Slow Cooker Pulled Pork Recipe

pulled pork inside of slow cooker insert

Slow Cooker Pulled Pork Recipe

A simple, hands-off slow cooker pulled pork made with a 5-ingredient rub, good for sandwiches, tacos, and meal prep all week.

Course entree, Main Course

Cuisine American

Keyword crockpot pulled pork, slow cooker pulled pork

Prep Time 10

Cook Time 6

Total Time 6 10

Servings people

Calories 306kcal

Author Tanya Harris

Ingredients

4 to 6 pounds pork butt Boston butt, bone-in or boneless (I used a 6-pound bone-in butt in a 6-quart slow cooker)
1 tablespoon kosher salt
2 teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons ground black pepper
1 teaspoon smoked paprika or sweet paprika
½ cup chicken broth apple cider vinegar, or light beer
BBQ sauce lime juice, or reserved pan juices, for serving

Instructions

Pat the pork dry with paper towels. Trim excess surface fat, leaving a thin, ¼-inch layer for moisture.
In a small bowl, combine the kosher salt, garlic powder, onion powder, black pepper, and smoked paprika. Rub the mixture over every side of the pork.
Pour the chicken broth (or apple cider vinegar or light beer) into the bottom of the slow cooker. Set the seasoned pork on top, fat-side up.
Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork pulls apart easily with a fork (internal temperature around 200°F/93°C).
Transfer the pork to a large bowl or cutting board. Remove any bones or gristle, then shred with two forks.
Toss the shredded pork with a few tablespoons of the warm cooking liquid. Stir in BBQ sauce, lime juice, or serve as is with the reserved pan juices.

Notes

Pork Cut: Use pork shoulder (Boston butt). Bone-in stays a bit moister, but boneless works great too.

Storage & Freezing: Refrigerate with a splash of cooking liquid in an airtight container for 3–4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm gently in a covered skillet or microwave with extra liquid until it reaches 165°F (74°C).

Save the Pan Juices: Skim off the fat and toss a few tablespoons of reserved liquid back into the pork to keep it moist.

Fat-Side Up: Place pork fat-side up in the slow cooker so it bastes itself as it cooks.

Yield: Pork shoulder shrinks by about half when cooked; a 6-lb raw butt yields roughly 6–9 servings.

Nutrition