This slow cooker pulled pork is everything a good pulled pork should be — fall-apart tender, packed with smoky-sweet flavor, and made with almost no hands-on effort. Just a quick sear, a simple spice rub, and a few hours in the slow cooker turns an affordable cut of pork into a meal that feels like it came from a backyard barbecue.
Pile it onto buns for pulled pork sandwiches, load it into tacos, or serve it over rice — this one recipe stretches into several easy dinners throughout the week.
Why you’ll love this recipe
- Hands-off cooking — the slow cooker does almost all the work
- Budget-friendly — an inexpensive cut of pork feeds a crowd
- Versatile — sandwiches, tacos, bowls, or just on its own
- Great for leftovers — tastes even better the next day
Ingredients
For the spice rub
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
For the pork
- 3–4 pound pork shoulder (pork butt)
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup barbecue sauce, plus more for serving
- 2 tablespoons apple cider vinegar
Instructions
- Mix the spice rub. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and chili powder.
- Season the pork. Pat the pork shoulder dry and rub the spice mixture evenly over all sides.
- Sear the pork. Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides for about 2–3 minutes per side, until deeply browned. This step isn’t required, but it adds a lot of flavor.
- Layer the slow cooker. Place the sliced onion in the bottom of the slow cooker, then set the seared pork on top.
- Add the liquid. In a bowl, whisk together the chicken broth, barbecue sauce, and apple cider vinegar. Pour over the pork, then scatter the garlic around it.
- Slow cook. Cover and cook on low for 8 hours or high for 4–5 hours, until the pork is fork-tender and shreds easily.
- Shred the pork. Remove the pork from the slow cooker and shred it with two forks, discarding any large pieces of fat.
- Combine with the juices. Return the shredded pork to the slow cooker and toss it with the remaining cooking liquid, adding extra barbecue sauce to taste.
- Serve. Pile onto buns for sandwiches, or serve over rice, in tacos, or however you like.
Tips for success
- Don’t skip the sear if you have the extra 10 minutes — it builds a deeper flavor base for the whole dish.
- Choose pork shoulder (pork butt), not a leaner cut — the marbling is what makes it fall-apart tender.
- Let it rest in the juices after shredding so it soaks up extra flavor and stays moist.
- Skim excess fat from the cooking liquid before mixing it back in, if you prefer a leaner result.
What to serve it with
- Soft buns with coleslaw for classic pulled pork sandwiches
- Warm tortillas for pulled pork tacos
- Steamed rice or cornbread on the side
Frequently asked questions
Can I use a different cut of pork? Pork shoulder (also called pork butt) is ideal for its marbling. Pork loin is leaner and can dry out with long slow cooking, so it’s not recommended for this method.
Can I make this without barbecue sauce? Yes — swap it for extra chicken broth and a splash of vinegar for tang, then serve with barbecue sauce on the side instead.
Can I freeze leftovers? Yes, pulled pork freezes very well for up to 3 months. Store in the cooking liquid to keep it moist when reheated.
How do I reheat it? Reheat gently on the stove or in the microwave with a splash of the reserved cooking liquid to keep it from drying out.