it will still be delicious! I have found the longer I let it cook on low the better it is so if it’s ready mid-afternoon, shred it and then let it remain cooking until your guests arrive. I hope you all enjoy it as much as we have!
Thanks for the quick response. But I just came across your jalapeño peach barbecue sauce. I’m definitely making that. Trying to decide which pulled pork recipe to go with: this one or the one listed with the barbecue sauce. Which would you suggest?
Can a Boston Butt be used instead of the shoulder roast?
Yes, it can.
Same thing.
The shoulder and butt are the same.
This really is the BEST pulled pork!!!
I substituted tomato juice for water with satisfactory results.