Slow Cooker Pulled Pork
This Slow Cooker Pulled Pork is incredibly easy to make, and works great as the main course or as added protein for other recipes. We make a batch every week, and after testing various methods for doing it (like searing vs no sear), this is my favorite way to make it.
Pulled pork is the next best thing to chicken breast as far as keeping protein on hand goes. And this is a great recipe staple that you can do SO many things with!
Even though you can make pulled pork via many different ways and cooking methods, like in the oven, in the smoker, in the instant pot, or even braised on the stove for several hours, making it in the slow cooker is the easiest method by far.
Plus, you won’t be heating up the entire kitchen for several hours like you would if you used the oven.
If you don’t own a slow cooker yet, the one that I purchased was a $17 investment (lol) and has lasted me for 10 years with no problems. It’s one of the cheapest and best kitchen purchases I have ever made.
Is it the best slow cooker? Maybe not, but it seems that paying more just gets you more features. Performance should be good with any well-rated crockpot. Plus you can make tons of recipes in them, like Slow Cooker Beef Ragu or Crockpot Buffalo Chicken Dip.
Tips for Best Results
Rest the meat before shredding – Try to let the pork sit for an hour after cooking before you shred it. This will maximize the moisture of your meat. If you shred right away after cooking, the juices won’t have a chance to redistribute evenly back through the roast (even though technically those juices will still be in the pot, it won’t be as evenly moist).
Have a plan for spicing or saucing the meat – When I make Smoked Pork Butt I don’t add a spice rub or sauce, because the point is to taste the applewood. But here, even though it’s the same exact cut, you’ll want to add some flavor because there’s no browning happening. I share suggestions below.
Strain and add the juices back to the meat – By the end of cooking, you’ll notice that the pork will be sitting in its own juices. Do not throw these juices away! I pour the liquid through a strainer and incorporate it back into the meat. If it’s too liquidy for you, I recommend reducing it on the stovetop and still including it. Don’t waste the flavor.
What Cut of Meat to Use
The classic and best cut of meat to use for pulled pork is a pork shoulder, which you may also see named at the store as “pork butt” or “Boston butt.” I prefer a boneless pork shoulder roast that has been tied, but you could do a bone-in pork shoulder as well.
For a leaner pulled pork, you can get away with using the top loin boneless roast, but it won’t be as moist as your typical pulled pork. I have a method below for removing excess fat from the meat that you may find helpful.
Flavor Suggestions
Unless you are planning to toss in some BBQ Sauce at the end, I recommend seasoning the pork shoulder. This could be as simple as salt and black pepper, and perhaps some garlic powder, though I absolutely love rubbing on some homemade Sazon Seasoning or Pork Rub. You could try any pork-specific rub here.
Another simple flavoring is to cook the pork in pineapple juice, which is a magical flavor combination with this kind of meat. Simply add a small 6-ounce can to the slow cooker along with the other ingredients. Apple juice is another nice complementary choice.
If you want to make the rub slightly sweet without adding liquid, add 2 tablespoons of brown sugar. I have tested this and have never had issues with the sugar burning in the bottom of the slow cooker. You can also try adding 2 tablespoons of worcestershire sauce for extra savory flavor, or 2 tsp of liquid smoke for a smokiness reminiscent of the grill.
Once the meat is rubbed down, the seasoned pork is ready to go into the slow cooker!
Do you need to add liquid?
It is not necessary to add any liquid to the slow cooker, unless you want to. When I do a spice blend, I add no liquid at all. Even if you add a can of pineapple juice, the meat will not be completely covered, and that’s fine. In my testing, I have found that adding chicken broth conflicts a bit too much with the flavor of the pork, so that’s not recommended.
Why I don’t sear the meat
In short: because I don’t think it’s worth the trouble. I’ve tested searing and don’t think it makes a noticeable difference in flavor here. Most of the meat you’ll be eating later is interior, and doesn’t get a sear anyway. I’ve concluded it’s not worth the effort, which is nice because honestly it’s a pain to sear a 4 pound hunk of meat.
