Name: Slow Cooker Pulled Pork Recipe
Prep time: 20 min
Cook time: 10 h
Total time: 14 h 20 min
Cuisine: American Southern
Ingredients: 5-7 pound pork butt or pork shoulder, fat cap on; 3 tablespoons olive oil, for rubbing on meat; 1 teaspoon liquid smoke, optional, for rubbing on meat; 2 tablespoons vegetable oil, for searing, more as necessary; 1 tablespoon kosher salt (or 2 and 1/2 teaspoons table salt); 2 teaspoons black pepper; 1 tablespoon paprika; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon chili powder; 1 teaspoon cayenne pepper; 2 teaspoons cumin; 1 teaspoon dry mustard powder; 1/3 cup packed brown sugar; 1 to 2 cups barbecue sauce, homemade or store bought; Brioche hamburger buns, if making sandwiches; Butter, softened, for toasting buns; Coleslaw, preferably a lemony herb style

Jump to Recipe· 4.6 from 19 reviews

If you’re on the hunt for that melt-in-your-mouth goodness that only hours of slow cooking can deliver, you’re in the right place. This Slow Cooker Pulled Pork Recipe is my absolute go-to when I want juicy, tender pork that’s bursting with flavor and begging to be piled high on a bun. Trust me, it’s way easier than you think, and once you try this, you’ll be making it on repeat for family dinners, gatherings, or just when you crave that cozy, comforting meal. Grab your slow cooker and let’s get started!

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Why This Recipe Works

Low and Slow Magic: The slow cooker breaks down connective tissue perfectly, making the pork ridiculously tender without any babysitting.
Flavor-Packed Spice Rub: A blend of smoky, sweet, and spicy spices creates layers of deep flavor that penetrate the meat thoroughly.
Searing Adds Depth: Browning the pork before slow cooking boosts flavor through caramelization and locks in juices.
Versatile Serving Options: Whether in sandwiches, salads, or meal prep, this pulled pork works beautifully any way you want.

Slow Cooker Pulled Pork, tender pulled pork, easy slow cooker recipes, flavorful pork sandwiches, juicy pulled pork - A close-up image of shredded cooked meat with dark brown edges and lighter brown inside, placed inside a black slow cooker. The meat is covered with red sauce drizzled unevenly over the top. A silver fork and silver tongs are partially visible inside the slow cooker, placed on the left and right sides of the meat. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Slow Cooker Pulled Pork Recipe has a purpose, whether it’s tenderizing the meat, building flavor, or creating that perfect balance. Here are some tips on what to keep an eye out for when shopping and prepping.

Slow Cooker Pulled Pork, tender pulled pork, easy slow cooker recipes, flavorful pork sandwiches, juicy pulled pork - Flat lay of a large raw pork shoulder with visible fat cap, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of ground black pepper, a small white ceramic bowl of vibrant red paprika powder, a small white ceramic bowl of pale yellow garlic powder, a small white ceramic bowl of off-white onion powder, a small white ceramic bowl of deep red chili powder, a small white ceramic bowl of bright reddish cayenne pepper, a small white ceramic bowl of light brown cumin powder, a small white ceramic bowl of muted yellow dry mustard powder, a small white ceramic bowl of packed dark brown sugar, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of clear liquid smoke, a small white ceramic bowl of light yellow vegetable oil, and three whole uncracked brown eggs, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pork butt or shoulder: Look for a cut with good marbling and the fat cap intact – that fat renders during cooking and keeps the pork juicy and flavorful.
Olive oil: Helps the spice rub stick and promotes a beautiful crust when searing.
Liquid smoke (optional): A little goes a long way to give your pork that authentic smoky flavor without a smoker.
Vegetable oil: Perfect for high-heat searing without burning.
Kosher salt: The backbone of seasoning, helping to bring out all the flavors in the rub.
Brown sugar: Adds sweetness and helps caramelize the crust during searing and cooking.
Spices (paprika, garlic powder, onion powder, chili powder, cayenne pepper, cumin, dry mustard powder): Layered complexity that turns every bite into a flavor bomb.
Barbecue sauce: Optional but highly recommended for serving—adds tang, sweetness, or heat, depending on your choice.
Brioche buns & coleslaw: For the classic pulled pork sandwich experience—soft buns and crisp, tangy slaw create perfect textural contrast.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Slow Cooker Pulled Pork Recipe is how easy it is to customize. Whether you like it spicy, smoky, or even a bit sweeter, you can make it your own with just a few tweaks.

