Easy Slow Cooker BBQ Pulled Pork (THE BEST PULLED PORK!)
I can’t think of a more crowd pleasing recipe than this easy slow cooker bbq pulled pork. Pork shoulder cooks all day over onions and garlic with a few secret ingredients until it's ultra tender. The result is juicy shredded pork that you can serve as-is, or that you can toss with barbecue sauce. It’s an easy-to-make meal that feels downright celebratory, even if it’s a regular old Tuesday night. [Step-by-step video below!]
This recipe is from my book, Fresh Flavors for the Slow Cooker: Reinvent the Slow Cooked Meal. While the pulled pork is perfect for hectic weekdays, it's also a fantastic meal for entertaining (think summer parties, winter snow days, football games, potlucks, etc!).
Ingredients:
What's the best cut of meat for pulled pork?
You'll need a four- to-five pound pork shoulder or pork butt, also called Boston butt (pork butt is actually part of the shoulder). I prefer to use a boneless shoulder or butt, which cooks faster and yields more meat, but you can use a bone-in shoulder if that’s what you have. Since shoulder is well marbled it’s perfect for slow cooking, turning juicy and tender.
Spice rub
A simple spice rub gives the pork shoulder a rich, robust flavor. The rub is made with smoked paprika (for a lightly smokey flavor), granulated garlic (because garlic makes everything better), ground mustard (for brightness), cayenne pepper (for a subtle touch of heat) and brown sugar (for balance and sweetness).
"Secret" ingredients
Instead of adding water to the slow cooker, the pork slowly cooks over a bed of onions and garlic with a splash of apple cider vinegar and honey. The apple cider vinegar provides brightness while the honey lends a touch of sweetness, creating an irresistible sauce. For a bbq version, stir in barbecue sauce at the end to taste.
How to make slow cooker bbq pulled pork:
If you have the time, rub the pork with the spice rub the day before and refrigerate it overnight. That will allow the seasonings to permeate into the meat.
Assemble the slow cooker
- Layer sliced sweet onions and garlic in the bottom of a slow cooker, and drizzle in apple cider vinegar and honey.
- Arrange the pork on top.
- Cook the pork until it’s very tender when pierced with a knife, about 9 to 10 hours on low or 7 to 8 hours on high.
- Transfer the pork to a cutting board and let it cool slightly. Shred the pork, discarding any pieces of cartilage. Using a ladle, skim off enough fat and liquid in the slow cooker to measure 1 cup—discard. Transfer the shredded pork back into the slow cooker and toss with the juices.
Serving suggestions
You can stop there and serve the pulled pork all on its own, or you can toss it with your favorite barbecue sauce! I love to pile it into sandwiches and top it with this crunchy red cabbage and sweet corn coleslaw.
FAQs
Yes! You can make it up to 4 days in advance (reheat it gently on the stovetop, in the slow cooker, or in the microwave). It also freezes beautifully. If you’re not feeding a crowd, freeze half of the cooked pork for an easy meal down the line.
For the best flavor, use mix of apple cider vinegar and honey. The vinegar provides brightness while the honey lends sweetness.
It’s pretty hard to overcook a pork shoulder in a slow cooker, but you’ll want to start checking it about an hour before the cooking time is done since different slow cookers cook at different rates. The pork is done once a knife can easily slide in and out.
Transfer the cooked pork to a large cutting board and let it cool slightly. Use two forks to separate the meat into large chunks, then shred those chunks into strands. I prefer to keep thicker shreds of juicy meat, but you can finely shred it if you prefer.
Recipe tips:
- You'll need a 5- to 7-quart slow cooker for this recipe. (I love this 6-quart KitchenAid model.)
- The recipe calls for a 4-5 pound boneless pork shoulder (also called pork butt). You can use a bone-in shoulder, but it will take longer to cook (and will yield a bit less meat).
- Trim off most of the fat (and any skin) from the pork shoulder before cooking.
- To make bbq pulled pork, toss the cooked pork with your favorite barbecue sauce to taste.
- I love to serve bbq pulled pork sandwiches with this Red Cabbage Coleslaw.
- Find a SLEW of other slow cooker recipes in my book, Fresh Flavors for the Slow Cooker!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
What to serve with pulled pork:
- Red Cabbage Coleslaw
- Easy Skillet Cornbread
- Jalapeno Cheddar Cornbread Muffins
- Oven Fries
- Creamy Grits
- Arepas
Watch the video!
Stay connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the recipe!
Easy Slow Cooker BBQ Pulled Pork
Ingredients
Spice rub
- 1 tablespoon plus 1 teaspoon smoked paprika
- 2 teaspoons granulated garlic
- 1 teaspoon ground mustard
- ⅛ teaspoon cayenne pepper
- 1 tablespoon packed brown sugar
- 1 4- to 5- pound boneless pork shoulder roast (also called pork butt), trimmed of excess fat
- Salt and freshly ground black pepper
Slow cooker
- 1 medium sweet onion, thinly sliced
- 4 large garlic cloves, thinly sliced
- ½ cup apple cider vinegar
- ¼ cup honey
- ½-1 cup barbecue sauce, to taste
For serving
- Buns
- Barbecue sauce
Instructions
Rub the pork
- In a small bowl, mix together the smoked paprika, granulated garlic, ground mustard, cayenne pepper and brown sugar. Season the pork generously with salt and pepper, and rub it all over with the spice mixture. If you have the time, refrigerate the pork in an airtight container or ziptop bag overnight.
Assemble the slow cooker
- Arrange the onion and garlic in the bottom of a 5- to 7-quart slow cooker and pour in the vinegar and honey. Place the pork on top. Cover and cook until the pork is tender and pulls apart easily with a fork, about 9 to 10 hours on low or 7 to 8 hours on high.
- Switch the slow cooker off, and transfer the pork to a cutting board. Let cool 5 to 10 minutes. Using two forks, coarsely shred the pork, discarding any large chunks of fat or sinew.
- Using a ladle, skim off enough fat and liquid in the slow cooker to measure 1 cup—discard. Transfer the shredded pork back into the slow cooker with the remaining liquid and onions, and add barbecue sauce to taste. Season with salt and pepper, and toss to combine.
Serve
- Pile the pulled pork into buns and serve with additional barbecue sauce on the side for drizzling. If you'd like, serve the sandwiches with this Red Cabbage and Sweet Corn Coleslaw!
Notes
- You'll need a 5- to 7-quart slow cooker for this recipe. (I love this 6-quart KitchenAid model.)
- The recipe calls for a 4-5 pound boneless pork shoulder (also called pork butt). You can use a bone-in shoulder, but it will take longer to cook (and will yield a bit less meat).
- Trim off most of the fat (and any skin) from the pork shoulder before cooking.
- To make bbq pulled pork, toss the cooked pork with your favorite barbecue sauce to taste.
- I love to serve bbq pulled pork sandwiches with this Red Cabbage Coleslaw!
- Find a SLEW of other slow cooker recipes in my book, Fresh Flavors for the Slow Cooker!
What if you are using bone in, how much longer would I have to cook? That was the only roast at my store otherwise the only option was loin and that doesn’t do well for pulled pork.
Hi Stacey, a bone-in shoulder will still work great! The timing will depend on the size and the model of slow cooker you have, but I would cook it on high and give yourself 10 hours just to be safe, but there’s a good chance it could be done around 8-9. I hope you enjoy!