There are some recipes that just stick with you, aren’t there? The ones that become your go-to, the ones you can whip up even when you’re running on fumes, and the ones that make your whole house smell like pure comfort. For me, that recipe is slow cooker pulled pork. It’s not fancy, it doesn’t require a million obscure ingredients, but oh my goodness, the flavor you get is just unbelievable. It’s the kind of meal that transports me back to summer barbecues, even in the dead of winter, and it’s become an absolute lifesaver on those crazy weeknights when everyone’s asking “What’s for dinner?” about a million times before I’ve even had my second cup of coffee. Honestly, if you’ve ever thought making amazing pulled pork was too much work, this recipe is going to change your mind entirely. It’s like magic happening in your slow cooker!
Thank you for reading this post, don't forget to subscribe!What is slow cooker cooked pork?
So, what exactly *is* slow cooker pulled pork? At its heart, it’s a cut of pork, typically a pork shoulder (also known as a Boston butt or pork butt), that’s been slowly cooked in a crock pot with a flavorful liquid and seasonings until it’s fall-apart tender. The magic happens when you can then easily shred or “pull” the pork apart with two forks, creating those luscious, juicy strands that are just begging to be piled high on a bun or devoured straight from the bowl. Think of it as the ultimate comfort food, a dish that’s incredibly forgiving and ridiculously delicious. It’s the kind of meal that doesn’t demand your constant attention; instead, you can set it and forget it, and come back to an incredible aroma and a meal that tastes like you spent hours slaving over it. It’s essentially a hug in food form!
Why you’ll love this recipe?
What are some of the reasons why this slow cooker pulled pork recipe hasflavor. We’re talking deep, savory, slightly sweet, and wonderfully smoky notes that just sing. It’s not overly complicated, but the way the pork tenderizes and absorbs all those delicious spices? Pure genius. Then there’s the simplicity. Honestly, the most active part of this recipe is about 10 minutes of prep. You toss everything into the slow cooker, set it, and walk away. It’s the kind of meal that makes you feel like a rockstar chef without actually having to do much work, which is my kind of cooking! It’s also incredibly cost-efficient. Pork shoulder is usually a very budget-friendly cut, and the other ingredients are pantry staplesversatility! Oh, the ways you can use this pulled pork are endless. Sandwiches, tacos, loaded baked potatoes, salads – you name it. What I love most about this recipe is how it’s a blank canvas for your favorite barbecue sauce or other flavorings. You can go sweet, spicy, tangy – whatever your heart desires. It’s so much better than that pre-packaged stuff you get at the grocery store, and it’s way easier than traditional oven or smoker methods. Plus, my kids absolutely devour it, which is always a huge win in my book!
How to Make Slow Cooker Pulled Pork
Quick Overview
This recipe is all about minimal effort for maximum reward. You’ll essentially season a pork shoulder generously, nestle it in your slow cooker with some aromatics and liquid, and let it cook low and slow for several hours until it’s incredibly tender. Once it’s cooked, you’ll shred it right in the cooking juices, which makes it extra moist and flavorful. The whole process is designed to be foolproof, even if you’re new to cooking or just short on time. It’s the ultimate set-it-and-forget-it meal that delivers incredible results.
Ingredients
For the Pork:
1 (3-4 pound) boneless pork shoulder (also called Boston butt or pork butt)
2 tablespoons brown sugar, packed (optional, for a hint of sweetness)
1 tablespoon smoked paprika (gives it that beautiful color and depth)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (or more, if you like a little kick!)
1 cup low-sodium chicken broth or apple cider (for moisture and flavor)
“Packed with flavor and so simple. Exactly what I wanted from this Easy Slow Cooker Pulled Pork for Tacos!”
For the Finishing Sauce (Optional but Highly Recommended!):
1 1/2 cups of your favorite barbecue sauce (I love a good Kansas City style, but use whatever you like!)
2 tablespoons apple cider vinegar (for tang)
1 tablespoon Worcestershire sauce (for umami)
Step-by-Step Instructions
Step 1: Prep the Pork Shoulder
First things first, grab your pork shoulder. I like to trim off any excessively thick pieces of fat, but don’t go crazy removing all of it, as that fat renders down and makes the pork super moist and flavorful. Pat the pork shoulder dry with paper towels. This helps the seasonings stick better. In a small bowl, mix together the brown sugar (if using), smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper. This is your magic rub! Sprinkle this mixture all over the pork shoulder, making sure to coat every side. Really get it in there!
