Slow Cooker Pulled Pork

Our extended family gatherings have an unspoken rule of engagement: there will be barbecue. This Slow Cooker Pulled Pork is sweet, smoky, saucy, and inspired by the pulled pork sandwiches at one of our favorite local BBQ joints.

My sisters live in BBQ capital Kansas City, and over the course of a few years, I’ve managed to try a pulled pork sandwich at every famous spot (all in the name of research of course).

The best of the best is melt-in-your-mouth tender, ultra smoky and savory, and topped with a crisp, creamy coleslaw that brightens it up.

Why You’ll Love this Crockpot Pulled Pork

Slow cooker pulled pork (and similarly, Crockpot BBQ Chicken) has become a go-to dish whenever I’m serving a crowd.

• It’s inexpensive and a crowd-pleaser.
• I can 100% prep it in advance.
• PLUS leftovers (ha!) are easy to portion, freeze, and use later in a variety of ways (ahem, Pulled Pork Quesadillas).

In our house, our favorite way to enjoy this recipe is as slow cooker pulled pork sandwiches topped with Healthy Coleslaw and a side of chips.

It NEVER fails to satisfy.

How to Make The Best Slow Cooker Pulled Pork

This easy slow cooker pulled pork cooks away all day almost entirely unattended.

It’s easy, low-fuss, and near impossible to goof up.

Which Cut of Meat is Used for Pulled Pork

When making pulled pork, choose a fatter, tougher cut of pork that can stand up to long, slow cook times.

• This is because fat adds moisture. As it renders and the meat breaks down, the fat helps the pork stay juicy (and delicious).

Pork shoulder is the traditional and best choice for pulled pork.

Here’s how it compares to other cuts in a pulled pork recipe.

• Pork Shoulder. If you want meat so tender you can shred it with a spoon, slow cooker pork shoulder is the way to go. You’ll also see this cut referred to as pork butt (which for all intents and purposes is the same thing).
• Pork Loin. Leaner than pork shoulder, it doesn’t make for pulled pork that is as juicy and tender, but it is usable in a pinch. Honestly, I do not love slow cooker pork loin NEARLY as much as shoulder. If you want to use pork loin, then try this Instant Pot Pulled Pork instead! It uses pork loin, and the Instant Pot traps enough moisture to keep the pork juicy.
• Pork Tenderloin. DO NOT make slow cooker pork tenderloin. Just don’t. It’s far too lean of a cut, will very likely taste dry, and the pork will be difficult to shred. Instead, try this lovely Instant Pot Pork Tenderloin, Grilled Pork Tenderloin, or Stuffed Pork Tenderloin.
• Pork Ribs. While not used for pulled pork, they’re delicious in this Crockpot Ribs recipe.

The Ingredients

• Pork. The star of the show! For unparalleled juiciness and melt-in-your-mouth taste, make slow cooker pork shoulder. (See immediately above for an explanation.)

• Onion. It breaks down so much you’ll almost forget it’s there, but it works quietly in the background to make the pork taste more complex.
• Tomato Paste. Its concentrated flavor gives the sauce backbone.
• Apple Cider Vinegar. Slow cooker pulled pork with apple cider vinegar is a MUST! The acid helps cut and balance the richness of the pork. Yum!
• Honey + Brown Sugar. Try as you might to make slow cooker pulled pork without sugar, some sweetness is essential for BBQ flavor. At the end of the day, it’s a much better option than high fructose corn syrup too.
• Hot Sauce. Spicy to balance the sweet.

• Worcestershire Sauce. The umami ingredient.
• Liquid Smoke. Such a fun ingredient to use! (I love it for Instant Pot Ribs.) It gives the pork an “I spent all day fussing over this” taste, with zero fuss at all. (If you prefer, you can omit it, but I think you’ll be happy with your purchase.)
• Smoked Paprika + Garlic Powder + Mustard Powder. To make the sauce taste boss.
• Cornstarch. A slurry thickens up the pork’s own cooking juices and makes them a part of the sauce. You don’t lose a drop of goodness.

The Directions

1. Add the onion, tomato paste, vinegar, honey, and spices to the slow cooker.

2. Whisk together.

3. Season the pork with salt and pepper.

4. Add the pork to the slow cooker and spoon the sauce all over the top. Cook pulled pork on HIGH for 5 to 6 hours or LOW for 8 to 10 hours.
5. Remove the pork. Add the cornstarch slurry, stir, and cook for 20-30 minutes until it thickens. Shred the pork and stir it together with the thickened BBQ sauce. ENJOY!

Storage Tips

• To Store. Refrigerate leftover pulled pork for up to 4 days.
• To Reheat. Rewarm over the stovetop or in the microwave, with a splash of water or chicken broth to keep the pork from becoming too thick or dry.
• To Freeze. Portion the pork into airtight, freezer-safe containers of your desired size. Freeze for up to 3 months (I’ve gone even longer). Let thaw overnight in the refrigerator.

