The Best Easy Slow Cooker Pulled Pork Recipe: Juicy, Tender & Flavorful
Discover the ultimate recipe for perfectly seasoned, fall-apart tender pulled pork that melts in your mouth, all made effortlessly in your slow cooker. This tried-and-true method ensures juicy, flavorful results every single time, making it a staple for weeknight dinners, meal prep, and feeding a crowd.
Why This Slow Cooker Pulled Pork Recipe is a Must-Try
This slow cooker pulled pork recipe isn’t just easy; it consistently delivers juicy, tender, and incredibly flavorful pork that shreds effortlessly. The magic of the slow cooker transforms a simple pork roast into a succulent main course, infused with a tangy, seasoned barbecue sauce. Piled high on toasted buns, stuffed into warm tortillas, or served in countless other ways, it’s one of those essential crockpot recipes that everyone should have in their repertoire.
The beauty of making pulled pork in a crockpot lies in its “set it and forget it” nature. Once you’ve prepped the ingredients and loaded your slow cooker, it does all the hard work for you, simmering slowly to perfection. This hands-off approach frees you up to tackle other kitchen tasks or simply enjoy your day, knowing a delicious meal is cooking itself. While we love a good Instant Pot pulled pork for speed, there’s something about the deep, rich flavors developed through hours of low and slow cooking that truly makes this slow cooker version special. It allows the tougher cuts of pork to break down beautifully, resulting in an unmatched tenderness that simply can’t be rushed.
Essential Ingredients for Your Perfect Pulled Pork
The beauty of this slow cooker pulled pork recipe lies in its simple, readily available ingredients that come together to create an explosion of flavor. Below, you’ll find a snapshot of what you’ll need, with full measurements and detailed instructions conveniently located in the printable recipe card at the end of this post. Gather these basics, and you’ll be well on your way to a mouthwatering meal.
Ingredient Info and Substitution Suggestions
Understanding your ingredients is key to culinary success. Here’s a closer look at the stars of our pulled pork and how you can adapt them if needed:
- PORK – The absolute best cut of meat for slow cooker pulled pork is pork shoulder. It’s often labeled as pork shoulder roast, pork butt, Boston butt, Boston roast, or picnic roast at the grocery store. These cuts come from the upper front leg and shoulder of the pig. They contain a good amount of connective tissue and fat, which break down beautifully during the long, slow cooking process, rendering the meat incredibly tender, juicy, and easy to shred. You can use either boneless or bone-in pork shoulder; bone-in might add a little extra flavor, but boneless is often easier to handle. Aim for a 3-5 pound roast for this recipe.
- VINEGAR – We use rice vinegar in this recipe because its flavor is wonderfully mellow and less harsh than some other vinegars. This allows it to add a crucial tangy note without overpowering the other delicious flavors in the barbecue sauce. However, if you don’t have rice vinegar on hand, apple cider vinegar is an excellent substitute, offering a similar, slightly fruity tang.
- BARBECUE SAUCE – While you can certainly use your favorite store-bought barbecue sauce for convenience, feel free to get creative! Different brands and styles (smoky, sweet, spicy, Carolina-style, Kansas City-style) will impart unique flavors. You can also whip up a homemade BBQ sauce if you prefer. Just ensure it’s a good quality sauce you genuinely enjoy, as it forms the base flavor of the pulled pork.
- BROWN SUGAR – Light brown sugar adds a touch of sweetness and helps to balance the tanginess of the vinegar and mustard. It also contributes to the rich, caramelized notes in the sauce. If you only have dark brown sugar, that will work too, providing a slightly deeper molasses flavor.
- YELLOW MUSTARD – Don’t skip the yellow mustard! It adds an essential layer of tang and a subtle pungency that rounds out the flavor profile of the sauce without making the pork taste distinctly “mustardy.” It’s a classic secret ingredient in many barbecue recipes.
- WORCESTERSHIRE SAUCE – This versatile condiment brings a depth of umami and a complex savory flavor. A little goes a long way in enhancing the overall richness of the sauce.
- CHILI POWDER, ONION, GARLIC, & THYME – This aromatic blend creates the foundational flavor base. Chili powder adds warmth and a mild spice, while fresh onion and garlic infuse the pork with savory goodness. Dried thyme contributes an earthy, herbaceous note that complements the other ingredients beautifully. You can adjust the amounts of these seasonings to suit your personal preference.
- CHICKEN BROTH – Provides moisture and helps to create a flavorful cooking liquid that keeps the pork tender and juicy throughout the long cooking process.
How to Make Delicious Slow Cooker Pulled Pork
These step-by-step photos and instructions are here to help you visualize how to make this incredibly easy recipe. For a convenient, printable version complete with all measurements and instructions, you can jump to the full recipe card at the bottom of this post.
- **Prepare the Pork in the Slow Cooker:** Begin by pouring a teaspoon of vegetable oil into the bottom of your 5-6 quart crockpot. This helps to prevent sticking. Carefully place your pork roast into the slow cooker.
