Slow Cooker Pulled Pork Recipe
The best Slow Cooker Pulled Pork Recipe! Tender and flavorful pulled pork is so easy to make in your crockpot. Perfect for busy days or for feeding a crowd.
This pulled pork recipe is so delicious and so easy! I often make it for dinner on busy days because it requires so little prep work.
And it’s family-friendly so everyone is happy at dinner time!
It takes just five minutes to throw everything for this pulled pork in your slow cooker in the morning. It can cook all day if you are going to be at work or otherwise out of the house.
This pulled pork recipe is a crockpot dump recipe, meaning you put everything in your crock pot, turn it on, and that’s it. The pulled pork cooks low and slow all day and you come home to a flavorful home-cooked meal.
If you’re craving pulled pork and forget to plan ahead for your slow cooker, try my Instant Pot Pulled Pork.
What cut of meat to use for pulled pork
You can make this pulled pork recipe with pork shoulder or pork butt. Pork shoulder/Boston butt make a flavorful pulled pork because they are a fattier cut of meat. They are also typically budget-friendly and perfect for feeding a crowd.
Ingredients
You’ll need just 5 ingredients, plus salt and pepper, to make this tender, flavorful BBQ pulled pork:
- Pork Shoulder/Pork Butt. See my notes above about which cut of meat to use for this pulled pork recipe.
- BBQ Sauce. Use your favorite BBQ sauce since the flavor will create the flavor of the final dish. I like to look for a BBQ sauce with lower sugar and a short ingredient list. If you have five extra minutes I highly recommend making my homemade BBQ sauce. You can just dump all of the BBQ sauce ingredients in your slow cooker (no need to simmer on the stove).
- Apple Cider Vinegar. This helps to tenderize the meat and adds a kick of flavor.
- Pulled Pork Rub. For this recipe, I keep the spice rub simple with chili powder, garlic powder, salt and pepper. You can also use my pork rub, which is delicious on pulled pork.
How to make Slow Cooker Pulled Pork
- This slow cooker pulled pork recipe is so simple to make! You don’t need to sear or brown the meat before adding it to your slow cooker. You won’t notice much difference in the flavor of the pulled pork if you do brown the meat, so save yourself a step and some time.
- To prep this recipe, put all of the ingredients in your slow cooker. You can either cook it for 8-9 hours on the low setting or for 5-6 hours on the high setting. This is the perfect crockpot meal to make if you are going to be out all day, since it can cook all day on low.
- The pulled pork is done when it shreds easily with a fork. Before shredding, let the meat rest on a cutting board for 10 minutes. This will help the juices to redistribute throughout the meat, for juicier shredded pork.
What to do with leftover pulled pork
I like to make a batch of pulled pork at the beginning of the week because I can serve it a couple of different ways throughout the week. Our favorite are classic BBQ pulled pork sandwiches. Serve the pork on toasted burger buns or rolls, with extra BBQ sauce and my homemade coleslaw recipe or apple slaw.
This pulled pork recipe also makes great tacos, nachos, quesadillas and lettuce wraps.
Freezing Pulled Pork
Leftover pulled pork freezes well. Cool the shredded pork completely, seal it in an airtight container with the cooking sauce, and freeze for up to 2-3 months. Thaw, heat and serve when you are ready.
Before cooking, you can make this slow cooker BBQ pulled pork recipe as a freezer to crockpot meal. Place all of the ingredients in a heavy duty zip-top bag and freeze for up to 3 months. When you are ready to cook the pork, thaw it for 24 hours in the refrigerator and then cook in your slow cooker as directed in the recipe.
Reheating Tips
You can reheat pulled pork in the microwave, but I get the best results reheating it on the stove. Place your pulled pork in a small saucepan and add a little BBQ sauce, water or broth. Cover the pot and heat over low until warmed through, stirring occasionally. If your pulled pork is frozen, it’s best to thaw it overnight in the refrigerator before reheating.