How Long to Cook:
Cook the pork butt for 8 hours on low, until the interior reads at least 200F, which will ensure that all of the connective tissue breaks down. I’ve owned a few different brands of slow cookers over the years, and the timing can vary by an hour or two, which is why it’s best to go off temperature. If you don’t have a thermometer, you can grab a fork and see how easily the pork shreds. If it doesn’t seem easily shreddable, it’s not done yet.
Once you’re done cooking, there will be liquid in the crockpot that the meat gave off while cooking. Don’t throw this cooking liquid away! You’ll want to incorporate it into your shredded pork.
Remove the pork to a board and let it rest for at least 20 minutes, but ideally an hour. This allows the interior juices to redistribute evenly throughout the meat, giving you a moister end result.
Once the meat has rested, shred it with a fork. It should yield quite easily to the fork, and fall apart nicely.
Now, collect the remaining liquid from the crockpot in a measuring cup or small bowl. You can see that most of it is pork juice, but there’s a small layer of fat at the top:
If the fat bothers you, chill the measuring cup in an ice bath and in the fridge until the fat hardens on top:
Then you can easily discard the fat.
Pour the remaining liquid through a strainer all over the pulled meat:
If you don’t mind adding the rendered fat back to the meat, you can just pour the liquid through a strainer all over the pork right after cooking.
How to Serve It
The pulled pork is now ready to enjoy, and can be used for many different recipes like Pulled Pork Sandwiches, Pulled Pork Bruschetta, or added to this Bacon Cheddar Jalapeno Grilled Cheese.
For a nice BBQ spread, toss the meat in my sweet, spicy, smoky BBQ Sauce (or your personal favorite barbecue sauce) and serve with a side of Coleslaw, Homemade Cornbread, and Red Potato Salad.
For more slow cooker recipes, I recommend Slow Cooker Short Ribs, Slow Cooker White Chicken Chili, and Indian-Style Shredded Beef. This recipe is gluten-free, dairy-free, Whole 30 compliant, low carb, paleo, and keto friendly.
Recipe Tips and FAQ:
Keep in an airtight container in the fridge for up to 1 week.
Yes, it freezes beautifully! Store in an airtight container or freezer bag for up to 3 months.
While you can reheat it in the microwave, I think it tastes best when it’s reheated in a skillet. Add a small amount of fat like neutral olive oil, butter, or lard, and cook the leftover meat for a few minutes until warmed through. If you want to reheat frozen pulled pork, thaw it in the fridge overnight first.
I’ve owned a few slow cookers and all of them have only had two settings: low and high. I always use the low setting. In my opinion, the high heat setting is too aggressive for this cut of meat. If you do high, it still typically takes a minimum of 4 hours.
Yes, definitely. The best way to combat this is to first get a feel for your own slow cooker, since models can vary in heat intensity, and also the size can impact cooking time. If you’re cooking a smaller pork shoulder that’s 3 pounds, you should check the temperature earlier than you would for a 5 pound shoulder. The pork is done when it reaches at least 200F and shreds easily with a fork. Try not to go over 205F.
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Slow Cooker Pulled Pork
Ingredients
For the Pulled Pork:
- 4 lb boneless pork shoulder (aka pork butt)
- salt*
- pepper
- Sazon seasoning optional
Compatible Side Dishes:
- Coleslaw (summer)
- Red Potato Salad (summer)
- Roasted Brussel Sprouts (winter)
- Crispy Smashed Potatoes (winter)
Instructions
- Season the pork all over with salt, pepper, and any other seasonings you’d like, then place it in the slow cooker.
- Cover with a lid and cook on low for about 8 hours**, until it reaches an internal temperature of 200F.
- When the pork is done cooking, remove it to a board, and let cool for at least 20 minutes but ideally one hour, before shredding with a fork.
- Take the leftover liquid from the crockpot and strain it to remove any solids.
- If you don't mind the fat, add the liquid back to the shredded pork and toss well. If you want to remove the excess fat, chill the liquid in an ice bath in the refrigerator for about 30 minutes until the fat solidifies, then discard, and pour the remaining liquid over the meat.
- Serve the meat as is, or toss with BBQ Sauce and stuff into Homemade Whole Wheat Hamburger Buns. Enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated with more tips, instructions, and photos in June 2018. Originally published in September 2013. This post contains an affiliate link.
