Name: Slow Cooker Pulled Pork Recipe
Prep time: 20 min
Cook time: 10 h
Total time: 14 h 20 min
Cuisine: American Southern
Ingredients: 5-7 pound pork butt or pork shoulder, leave the fat cap on; 3 tablespoons olive oil, for rubbing on meat; 1 teaspoon liquid smoke, optional, for rubbing on meat; 2 tablespoons vegetable oil, for searing, more as necessary; 1 tablespoon kosher salt (use 2 and 1/2 teaspoons if using table salt); 2 teaspoons black pepper; 1 tablespoon paprika; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon chili powder; 1 teaspoon cayenne pepper; 2 teaspoons cumin; 1 teaspoon dry mustard powder; 1/3 cup brown sugar, packed; Barbecue sauce, homemade or store bought; Brioche hamburger buns, if making sandwiches; Butter, softened; Coleslaw (recommended herby recipe)

Jump to Recipe· 4.7 from 3 reviews

If you’re after a tender, juicy, and downright comforting pork dish that basically melts in your mouth with zero fuss, then this Slow Cooker Pulled Pork Recipe will be your new best friend. It’s the kind of classic comfort food that’s perfect for everything from casual family dinners to weekend get-togethers, and once you try it, you’ll wonder how you ever lived without it. I’m here to walk you through every step to help you nail this recipe on your very first try—trust me, it’s fan-freaking-tastic!

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Why This Recipe Works

Low and Slow Cooking: The slow cooker tenderizes the pork shoulder beautifully, breaking down fat and connective tissue into melt-in-your-mouth perfection.
Flavorful Spice Rub: A well-balanced blend of spices with brown sugar adds a sweet and smoky depth that takes it from ordinary to extraordinary.
Searing First: Browning the meat before slow cooking locks in flavor and gives it a rich, caramelized crust, elevating the taste.
Fat Keeps It Juicy: Leaving the fat cap on and mixing some fat back into the shredded pork ensures every bite is juicy and packed with flavor.

Slow Cooker Pulled Pork, Tender Pulled Pork Recipes, Easy Pulled Pork Dinner, Juicy Slow Cooker Pork, Best Pulled Pork Method - A close-up image of shredded cooked meat with dark brown edges and lighter brown inside, placed inside a black slow cooker. The meat is covered with red sauce drizzled unevenly over the top. A silver fork and silver tongs are partially visible inside the slow cooker, placed on the left and right sides of the meat. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Slow Cooker Pulled Pork Recipe serves a purpose—whether it’s building layers of flavor or ensuring the perfect texture. Choosing the right cut of pork and balancing spices are key, so I’ll share some tips to help you pick and prep like a pro.

Slow Cooker Pulled Pork, Tender Pulled Pork Recipes, Easy Pulled Pork Dinner, Juicy Slow Cooker Pork, Best Pulled Pork Method - Flat lay of a large raw pork shoulder with visible fat cap, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of vibrant red paprika powder, a small white ceramic bowl of pale yellow garlic powder, a small white ceramic bowl of off-white onion powder, a small white ceramic bowl of deep red chili powder, a small white ceramic bowl of bright reddish cayenne pepper, a small white ceramic bowl of light brown cumin powder, a small white ceramic bowl of muted yellow dry mustard powder, a small white ceramic bowl of packed dark brown sugar, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of clear liquid smoke, a small white ceramic bowl of light yellow vegetable oil, and three whole uncracked brown eggs, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pork Butt or Shoulder: These cuts have just the right amount of fat and connective tissue for tender pulled pork, with pork butt being slightly fattier and often preferred.
Olive Oil: Helps the spice rub cling to the meat and promotes even browning when searing.
Liquid Smoke: Optional but a game-changer for that authentic smoky flavor without firing up a smoker or grill.
Vegetable Oil: Perfect for searing at higher heat without burning.
Spice Rub: Combines salt, pepper, garlic, onion, paprika, cumin, chili and cayenne peppers, and brown sugar to create a sweet, smoky, and spicy coating that seeps into the pork.
Brown Sugar: Adds sweetness and helps develop a beautiful crust during searing and slow cooking.
BBQ Sauce: For serving, either homemade or store-bought, it adds saucy goodness to finish off the dish.
Brioche Buns: Soft, buttery buns are the perfect vessel for your pulled pork sandwiches.
Coleslaw: Offers a fresh, tangy crunch that balances the richness of the pork.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how adaptable this Slow Cooker Pulled Pork Recipe is. Whether you like it spicy, sweet, or smoky, you can easily tweak the rub or toppings to suit your mood. Feel free to experiment—this recipe is your canvas!

Spicy Kick: I’ve added a bit more cayenne pepper for a fiery punch that wakes up my taste buds every time.
Sweet and Tangy: Try mixing some apple cider vinegar into your BBQ sauce for a tangy contrast that cuts through the richness.
Herby Layers: Toss in some fresh herbs like thyme or rosemary into the slow cooker for an even more fragrant pulled pork experience.
Diet-Friendly: Skip the buns and pair your pulled pork with cauliflower rice or on a bed of greens for a low-carb option.

Step-by-Step: How I Make Slow Cooker Pulled Pork Recipe

Step 1: Picking and Preparing Your Pork

I always choose a pork butt when I can—it’s juicy and has the perfect fat content. Once you pick your meat, use paper towels to pat it dry really well; this helps the oil and rub stick better, giving you that crave-worthy crust. The fat cap should stay on, trust me—fat means flavor! Then rub olive oil all over and drizzle with a little liquid smoke if you’re using it. Finally, massage your spice rub into every nook and cranny. Don’t be shy here—this rubbing is what builds the flavor foundation.