- **Create and Add the Flavorful Sauce:** In a separate bowl, combine the barbecue sauce, rice vinegar, and chicken broth, whisking until smooth. Then, add the light brown sugar, yellow mustard, Worcestershire sauce, chili powder, chopped onion, crushed garlic, and dried thyme. Whisk all these ingredients together thoroughly until well combined. Pour this delicious mixture evenly over the pork roast in the slow cooker, ensuring the pork is well coated.
- **Cook and Shred the Pork:** Cover your slow cooker and cook on high for 5 hours. If you prefer to cook on low, you can do so for 8-9 hours, checking for doneness in the last few hours. The pork is ready when it is incredibly tender and easily pulls apart with two forks. Once cooked, let the roast rest in the crockpot on the warm setting for up to an hour – this allows the juices to redistribute, ensuring maximum tenderness. Then, using two forks, effortlessly shred the meat directly in the slow cooker, mixing it with the delicious cooking liquid.
- **Prepare the Thickened Sauce:** Carefully strain the cooking liquid (sauce) from the slow cooker into a separate bowl, discarding any solids like onion pieces or fatty bits. In a small bowl, create a cornstarch slurry by mixing one teaspoon of cornstarch with a small amount of cold water, stirring until it forms a smooth paste. Gradually add a little more water, a teaspoon at a time, until the mixture becomes a thin, pourable consistency.
- **Thicken the Sauce:** Pour the strained sauce into a saucepan and bring it to a boil over medium heat. Slowly whisk in the cornstarch mixture, stirring continuously. Reduce the heat and simmer for about ten minutes, or until the sauce has thickened to your desired consistency. It should be rich and cling to a spoon.
- **Combine and Serve:** Pour about half of the thickened sauce directly into the shredded meat in the slow cooker and stir well to combine, ensuring every strand of pork is coated. Add more sauce if desired, to achieve your preferred level of sauciness. Serve the remaining sauce on the side for those who want an extra drizzle.
- **Optional: Toast Your Buns:** For an extra layer of deliciousness, spread the inside of both halves of your hamburger buns with a little butter. Toast the buns, butter side down, in a skillet over medium heat until they turn golden brown and slightly crispy. Spoon the warm, saucy pulled pork into these perfectly toasted buns for the ultimate sandwich experience.
Expert Tips for Perfect Slow Cooker Pulled Pork
Achieving truly perfect pulled pork is easier than you think, especially with a slow cooker. Here are some pro tips to elevate your dish:
- Don’t Skip the Fat: While it might be tempting to trim all the fat off your pork shoulder, don’t! The fat is crucial for keeping the meat moist and flavorful during the long cooking process. A good portion of it will render out, leaving you with tender, juicy meat. You can always skim excess fat from the sauce or remove larger pieces after shredding.
- Sear for Extra Flavor (Optional but Recommended): For an even deeper flavor profile, consider searing your pork roast in a hot pan with a little oil before placing it in the slow cooker. This creates a delicious caramelized crust that adds complexity to the final dish. It’s an extra step, but well worth it if you have the time.
- Monitor Your Slow Cooker: While slow cookers are hands-off, it’s good practice to check your pork after the minimum cooking time to ensure it’s fall-apart tender. Every slow cooker and cut of meat can be slightly different. If it’s not shredding easily, simply continue cooking until it does.
- Resting is Key: Allowing the cooked pork to rest in the warm slow cooker for a bit before shredding helps the juices redistribute throughout the meat, resulting in an even juicier final product. Don’t rush this step!
- Adjust Sauce to Your Liking: The recipe provides a guideline for sauce. Feel free to customize it! If you like your pulled pork extra saucy, add more of the thickened sauce. If you prefer it less saucy, use less and serve the rest on the side. You can also adjust the sweetness, tanginess, or spice level of the sauce to your taste.
- For a Smoky Flavor: If you enjoy a smoky barbecue taste but don’t have access to a smoker, consider adding a teaspoon of liquid smoke to your sauce mixture. Start small and add more to taste, as it can be quite potent.
Frequently Asked Questions & Expert Tips
Store any leftover pulled pork in an airtight container, keeping it in the refrigerator for up to 4 days. For longer storage, you can easily freeze leftovers for up to 2 months. Make sure the pork is cooled completely before freezing to maintain quality.
Absolutely! While our recipe suggests cooking on high for 5 hours, you can certainly cook the pork on low for 8-9 hours. Always check periodically during the last few hours to ensure it reaches that perfect fall-apart tender stage. The longer, slower cook often results in even more tender meat.
Yes, you can! We have a dedicated post for our Instant Pot pulled pork recipe, which has slightly different instructions tailored for pressure cooking. However, if you prefer to use the exact same ingredients from this slow cooker recipe, you can adapt the Instant Pot’s basic cooking method for pulled pork (usually high pressure for 60-90 minutes with natural release) and still achieve great results with this flavor profile.
