This slow cooker pulled pork is coated in a homemade spice rub, then simmered in the crock pot until tender. Shred the meat and add BBQ sauce, then dinner is ready to serve!
I love to use my slow cooker on busy days where I know I won’t have a lot of time to prepare dinner. Some of my family’s favorite recipes include slow cooker honey garlic chicken thighs, slow cooker ribs, and this simple yet satisfying pulled pork.
Slow cooker pulled pork is such an easy and versatile dinner option – it can be used in so many different ways, and it’s always a hit with adults and kids alike. I make this recipe almost every week; I love to come home at the end of the day to have dinner waiting for me.
How do you make slow cooker pulled pork?
The first step to make pulled pork is to give the pork some flavor by browning the outside of the meat in a pan with some oil. Season the pork with a little salt and pepper before you brown it. Once the pork is browned, coat it with barbecue rub. You can pick your favorite spice rub or use my delicious smoky and sweet homemade barbecue rub. When the pork is coated in rub, simply cook it in a slow cooker until tender. Shred the meat with two forks and pour a little barbecue sauce on the meat and it will be hot, delicious and ready to serve.
What is the best cut of meat for pulled pork?
For great pulled pork you want a cut of meat with some marbling for flavor and to keep the pork from drying out. The best cut of meat for pulled pork is pork shoulder. Retaining moisture is not as much of a concern when making pulled pork in a slow cooker; however, pork shoulder will still give you the best taste and texture. While any pork shoulder will do, if you have a choice between the top of the pork shoulder (the Boston butt) or the bottom of the pork shoulder (the picnic roast) choose the Boston butt for its excellent marbling and outstanding flavor.
Tips for crock pot pulled pork
- Browning the meat is optional, but it brings a lot of extra flavor to the pulled pork. If you have the time, I recommend it.
- Homemade spice rub is best, but you can use store bought in a pinch.
- You can use bone in or boneless pork shoulder. If you use bone in pork shoulder, simply remove the meat from the bone before you shred it.
- Don’t rush the cooking time. Cooking the meat for an extended period of time will give you the best results.
Can you freeze pulled pork?
You can freeze pulled pork for up to 3 months. You can store your pork in either a resealable freezer bag or an airtight container. The pork should be put in the refrigerator to thaw the night before you plan to serve it. Reheat your pork in a pan on the stove over low heat.
Can you overcook pulled pork?
It is hard to overcook pulled pork. This recipe calls for cooking pulled pork for 8-10 hours. If you cook the pork for longer than that, you may find that the texture of the meat can become mushy, and the meat will shred into finer pieces which is not always desirable.
Pulled pork is so tender and flavorful – it is fabulous in a sandwich, on pizza, in chili, or to simply eat as-is. Using a slow cooker takes the guesswork and difficulty out of making pulled pork and is a great way to have an easy and delicious meal.
More slow cooker recipes you’ll enjoy
- Slow Cooker Chicken Drumsticks
- Barbacoa Beef
- Sweet and Sour Meatballs
- Slow Cooker Pork Tenderloin
- Turkey Meatballs
Slow Cooker Pulled Pork
Ingredients
Instructions
- Heat the oil in a large pot over medium high heat. Season the pork with salt and pepper to taste.
- Brown the pork roast, about 3-4 minutes per side.
- Coat the pork in the BBQ rub.
- Place the pork in a slow cooker.
- Pour the chicken broth into the slow cooker. Cover and cook for 8-10 hours on low, or until pork is very tender.
- Drain off the liquid. Shred the pork with two forks. Stir in the BBQ sauce, then serve.
Hello!
We have an 8 pound pork butt, would you be able to provide suggestions for cooking time for that? In addition to any changes in the liquid and seasoning? Thank you so much!
You can just double all the ingredients in the recipe. I’d cook for 12 hours!
Hi if I am going to put this in the fridge for a day would you suggest to add in the bbq sauce before reheating or afterwards?
I’d add it before reheating so the meat can soak up the flavors of the sauce as it sits in the fridge.
I am planning on making this a day before I plan to serve it for a potluck at my work. Any suggestions on storing it overnight and reheating it? Can I put it all back into the crockpot to reheat it?
Yes it should be fine to reheat in a crockpot or covered in the oven at 325 degrees F.
Hello, I’d like to make this in my small roaster. What temperature would be best?
I’d cook it over low heat like 300 degrees F for 4 hours but I’m not sure what roaster you have so that’s just an estimate!
I have been searching high and low for a good BBQ sauce recipe and today I finally found it! And I must compliment you on the dry rub too! Am waiting for pork shoulder to be done, I know it’s going to be great!
Made this recipe before and it was amazing! But now I’m cooking for just two, and I have a two lb shoulder. How long should I cook it for? Any other tips?
I would do 6-8 hours, you can cut the recipe in half by changing the number of servings to 4 and the ingredient amounts will automatically recalculate.