Slow Cooker Pulled Pork Recipe

This tender Slow Cooker Pulled Pork is seasoned with a simple homemade spice rub and cooked low and slow until it is juicy, flavorful, and easy to shred. Serve it as a main dish or use it for sliders, sandwiches, tacos, nachos, rice bowls, baked potatoes, and more.

Slow cooker pulled pork is one of those reliable recipes that works for casual family dinners, game day spreads, meal prep, and easy entertaining. A well-marbled pork shoulder slowly cooks until it becomes soft enough to pull apart with two forks, while the onions, spices, and cooking liquid create rich juices that help keep every bite moist.

This method is simple and practical. There is no need for complicated preparation or special equipment beyond a slow cooker. The pork is rubbed with pantry seasonings, placed over sliced onion, and cooked until tender. After shredding, a portion of the defatted cooking liquid is added back to the meat, giving the pulled pork extra flavor without making it greasy.

The result is versatile, flavorful pulled pork that can be served plain, tossed with barbecue sauce, tucked into buns, layered over tortilla chips, or added to bowls and salads. It is also a great make-ahead recipe because the pork stores and reheats well when kept with a little of its cooking juices.

Ingredient Notes

• Pork Shoulder: This cut may also be labeled pork butt or Boston butt. It has enough marbling to stay tender during long, slow cooking and is the best choice for shreddable pulled pork.
• Onion: Thick slices of yellow onion sit beneath the pork, adding flavor and moisture as the meat cooks.
• Cooking Liquid: Apple juice or chicken broth, apple cider vinegar, and Worcestershire sauce add a gentle balance of sweetness, tang, and savory depth. The pork will release plenty of liquid on its own, but this mixture gives the finished juices more flavor.
• Dry Spice Rub: A simple blend of kosher salt, paprika, brown sugar, garlic powder, onion powder, black pepper, dried thyme, and dry mustard seasons the pork as it cooks. Regular or smoked paprika can be used depending on the flavor you prefer.

How to Make Slow Cooker Pulled Pork

1. Pat the pork shoulder dry and coat it evenly with the spice rub.
2. Place the sliced onion in the bottom of the slow cooker.
3. Set the seasoned pork on top of the onions and pour the cooking liquid around it.
4. Cover and cook until the pork is very tender and pulls apart easily. Transfer it to a large bowl and shred it with two forks, discarding any large pieces of fat.

Defatting the Cooking Liquid

The cooking liquid is packed with flavor, but it will also contain fat released from the pork shoulder. Removing that fat before adding the juices back to the meat helps keep the pulled pork rich and moist without making it heavy.

If time allows, chilling the liquid is the easiest and most effective method. Once cold, the fat rises to the top and hardens, making it simple to lift away. If you are serving the pork right away, the quick method also works well.

1. Strain the cooking liquid into a bowl or measuring cup and refrigerate it for about 2 hours or overnight, until the fat solidifies on the surface.
2. Lift off the hardened fat and discard it.
3. Warm the remaining defatted liquid gently if it has thickened.
4. Add some of the liquid back to the shredded pork, tossing until the meat is moist and flavorful.

Quick Method: If you do not have time to chill the liquid, let it rest for a few minutes so the fat rises to the surface. Skim off as much fat as possible with a spoon, then add the juices back to the pork as needed.

For extra texture, spread some of the shredded pork on a baking sheet and broil it briefly until the edges are lightly browned and crisp.

Serving Suggestions

Slow cooker pulled pork is a flexible recipe that can be used in many different meals. Keep it simple with a little cooking liquid spooned over the top, or dress it up with sauces, fresh toppings, and sides.

• Sandwiches or Sliders: Pile the pulled pork onto soft buns and add coleslaw, pickled red onions, and barbecue sauce.
• Tacos or Burritos: Serve the warm pork in tortillas with cabbage or lettuce, avocado, cheese, lime, sour cream, or your favorite sauce.
• Rice Bowls: Spoon the pork over warm rice with beans, corn, avocado, cheese, sour cream, and a squeeze of lime.
• Loaded Baked Potatoes: Split baked potatoes and fill them with pulled pork, cheese, sour cream, green onions, and a little barbecue sauce.
• Nachos: Layer the pork over tortilla chips with shredded cheese and bake until melted. Finish with jalapeños, guacamole, sour cream, or diced tomatoes.
• Salads: Add warm pulled pork to greens with crisp vegetables such as cucumbers, tomatoes, radishes, or shredded carrots. A bright vinaigrette helps balance the richness of the meat.
• Main Dish: Serve the pork on a plate with rice, beans, salad, or simple vegetables for an easy, satisfying meal.