Step 2: Place in Slow Cooker
Once the pork is nicely seasoned, place it in your slow cooker. I usually put it fat-side up, if there’s a distinct fat cap, to allow that delicious fat to baste the meat as it cooks. Pour the chicken broth or apple cider around the pork. This liquid not only adds moisture but also helps create a flavorful braising liquid.
Step 3: Slow Cook to Perfection
Cover the slow cooker and cook on LOW for 8-10 hours, or on HIGH for 4-5 hours. The exact time will depend on your slow cooker and the size of your pork shoulder. You’re looking for the pork to be fork-tender, meaning you can easily shred it with a fork. I always recommend cooking it on low for longer if you can; it just makes the meat that much more succulent. The smell that will fill your house during this time is honestly incredible. It’s that comforting, savory aroma that just signals good things are coming!
Step 4: Shred the Pork
Once the pork is tender, carefully remove it from the slow cooker and place it on a large cutting board or in a large bowl. It will be very moist. Using two forks, shred the pork. It should pull apart with very little effort. Don’t worry about getting every little bit perfectly separated; some larger chunks are totally fine! The best part is shredding it right in the juices left in the slow cooker. This is where all the flavor is!
Step 5: Mix with Sauce (Optional but Recommended!)
Now, for the really fun part! If you’re using a sauce, in a separate bowl, whisk together your favorite barbecue sauce, apple cider vinegar, and Worcestershire sauce. Add the shredded pork back into the slow cooker with the cooking juices. Pour the sauce mixture over the pork and stir everything together to coat the shredded meat evenly. Let it simmer on LOW for another 30 minutes to an hour, or until you’re ready to serve. This allows the flavors to meld beautifully. If you’re not using a sauce, you can just serve the pork as is, or drizzle your favorite sauce over it when serving.
Step 6: Serve and Enjoy!
Pile that glorious slow cooker pulled pork onto toasted buns for classic sandwiches, stuff it into tacos, top a baked potato, or just eat it straight out of the bowl (no judgment here!). It’s ready to be devoured!
“New family favorite! This Easy Slow Cooker Pulled Pork for Tacos was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
What to Serve It With
Oh, the possibilities are truly endless when it comes to serving this slow cooker pulled pork! It’s so versatile that it fits perfectly into any meal of the day. For a hearty breakfast, imagine piling some of this pulled pork onto a crispy hash brown cake, topping it with a fried egg, and a dollop of salsa. It’s a breakfast that will keep you going all day! For brunch, it’s fantastic in breakfast tacos or burritos, perhaps with some scrambled eggs, cheese, and a side of avocado. It feels a little more elegant when served this way, don’t you think? As a satisfying dessert, well, technically it’s not a dessert, but honestly, a small bowl of this savory goodness can be incredibly comforting after a meal, especially if you’re craving something savory and rich but don’t want a heavy sweet. For cozy snacks, nothing beats a classic pulled pork sandwich on a soft brioche bun with a side of coleslaw. My family also loves it on loaded sweet potato fries – it’s a crowd-pleaser and such a fun, casual meal. I’ve also served it over creamy polenta for a more comforting, rustic dish. The key is just to think about what flavor profiles you want to complement the savory, slightly sweet pork. It pairs beautifully with anything from fresh, crisp slaws to creamy mac and cheese!
Top Tips for Perfecting Your Slow Cooker Pulled Pork
Over the years, I’ve learned a few tricks that I think really elevate this slow cooker pulled pork from good to absolutely spectacular. Let’s talk about the pork preparation. While I trim off excess thick fat, I always leave some on because it renders down beautifully, basting the meat and keeping it incredibly moist. Don’t be afraid of a little fat! Also, patting the pork dry before seasoning is crucial; it helps the rub adhere properly, ensuring every inch of that pork shoulder is packed with flavor. For mixing advice, when you’re shredding, don’t feel like you need to get it perfectly fine. Some larger chunks add a nice textural contrast. And importantly, when you add the sauce back in, give it a good stir to ensure every strand of pork is coated. It makes a world of difference! When it comes to sauce customization, this is where you can really play. If you prefer a spicier pulled pork, add a pinch more cayenne to the rub or mix some sriracha into your barbecue sauce. If you like it sweeter, use a sweeter style of barbecue sauce or add a touch more brown sugar. I’ve even experimented with adding a bit of pineapple juice to the cooking liquid, and it gave a lovely subtle sweetness. For cooking tips, I always, always recommend cooking on LOW for as long as possible. Yes, HIGH works, but the low-and-slow method truly yields the most tender, succulent pork. It’s worth the wait! If your slow cooker seems to run hot, you might want to check the pork a little earlier than the suggested time to prevent it from drying out, although the liquid helps a lot with that. And for the sauce consistency, if you find your pulled pork is a bit too liquidy after adding the sauce, you can remove the pork temporarily, bring the liquid to a simmer on the stovetop to reduce it slightly, then add the pork back in. Or, if you’re not using sauce, you can remove some of the cooking liquid before shredding and reduce that down to a thicker sauce to mix back in.