Step 2: Marinating and Searing the Pork

Pop the pork into a big ziplock or covered bowl and refrigerate for at least 6 hours—overnight is ideal. When you’re ready to cook, pull it out and pat off any excess moisture again. Then heat vegetable oil in a heavy skillet until it shimmers, and sear the pork on all sides until beautifully browned—about 2 minutes per side. This step seals in the flavor and creates that irresistible caramelized crust you want on your pulled pork.

Step 3: Slow Cooking to Juicy Perfection

Place your seared pork in the slow cooker and cover. Cook it on low for 8 to 10 hours if you kept it whole (or 6 to 7 hours if you cut it in half to speed things up). Resist the urge to peek—slow and steady is the key here. I like to check with a meat thermometer starting at the early cook time; perfect pulled pork hits between 195 and 200 degrees F. This ensures it’s tender but still juicy, not dry or stringy. Then, let it rest for a few minutes before shredding.

Step 4: Shredding and Serving

Use two forks to shred the pork until it’s falling apart. Remove big bits of gristle, but don’t toss all that flavorful fat—fold some back in to keep it moist. Stir the pork back into the slow cooker juices, which are super tasty. You can mix in BBQ sauce now or keep it on the side for guests to top their own sandwiches. I learned the hard way that skipping the resting and just shredding right away leads to a messier texture, so give the meat a breather before you dive in.

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Pro Tips for Making Slow Cooker Pulled Pork Recipe

Don’t Skip the Sear: It might feel like an extra step, but searing before slow cooking maximizes flavor and color.
Use a Meat Thermometer: Slow cookers vary, so using a thermometer is the best way to prevent overcooking and drying out the pork.
Keep the Fat Cap: Don’t trim off all the fat—it renders down and keeps the pork tender and flavorful.
Rest Before Shredding: Let the pork rest after cooking to let juices redistribute, which makes shredding easier and helps keep the meat juicy.

How to Serve Slow Cooker Pulled Pork Recipe

Slow Cooker Pulled Pork, Tender Pulled Pork Recipes, Easy Pulled Pork Dinner, Juicy Slow Cooker Pork, Best Pulled Pork Method - A sandwich with three main layers: the top is a shiny, golden brown bun with a soft texture; the middle layer is pulled meat with charred edges covered in a glossy, dark reddish-brown sauce, adding shine and moisture; the bottom layer is the other half of the bun, also golden brown and soft. The sandwich sits on a white scalloped plate, which rests on a white marbled surface. There are small drops of the dark sauce visible around the plate, adding interest to the scene. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for a crunchy, zesty coleslaw on top of pulled pork sandwiches—it adds that freshness and brightness that balances the rich meat perfectly. A drizzle of extra BBQ sauce, pickles, or even some sliced jalapeños are also great options to elevate your plate.

Side Dishes

Classic pairings like baked beans, cornbread, or roasted sweet potatoes never fail to complement the smoky goodness of pulled pork. If you want something lighter, a crisp green salad or grilled veggies make excellent sides too.

Creative Ways to Present

For big family gatherings or parties, I’ve had fun serving pulled pork as sliders with mini brioche buns, topped with a dollop of coleslaw and a pickle spear. Another crowd-pleaser is a loaded pulled pork nachos platter—just layer your shredded pork with cheese, jalapeños, and sour cream for a party-ready feast.

Make Ahead and Storage

Storing Leftovers

I always store leftover pulled pork in an airtight container in the fridge—and believe me, it tastes even better the next day once the flavors have had time to meld. It keeps really well for 4 to 5 days, making it ideal for easy lunches or quick dinners during the week.

Freezing

When I know I won’t eat it all soon enough, I portion pulled pork into freezer-safe ziplock bags, sometimes mixing in some BBQ sauce before freezing. It freezes beautifully for up to 6 months, so you can pull it out anytime you want a fast, delicious meal.

Reheating

Reheating pulled pork gently is key to keeping it moist. I usually warm it in the oven, covered with foil and a splash of water, at 300°F for about 20-40 minutes depending on the quantity. The microwave works in a pinch, but be sure to stir every minute or so to heat it evenly and avoid drying out.

FAQs

Can I use a different cut of pork for pulled pork?

While pork shoulder or pork butt are ideal because of their fat content and connective tissue, you can technically use other cuts. Just be aware that leaner cuts like pork loin will likely turn out drier and less tender after slow cooking.
Do I have to use liquid smoke?

Liquid smoke is optional but highly recommended for that smoky flavor typical of pulled pork, especially if you don’t use a smoker or grill. If you prefer to skip it, the spice rub and searing still give plenty of tasty depth.
What if I can’t sear the pork?

Searing adds flavor and texture but if you’re short on time or a stovetop isn’t available, you can skip it. Your pulled pork will still cook slowly and be tender, but you may miss out on some of the caramelized flavor.
Can I cook the pulled pork on high in the slow cooker?

Cooking on high is possible but not recommended because the meat might dry out. Low and slow is best to break down the fat and collagen fully for juicy pulled pork.
How do I know when the pulled pork is done?

The best way is using a meat thermometer; pulled pork is done when it reaches 195-200°F internally. At this temperature, the collagen has melted, making the meat tender and easy to shred.

Final Thoughts

This Slow Cooker Pulled Pork Recipe is one of those dishes that never disappoints. It’s simple to prepare, packed with flavor, and versatile enough for sandwiches, salads, or even tacos. I’ve made it countless times for family, friends, and myself, and it always brings everyone together around the table. So go ahead—give it a try and enjoy one of the best comfort foods you can make with minimal effort but maximum love.