What to Serve With Pulled Pork

• Baked Beans. CLASSIC with barbecue. Make Easy Baked Beans if you’re in a hurry or Boston Baked Beans for something long and slow.
• Slaw. The Picnic Slaw in The Well Plated Cookbook is fresh and fabulous.
• Grilled Vegetables. Perfect for a summer meal! Grilled Corn Salad would be a popular choice. For some green, try Grilled Asparagus or Grilled Brussels Sprouts.
• Sweet Potato Salad. A unique and scrumptious cookout classic. Plus, bacon! You can also stick with classic Healthy Potato Salad too.

Recommended Tools to Make this Recipe

• Glass Mixing Bowls. Stackable, durable, and microwave-safe.
• Magnetic Measuring Spoons. So easy to keep organized in your kitchen drawer.
• Whisk. Smaller size for easier storage and less splashing when mixing.

Recipe Tips and Tricks

• Use Pork Shoulder (Or Butt). The right cut of pork is critical for juicy pulled pork. When preparing pork in the slow cooker, remember that fat = flavor, so use pork shoulder or pork butt.
• Make Sure The Meat is Thawed. You can put raw pork in the slow cooker, but it does need to be thawed first. If it isn’t, it can become unsafe to eat, because the pork will spend so much time at room temperature as it thaws.
• Pick Up Liquid Smoke. Liquid smoke is inexpensive and available in the spice section of most major grocery stores or online here. It makes a big difference in this recipe, so don’t skip it.
• Let Guests Help Themselves. For easy entertaining, let your guests serve themselves right out of the slow cooker. Like this Italian Beef, people can make sandwiches to their preferences (no bun, extra slaw, etc.), and you’ll have your hands free to enjoy the gathering
• Explore Varieties. Once you’ve fallen in love with this Southern pulled pork, branch out and try cultural variations, like Mexican Slow Cooker Carnitas (or Instant Pot Carnitas).

Slow Cooker Pulled Pork Video

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Review Save Recipe SavedPrint

Slow Cooker Pulled Pork

4.60 from 110 votes

An easy slow cooker pulled pork shoulder recipe with homemade BBQ sauce and slaw. It's the BEST slow cooker pulled pork for a crowd.

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Prep: 15 minutes mins

Cook: 5 hours hrs

Total: 5 hours hrs 45 minutes mins

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Servings: 8

Review Save Recipe SavedPrint

Ingredients

  

1x2x3x

FOR THE PULLED PORK:

• 1 small yellow onion finely chopped
• 6 ounces tomato paste
• 1/3 cup apple cider vinegar
• 1/3 cup honey
• 1/4 cup water
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons mustard powder
• 2 teaspoons Sriracha or hot sauce of choice
• 1 teaspoon kosher salt plus additional for the pork
• 1 teaspoon liquid smoke optional but super good
• 1 3- to 4-pound boneless pork shoulder or pork butt
• Ground black pepper
• 2 tablespoons cornstarch plus 3 tablespoons cold water to create a slurry

FOR SERVING:

• Buns
• Healthy Coleslaw
• Pickles
• Pickled Onions

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Instructions

 

• In the bottom of a 6-quart or larger slow cooker, whisk together the onion, tomato paste, apple cider vinegar, honey, water, brown sugar, Worcestershire, smoked paprika, garlic powder, mustard powder, sriracha, 1 teaspoon salt, and liquid smoke (if using), until smoothly combined.
  
• Season the pork all over with a generous amount of kosher salt and ground pepper.
  
• Add the pork to the slow cooker and spoon the sauce all over the top to cover it.
  
• Cover the slow cooker and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours, until the pork is fall-apart tender. Transfer the pork to a large bowl, leaving the cooking liquid in the slow cooker.
• In a small bowl, stir together the cornstarch with 3 tablespoons cold water to create a slurry. Pour into the slow cooker, then whisk to combine. Cover the slow cooker and cook on HIGH, whisking every so often, until the sauce is thickened to your liking, about 20 to 30 minutes.
• While the sauce thickens, shred the pork with two forks or, if it is cool enough to handle, with your fingers.
• Stir the shredded pork back into the thickened sauce in the slow cooker. Taste and adjust seasoning as desired (you may need an extra pinch of salt or some additional hot sauce if you enjoy a kick). Spoon pork on top of buns with coleslaw and pickles to create a sandwich, or serve it any way you like.

Video

Notes

• TO STORE: Store slow cooker pulled pork for up to 4 days.
• TO REHEAT: To reheat slow cooker pulled pork, warm on the stovetop or in the microwave, with a splash of water or chicken broth to keep the pork from becoming too thick or dry.
• TO FREEZE: Portion the pulled pork into freezer-safe containers of your desired size. Freeze for up to 3 months (I’ve gone even longer). Let thaw overnight in the refrigerator.

Nutrition

Serving: 1(of 8) without bun or slawCalories: 313kcalCarbohydrates: 24gProtein: 40gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 102mgPotassium: 957mgFiber: 1gSugar: 18gVitamin A: 576IUVitamin C: 7mgCalcium: 35mgIron: 3mg

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