Slow Cooker Pulled Pork Recipe

Tender, juicy, and irresistibly flavorful, Slow Cooker Pulled Pork is the ultimate crowd-pleaser for any gathering—or even a laid-back weeknight dinner. This recipe transforms humble pork shoulder into melt-in-your-mouth perfection, all with minimal effort and maximum flavor, thanks to that magical slow cooker!

Ingredients You’ll Need

One of the best parts of making Slow Cooker Pulled Pork is how you can coax so much flavor from just a handful of everyday ingredients. Each component—from the rich pork shoulder to the tangy apple cider vinegar—plays a crucial role in creating that unforgettable depth and irresistible texture.

• 4 lb. boneless pork shoulder/pork butt: This cut stays juicy and shreds like a dream after slow cooking, giving you those perfect, tender strands every time.
• 1 small yellow onion, diced: The onion melts down during cooking, lending subtle sweetness and body to the sauce.
• 1 cup apple cider vinegar: Adds an unmistakable tang that cuts through the richness—use less if you prefer a milder bite.
• 1 cup ketchup: The classic base brings sweetness and a tomato backbone that balances the acidity.
• 3/4 cup dark brown sugar: Deep molasses notes for a luscious, caramelized flavor in your sauce.
• 1/4 cup Worcestershire sauce: Gives that savory, umami punch that makes the pork even more crave-worthy.
• 2 Tbsp. yellow mustard: Just the right amount of sharpness to round out and brighten the sauce.
• 1 Tbsp. kosher salt: Enhances all the flavors and ensures every bite pops.
• 1 tsp. chili powder: For a touch of warmth and a hint of earthy spice.
• 1 tsp. paprika: Smoky undertones that add another layer of savoriness.
• 1 tsp. garlic powder: Delivers mellow garlicky goodness throughout the pork.
• 1/2 tsp. black pepper: Balances the sweetness with just the right kick.
• 1/2 tsp. cayenne: Optional, but fantastic if you want a whisper of heat.
• Slider buns and desired toppings: Think pickled onions, crunchy slaw, extra BBQ sauce—build your dream sandwich!

Variations

The best part about Slow Cooker Pulled Pork has to be its flexibility—you’re totally encouraged to tweak the flavors to match your mood or what you’ve got on hand. Whether you’re looking to go spicier, sweeter, or even a touch smokier, this recipe is begging for your personal spin!

• Make it Smoky: Add 1-2 teaspoons of liquid smoke or swap in smoked paprika for a backyard barbecue essence, no grill required.
• Sugar Alternatives: Substitute honey or maple syrup for brown sugar to give the sauce unique character and natural sweetness.
• Vinegar Tweaks: Swap apple cider vinegar with half white vinegar and half orange juice for a sweeter/tangier sauce.
• Spice Level: Bump up the cayenne, toss in chipotle powder, or add diced jalapeño if you crave extra heat.
• Paleo/Whole30 Friendly: Use coconut aminos in place of Worcestershire and a compliant ketchup and mustard for a perfectly clean version.

How to Make Slow Cooker Pulled Pork

Step 1: Layer the Pork and Onions

Start by placing your boneless pork shoulder (fat side up for the juiciest results) into the slow cooker. Sprinkle your diced onions all around and over the pork. The onions will soften and infuse the meat, adding mellow sweetness as they melt into the sauce while everything simmers away.

Step 2: Whisk Together the Sauce

In a large measuring cup or mixing bowl, whisk together apple cider vinegar, ketchup, dark brown sugar, Worcestershire sauce, yellow mustard, salt, chili powder, paprika, garlic powder, black pepper, and cayenne. Take a moment to really blend it well—the sauce should taste tangy, a little sweet, and punchy, since it will mellow as it cooks with the meat.

Step 3: Add the Sauce to the Pork

Pour your sauce mixture all over the pork and onions, making sure the entire roast gets a generous coating. If needed, give the pork a gentle toss or two to really work that sauce in, but always keep the fat side facing up for self-basting magic.

Step 4: Slow Cook Until Tender

Time to let the slow cooker work its wonders! Cover and cook on low for 9–10 hours (or 5–6 hours on high, but low and slow is the best route for truly melt-in-your-mouth pork). You’ll know it’s done when the meat fall apart effortlessly and your kitchen smells amazing.

Step 5: Shred and Blend the Sauce

Lift the pork from the slow cooker, trim off any excess fat, and use two forks to shred it into tender, juicy strands. Blend the leftover liquid and onions in the slow cooker using an immersion blender for a luscious, smooth sauce (you can strain it for an even silkier finish, if you’d like).

Step 6: Toss and Serve

Return the shredded pork to the slow cooker and toss it in that gorgeous sauce so every piece stays moist and packed with flavor. Pile onto slider buns with crunchy slaw, a swirl of BBQ sauce, or your favorite toppings—and dig in!

How to Serve Slow Cooker Pulled Pork

Garnishes

Toppings add color, crunch, and a burst of extra flavor to Slow Cooker Pulled Pork. Try a bright, vinegary slaw, pickled onions, sliced jalapeño, or even crisp dill pickles—these bring contrast and make every bite pop! Don’t forget a drizzle of extra barbecue sauce to tie it all together.

Side Dishes

Pulled pork is a superstar on its own, but it truly shines alongside classic sides. Creamy mac and cheese, tangy baked beans, cornbread, potato salad, or buttery grilled corn all complement the rich flavor and make for a comforting, crowd-pleasing feast.

Creative Ways to Present

Switch things up by serving Slow Cooker Pulled Pork in bao buns, loaded baked potatoes, cheesy quesadillas, or even lettuce wraps for a lighter spin. You can also create a build-your-own slider bar for parties—guests will love piling on their favorite toppings!

Make Ahead and Storage

Storing Leftovers

Let leftover pulled pork cool to room temperature before storing. Scoop it (with a bit of that luscious sauce) into an airtight container and refrigerate—it’ll stay moist and flavorful for 4–5 days, perfect for next-day lunches or quick dinners.

Freezing

Slow Cooker Pulled Pork freezes beautifully! Pack cooled portions with plenty of sauce in freezer-safe bags or containers, squeezing out excess air. Label and freeze for up to 2–3 months—thaw overnight in the fridge when cravings strike.

Reheating

To reheat, gently warm pulled pork (with sauce) in a covered skillet over low heat, splash in a little water or chicken broth to keep it juicy, or microwave in short bursts. If reheating a big batch, oven-bake at 300°F, covered, until steaming and tender.

FAQs

Final Thoughts

If you’re ready for juicy, flavor-packed comfort food with zero fuss, you’re going to fall in love with this Slow Cooker Pulled Pork. It’s the kind of dish you’ll make again and again—so gather some friends (or don’t, and hoard the leftovers), and enjoy every savory bite!

Print