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.
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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:
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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)
Hi your recipe sounds amazing. I plan to make it a day or 2 before serving what would recommend is the best way to store it then reheat?
Hi Nick! It’s perfect for making ahead, I would just let it cool completely and put in an airtight freezer bag or container. If you can, pour the juices off and store separately and then add back what you need to it in the slow cooker to warm. I would just warm it on low for a couple of hours.
Can you cook the pork on high for 5 hours???
You probably can… I find the meat turns out much more tender by cooking it on low over a longer time, though. For easier shredding you want the internal temp of the meat to be around 190 degrees.
Fat side up or down? Thanks
I actually will trim it down a bit if it has too much fat, otherwise, I don’t think it makes a huge difference one way or the other in the slow cooker.
Thanks for your reply. I made this today and it was delicious. I turned it over at 5 hrs. At 9 hrs it was falling off the bone and ready to be pulled. It was amazing!
Making this sounds delicious.! What size crock pot did you use?
I use my 4 quart or my 6 quart when making this recipe… anywhere in that range should work 🙂
Hi Jennifer,
I just got this in the crockpot and was wondering – could I do this on partial low and then bump it up to high at the end for a bit quicker cooking? If so, would 4 hours on low and 2 on high be about right? Thanks!
Hi Ashton! i would actually do the opposite and put it on high for a couple of hours first, then on low until it’s done. Cutting it into smaller chunks will help it cook faster too.
Thank you so much! I’ll be sure to let you know how it turns out! I’m a pretty big flop as a cook but crock pot recipes are so easy, they’re always my go-to! 🙂
Hello Jennifer,
First, I’m amazed by your prompt responses (and hopeful)! I am looking to make this for a graduation party… but would like to make vast amounts ahead – enough for 75 people… so I’m hoping to use my roaster – and do this in several “cooks”. Would be grateful for your advice using the roaster (I think I can fit at least 3 shoulders in there ) and – wondering about being able to freeze until day of the party (3 weeks) – and of course, accounting for thaw time) and just do a crockpot slow/low reheat. Thank you in advance for your kind consideration!
Hi Kelly! I think this would totally work. I would cook it on a low setting and I’m thinking it could take longer than 8 hours with that much pork. I’d probably cut each piece into 2-3 smaller chunks to help it all cook more evenly. You will want the internal temp of the pork to be about 190-225 degrees to be cooked enough to easily shred. The finished pulled pork freezes really well and then I would thaw for a day or two in the fridge and then just add some broth and reheat on low. This will be perfect for serving a large crowd! I would plan about 1/4 – 1/3 pound per person depending on your guests and how much other food you are having. Will you be sure to let me know how it turns out?
If the liquid cooks down more than expected before the pork is done cooking, should you add more water/vinegar to it? What is your opinion?
Yes, I would add a little more.
Tried this recipe out with my new slow cooker. Boyfriend raved about it. We added about 4 tablespoons of our favorite barbecue sauce to it and now this is our go to recipe whenever we are craving pork! A must try for everyone!
So glad you enjoyed!! It is a good one and one of my favs too!
Made this today, thoroughly disappointed, cooked it for 8 hours, found it tough, tasteless and quite boring!!!
So sorry you didn’t enjoy Sharon. How do you usually prefer pulled pork to be seasoned? Not sure if you are looking for suggestions, but if the pork was tough, most likely it needed to be cooked longer. How many pounds did you make? You might enjoy the recipe I’ll be posting tomorrow, for Caribbean pulled pork and I will also include instructions for pressure cooking.
Hi! I’ve made a very similar recipe in the oven befor and I’m a huge fan, so I’m excited to try this crockpot version. Is this a bone in pork shoulder?
Hi Carolyn, we typically use boneless, but bone-in would be fine too.