Go Back
–+ servings
pulled pork in a white bowl with two forks.
Print

Slow Cooker Pulled Pork

My Slow Cooker Pulled Pork is tender, juicy and irresistibly delicious. Best of all, it's simple to make and can be served in a variety of ways. I love it as a sandwich but it can be made into tacos, burritos, served on baked potatoes, topped on salads, or served with various side dishes like coleslaw, baked beans, and cornbread. It's a perfect go-to option for busy weeknight dinners or weekend gatherings with friends and the leftovers are just as delicious, if not even more flavorful!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 10 servings
Calories 376kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 4 lb. boneless pork shoulder/pork butt
  • 1 small yellow onion, diced
  • 1 cup apple cider vinegar, use less for a less vinegary flavor
  • 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.

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
    pulled pork butt in a white crock pot with onions on top.
  • 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
    sauce for pulled pork in a glass Pyrex measuring cup.
  • 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.
    sauce being poured on a boneless pork butt in a white slow cooker.
  • 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. 
    sauce and onions poured over a pork shoulder in a white slow cooker.
  • Trim and discard any fat, shred pork. 
    two forks shredding pulled pork on a wooden cutting board.
  • Carefully blend the liquid leftover in the slow cooker with an immersion blender. (Optional step: pass through a sieve to get the sauce nice and smooth)
    an immersion blender blending the sauce in a white crock pot.
  • Toss the pork in the liquid to keep the pork nice and moist. I usually add in some bbq sauce here at this step, too.
    pulled pork mixed in the sauce in a white crock pot.
  • 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.
    a sandwich made from pulled pork on a cutting board with coleslaw and pickled red onions.

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

Serving: 1serving | Calories: 376kcal | Carbohydrates: 26g | Protein: 36g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 122mg | Sodium: 495mg | Potassium: 830mg | Fiber: 1g | Sugar: 22g | Vitamin A: 634IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 3mg