The best barbecue sauce is the one you love! Feel free to use your favorite store-bought brand, or even a homemade version. The flavor profile will vary depending on your choice – from smoky and sweet to tangy and spicy. Don’t be afraid to experiment with different regional styles to find your perfect match.
To reheat, simply place the pulled pork in a saucepan over medium-low heat, adding a splash of chicken broth or water to prevent it from drying out. Stir occasionally until heated through. You can also reheat it in the microwave in short bursts, stirring between each, or in the oven at 300°F (150°C) covered, until warm.
If your pork isn’t easily shredding with two forks, it simply needs more time to cook. The connective tissues haven’t fully broken down yet. Return it to the slow cooker, cover, and continue cooking for another 30-60 minutes, then check again. It will eventually become tender enough to pull apart effortlessly!
Creative Ways to Serve Slow Cooker Pulled Pork
This slow cooker pulled pork is incredibly versatile and can be served in so many delicious ways! While a classic pulled pork sandwich on a toasted bun is always a winner – perhaps topped with creamy coleslaw, crisp pickle chips, or a sprinkle of fresh cilantro – don’t stop there. This is my go-to recipe when I need to feed a crowd for parties, potlucks, or game day gatherings, especially when served on mini Hawaiian rolls as delightful sliders.
Beyond sandwiches and sliders, consider these other mouthwatering serving ideas:
- Tacos or Burritos: Spoon the pulled pork into warm tortillas with your favorite taco toppings like shredded lettuce, cheese, salsa, sour cream, or pickled onions.
- Nachos: Layer tortilla chips with pulled pork, cheese, jalapeños, and bake until bubbly. Top with sour cream, guacamole, and salsa.
- Baked Potatoes or Sweet Potatoes: A fluffy baked potato piled high with pulled pork and a dollop of sour cream or a sprinkle of chives makes for a satisfying meal.
- Salads: Add a smoky, savory kick to your green salads by topping them with a portion of pulled pork.
- Casseroles: Incorporate leftover pulled pork into cheesy pasta bakes or potato casseroles for an easy weeknight dinner.
- Pizza Topping: Spread a thin layer of BBQ sauce on pizza dough, add pulled pork, red onion, and cheese for a unique and flavorful pizza.
- Quesadillas: A simple and delicious way to use leftovers, combining pork and cheese between tortillas.
When it comes to side dishes, the possibilities are endless! We love pairing it with classic comfort foods like crispy french fries or sweet potato fries, creamy mashed potatoes, or a simple bag of potato chips. For larger gatherings, it perfectly complements potato salad, macaroni salad, or various pasta salads. Don’t forget classic coleslaw, baked beans, or some grilled corn on the cob to round out your barbecue feast!
More Delicious Slow Cooker Recipes to Try
If you’re as big a fan of the slow cooker as we are, you’ll love these other easy, flavorful recipes perfect for weeknights and lazy weekends:
- Mississippi Pot Roast
- Crockpot Roast Beef
- Crockpot Beef Stroganoff
- Slow Cooker Hungarian Goulash
- Slow Cooker BBQ Meatball Subs
- Slow Cooker Pinto Beans
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Slow Cooker Pulled Pork
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Dinner
Cuisine: American
Ingredients
- 1 teaspoon vegetable oil
- 4 pound pork shoulder roast
- 1 cup barbeque sauce
- ½ cup rice vinegar
- ½ cup chicken broth
- ¼ cup light brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 extra large onion chopped
- 2 large cloves garlic crushed
- 1 ½ teaspoons dried thyme
Optional
- 8 hamburger buns
- 2 Tablespoons butter for toasting the buns
Things You’ll Need
-
5-6 qt Crockpot
Before You Begin
- You can substitute the rice vinegar with apple cider vinegar if desired for a similar tangy flavor.
- Store leftovers in an air-tight container in the refrigerator for up to 4 days, or freeze for up to 2 months for convenient meal planning.
- Pork shoulder is the ideal cut for slow cooker pulled pork due to its fat and connective tissue, which break down to create incredibly tender results. You can also use pork butt (Boston butt, Boston roast, or picnic roast). Both boneless and bone-in versions work well.
Instructions
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Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker.
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Combine the barbecue sauce, rice vinegar, and chicken broth and whisk together. Add the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Whisk everything together and pour over the pork roast.
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Cover and cook on high for 5 hours. Let roast sit in crock pot on warm for up to an hour, then shred the meat with 2 forks.
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Strain the sauce from the slow cooker and discard solids. Mix a teaspoon of cornstarch with a small amount of water to make a paste. Continue adding water, a little at a time, to make the cornstarch mixture thinner.
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Add the cornstarch mixture and strained sauce to a saucepan and bring to a boil. Simmer for ten minutes or until slightly thickened.
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Pour half of the thickened sauce into the shredded meat and combine. Add more if needed, and serve the remainder on the side.
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Optional: Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
Nutrition
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on September 11, 2010 and has since been updated with new photos, expanded content, and expert tips to provide the most comprehensive guide to slow cooker pulled pork.