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This Slow Cooker Pulled Pork transforms humble pork shoulder into a mouthwatering dish with its blend of spices, savory sauces, and tender cooking process. Whether piled high on a soft bun or paired with tangy coleslaw, every bite promises pure comfort and satisfaction.
Before You Start
- Choose the Right Cut: Opt for pork shoulder (also known as pork butt) for its marbling, which ensures juicy and tender pulled pork after slow cooking.
- Enhance Flavor: Rub the spice mixture thoroughly into the pork shoulder to ensure even distribution and maximum flavor absorption during cooking.
- Adjusting Heat Levels: Adjust the amount of cayenne pepper based on your spice preference. Omit it entirely for a milder flavor profile.
Ingredients You’ll Need
- Pork Shoulder (Pork Butt): Trim any extra fat if you like, leaving some for flavor and juiciness while it cooks slowly. Rub the spice mixture all over for even flavor.
- Barbecue Sauce: Adds sweetness, tanginess, and depth of flavor to the dish. Substitute with your favorite homemade or store-bought barbecue sauce.
- Spices (Paprika, Garlic Powder, Onion Powder, Cayenne Pepper): These spices enhance the pork’s flavor profile, offering smokiness, warmth, and depth. Adjust quantities to suit personal taste preferences.
- Chicken Broth (or Apple Cider): Opt for low sodium or no sodium added broth. You can also use vegetable broth or beef broth.
- Apple Cider Vinegar: Balances the richness of the pork with its acidity, enhancing overall flavor. Substitute with white vinegar if needed.
- Worcestershire Sauce: Adds complexity and umami depth to the sauce. You can substitute with soy sauce, if needed.
Trim any excess fat from a 3 to 4-pound pork shoulder (also known as pork butt), leaving some for flavor and juiciness during cooking. Rub the spice mixture (brown sugar, salt, black pepper, paprika, garlic powder, onion powder, and ½ teaspoon cayenne pepper) evenly over the pork shoulder. Tip: Rubbing the spice mixture thoroughly allows every bite of pork to be flavorful and well-seasoned.
In the slow cooker, whisk together 1 cup of chicken broth, ½ cup of barbecue sauce, 2 tablespoons of apple cider vinegar, and 2 tablespoons of Worcestershire sauce. This flavorful mixture will keep the pork moist and infuse it with savory goodness as it cooks. Tip: Whisking the liquid ingredients together before adding the pork helps distribute flavors evenly throughout the cooking process.
Place the seasoned pork shoulder into the slow cooker, making sure it’s submerged in the liquid. Cook on low for about 8 hours until the pork is tender and easily shreds with a fork. Tip: Cooking the pork on low heat for an extended period makes it tender and flavorful.
Remove the cooked pork from the slow cooker and shred it using two forks. Discard any large pieces of fat. Returning the shredded pork to the juices in the slow cooker helps it soak up even more flavor.
Taste the pulled pork and add more barbecue sauce if desired for extra flavor. Let it simmer for another 30 minutes to blend all the flavors together. Serve the pulled pork on buns with extra barbecue sauce and your favorite sides like coleslaw or pickles. Tip: Allowing the pulled pork to simmer after seasoning lets the flavors meld together perfectly before serving.
How To Serve
Serve this Slow Cooker Pulled Pork with a variety of delicious sides to create a complete meal. Here are some great ideas to serve alongside:
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use pork loin or pork tenderloin, but they may not be as tender and juicy as pork shoulder. Pork shoulder has the right amount of fat and connective tissue that breaks down during slow cooking, making it ideal for pulled pork.
How do I know when the pork is done?
The pork is done when it is tender and easily shreds with a fork. This usually takes about 8 hours on low heat. If it’s not shredding easily, let it cook for another hour and check again.
Can I cook this on high instead of low?
Yes, you can cook it on high for about 4-5 hours, but cooking on low is recommended for the best texture and flavor. Slow cooking allows the pork to become more tender and flavorful.
How do I store leftovers?
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Make sure the pork is completely cooled before storing to maintain its quality.
Can I freeze pulled pork?
Yes, you can freeze pulled pork. Place the cooled, shredded pork in a freezer-safe container or resealable plastic bag. It will keep well for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a skillet or slow cooker.
More Delicious Pork Recipes
- Bacon Wrapped Pork Tenderloin
- Toad In The Hole
- Air Fryer Ranch Pork Chops
- Slow Cooker Sausage and Peppers
- Moo Shu Pork
Slow Cooker Pulled Pork
Ingredients
- 3 to 4 pounds pork shoulder also known as pork butt
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper optional, for heat
- 1 cup chicken broth or apple cider
- ½ cup barbecue sauce plus more for serving
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
Instructions
- In a small bowl, mix together the brown sugar, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Rub this mixture all over the pork shoulder.
- In the slow cooker, whisk together the chicken broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce.
- Place the seasoned pork shoulder into the slow cooker. Turn to coat in the liquid. Cover and cook on low for about 8 hours, or until the pork is very tender and shreds easily with a fork.
- Remove the pork from the slow cooker and shred the meat using two forks. Discard any excess fat.
- Skim off the fat from the liquids left in the slow cooker. Return the shredded pork to the slow cooker and stir into the juices. If desired, add additional barbecue sauce to taste and stir to combine. Cover and cook on low for an additional 30 minutes to meld the flavors.
- Serve the pulled pork on buns with extra barbecue sauce and a side of coleslaw or your favorite side dishes.
Tips & Notes:
- Use pork shoulder (pork butt) for the best flavor and tenderness.
- Adjust the amount of cayenne pepper to control the heat level.
- For a tangier flavor, use apple cider instead of chicken broth.
- Shred the pork in the cooking juices to keep it moist and flavorful.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
