Slow Cooker Pulled Pork (Juicy, Smoky and Easy)

Every summer my husband talks about buying a smoker, and every summer I remind him that we already have a slow cooker that makes pulled pork the whole neighborhood asks about. This is the recipe I bring to graduation parties, Fourth of July cookouts and the end of season baseball picnic. It is also the one I make on ordinary Tuesdays when I know the evening is going to be a blur of practices and homework.

A big pork shoulder gets rubbed with a sweet and smoky spice blend, nestled on a bed of sliced onions with a splash of apple cider vinegar and broth, then left alone for the day. Eight to ten hours on LOW or five to six hours on HIGH turns it so tender that it falls apart when you touch it with a fork. Toss the shredded meat with some of the cooking juices and your favorite barbecue sauce, pile it on soft buns, and dinner is done.

There is no smoker, no fire to tend and no special skills required. Just a few minutes of prep in the morning and a pot of juicy, flavorful pork waiting for you when you walk in the door. Leftovers freeze beautifully too, which is why I almost always make the full batch.

Why this recipe works

• Pork shoulder is made for slow cooking. It is rich with fat and connective tissue that melt over many hours, keeping the meat moist and making it easy to shred.
• A bold dry rub. Brown sugar, smoked paprika, chili powder and garlic give the pork a deep, smoky barbecue flavor with no smoker in sight.
• A little tang in the pot. Apple cider vinegar balances the richness of the pork and the sweetness of the sauce, so every bite tastes bright instead of heavy.
• Juices go back in. Tossing the shredded meat with some of the skimmed cooking liquid before adding sauce keeps it juicy for hours, which is perfect for parties.
• Sauce at the end. Adding most of the barbecue sauce after shredding keeps it from scorching on the sides of the slow cooker and lets the flavor stay fresh.

Ingredients you’ll need

You only need a handful of pantry spices and a few basics to make this. Check the recipe card for exact amounts.

• Boneless pork shoulder, also called pork butt or Boston butt
• Brown sugar, smoked paprika, chili powder, garlic powder, onion powder, ground cumin and dry mustard
• Kosher salt and black pepper
• One large yellow onion
• Apple cider vinegar
• Low sodium chicken broth
• Worcestershire sauce
• Your favorite barbecue sauce
• Soft hamburger buns or slider rolls for serving

Ingredient notes and smart substitutions

Pork shoulder

Look for a boneless pork shoulder roast in the 4 to 5 pound range. It may be labeled pork butt or Boston butt, and despite the name it comes from the upper shoulder of the pig. Do not use pork loin or tenderloin. They are far too lean and will turn dry and chalky after a long cook. A bone in shoulder works beautifully too, just add about an hour to the cook time and pull the bone out before shredding.

Smoked paprika

This is the secret to a smoky flavor without a smoker. Regular sweet paprika will work, but the pork will taste more like a mild roast than barbecue. If you love heat, use half smoked paprika and half chipotle chili powder.

Apple cider vinegar

The vinegar adds a gentle tang that keeps rich pork from tasting flat. White vinegar is a fine swap, though it is a bit sharper. For a sweeter, kid friendly version, replace half the vinegar with apple juice.

Barbecue sauce

Use whatever you like best, whether that is a sweet and thick Kansas City style sauce, a tangy Carolina vinegar sauce or a spicy one. I keep a little extra on the table so everyone can add as much as they want.

Brown sugar

Light or dark brown sugar both work. The sugar helps the rub cling to the meat and caramelizes slightly where the pork touches the hot sides of the cooker. If you prefer a less sweet pork, cut it down to 1 tablespoon and let the barbecue sauce bring the sweetness at the end.

Chicken broth

Broth adds savory flavor and a little liquid for steaming. You can use beef broth, water or even a can of root beer or cola if you like a sweeter, old fashioned style pulled pork.

How to make it

Step 1. Mix the dry rub

In a small bowl, stir together the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cumin, dry mustard, salt and pepper. Break up any lumps of brown sugar with your fingers so the rub is even.

Step 2. Season the pork

Pat the pork shoulder dry with paper towels. If it is tied with string, leave it tied for now. Rub the spice mixture all over the meat, pressing it into every side and crevice. Use all of it. A big shoulder needs a lot of seasoning, and some of the rub will dissolve into the cooking juices and flavor them too.

