Pulled pork is one of those recipes that rewards you for doing almost nothing. You season the meat, put it in the slow cooker, and walk away. Eight hours later, you have tender, flavorful pork that pulls apart with just a fork. No babysitting. No complicated steps. Just time and low heat doing their work.
This version uses a simple spice rub and a splash of liquid to keep things moist. The pork cooks in its own juices, creating a concentrated, savory base that you can mix back into the meat or reduce into a sauce. It’s perfect for sandwiches, tacos, salads, or just eating straight from the bowl.
What You’ll Need
For the Pork:
- 4-5 lb pork shoulder (also called pork butt), bone-in or boneless
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 cup chicken broth or apple cider
- 2 tablespoons apple cider vinegar
For Serving:
- Hamburger buns or slider rolls
- Coleslaw
- Pickles
- Your favorite barbecue sauce
Tools:
- Slow cooker (6-quart minimum)
- Small bowl
- Measuring spoons
- Two forks (for shredding)
- Tongs
- Ladle or large spoon
Preparing the Pork
Pat the pork shoulder dry with paper towels. Moisture on the surface prevents the rub from sticking.
In your small bowl, mix together the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Rub the spice mixture all over the pork shoulder, coating every surface. Press it into the meat so it adheres.
Place the seasoned pork in your slow cooker, fat side up if there’s a fat cap. The fat will render and baste the meat as it cooks.
Adding Liquid
Pour the chicken broth or apple cider around the pork, not over it. You don’t want to wash off all that seasoning. Add the apple cider vinegar to the liquid.
The liquid won’t cover the pork. That’s fine. The slow cooker traps moisture, and the pork will release its own juices as it cooks.
Slow Cooking
Cover the slow cooker and set it to low. Cook for 8-10 hours. The pork is done when it’s so tender that a fork slides in with almost no resistance and the meat pulls apart easily.
If you’re in a hurry, you can cook it on high for 5-6 hours, but low and slow yields better texture.
Don’t open the lid to check on it every hour. Each time you lift the lid, you release heat and add time to the cooking process. Just trust it.
Shredding
When the pork is done, carefully transfer it to a large cutting board or bowl. It might fall apart as you move it—that’s a good sign.
Use two forks to shred the meat, pulling it into bite-sized pieces. Discard any large pieces of fat or the bone if you used bone-in.
Taste a piece of the plain pork. It should be well-seasoned and flavorful on its own.
Finishing
The slow cooker will have accumulated liquid and rendered fat. You can do one of three things:
- Skim off the fat and discard it, then ladle some of the cooking liquid back over the shredded pork to keep it moist.
- Pour the liquid into a saucepan and simmer it over medium-high heat for 10-15 minutes until it reduces and thickens into a sauce. Pour this over the pork.
- Discard the liquid entirely if you plan to toss the pork with barbecue sauce.
Return the shredded pork to the slow cooker and keep it on warm until you’re ready to serve. Or store it in the refrigerator immediately if you’re meal prepping.
Serving
Pile the pulled pork onto buns. Top with coleslaw and pickles. Add barbecue sauce if you want, but the pork has enough flavor to stand on its own.
You can also use this pork for tacos, nachos, rice bowls, baked potatoes, mac and cheese, or pizza.
This makes enough for 10-12 sandwiches or 8 generous servings.
Leftovers keep in the refrigerator for up to 5 days or in the freezer for up to 3 months. Store in the cooking liquid or with a bit of barbecue sauce to prevent it from drying out. Reheat gently on the stovetop or in the microwave.
