Slow Cooker Pulled Pork
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Slow Cooker Pulled Pork is pure deliciousness.
The magic of the slow cooking process allows the pork to cook low and slow which creates an incredibly tender and juicy pork that will basically melt in your mouth. Ugh, it’s just so good! I love making it for these Cuban Sliders and adding it on my Sheet Pan Nachos or just enjoying it as a sandwich, in a taco, or with delicious sides like cornbread and a veggie.
While it’s cooking, the pork absorbs all of the flavors from the seasonings and spices; in my recipe we’re using paprika, chili powder, garlic powder and a bit of cayenne for some heat. Mmm mmm mmm!
Whether you’re hosting a backyard cookout, planning a casual family dinner, or simply craving a hearty sandwich, slow cooker pulled pork is a fantastic choice. It’s incredibly easy to prepare, making it a go-to option for busy weeknight dinners or weekend gatherings. Plus, the leftovers are just as delicious, making it a versatile meal that you can enjoy in various ways.
Why this recipe works
- Minimal effort; let that slow cooker do that work!
- Versatile recipe, easily change up the seasonings to customize it to your liking
- Makes great leftovers… so it is meal prep friendly. #winning
- The apple cider vinegar helps to tenderize the meat, making this recipe super easy to shred.
- The sugars and ketchup add sweetness, tanginess and overall are flavor enhancers.
Ingredient Notes
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Boneless Pork Shoulder/Pork Butt: Pork shoulder is versatile and well-suited for slow cooking; it can handle long cooking times without drying out, making it the ideal choice for pulled pork. A boneless 4-5 lb. pork shoulder is perfect for this recipe.
- Onion: white or yellow onion works well. The onions enhance the flavor of the pulled pork and help to balance the sweetness from the sugar and ketchup.
- Seasonings: this pulled pork has Carolina-Style pulled pork vibes and uses seasonings like chili powder, paprika, cayenne, garlic powder, salt and pepper.
- Brown sugar: the brown sugar of course helps to sweeten the pork but it also balances the savory and slightly spices flavors. It adds a depth of flavor and ensures a more well-rounded experience.
- Apple cider vinegar: used for adding a tangy flavor and acts as a tenderizer.
- Worcestershire: I love to add this to give the pulled pork an umami boost! The umami-rich components enhance the meaty taste of the pork which makes the meat even more flavorful and tasty.
- Yellow mustard: specifically yellow mustard, and not a Dijon or any other type. Yellow mustard provides a distinct tangy and slightly acidic flavor to the pulled pork that makes it soo yummy.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
- Whisk together sauce ingredients in a measuring cup.
- Place pork in slow cooker with onions.
- Pour sauce over.
- Cover and cook on low for 9-10 hours or high 5-6 hours. (low and slow preferred)
- Pull apart pork. Blend sauce if desired for smoother consistency. Serve in your favorite ways!
Expert Tips
- Choose the Right Cut: Opt for a boneless pork shoulder or pork butt for the best results. These cuts results in a tender and juicy pulled pork thanks to the fat content. You can trim any excess fat off the pork after it cooks if desired.
- Skip the sear: I love a good “set it and forget” cooking experience. And searing a large piece of meat just doesn’t sound appealing. Overall, it has minimal impact and really doesn’t change the flavor dramatically. Save your precious time!
- Fat side up: Placing the pork with the fat side up in the slow cooker allows the rendered fat to drip down and baste the meat as it cooks. This process helps distribute the rich and flavorful pork fat throughout the roast, enhancing its taste. It also helps it to retain moisture and this results in a more tender and succulent pulled pork.
- Low and Slow: Slow cooking is key to achieving tender and flavorful pulled pork. Cook on the low setting for 9-10 hours, or until the meat easily shreds with a fork. Be sure to avoid opening the slow cooker too often, as this can extend the cooking time.
- Shred and Mix: Once the pork is done, remove it from the slow cooker and shred it using two forks. Mix the shredded meat with the cooking liquid and sauce for extra moisture. (I like to blend the sauce and pass it through a sieve).
- Serve it up in a variety of ways: serve on buns, in tacos, with cornbread, add to nachos, make a burrito, or even add it into a grilled cheese.
Variations
There are countless variations of making pulled pork. My slow cooker pulled pork is just one of many flavor options. Here are a few other ideas:
- Classic BBQ Pulled Pork: We all love a classic smoky, sweet, and tangy BBQ sauce pulled pork. You can follow my recipe and then after you shred the pork mix it in your favorite BBQ sauce.
- Mexican-Inspired Pulled Pork: Season the pork with spices like cumin, chili powder, and oregano. Serve it in tacos, quesadillas, or burritos with traditional toppings like salsa, guacamole, and cilantro.
- Hawaiian Pulled Pork: Make a Hawaiian-inspired pulled pork with a pineapple-based sauce. Pineapple juice, soy sauce, and brown sugar create a sweet and tangy flavor profile.
Storage and Reheating
The great thing about pulled pork is that it’s even better the next several days after the flavors meld and develop!
- Allow the pork to come to room temperature, store in an air tight container in the fridge for up to 4-5 days.
- Freezing is a great option too, stored properly it can last up to 2-3 months.
- To reheat refrigerated pulled pork, use a microwave, stovetop, or oven at 300°F.
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Slow Cooker Pulled Pork
Ingredients
- 4 lb. boneless pork shoulder/pork butt
- 1 small yellow onion, diced
- 1 cup apple cider vinegar
- 1 cup ketchup
- 3/4 cup dark brown sugar
- 1/4 cup Worcestershire sauce
- 2 Tbsp. yellow mustard
- 1 Tbsp. kosher salt
- 1 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/2 tsp. cayenne
- slider buns and desired toppings i.e. pickled onions, slaw, bbq sauce.
