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Tender, shredded slow-cooked pulled pork coated in a rich BBQ sauce, served on a rustic wooden platter with toasted brioche buns, coleslaw, and pickles in a cozy kitchen setting.

Slow Cooked Pulled Pork

Jana Rae
This slow-cooked pulled pork recipe is juicy, tender, and full of smoky BBQ flavor! Perfect for sandwiches, tacos, or meal prep.
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Prep Time 10 minutes
Slow Cook 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine American
Servings 8
Calories 450 kcal

Ingredients
  

For the Pork:

  • 4-5 lbs pork shoulder Boston butt
  • 2 tablespoons olive oil for searing
  • 1 cup chicken broth or apple juice for extra sweetness
  • 2 tablespoons apple cider vinegar for tanginess
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon liquid smoke optional, for smoky flavor

For the Dry Rub:

  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper optional, for spice
  • 1 teaspoon mustard powder optional, for depth

For the BBQ Sauce (Optional):

  • 1 cup barbecue sauce your favorite brand or homemade
  • 2 tablespoons honey for extra sweetness
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika

Instructions
 

  • Pat the pork shoulder dry with paper towels. In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and mustard powder. Rub this mixture generously all over the pork, pressing it into the meat for maximum flavor.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the pork on all sides until golden brown (about 2-3 minutes per side). This step adds a deeper flavor but can be skipped if in a hurry.
  • Place the pork in a slow cooker (crockpot). Pour in chicken broth, apple cider vinegar, Worcestershire sauce, and liquid smoke (if using). Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours until the pork is fall-apart tender.
  • Once the pork is done, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat, discarding any excess fat.
  • For saucy pulled pork, return the shredded meat to the slow cooker and mix it with the cooking juices. Add BBQ sauce, honey, apple cider vinegar, and smoked paprika. Let it cook on LOW for another 30 minutes to soak in the flavors.
  • Serve the pulled pork on toasted buns, in tacos, over rice, or with coleslaw and cornbread for a complete meal.

Notes

  • Best Cut of Meat for Pulled Pork:
    • Pork Shoulder (Boston Butt): The best choice for tender, flavorful pulled pork due to its marbling and connective tissue.
    • Pork Butt: Similar to shoulder but with slightly more fat, resulting in extra juiciness.
    • Pork Loin (Lean Option): Works, but it’s less fatty, so it may turn out drier unless extra liquid is added.
  • How to Prevent Dry Pulled Pork:
    • Cook on LOW for the most tender, juicy meat. High heat can dry it out.
    • Don’t skip the broth or apple cider vinegar—they help keep moisture in the meat.
    • Shred the pork in its juices before serving to lock in flavor.
  • How to Get a Smoky BBQ Flavor Without a Smoker:
    • Use smoked paprika in the dry rub.
    • Add ½ teaspoon of liquid smoke to the slow cooker.
    • Broil the shredded pork for 5 minutes after cooking to add a slight crisp texture.
  • Sweet vs. Tangy BBQ Sauce:
    • For a sweeter flavor, use honey or brown sugar.
    • For a tangier version, add extra apple cider vinegar or mustard.
    • Love spicy pulled pork? Mix in a teaspoon of hot sauce or cayenne pepper.
  • Prepping Ahead:
    • Season the pork the night before and refrigerate it overnight for deeper flavor.
    • Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
  • Best Ways to Serve Pulled Pork:
    • On a brioche bun with coleslaw for a classic pulled pork sandwich.
    • In tacos with avocado, lime, and pickled onions.
    • Over rice or mashed potatoes for a comforting bowl meal.
    • In a baked potato topped with cheese and BBQ sauce.