Storage Tips

Transfer leftover pulled pork to an airtight container and refrigerate it for up to 4 days. For the best texture, store the meat with a small amount of the cooking juices so it stays moist as it chills.

To freeze pulled pork, place it in freezer-safe containers or bags with a little of the juices. Freeze for up to 2 to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheat the pork gently on the stove over low heat, adding reserved juices, broth, or water as needed. You can also reheat it in the microwave in short intervals, stirring between each interval so it warms evenly and does not dry out.

Slow Cooker Pulled Pork

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Author: Valerie Brunmeier

Servings: 12

Prep Time: 15 mins

Cook Time: 8 hrs

Total Time: 8 hrs 15 mins

This slow cooker pulled pork is seasoned with a simple spice rub and cooked until tender enough to shred. It is excellent for sandwiches, sliders, tacos, nachos, bowls, and easy make-ahead meals.

Ingredients

Slow Cooker Pulled Pork

• 4 to 5 pound boneless pork shoulder, pork butt
• 1 medium yellow onion, thickly sliced

Spice Rub

• 1 tablespoon kosher salt
• 2 teaspoons paprika, regular or smoked
• 2 teaspoons brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• ½ teaspoon dry mustard

Cooking Liquid

• ½ cup apple juice or chicken broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce

Instructions

• Remove any ties from the pork shoulder and pat the meat dry with paper towels. Trim an overly thick fat cap, leaving about ¼ inch for flavor.
• In a small bowl, combine all of the spice rub ingredients. Rub the mixture evenly over every side of the pork.
• Spread the sliced onion across the bottom of the slow cooker. Place the seasoned pork shoulder on top of the onions.
• In a small bowl, stir together the apple juice or broth, apple cider vinegar, and Worcestershire sauce. Pour the mixture around the pork.
• Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 6 hours, until the pork is very tender, shreds easily with a fork, and begins to fall apart when lifted. Start checking near the lower end of the cooking time to avoid a mushy texture.
• Transfer the pork to a large bowl and let it rest for about 10 minutes. Shred with two forks, discarding any large pieces of fat.
• Pour the cooking liquid from the slow cooker through a fine mesh strainer into a bowl or measuring cup. Discard the onions.
• Add about ½ cup of defatted cooking liquid to the shredded pork and toss to moisten. Add more as needed.
• Serve warm.

Defat the Cooking Liquid

• Quick method: Skim the fat from the surface of the hot liquid with a spoon.
• Make-ahead method: Let the cooking liquid cool slightly, then refrigerate for about 2 hours or up to overnight, until the fat solidifies on top. Lift off and discard the solid fat before using the juices.
• If making ahead, store the shredded pork separately in an airtight container. When ready to serve, warm the pork slightly and toss it with the defatted juices.

Crisp the Pork (Optional)

• For lightly browned edges, spread the shredded pork on a rimmed baking sheet. Spoon a little cooking liquid over the top and broil for 3 to 5 minutes, just until lightly caramelized. This is especially good for tacos, burritos, and rice bowls.

Notes

Yield: A 4- to 5-pound pork shoulder yields about 6 to 8 cups of shredded pork, enough for about 10 to 14 servings depending on portion size. For sliders, plan on about ¼ cup of pork per slider.

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Include some cooking juices to help keep the pork moist.

Freeze: Place the pork in freezer-safe containers or bags with a little of the juices and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator.

Reheat: Warm gently on the stove over low heat with a splash of reserved juices, broth, or water. Microwave in short intervals, stirring between each interval.

Nutrition

Calories: 209kcal | Carbohydrates: 4g | Protein: 34g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 683mg

Nutrition information is automatically calculated using generic ingredients and is an estimate, not a guarantee. For the most accurate results, refer to the labels on your ingredients at home.

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