What to serve with pulled pork
- These sweet potato fries are our favorite with this pulled pork recipe.
- It’s delicious with my macaroni salad recipe.
- Fruit salad is perfect for a family dinner or a barbecue.
- Instant Pot corn on the cob is an easy side dish.
More Delicious Pork Recipes:
- Slow Cooker Carnitas
- Instant Pot Carnitas
- Crock Pot Pork Chops
- Instant Pot Pork Chops
- Instant Pot Ribs
Slow Cooker Pulled Pork Recipe
Ingredients
- 2.5-3 pound boneless pork shoulder or pork butt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup BBQ sauce
- 1 tablespoon apple cider vinegar
Instructions
- Place pork in the bottom of the slow cooker. Sprinkle the chili powder, garlic powder, salt and pepper over the meat. Pour the BBQ sauce over the pork and add the apple cider vinegar to the slow cooker.
- Cover and cook on low for 8-9 hours or high for 5-6 hours, until the pork shreds easily.
- Remove pork to a cutting board and let rest for 10 minutes.
- Shred pork, discarding excess fat. Return it to the sauce in the slow cooker.
- Serve on toasted burger buns or rolls for sandwiches, with extra BBQ sauce if desired. Or serve in tacos, quesadillas, nachos or lettuce wraps.
Notes
- Leftover pulled pork freezes well. Cool the shredded pork completely, seal it in an airtight container with the cooking sauce, and freeze for up to 2-3 months.
- You can reheat pulled pork in the microwave, but I get the best results reheating it on the stove. Put the pulled pork in a small saucepan and add some BBQ sauce, water or broth. Cover the pot and heat over low until warmed through, stirring occasionally. If your pulled pork is frozen, it's best to thaw it overnight in the refrigerator before reheating.
Mmmm pulled pork. I love bbq. Love. I’ve made pulled chicken bbq in my slow cooker but never pork – I’ll have to give this a try!
I love your Blog, Kristine! I can’t believe it’s taken me this long to learn of it.
Your pictures are gorgeous and professional-looking.
I can’t wait to try making the vanilla wafers with Hazel.
Nancy
Thank you, Nancy! I hope you and Hazel have fun making the vanilla wafers. 🙂
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Delicious, Â and incredibly easy to fix! Â
Great recipe Kristine! It’s versatile and tasty. Leftover pulled pork can also be into Italian style pork ragu to serve with pasta or simply converted into a breakfast casserole with cheese, salsa and chilli peppers.
This was really easy and had such a good flavor! After shredding the pork do you add back in any of the cooking juice?
Yes, I usually do. I’m so glad you enjoyed it!
I made this for a group of friends we had come over. It was absolutely amazing. I made homemade coleslaw, macaroni salad and potato salad for the sides. This recipe was a huge hit. Everybody raved about it. I served the pork on brioche buns with the kicked up slaw on top. It was so delicious. Thank you so much for sharing this recipe. I will definitely be making this again.
I’d like to make enough for 16. The recipe adjusts to 5 lbs of pork. Would I need to cook this longer? Can I use a combination of pork tenderloin and pork butt?
Hi Pat, First, make sure your slow cooker is large enough to hold the amount of meat that you are hoping to cook. You may need to cook it longer when doubling the recipe. I’d plan for 1-2 hours longer, but I have only tested the recipe as written. I would recommend using just pork butt, rather than a combination. Good luck!
I’d give this 6 stars out of 5 if possible. Consider:
– simple to make recipe, with only a few common ingredients on hand in any kitchen;
– fast to make, with minimal clean-up after;
– absolutely delicious crowd pleaser;
– even better left over;
– can be frozen – yet leftover never make it to the freezer since it’s all gone in sandwiches or nachos after a day or two.
– economical.
What’s not to love?
My daughter included this recipe in her handwritten “All Time Favorlurites” recipe book. I can give this no better recommendation than that.
Thanks for posting this recipe.
MP
Torbay, NL, Canada