My pulled pork in the crock pot is juicy, packed with flavor, and unbelievably easy to make. I cook it low and slow until it’s so tender that I can shred it with a fork!
This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
My Tender recipe for Slow Cooker Pulled Pork
The first time I made pulled pork in the crock pot, it was the middle of winter, and I was having some family over for a casual dinner. I didn’t want to be stuck in the kitchen all day, but I also didn’t want my husband Ben to have to fire up the smoker in the snow.
So I thought, why not get out my trusty slow cooker? I rubbed down a pork shoulder with a mix of spices, tossed it in the crock pot with some liquids, and let it cook while I tackled everything else on my list.
By the time everyone showed up, the house smelled absolutely amazing! All I had to do was shred the pork and set out some buns and sauces, but everyone went crazy for this tasty meal.
Since then, this has become my go-to for easy dinners, potlucks, and lazy Sundays! It’s faster than the oven, and I like the texture even better than pulled pork in the Instant Pot. Don’t tell my husband, but I think I like it better than smoked pulled pork!
And, if you love pulled pork recipes, try my oven pulled pork, Instant Pot pulled pork, Ninja Foodi pulled pork, and pulled pork sandwich.
Crock Pot Pulled Pork Ingredients
- Boneless pork shoulder – I go for pork shoulder or a Boston butt roast because the marbling makes the pulled pork super tender. Bone-in can also work, but I would remove the bones before shredding.
- Chicken broth – This adds moisture and helps keep the roast from drying out while it cooks.
- Worcestershire sauce – I love how just a splash adds depth and umami to balance the sweetness of the brown sugar.
- Salt and black pepper – These basic spices bring out the natural flavor of the meat.
- Seasonings – I use garlic powder, onion powder, and paprika to build a flavorful base. The paprika gives the pork smoky warmth that’s so good!
- Brown sugar – This adds just enough sweetness to balance out the spices.
- Apple cider vinegar – This is my secret ingredient to getting the pork extra tender! The acidity of the vinegar really helps break down the meat.
- Sliced onion – These soften and cook down into the juices and add so much flavor. I always toss them in!
How to Make Pulled Pork in a Crock Pot
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Create the spice rub by mixing the garlic powder, onion powder, paprika, brown sugar, salt, and black pepper in a small bowl. Apply it to the pork, making sure it’s evenly coated.
STEP TWO: Add the seasoned pork to the bottom of the slow cooker and cover it with the chicken broth, Worcestershire sauce, apple cider vinegar, and sliced onions.
STEP THREE: Cover the slow cooker and cook it on High for 4-6 hours, or until the pork is tender and ready to be “pulled.” The internal temperature should be 190 degrees F.
STEP FOUR: Shred the pork directly in the slow cooker using two forks. When done, remove it from the crockpot.
STEP FIVE: To make the optional sauce, strain the liquid from the slow cooker into a saucepan and simmer over medium for about 10-15 minutes. When the sauce reduces and thickens, pour it over the pulled pork before serving.
Tips for the Best Slow Cooker Pulled Pork
- I place the pork fat-side up in the slow cooker. That way, the fat melts into the meat as it cooks.
- Cook the pork on high heat for 4-6 hours. I’ve found that the pork gets super tender and shreds easily at 190 degrees F, but it’s hard to get it that hot if the crockpot is set to low.
- Leave the lid closed while the pork is cooking and don’t flip the pork. Lifting the lid allows heat and moisture to escape, so I never flip the pork in the crock pot!
- I use a meat thermometer to make sure the pork reaches at least 190 degrees F. Pork is technically safe once it reaches an internal temperature of 145 degrees F, but cooking it to a higher temperature is what makes it melt-in-your-mouth tender!
- I never leave the pork for longer than 6.5 hours because it can start to get overcooked and mushy. I test it with a fork at around the 6-hour mark to see if it will shred easily, which is how I know it’s done.
