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.
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:
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)
Can you use pork loin for this recipe?
It’s possible and a few people have done so. However, for best flavor results I don’t recommend it for this recipe.
Hi there. If I have a 2.5lb shoulder, should it still be set on low for 8 hours or should it be less time?
It may cook up slightly quicker but you can check the internal temp to know for sure when it’s done. It should be 205 degrees F.
I just made this recipe for New year’s Eve and seriously it’s amazing!!..and so easy. I did two 4 lb. Pieces for 9 hours and was the perfect amount ( I had to trim alot of fat off mine tho) for amount for 16 adults. Delicious so glad I found this recipe.
Hi, I wont be able to cook it for the full 8 hours on low. As I’ll only have 6 hours max cooking time. Would it be best to do 4 hours on high? Or is there an alternative way, like 2 hours high and 4 hours low? Thanks
I’d recommend high for the first couple of hours then switching to low.
I made this for everyone in my office (a bunch of big, hungry dudes lol) and they all loved it! Every one of them went back for seconds! They even got some guys from our neighboring office to come get some! I did use an 8lb piece of meat because of the amount of people so I doubled everything. It turned out perfect! I’ll def be making it again!
Yay!! Love that!
THANK YOU for this recipe. While I’ll admit I haven’t tried the rub portion of the recipe as of yet the best takeaway to me is the use of 1/4 cup vinegar and water. Have cooked it more than once and the meat ends up super moist and turns to butter in your mouth. I’ve had problems in the past keeping the meat moist but no longer. Again, thank you for sharing. I feel like I have a secret weapon now lol.
Hooray!
Hi, trying this recepie first time.
Does the netting should be removed before cooking or leave it on?
Thanks 🙂
Take it off 🙂
Thanks. I took it out in about 2 hours and removed it. Applied the spice a little more and cook it for next 6 hours. (Im still learning 🙂 )
The pork came our divine! It was DELICIOUS! ???
Amazing recepie? and you can’t go wrong even if you doing it first time like I am ?
Someone comment here, that it has too much cayenne pepper. No. Your spice was perfectly balanced. Thank you!
Amazing recipe. Did it today for family dinner. 4lb fed 7 adults 2 kids and enough left for some later.
Definitely will be doing this again. Thank you.
Thanks Vicki! Glad everyone enjoyed!
You have already received many glowing compliments about this recipe, but I have to throw my two cents in because it truly is that good! Thank you for sharing this recipe, I have every intention of making this my go-to whenever I need to make pulled pork. Again, thank you! (and YUM!!!)
Thank you Sarah!! It means a lot to me!!
This recipe is so simple and the results are beyond expectation. I added some liquid smoke to the water and vinegar. The result was indistinguishable from if I had used my smoker.
I love that!!! Thank you!
I’m sorry what does liquid smoke means? How can I make it?
Thanks.
It’s a flavoring that most grocery stores carry. Here is one kind on Amazon: https://www.amazon.com/Stubbs-Mesquite-Liquid-Smoke-Fl/dp/B0011BPCVO/ref=sr_1_9_a_it?ie=UTF8&qid=1544016675&sr=8-9&keywords=liquid+smoke
Thanks! Something new for me. Never seen it before.