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
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/
Can I delete the vinegar? Don’t like a vinegar based sauce. Just wondering.
That should be ok! I have only tested the recipe as written. Maybe use chicken broth instead or add some bbq sauce!? Let me know how it goes ! 🙂