This tender Slow Cooker Pulled Pork is seasoned with a simple spice rub and slow-cooked until perfectly shreddable. It’s delicious on its own or as the base for sliders, sandwiches, nachos, and more.
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Pin ItPulled pork is such an incredibly versatile ingredient that you can use to create all kinds of delicious meals. This slow cooker method is simple, reliable, and turns out incredibly tender every time.
The best part is how the pork cooks down into its own flavorful juices. A simple spice mixture and a little added liquid gives it a boost, and adding those juices back at the end makes all the difference.
Table of Contents
Ingredient Notes
- Pork Shoulder: Also labeled pork butt or Boston butt. This well-marbled cut is ideal for slow cooking and becomes incredibly tender and easy to shred.
- Onion: Sliced onion adds flavor and moisture to the pork and cooking liquid as it cooks.
- Cooking Liquid: A simple mixture of apple juice, vinegar, and Worcestershire sauce adds subtle sweetness and a bit of tang to the flavorful juices released by the pork as it cooks. While the pork will release plenty of liquid on its own, this mixture adds another layer of flavor. Some of the juices are added back to the shredded pork before serving for even more flavor.
- Dry Spice Rub: A simple mix of pantry spices adds flavor to the pork as it cooks. It typically includes brown sugar, paprika, garlic powder, onion powder, salt, pepper, and a touch of dry mustard.
How to Make Slow Cooker Pulled Pork
- Season the pork with the spice rub.
- Add the sliced onions to the slow cooker.
- Place the pork over the onions and pour in the cooking liquid.
- Cover and cook until very tender and easy to shred. Then, transfer the pork to a bowl and shred it with two forks.
Defatting the Cooking Liquid
If you have the time, this overnight method is the easiest way to effectively remove the most fat from the cooking liquid.
- Refrigerate the cooking liquid for 2 hours (or overnight) until the fat rises to the top and solidifies.
- Lift off the hardened layer of fat and discard it.
- The remaining liquid is now defatted and full of flavor, but may be thickened. Warm it gently to thin it if needed.
- Add some of the defatted cooking liquid back to the shredded pork as needed to keep it moist.
Quick Method: If you don’t have time to refrigerate the liquid, just let it sit for a few minutes so the fat can rise to the surface. Then, use a spoon to skim off as much as you can before adding the liquid back to the pork.
For a little texture, you can crisp a portion of the pork under the broiler for a few minutes before serving.
Serving Suggestions
Pulled pork is ideal for feeding a group and makes fantastic leftovers. It’s easy to turn into a variety of meals depending on what you’re in the mood for.
- Sandwiches or Sliders: Pile the pork onto soft buns and add your favorite toppings like Quick Coleslaw, pickled onions, and a drizzle of barbecue sauce.
Tacos or Burritos: Warm the pork and serve it in tortillas with shredded cabbage or lettuce, avocado, cheese, and a squeeze of lime. Add a spoonful of sour cream or your favorite sauce to tie it all together. - Rice Bowls: Serve the pork over warm Cilantro Lime Rice with beans and corn for an easy, satisfying meal. My Easy Seasoned Pinto Beans, Skillet Corn with Jalapeño, or Easy Corn Salsa are great options here. Add a squeeze of lime and your favorite toppings like avocado, cheese, or sour cream to finish it off.
- Loaded Baked Potatoes: Split open baked potatoes and fill them with warm pulled pork, then add cheese, sour cream, green onions, or a little barbecue sauce.
- Nachos: Scatter the pork over tortilla chips with shredded cheese and bake until melted. Finish with toppings like jalapeños, sour cream, guacamole, or diced tomatoes.
- Salads: For a lighter option, add warm pulled pork to a bed of greens with crunchy veggies like cucumber, tomatoes, radish, or shredded carrots. A simple vinaigrette with a little acidity to balance the richness of the pork is perfect. Try my Cilantro Lime Vinaigrette for a fresh, zippy flavor or an Apple Cider Vinaigrette for a more classic option.
- Straight from the Plate: Serve it as a main dish with simple sides like rice, beans, or a fresh salad. It’s just as good on its own with a little of the cooking juices spooned over the top.
Storage Tips
Leftover pulled pork should be transferred to an airtight container and refrigerated for up to 4 days. For best results, store it with some of the cooking juices to help keep it moist.
To freeze, place the pork in freezer-safe containers or bags along with a little of the juices. It will keep well for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.
When you’re ready to reheat, warm the pork gently on the stove over LOW heat. Add a splash of the reserved juices, broth, or water as needed to keep it from drying out. It can also be reheated in the microwave in short intervals, stirring in between.
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Slow Cooker Pulled Pork
Ingredients
Slow Cooker Pulled Pork
- 4 to 5 pound boneless pork shoulder, pork butt
- 1 medium yellow onion, thickly sliced
Spice Rub
- 1 tablespoon kosher salt
- 2 teaspoons paprika, regular or smoked
- 2 teaspoons brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dry mustard
Cooking Liquid
- ½ cup apple juice or chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
Instructions
- Remove any ties from the pork shoulder and pat it dry with paper towels. Trim any excessively thick fat cap, leaving about ¼ inch for flavor.
- In a small bowl, combine the spice rub ingredients. Rub the mixture evenly over the pork on all sides.
- Spread the sliced onion across the bottom of the slow cooker. Place the seasoned pork shoulder on top.
- In a small bowl, combine the apple juice (or broth), apple cider vinegar, and Worcestershire sauce. Pour the mixture around the pork.
- Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 6 hours, until the pork is very tender, shreds easily with a fork, and begins to fall apart when you lift it. Start checking the pork toward the lower end of the cooking time to avoid overcooking (overcooking can result in mushy pulled pork).
- Transfer the pork to a large bowl and let it rest for about 10 minutes. Shred the meat with two forks, discarding any large pieces of fat.
- Pour the cooking liquid from the slow cooker through a fine mesh strainer into a bowl or measuring cup, discarding the onions.
- Add about ½ cup of the defatted cooking liquid (instructions below) to the shredded pork and toss to moisten, adding more as needed.
- Serve warm.
Defat the Cooking Liquid
- Quick method: Use a spoon to skim the layer of fat from the surface of the hot liquid.
- Make-ahead method (preferred if you have the time): Let the cooking liquid cool slightly, then refrigerate until the fat solidifies on the surface, about 2 hours or up to overnight. Lift off and discard the solid fat before using the juices.
- Transfer the shredded pork to a separate airtight container and refrigerate. When ready to use, warm the pork slightly so it loosens, then toss with the defatted juices as directed.
Crisp the Pork (Optional)
- For lightly caramelized edges, spread the shredded pork on a rimmed baking sheet. Spoon a little cooking liquid over the top and broil for 3 to 5 minutes, until lightly browned. This is a great option when using the pork for tacos, burritos, or rice bowls.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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