314 Comments on “Slow Cooker Pulled Pork”
I made this today and it was really good. I used the sazon seasoning. Couldn’t find annatto, so I used turmeric. I would like a little more of the seasoning taste in the meat. Maybe next time I’ll sprinkle it down inside the spaces in the meat. Very good recipe and so easy! Just put it in the crock pot and forget it. Thanks!
So glad to hear, Cheryl. Enjoy!
I’m using an 8# pork butt is it still 8 hrs on low?
Maybe. It depends on your slow cooker. If it easily shreds with a fork, then it’s done. If not, put the lid back on and keep cooking for 2 hour increments.
Low and slow does it! I tried it straight in the crock with a tub, and also smoked with hickory for 3 hours first. People had no idea I cricked it! Your time and temps are spot on.
I made this pulled pork with the sazon seasoning. I added a little brown sugar per preference of having a slight hint of sweetness as preferred by my husband and I. Absolutely delicious! This will definitely be my go to pulled pork recipe.
I have found that searing the shoulder roast on our gas grill before cooking changes a shoulder roast from something good to something extraordinary! It is well worth the 15 minutes it takes!
I used pork tenderloin and in a time pinch I used a packet of Goya sazon seasoning I had. Delicious!!
Made this yesterday, using my own seasonings. Perfect and so simple.
Thank you. :O)
This turned out so Perfect! I used the seasoning recommended here except for the annett seeds. I used tumeric instead but the cumin and corriander really made it taste great! The meat was so delicious and fell apart beautifully and I agree it is not necessary to sear!
I’ve made this a number of times and each time it comes out wonderfully! It’s perfect for family gatherings because it meets the many dietary restrictions of mine. The house always smells amazing. Definitely know your slow cooker before hand. Low heat always and I usually start checking on mine at hour 6 because I know my low is still pretty hot.
I hear you about the slow cooker temp. Mine on low usually finishes 8 hour recipes in 6 hours. Even on low, the juices are boiling at the end!
Hi! I was wondering how many tablespoons of the sazon seasoning should you use per pound?
Added 4 small packs of the Sazon seasoning to a 2.68 lb Boston butt. Very good!! Nice coming home to a meal that’s been in the crock pot all day. We served along side of green bell peppers and onions, and a bit of congri.
turned out good not great. i would up the amount of salt next time as my ‘salt to taste’ was on the bland side. missed the 1 tablespoon note. maybe put it in the recipe?
Best pulled pork recipe I have ever used and I have used alot of different ones everytime I make it everyone tells me it’s the best pulled pork they have had at home the seasoning attached to the recipe makes so you can use the pork for so many different things it’s an amazing recipe!
I’m sad that this didn’t turn out for me. I had a big pork shoulder about 9lbs wanted it to be nice and tender for shredding cooked low for 8hrs, temp read about 190 and it came out almost all the way done/dry. Maybe my slow cooker gets too hot and I need to shave hrs off?
Your roast was almost twice the size of the one in the recipe, what happened was it wasn’t cooked long enough. I would double the time for a roast that size. 12-14 hrs on low or 6-8 on high in a crock pot. You have to go past it just being at a safe temp and carry it into the time it needs to break down the muscle tissue. Thats what makes it tender. I usually cook larger roasts (7-8lbs) as we have family get togethers on the weekends throughout summer. Hope this helps for next time.
I made this for our Sunday dinner today! I followed the recipe exactly using the amazing Sazon seasoning (substituting 1/2 T turmeric for the ground annatto seeds). It was super easy to get into the crock pot before church and the house smelled incredible when we got home! We couldn’t believe how moist the meat was. I strained the juice and put about half back into the shredded meat, but it was so moist, it probably wasn’t needed! Anyway, the family loved it and I am throwing away my other pulled pork recipes! I also made the coleslaw listed below the ingredients – another great recipe! My 3.8 pound roast easily fed 8 adults with leftovers.
That is wonderful!! So glad you all enjoyed it. Happy cooking 🙂
Hello, I have a 7 pounder. Do I cook it 2 hours per pound?
Thank you!