Step 3. Build the base

Scatter the sliced onion over the bottom of a 6 quart or larger slow cooker. Pour in the apple cider vinegar, chicken broth and Worcestershire sauce. Set the pork on top of the onions, fat side up, so the fat slowly bastes the meat as it melts.

Step 4. Slow cook on LOW or HIGH

Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours. The pork is ready when it pulls apart with almost no effort. If you check with a thermometer, it should read somewhere around 195F to 205F in the thickest part. Pork is safe to eat at 145F, but shoulder needs that higher temperature to become truly tender.

Step 5. Shred the meat

Lift the pork onto a large cutting board or rimmed baking sheet and let it rest for 10 minutes. Remove any strings, then shred the meat with two forks, pulling out and discarding any large pieces of fat. Meanwhile, strain the cooking liquid and skim off as much fat as you can from the top.

Step 6. Sauce and serve

Return the shredded pork to the slow cooker. Stir in about 1/2 cup of the skimmed cooking juices and 1 cup of barbecue sauce, then taste and add more of either until it is as juicy and saucy as you like. Set the cooker to WARM and let it sit for 15 minutes so the meat soaks up the sauce. Serve on toasted buns with extra sauce on the side.

Step 7. Crisp the edges if you like

This step is optional, but it is my favorite trick when I have five extra minutes. Spread some of the sauced pork on a rimmed baking sheet and slide it under the broiler for 3 to 5 minutes, watching closely, until the tips turn dark and crispy. Stir those crunchy bits back into the rest of the pork for the best of both worlds, tender and juicy with little caramelized edges.

Common mistakes to avoid

• Choosing the wrong cut. Pork loin and tenderloin look tempting because they are lean, but they dry out badly in the slow cooker. Shoulder is the only cut that shreds into juicy strands.
• Drowning the pork. You only need about a cup of liquid total. The shoulder releases a lot of its own juices, and too much liquid washes away the rub.
• Shredding too early. If the meat resists your fork, it is not ready. Close the lid and give it another hour.
• Skipping the fat skim. The cooking liquid has a thick layer of fat on top. Spooning it off keeps the finished pork rich and juicy instead of greasy.
• Adding all the sauce at the start. Sugary barbecue sauce can scorch around the edges of the slow cooker during a long cook. Add most of it after shredding.

Make ahead and storage

Make ahead. Rub the pork with the spice mixture up to 24 hours ahead, wrap it tightly and refrigerate. It actually tastes better this way because the seasoning has time to soak in. You can also cook the pork a day or two before a party, refrigerate it in its juices and reheat it in the slow cooker on LOW for 2 to 3 hours.

Fridge. Store leftover pulled pork with a little of the cooking liquid in airtight containers for up to 4 days.

Freezer. Pack cooled pork into freezer bags with a few spoonfuls of juices, press out the air and freeze flat for up to 3 months. I like to freeze it in 2 cup portions, which is just right for a quick weeknight dinner.

Reheating. Thaw frozen pork overnight in the fridge. Warm it in a covered skillet over medium low heat with a splash of broth or juices, or microwave in short bursts, stirring between each one.

Variations

• Crispy carnitas style. Spread the shredded pork on a sheet pan, drizzle with some juices and broil for 3 to 5 minutes until the edges crisp. Serve in warm tortillas.
• Carolina style. Skip the thick sauce and toss the pork with a tangy mix of cider vinegar, a little brown sugar and red pepper flakes. Top with coleslaw.
• Hawaiian pulled pork. Swap the broth for pineapple juice and serve on sweet rolls with grilled pineapple rings.
• Spicy chipotle. Add two chopped chipotle peppers in adobo sauce to the slow cooker for a smoky kick.
• Root beer pulled pork. Replace the broth with a can of root beer for a sweet, old fashioned flavor the kids love.

What to serve with it

Pulled pork sandwiches beg for classic cookout sides. At our house that means a big bowl of creamy coleslaw, which also tastes amazing piled right on top of the sandwich. Baked beans, corn on the cob and a pan of baked mac and cheese round it out for a crowd. For a lighter plate, serve the pork over a baked potato or a bed of greens with pickled red onions. When I am feeding a big group, I set the pork out right in the slow cooker on WARM with a basket of buns, a bowl of slaw, pickles and a couple of sauces so everyone can build their own sandwich. Leftovers make great nachos, quesadillas, pulled pork pizza and even breakfast hash with a fried egg on top.