Pulled Pork in the Crock Pot Variations and Substitutions
- Swap the chicken broth for beef broth for a slightly richer taste. I did this once when I realized I was totally out of chicken broth but ended up really liking the flavor!
- I sometimes add a teaspoon of cayenne or chili powder to the seasoning mix for a little heat.
- Stir in BBQ sauce after shredding for a saucier version. I usually do this when we’re making sandwiches.
- To make it smoky, I’ll add a few drops of liquid smoke to the broth. It gives my crockpot pulled pork that backyard BBQ vibe without a smoker.
- I like to use sliced jalapeños with the onions for a spicy kick. My husband loves this bold and punchy variation!
What to Serve with Pulled Pork
I love making my pulled pork recipe in a slow cooker for sandwiches, sliders, pork tacos, and my gameday favorites: pulled pork mac and cheese or nachos!
For a full dinner, I usually serve it alongside coleslaw, cornbread, baked beans, potato salad, corn on the cob, or a nice salad.
Pulled Pork in the Crock Pot FAQs
How to store leftover crock pot pulled pork
I store leftover pulled pork in an airtight container in the fridge and try to use it within 3–4 days. I always include a little of the juices so it stays moist. If I know we won’t eat it all, I freeze some in smaller portions.
What to do with leftover pulled pork in the Crock Pot
Leftovers are my favorite part! I use them for sandwiches, tacos, pizza, nachos, quesadillas, or just toss the pork into a salad. It’s also great mixed into scrambled eggs or stuffed into baked potatoes for a quick lunch.
What is the best cut of pork for slow cooker pulled pork?
I always use a boneless pork shoulder butt roast for my slow cooker recipe. This cut has just the right amount of fat to break down during the long cooking time, which is what makes the meat so tender and flavorful. I’ve tried leaner cuts before, but they just don’t shred as well.
More Easy Crock Pot Recipes
- Slow cooker london broil
- Pork roast in the crock pot
- Crack chicken recipe
- Sirloin tip roast in the crock pot
- Crockpot ranch pork chops
- White chicken chili with cream cheese
Easy Slow Cooker Pulled Pork
Equipment
Ingredients
- 4 pounds boneless pork shoulder or, butt roast
- 1/2 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 cup onion sliced
Instructions
- In a small bowl, mix together garlic powder, onion powder, paprika, brown sugar, salt, and black pepper. Rub the homemade spice rub all over the pork, ensuring it’s evenly coated.
- Place the seasoned pork in the bottom of the slow cooker and pour the chicken broth, Worcestershire sauce, apple cider vinegar, and diced onions into the slow cooker.
- Cover and cook it on high for 4-6 hours or until the pork is tender and easily pulls apart with a fork. Aim for an internal temperature of 190 degrees F for optimal tenderness.
- Once cooked, use two forks to shred the pork into smaller pieces. Carefully remove the shredded pork from the slow cooker and place it on a serving platter or in a bowl.
Notes
- For an extra sauce on top, strain the liquid from the slow cooker into a saucepan and simmer over medium heat for about 10-15 minutes or until the sauce reduces slightly and thickens, then drizzle it over the pork.
- Place the pork fat-side up in the slow cooker. That way, the fat melts into the meat as it cooks
- Leave the lid closed while the pork is cooking, and don’t flip the pork. Lifting the lid allows heat and moisture to escape.
- Never leave the pork for longer than 6.5 hours because it can start to get overcooked and mushy.
- Store leftovers in an airtight container in the fridge for 3–4 days.
- Us leftovers for sandwiches, tacos, pizza, nachos, quesadillas, or just toss the pork into a salad. It’s also great mixed into scrambled eggs or stuffed into baked potatoes for a quick lunch.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
I loved the taste of the rub but unfortunately I got a bad cut of meat (Boston Butt) at the grocery store–Mostly Fat I trimmed but it still had a very fatty taste. I will try again with a different cut of meat because I love pulled pork.
Hi Marilyn, Sorry to hear that! Hopefully you can get a better pork shoulder next time!