Pulled Pork Slow Cooker

There's something almost magical about walking into a kitchen where pulled pork has been slow-cooking all day—that smoky, vinegary aroma hits you before you even see the pot. I discovered this recipe on a Saturday when friends were dropping by unexpectedly, and I had nothing but a pork shoulder and time on my hands. Eight hours later, when I pulled the lid off that slow cooker, the meat practically dissolved under my fork, and I realized I'd stumbled onto something that would become my go-to for feeding a crowd.

I'll never forget the look on my neighbor's face when she smelled it from her yard and just appeared at my back door, no invitation needed. That's when I knew this recipe was special—it didn't just feed people, it drew them in. Now whenever someone asks what I'm making for a gathering, this is my answer.

Ingredients

• Pork shoulder (3.3 lbs): This cut has just enough marbling to stay juicy during the long cook; ask your butcher to trim it since you want the meat, not pounds of fat you'll waste.
• Kosher salt: Use kosher, not table salt—it dissolves better into the rub and seasons more evenly.
• Smoked paprika, garlic powder, onion powder: These three are the backbone; they work together to build a savory depth that tastes like hours of smoking.
• Cumin and oregano: Just enough to hint at something complex without overpowering the pork's natural sweetness.
• Brown sugar: A tablespoon sounds small, but it balances the vinegar's bite and helps create a subtle crust.
• Apple cider vinegar and chicken broth: The vinegar adds tanginess while the broth keeps everything moist; this combination is key to tender, flavorful meat.
• Barbecue sauce: Choose one you genuinely like—it's tossed in at the end, so it should taste good straight from the bottle.
• Soft buns: Don't skimp here; a good bun won't fall apart under the weight of juicy pork and sauce.

Instructions

Mix your spice base:

Combine all the dry spices and brown sugar in a small bowl, breaking up any clumps so everything distributes evenly when you rub it on.

Season the pork generously:

Pat the pork dry first, then rub that mixture all over—don't be shy, you want a good coating that'll caramelize slightly and seal in flavor.

Build the cooking environment:

Pour vinegar and broth into the slow cooker around the pork, not over it; this creates steam and moisture without washing away the spice rub you just applied.

Let time do the work:

Cook on low for 8 hours—resist the urge to peek more than once or twice, as each time you lift the lid, you're letting heat escape and adding time to the cook.

Shred and defat:

Once the pork shreds easily with two forks, transfer it to a bowl and discard any large fat chunks; this is tedious but worth it for cleaner texture.

Finish with sauce:

Skim fat from the cooking liquid, return the pork to the slow cooker, toss with barbecue sauce, and warm for 10-15 minutes so the flavors meld.

Assemble and serve:

Pile onto buns while everything's still warm, top with extra sauce and toppings, and serve immediately.

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There was one afternoon when my teenage son came home midway through cooking and just sat at the kitchen table doing homework, transfixed by the smell. By the time the pork was ready, he'd abandoned his assignments and was already asking if we could make it again next weekend. That's when food stops being about hunger and becomes about creating a moment.

Why This Recipe Works Every Time

The beauty of slow-cooking pork shoulder is that it's almost impossible to mess up—the cut is forgiving, the low heat can't overcook it, and the moist environment keeps everything tender. I've made this in slow cookers of different sizes, with slightly different vinegar ratios, and it's always turned out well. Once you understand the basic principle (low heat plus liquid plus time equals tender meat), you can adjust the spices to your taste without worry.

Serving and Pairing Ideas

Soft buns are essential, but what goes alongside matters too. I've served this with everything from classic coleslaw to pickled onions, sometimes both. A crisp, acidic side cuts through the richness beautifully—think brined pickles, vinegary slaw, or even a simple tomato salad.

Make It Your Own

Once you've made this once, you'll find yourself tweaking it to match what you have on hand. Add liquid smoke if you want deeper smokiness, swap the barbecue sauce for a spicier version, or use half the sugar if you prefer less sweetness. The base is solid enough to handle experimentation.

• Leftovers work beautifully in tacos, on nachos, or even as a pizza topping the next day.
• You can also make this in a Dutch oven in the oven at 300°F for 3-4 hours if you don't have a slow cooker.
• For a crowd, this scales up easily—just add more time if the shoulder is significantly larger.

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This recipe has become my answer to almost every casual gathering—it's reliable, feeds a crowd, and somehow always tastes like you worked harder than you did. That's the real magic of it.

Recipe Questions & Answers

→ What cut of meat works best?

Boneless pork shoulder (Boston butt) is ideal for slow cooking and shredding due to its marbling and tenderness.

→ How long should the pork cook?

Cooking on low in a slow cooker for about 8 hours ensures tender, easily shreddable pork.

→ Can I add smoky flavor to the pork?

Yes, adding a few drops of liquid smoke to the cooking broth enhances the smoky aroma without overpowering.

→ What sides complement this dish?

Traditional sides include coleslaw, dill pickles, fries, or a fresh salad to balance richness.

→ How is the barbecue sauce incorporated?

After shredding, the pork is tossed with barbecue sauce and heated gently to marry the flavors.