Spice level: I often add an extra pinch of cayenne pepper or swap out chili powder for chipotle powder to get a smoky heat that wakes up your taste buds.
Liquid smoke: If you want to keep it authentic but don’t have liquid smoke, experiment with smoked paprika for a more subtle smoky flavor.
BBQ sauce variations: Whether you prefer vinegar-based Carolina sauce or a thick, sweet Kansas City-style, serving alongside your pulled pork can completely change the experience.
Serving style: Sometimes I skip the buns entirely and serve the pork over rice or loaded atop baked potatoes for a low-carb option.

Step-by-Step: How I Make Slow Cooker Pulled Pork Recipe

Step 1: Choosing and Prepping the Pork

The first thing I do is pick a pork butt – ideally 5 to 7 pounds, bone-in if I can find it. The fat cap is key to juicy pork, so I leave it on. Before applying the rub, I dry the pork really well with paper towels. If you want to speed things up, cut it in half – I like how that also lets more of the surface brown later, which means more flavor.

Step 2: Massaging the Spice Rub and Marinating

I combine my spice rub ingredients—salt, pepper, paprika, garlic and onion powders, chili and cayenne, cumin, mustard powder, and brown sugar—and rub it all over the pork, making sure to get every nook and cranny. Then, I drizzle olive oil and a bit of liquid smoke for that smoky punch. Into a big zipper bag it goes to marinate for at least 6 hours, but honestly, the longer the better if you can swing it.

Step 3: Searing for Maximum Flavor

Next comes searing, which I never skip. Heating vegetable oil in a dry skillet until it shimmers, I brown the pork on all sides—about 2 minutes per side—adding oil as needed. This creates that mouthwatering crust and locks in juices before the slow cooker works its magic.

Step 4: Slow Cooking to Tender Perfection

I place the seared pork right into the slow cooker, cover it, and let it cook on low. If I cut the pork in half, I aim for 6-8 hours; if it’s whole, then more like 8-10 hours. But don’t just set it and forget it—start checking the internal temperature around the 6-hour mark with a meat thermometer. You’re aiming for about 200°F; any higher and the pork can dry out. This step is crucial for juicy results.

Step 5: Resting and Shredding

After cooking, I let the pork rest for 5 minutes tented with foil—this keeps the juices in. Then comes my favorite part: shredding with two forks. It should fall apart like magic. I’m careful to remove tough bits but keep the flavorful fat—it’s like the pork’s secret weapon that makes the dish so irresistible.

Step 6: Toss and Serve

I toss the shredded pork back into the slow cooker with its juices to keep it moist, then stir in barbecue sauce to taste—or serve the sauce on the side if guests have preferences. From sandwiches with coleslaw to topping salads, the possibilities here are endless.

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Pro Tips for Making Slow Cooker Pulled Pork Recipe

Trim Smartly: Don’t over-trim fat—you want enough to melt in and keep the pork juicy but remove any super-thick chunks that won’t render.
Don’t Rush the Resting: Letting the pork sit after cooking lets the juices redistribute, making shredding easier and the meat more flavorful.
Watch the Temperature: Using a meat thermometer is the best way to avoid overcooking and ending up with dry pork.
Make it Ahead: Pulled pork tastes even better the next day once the flavors have melded, so consider cooking it a day early.