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add the pork (fat side up) and onions to the slow cooker.4 lb. boneless pork shoulder/pork butt, 1 small yellow onion, diced
- Whisk the remaining ingredients together in a measuring cup.1 cup apple cider vinegar, 1 cup ketchup, 3/4 cup dark brown sugar, 1/4 cup Worcestershire sauce, 2 Tbsp. yellow mustard, 1 Tbsp. kosher salt, 1 tsp. chili powder, 1 tsp. paprika, 1 tsp. garlic powder, 1/2 tsp. black pepper, 1/2 tsp. cayenne
- Pour the sauce over the pork and onions. Be sure to get the pork nice and covered, tossing it once or twice if needed, keep fat side up.
- Cover and cook on high 5-6 hours or low 9-10 hours. It should be fall apart tender, low and slow is the preferred option.
- Trim and discard any fat, shred pork.
- Carefully blend the liquid leftover in the slow cooker either with an immersion blender. (Optional step: pass is thru a sieve to get the sauce nice and smooth)
- Toss the pork in the liquid to keep the pork nice and moist.
- Serve as is with your favorite sides, build a sandwich or sliders with bbq sauce and your favorite toppings! Enjoy!slider buns and desired toppings i.e. pickled onions, slaw, bbq sauce.
Notes
- Storage: Allow the pork to come to room temperature, store in an air tight container in the fridge for up to 4-5 days.
- Freezing is a great option too, stored properly it can last up to 2-3 months.
- To reheat refrigerated pulled pork, use a microwave, stovetop, or oven at 300°F.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
FAQ
What Cut of Pork Should I Use for Pulled Pork?
Pork shoulder or pork butt (also known as Boston butt) is the most commonly used cut for pulled pork. These cuts are well-marbled and contain enough fat and connective tissue to become tender and flavorful when slow-cooked.
What Seasonings Should I Use for a Dry Rub?
Common dry rub ingredients include paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
How Do I Know When the Pulled Pork Is Done?
The pork is done when it easily shreds with a fork. You can also use a meat thermometer to check for an internal temperature of 205°F
Hope you got your tums ready! This recipe is so acidic you will be brushing your teeth after every bite. Needs lighter ingredients that dont completely mask the taste of the pork itself and not make you feel sick after consuming
Oh No! So sorry about that. I usually toss some bbq sauce in there and it’s really good. Sorry you didn’t care for it.
This recipe is so good!!!! I have made it twice. My family loves it. All of the leftovers were gone!!! I served it over mashed potatoes.
I am so glad it was a hit 🙂 thank you!!
Hey there! What size crockpot did you use? I used this recipe once before with my 6qt slow cooker and it was incredible – but I’m curious if I could have used my 4.5qt slow cooker.
hi! I used a 6qt for this recipe. 4.5 qt might be able to work! 🙂
Would this recipe work with a bone-in pork butt? Also does the recipe end up tasting vinegary?
I haven’t tried but I bet it would work! I don’t think so but I usually stir in a ton of bbq sauce after it cooks so that helps haha!
I made this with a bone in pork butt, and turned out amazing. So juicy and tender. My husband can’t have onions or garlic so I omitted them, and used New Mexico chili powder, Fody brand Ketchup and Annie’s organic mustard. Yummy! Will be making again, next time with slaw and sourdough ciabatta rolls.
all sounds so good!! thank you Mary 🙂
I made this last night. I used a bone-in 8-pound butt and doubled everything. The bone made it a little more work to remove before I could pull the pork. Otherwise, no problem. I sliced the onions and added a bit of liquid smoke. My 8 tasters loved it (or so they said), but I thought it was a bit vinegary. Next time I will reduce the vinegar and add some orange juice instead. Maybe more liquid smoke. Nobody used additional barbeque sauce! Looking forward to the leftovers!
so glad it was enjoyed! you could use less vinegar if you’d like, I know what you mean! its used to help tenderize and also add that tangy flavor. 🙂 leftovers are always great with this recipe too! thank you so much!
Made this last Sunday and it was great! This will definitely be my go-to crock pot pulled pork recipe going forward. Thanks again.
Great recipe! I got lots of compliments on how good the pulled pork was 😃
I made this recipe as is for a summer pool party. Everyone loved the pulled pork. We had regular & pretzel buns with store bought BBQ sauce for those who wanted some extra flavor. The recipe was super easy to make. I put all the ingredients in a crock pot at midnight on low for 10 hours. The pork was tender and juicy.
I made the recipe exactly as written except I substituted barbeque sauce (regular, not smoky) for the ketchup. I loved the taste of the recipe but it’s not what I think of as a typical “pulled pork” taste. (I still haven’t found THAT recipe, although I have tasted it in pulled pork I have not made myself.) In this recipe, I found that the sauce turned out a bit thin and watery but with delicious flavor. I served it as sliders, but I’m thinking of adding some butternut squash to the leftovers and serving it over rice.
Hi Ann! thank you so much for making my recipe and for the feedback 🙂 The recipe does come out with like a thin sauce, so that way you can add bbq sauce to it or make it however you want after it is cooked. It’s kind of like a carolina pulled pork, KINDA haha.
This recipe is so so good even without the sugar. I left it out, but I think the sweetness of the ketchup was enough to carry it. It was a hit with my family! We served it over air fried sweet potato cubes.
Could we use pork tenderloin for this recipe? Would cook time be less?
Thank you!
I am not sure, I am sorry I only tested with the boneless pork butt. But you might like this recipe! https://krollskorner.com/ingredient/beef-pork/slow-cooker-pork-tenderloin/