Slow Cooker Pulled Pork

Melt-in-your-mouth pulled pork that's perfect for sandwiches, tacos, or nachos. Let the slow cooker do all the work while you enjoy your day.

Prep
15 min
Cook
480 min
Servings
10
Calories
380
Difficulty
Easy
Cuisine
American
Slow Cooker Pulled Pork - Slow Cooker recipe

Ingredients

  • • 4 lb pork shoulder (bone-in)
  • • 2 tablespoons brown sugar
  • • 2 teaspoons smoked paprika
  • • 1 teaspoon garlic powder
  • • 1 teaspoon onion powder
  • • 1/2 teaspoon cayenne pepper
  • • 1 cup apple cider vinegar
  • • 1 cup chicken broth
  • • 1 cup BBQ sauce
  • • Salt and pepper
  • • Hamburger buns for serving
  • • Coleslaw for topping

Instructions

  1. Step 1: Mix brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and pepper to make a rub.
  2. Step 2: Pat pork shoulder dry and coat generously with the spice rub.
  3. Step 3: Place pork in slow cooker. Pour apple cider vinegar and chicken broth around it.
  4. Step 4: Cover and cook on low for 8-10 hours until meat falls apart easily.
  5. Step 5: Remove pork and shred with two forks, discarding any fat or bones.
  6. Step 6: Toss shredded pork with BBQ sauce. Serve on buns with coleslaw.

👨‍🍳 Chef's Notes

💡 Pro Tips

  • • Bone-in pork shoulder has more collagen and flavour than boneless — the bone keeps the meat moist throughout the long cook.
  • • Apply the spice rub the night before and refrigerate; the extra marinating time penetrates deeper and produces a better bark.
  • • The pork is ready when it shreds easily with two forks and the internal temperature reads at least 195°F — the connective tissue needs to fully dissolve.
  • • Reserve a cup of the slow cooker juices; mix a bit back into the shredded meat before saucing to keep it moist.

🔄 Variations

  • • For a Carolina-style vinegar version, skip the BBQ sauce and toss the pork with a mixture of apple cider vinegar, brown sugar, red pepper flakes, and a pinch of salt.
  • • Use the pulled pork for tacos with pickled red onion, avocado, and cotija cheese.
  • • Make pulled pork nachos by layering over tortilla chips with cheese, jalapeños, and sour cream.

📦 Storage

Shredded pork (without BBQ sauce) freezes exceptionally well for up to 3 months. Store sauce separately to avoid sogginess. Refrigerate leftovers for up to 4 days. Reheat in a skillet over medium heat or in a covered baking dish at 300°F until warmed through.

🍽️ Serving Suggestions

  • • Classic presentation: serve on soft brioche buns piled high with creamy coleslaw.
  • • Smoked baked beans and mac and cheese are the quintessential BBQ sides.
  • • Set up a build-your-own sandwich bar with different sauces, pickles, and toppings for a crowd.