Storing and Reheating Tips
One of the best things about making a big batch of slow cooker pulled pork is how well it stores and reheats. For room temperature storage, I generally don’t recommend leaving it out for more than two hours, especially if it’s sauced, due to food safety concerns. If you’re serving it at a buffet, keep it warm in the slow cooker on the ‘warm’ setting. For refrigerator storage, this is where pulled pork really shines. Once it’s cooled down, transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. The flavors actually meld and deepen over time, so sometimes it’s even better on the second day! For freezer instructions, this pulled pork freezes like a dream. You can freeze it in freezer bags or airtight containers for up to 2-3 months. I like to portion it out into meal-sized bags so I can just grab what I need. When you’re ready to use it, the best way to thaw it is in the refrigerator overnight. Then you can reheat it gently. To reheat, you can place it back in a slow cooker on the ‘warm’ setting, or in a saucepan over low heat, adding a splash of broth or water if it seems dry. You can also reheat individual portions in the microwave. For the glaze timing advice, if you plan to freeze it, I recommend freezing the shredded pork *without* the sauce. Then, when you reheat it, you can add your fresh barbecue sauce. This helps preserve the sauce’s flavor and texture. If you’re refrigerating it with the sauce already mixed in, just ensure it’s well-covered to prevent it from drying out.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite, no-fuss slow cooker pulled pork recipe! It’s the kind of dish that brings people together, that fills your home with an irresistible aroma, and that tastes like it came straight from a fancy barbecue joint. The sheer ease of it, combined with the incredible depth of flavor you get, is what makes it a true winner in my book. It’s proof that you don’t need complicated techniques or gourmet ingredients to make something truly delicious. If you love comfort food that’s both satisfying and surprisingly simple, you absolutely have to give this slow cooker pulled pork a try. I promise, you won’t be disappointed! For those of you who enjoyed this, you might also love my recipe for slow cooker BBQ chicken or my super easy shredded beef tacos – they have that same easy-prep, big-flavor vibe. I can’t wait to hear how yours turns out! Drop a comment below with your thoughts, your favorite ways to serve it, or any twists you tried. Happy cooking!
slow cooker pulled pork
Ingredients
Main Ingredients
- 2.5 pounds boneless pork shoulder blade roast trimmed
- 2 teaspoons kosher salt
- black pepper to taste
- 6 cloves garlic cut into thin slivers
- 1.5 teaspoons cumin
- 0.5 teaspoon sazon homemade or packaged
- 0.25 teaspoon dry adobo seasoning such as Goya
- 0.25 teaspoon dry oregano
- 0.75 cup reduced sodium chicken broth
- 2 chipotle peppers in adobo sauce to taste
- 2 bay leaves
Instructions
Preparation Steps
- Season the pork on both sides with kosher salt and black pepper.
- Using a sharp knife, insert the blade into the pork, cutting small holes, and insert the garlic slivers all the way in so they are no longer visible.
- In a large skillet over high heat, brown the pork on all sides for about 5 to 7 minutes until well-seared.
Slow Cooking
- Place the browned pork in the slow cooker. Season generously with cumin, adobo, sazon, and oregano on all sides of the pork.
- Pour the chicken broth into the slow cooker. Add the bay leaves and chipotle peppers to the broth.
- Cover the slow cooker and cook on low for 8 hours. The pork should be very tender and easily shreddable.
- After 8 hours, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and combine it well with the accumulated juices at the bottom.
- Remove the bay leaves. Adjust salt and cumin to taste, as needed.
- Let it cook on low for another 15-30 minutes to allow the flavors to meld and the pork to absorb more liquid. Serve warm with your favorite accompaniments.
