Pulled Pork Slow Cooker (Printable version)

Slow-cooked pork shoulder shredded and tossed in barbecue sauce, piled on soft buns for a hearty meal.

# What You’ll Need:

→ Pulled Pork

01 - 3.3 lbs boneless pork shoulder (Boston butt), trimmed
02 - 2 tsp kosher salt
03 - 1 tsp black pepper
04 - 1 tbsp smoked paprika
05 - 2 tsp garlic powder
06 - 2 tsp onion powder
07 - 1 tsp ground cumin
08 - 1 tsp dried oregano
09 - 1 tbsp brown sugar
10 - ½ cup apple cider vinegar
11 - 1 cup chicken broth

→ Barbecue Sauce

12 - 1 cup barbecue sauce, plus additional for serving

→ For Serving

13 - 6 soft sandwich buns
14 - Coleslaw (optional)
15 - Dill pickle slices (optional)

# Directions:

01 - Combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, and brown sugar in a small bowl.
02 - Rub the spice mixture evenly over the entire surface of the pork shoulder.
03 - Place the seasoned pork shoulder in the slow cooker. Pour apple cider vinegar and chicken broth around the pork without pouring directly on top.
04 - Cover and cook on low for 8 hours, until the pork becomes tender and shreds easily with a fork.
05 - Transfer pork to a large bowl and shred using two forks, discarding excess fat.
06 - Skim excess fat from the slow cooker liquid, return shredded pork to the cooker, add barbecue sauce, and heat on low for 10 to 15 minutes.
07 - Pile pulled pork onto sandwich buns; top with additional barbecue sauce, coleslaw, and dill pickles as desired. Serve immediately.

# Expert Tips:

01 -
  • The pork cooks unattended while you live your day, then transforms into something restaurant-worthy with minimal effort.
  • A single spice rub creates layers of flavor that taste like you've been tending a smoker all morning, but without the fuss.
  • It's forgiving and flexible—serve it as sandwiches today, tacos tomorrow, nachos next week.
02 -
  • Don't skip the step of skimming fat from the liquid—it makes the difference between silky-textured pork and one that feels greasy in your mouth.
  • If you peek too often, add an extra hour to your cooking time; the slow cooker relies on a sealed environment to work its magic.
03 -
  • Trim the pork shoulder properly before cooking; a good butcher will do this for you if you ask, saving you time and waste.
  • The spice rub can be made ahead and stored in an airtight container for up to a month, so you can pull this together even faster next time.
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