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Beef & Pork

Slow Cooker Pulled Pork

Fall-apart pork shoulder with a simple smoky rub, cooked low and slow, then shredded and tossed in its own juices.

By CrockBites · Published

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Placeholder illustration: overhead view of a slow cooker filled with shredded pulled pork and onion.

Editorial draft. This recipe has not been cooked and tested by a person yet. Quantities and times are estimates, so use your judgment and a food thermometer. Images on this page are placeholder illustrations.

Prep
15 min
Cook
8 hr
Total
8 hr 15 min
Serves
8 servings

Low 8 to 10 hours, or High 5 to 6 hours. Times are estimates; slow cookers vary, so cook to temperature and tenderness.

Pulled pork is one of the easiest ways to use a slow cooker. A pork shoulder has plenty of fat and connective tissue, which is exactly what long, gentle cooking turns soft and juicy. You rub the meat, set it on a bed of onion, and let the slow cooker do the work.

This version keeps the flavors simple: a sweet and smoky rub, a little vinegar for brightness, and the pork’s own juices to keep everything moist. It makes enough for a crowd and the leftovers freeze well, so it suits weekend cooking as well as weeknight meals.

Cooking times vary between slow cookers, so go by texture and temperature rather than the clock. The pork is ready when it shreds without a fight.

CrockBites · https://crockbites.com/recipe/slow-cooker-pulled-pork/

Slow Cooker Pulled Pork

Prep 15 min · Cook 8 hr · Total 8 hr 15 min · Low 8 to 10 hours, or High 5 to 6 hours

Servings

8
Makes 8 servings

Ingredients

Tick items off as you gather them.

The pork

The rub

To serve

Equipment

  • 6-quart (or larger) slow cooker
  • Sharp knife and cutting board
  • Instant-read thermometer
  • Two forks or meat claws

Instructions

  1. Step 1: Mix the rub

    Stir the brown sugar, paprika, salt, garlic powder, onion powder, black pepper, cumin and cayenne (if using) together in a small bowl.

  2. Step 2: Prep the pork

    Pat the pork dry. Trim away any very thick slabs of fat but leave a thin layer, then cut the shoulder into 2 or 3 large pieces so it fits the crock and cooks evenly. Rub the spice mixture all over, pressing it in.

  3. Step 3: Load the slow cooker

    Scatter the onion and garlic over the bottom of a 6-quart (or larger) slow cooker. Pour the broth and vinegar around the edge, then set the pork on top. Do not add more liquid. The pork and onion release plenty as they cook.

  4. Step 4: Cook low and slow

    Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours. Try not to lift the lid, because each peek lets heat escape. Slow cookers vary, so start checking an hour or two early the first time you make this.

  5. Step 5: Check for doneness

    The pork is ready when it shreds easily with two forks and an instant-read thermometer in the thickest part reads about 195 to 205°F (90 to 96°C). That is far above the 145°F (63°C) food safety minimum for pork, because the connective tissue needs the extra heat to turn tender. If it still resists, cook another 30 to 60 minutes and test again.

  6. Step 6: Shred

    Lift the pork to a cutting board or large bowl and discard any large pieces of fat. Shred the meat with two forks. Skim the fat from the cooking liquid.

  7. Step 7: Moisten and serve

    Return the shredded pork to the slow cooker and stir in about 1/2 cup (120 ml) of the skimmed cooking liquid, plus barbecue sauce if you like. Serve piled onto buns. If you need to hold it before serving, keep it on Warm so it stays at 140°F (60°C) or hotter.

Food safety

  • Start with fully thawed pork. Frozen meat spends too long in the temperature danger zone in a slow cooker.
  • Pork is safe at 145°F (63°C), but pulled pork needs about 195 to 205°F (90 to 96°C) to be tender enough to shred.
  • Check the temperature in more than one spot. Cooking time alone does not prove food is safe.

Serving suggestions

  • Pile onto soft buns with crunchy coleslaw and pickles.
  • Use as a filling for tacos, quesadillas or baked potatoes.
  • Serve over rice or mashed potatoes with a green salad.
  • Stir into macaroni and cheese for an easy crowd-pleaser.

Tips for success

  • Cutting the shoulder into a few large chunks gives you more surface for the rub and more even cooking than a single big roast.
  • Skimming the fat from the cooking liquid before moistening the pork keeps the finished meat juicy but not greasy.
  • For crisp edges, spread the shredded pork on a sheet pan, spoon over a little liquid, and broil for 3 to 5 minutes.
  • Every slow cooker runs a little differently. Older units tend to run cooler and newer ones hotter, so use the thermometer, not the clock, to decide when it is done.

Substitutions

Boneless pork shoulder
A bone-in shoulder of 4.5 to 5 pounds works too. Remove the bone after cooking.
Chicken broth
Water, apple juice or a light beer all work.
Smoked paprika
Regular paprika. The flavor will be less smoky.
Barbecue sauce
Skip it and toss the pork with extra vinegar and a pinch of brown sugar for a tangier finish.

Storage and reheating

Refrigerator
Cool within 2 hours of cooking and refrigerate in shallow, covered containers with some of the cooking liquid for 3 to 4 days.
Freezer
Freeze in portions with a little liquid in freezer bags, pressed flat, for up to 3 months. Thaw overnight in the refrigerator.
Reheating
Reheat on the stove or in the microwave with a splash of broth or water until steaming hot throughout (165°F / 74°C). Avoid reheating leftovers in a slow cooker, which heats too slowly.