How to Serve Slow Cooker Pulled Pork Recipe

Slow Cooker Pulled Pork, tender pulled pork, easy slow cooker recipes, flavorful pork sandwiches, juicy pulled pork - A sandwich with three main layers: the top is a shiny, golden brown bun with a soft texture; the middle layer is pulled meat with charred edges covered in a glossy, dark reddish-brown sauce, adding shine and moisture; the bottom layer is the other half of the bun, also golden brown and soft. The sandwich sits on a white scalloped plate, which rests on a white marbled surface. There are small drops of the dark sauce visible around the plate, adding interest to the scene. photo taken with an iphone --ar 2:3 --v 7

Garnishes

My favorite garnishes include bright and tangy coleslaw—it adds freshness and crunch that perfectly balances the rich pork. Sometimes, I’ll toss on pickled jalapeños for a little heat or sprinkle fresh chopped cilantro for a pop of color and brightness.

Side Dishes

I love serving this pulled pork with classic sides like baked beans, cornbread, and roasted vegetables. For a healthier vibe, a crisp green salad or grilled corn on the cob works beautifully too. When I’m in a hurry, creamy mashed potatoes are a total crowd-pleaser.

Creative Ways to Present

For special occasions, I’ve turned pulled pork into sliders topped with pineapple salsa for a sweet and tangy twist. Another fun idea is using the pork as a topping for loaded nachos or tacos, layering it with avocado and pickled onions. It’s a great way to impress guests or jazz up weeknight dinners.

Make Ahead and Storage

Storing Leftovers

Leftover pulled pork keeps wonderfully in the fridge, stored in an airtight container to lock in moisture. I typically eat it within 4-5 days, but it often disappears way faster in my house!

Freezing

I’ve had great success freezing shredded pulled pork either plain or mixed with barbecue sauce. I portion it into zipper bags, press out the air, and freeze for up to 4-6 months. When thawed overnight in the fridge, it reheats like a dream and tastes just as good as fresh.

Reheating

To reheat, I usually pop the pork in a covered dish with a splash of water or extra BBQ sauce, then warm it gently in the oven at 300°F for about 20-40 minutes depending on quantity. Alternatively, the microwave works fine—just cover it and stir halfway through to avoid drying out.

FAQs

Can I use a different cut of pork for this Slow Cooker Pulled Pork Recipe?

While pork butt or shoulder are ideal because of their marbling and connective tissue, you can experiment with pork picnic roast. Just keep in mind that leaner cuts might not shred as easily or be as juicy after long slow cooking.
Is liquid smoke necessary in this recipe?

Not at all! Liquid smoke adds a smoky flavor that mimics outdoor smoking, but if you don’t have it, smoked paprika or even omitting it entirely works just fine. The slow cooker flavor is still fantastic either way.
How do I know when the pork is done in the slow cooker?

Using a meat thermometer is key. Aim for an internal temperature of 195-200°F. The pork should be tender and easy to shred with a fork. Avoid cooking past 200°F to prevent dryness.
Can I prepare the pulled pork in advance?

Absolutely! The pork actually benefits from resting and letting flavors marry overnight. Just store it in the fridge and reheat gently before serving.
What’s the best way to serve pulled pork sandwiches?

Butter your buns and toast them lightly in a pan for the perfect contrast of buttery crispness and soft inside. Top with plenty of coleslaw and your favorite BBQ sauce, and get ready for a messy, delicious bite!

Final Thoughts

This Slow Cooker Pulled Pork Recipe has some of the best “wow” moments in my kitchen—whether it’s the aroma filling the house or the first bite of juicy, tender pork piled high on a brioche bun. It’s approachable for cooks of any level, and the slow cooker does most of the heavy lifting, so you can focus on enjoying the process and the company around your table. I can’t recommend it enough—give it a try, and I bet this becomes one of your favorite comfort food staples too!