This slow cooker pulled pork recipe is my favorite way to make pulled pork. No need to pull out your bbq pit for this one! Just grab your crock pot, toss your pork in, and sit back and relax. This foolproof recipe is juicy, fall-apart tender, and it’s so versatile. So grab your toasted buns or tortillas, or better yet toss pulled pork in green salads for the easiest, tastiest lunch, dinners, and more!
Why you’ll love this recipe
If you’re looking for a simple, delicious recipe to serve for a busy weekday or a lazy weekend dinner, you will love this recipe. My recipe features a classic Texas dry rub and a two-ingredient braising liquid for mouth-watering pulled pork perfect for any occasion all year long. Pulled pork is also one of those easy cookout recipes that can feed a hungry crowd, but only if you want to share, of course!
It’s rodeo season here in Texas right now, and that means pulled pork and all things smoked meat. We’ll be eating barbecue from here on out the rest of the year! Brisket, sausage, and my favorite, pulled pork. Juicy, smoky, and rich pork paired with vinegary pickles and buttery toasted bread is one of the best things you can have. As Texans, we pride ourselves on our barbecue, and after you try this recipe, you’ll see exactly why. As the heat creeps in, nothing will set your taste buds on fire like this pulled pork sandwich and a nice iced tea!
Slow cooker pork is one of my favorite recipes to make, and I love this recipe because it gives me so much time back. Just season your meat, toss it in the slow cooker, and use your extra time to relax or do other things, like making a quick dessert or a few sides to serve the pulled pork with. I typically serve my pulled pork over toasted buns with bbq sauce, sliced onion, and pickles. I like to keep it simple!
PULLED PORK INGREDIENTS
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
- Pork – one 7 to 8-pound pork shoulder, or pork butt.
- Onion – 1 onion, roughly chopped
- Brown sugar – dark or light brown sugar
- Garlic – 3 cloves or more if you want!
- Chicken stock – can be substituted with vegetable stock
- Spices & Seasoning – garlic powder, onion powder, smoked paprika, and cayenne.
THE SEASONING
I’m a fan of making your own everything including seasoning blends because it is tailored to your taste buds. However, many grocery stores sell all sorts of seasoning blends including bbq, and pulled pork blends. If you are not going to make your own, pay attention to the blends you buy, some are spicier and saltier than others.
HOW TO MAKE THIS RECIPE
Step 1: Chop the vegetables and season the pork generously with the seasoning on both sides. Then, add the vegetables and pork to the crockpot, then add the braising liquid and cook for about 8 to 10 hours.
Step 2: Remove the pork from the slow cooker and, using two forks, shred the pork. Pour the remaining juices over the pork.
PRO TIPS FOR SLOW COOKER PULLED PORK
- Cook on a low. If you are using a slow cooker for this recipe, you want it to go low and slow. Make sure that the slow cooker is on the lowest setting. Cooking on low will allow the pork to break down until it is melt-in-your-mouth tender and falls apart.
- The oven. If you don’t own a slow cooker, you can place the pork, onions, and garlic on a lined sheet pan or a Dutch oven. Cook the pork in a preheated oven at 300°F for 5 to 5 1/2 hours, or until the meat falls apart. The pork should reach an internal temperature of 190°F to 200°F when inserted with an instant-read thermometer.
- Shredding. Once the pork is cooked, shred it right away. It is much easier to shred the pork while it is still hot, rather than when it cools down.
Slow Cooker Pulled Pork
Course: MainCuisine: AmericanDifficulty: Easy8
servings10
minutes8
hours8
hours10
minutesThis slow cooker pulled pork recipe is tender, juicy, and versatile. It’s a delicious, foolproof method for the tastiest weeknight and weekend meals.
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Ingredients
6 to 7 pound pork shoulder, or pork butt
of garlic, peeled
onion, roughly chopped
dark brown sugar
smoked paprika
salt
black pepper
garlic powder
onion powder
ground cumin
cayenne
chicken or vegetable stock
apple cider vinegar
Directions
- Roughly chop the onion and garlic, then place them in the bottom of the slow cooker.
- In a small bowl, combine the brown sugar and all of the seasonings to make the dry rub. Trim any extra fat from the pork, then massage both sides of the pork with the seasoning blend. Place the pork over the onion and garlic in the slow cooker.
- Combine the chicken stock and the apple cider vinegar, then pour it over the pork.
- Set the slow cooker to the lowest setting, then cover to slow cook for 8 to 10 hours. Remove the meat and place it on a large plate or a sheet pan, and shred the pork.
- Serve the pulled pork over toasted buns with BBQ sauce, add to tacos, salads, and more!
Notes
- Shred the pork right away. It is much easier to shred the pork while it is still hot.
- The pork should reach an internal temperature of 190°F to 200°F when done.
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