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! Thanks for this wonderful recipe. I am at the moment cooking a 5 KG (11 pounds) pork shoulder and I have read that it should cook in the oven for at least 10 hrs. Is this correct??
Plus my husband and I have different ideas…. I believe the meat should not be turned or rotated, but just let it be, fat-side up! He instead believes it should be turned every 2 hrs or so…
Any tips are very welcome!!
Thanks! Maria
Hi Maria! For a large chunk of meat it can actually help a little to rotate it in the slow cooker a couple of times if you can. This allows it to stay in the juices and become even more tender. But this is not critical! The most important thing is that it gets to an internal temp of 205 degrees F in order to shred easily.
I hate to be “that guy” that leaves a bad review, but I honestly have to say I’m pretty disappointed with this recipe. Outside of using pieces of pork shoulder rather than a whole roast, I followed this recipe exactly and the flavor just wasn’t there.
Yes, my house smelled amazing and the texture and “shredability” of the pork was great, but for the most part, the meat was flavorless and boring. With a bit of BBQ sauce added, it was edible, but I can’t see making this again.
Sorry it didn’t fit your tastes, Jim. A few people find it spicy and a few people think it’s bland while most think it’s just right 😉 Goes to show how you have to adjust to fit your own personal tastes.
Hi again Jennifer! I’m making this again for the fourth time, but in HUGE quantities for a potluck! I have one 7.5lb shoulder and one 5.5lb shoulder. The larger one is going in a 7qt crockpot, and the smaller in my 5qt crockpot. How should I cut them beforehand to get the most even cooking time between the two? And especially for the larger one in my larger crockpot, should I adjust the amount of liquid or how much spice I mix? Thanks so much!
Hi Ashton! I’d probably cut the larger one to 2-3 pieces and the smaller into 2 just to help them cook more evenly. And I’d probably double the spice on that bigger one, liquid you may need to add a little extra but probably not double as it will make its own liquid.
Wondering if I should brine the pork first if making a large amount?
I have approx. 16 lbs. of pork shoulder total. I’m new at this so any help would be appreciated.
Hi Sara! No need to brine when slow cooking it, it will stay super juicy on it’s own!! I’d just make sure it’s in small enough pieces (4 pounds or so max) to cook evenly.
I made this today…..OMG, it was PERFECT! Thank you for the recipe. Definitely will make this one a lot!
Thanks Josh! Glad you liked it!
I’m going to make this tomorrow – but just to check, there’s no bone in this shoulder right?
Sorry, just read the comment above – all good!
Let me know how it turns out!
I have almost a 8lb pork with a bone. In other answers you’ve said to cut it into 3/4 chucks to cook 8/10 hrs. Does that mean cut it fully off the bone or cut slits into the meat?
Cut it into separate pieces, but you could leave the bone into one of those pieces. Basically just making it so that it can cook more evenly vs. having to get all the way down to the center.
which slow cooker you are using? Brand? Size?
Hi Stefan! For this recipe I suggest a 5 or 6 quart slow cooker. Just a basic slow cooker works great! I usually make this in my Cuisinart Multi-cooker.
I made this last weekend for a back yard event and it turned out great. While a few sauces were offered on the side, no one used any. Ribs are on deck for this weekend.
Awesome!!! Glad everyone enjoyed!! I love serving this to a crowd, it’s so easy and always turns out well 🙂
Cam you use the same recipe with chicken instead of the pork?
I think you could although I’d probably add a little BBQ sauce as well.