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.
378 Comments on “Slow Cooker Pulled Pork”
thank you looks like a great recipe,was going to smoke but today in mn its going to be 100 i will stay in and try this,thanks ken.
Thank you I’ll let you know how it turns out.
Perfect and easy for pulled pork. I make this with around 10 lb pork shoulder (6-8 hours on high) and then shred it all. I then freeze half unseasoned, take half of what is left and mix with BBQ sauce and the rest I drain out all juices and pan sear for carnitas. Also goes well mixed into chili or other meals.
This is FANTASTIC! For years, I slow-cooked my butts in a Big Green Egg (frequently using applewood), but I moved and the Egg stayed behind. I tried other cooking methods, but none could compare – until today. I found McCormick’s Applewood Rub at my local grocer and liberally coated the butt. Eight hours later, it’s just as delicious as the Egg butts! It’s resting for an hour now, but dinner will be great. Thanks so much for sharing!
Hi there
I bought a 7.6 pound pork butt…I’m wondering if I should cut in 1/2 & freeze 1/2 for another time? This large of a meat would take too long in the slow cooker & my family would never eat it all. Suggestions?
Thanks for this recipe, I think your tip about letting it rest made all the difference. I used a combination of smoked paprika, salt, pepper, garlic salt and smoked salt. Added more salt at the end, and served with a traditional NC Eastern Vinegar-based sauce.
Ended up doing about 2 hours on high (because it was not totally defrosted) and then 3 on low. Totally tender.
Wow!! What a great recipe!!
I made this in the 4th of July Holiday and everyone loved it!!
I could only find an 8lb pork shoulder with the bone in at my local store so I just cut it in half (I will be making the 2nd half tomorrow to freeze).
I love not having to sear the meat… that can be so messy and cumbersome so I loved knowing that it wasn’t necessary.
I also really appreciated all of your tips like letting the pork rest before shredding it, and putting the juice back in after shredding it.
I also loved your tip of seasoning this with the Sazon seasoning…. I would not have thought of that but it was delicious combined with my Kinder’s The Blend seasoning. This turned out to be a perfectly savory pulled pork that was the perfect pairing for my home made white cheddar Mac and cheese!
With all the left overs we will add some cumin for tacos and some bbq for sandwich’s later in the week!!
Thank you for the great recipe!!
I like your comments! I have a 9.86 pound bone-in pork butt Could I cut it in half and cook both halves at the same time? If I leave it whole, how long do you think it would have to cook?
Please not that I have two a’s in Catharine. Thanks!
Great information here!
Excellent guide if you’re looking to use a slow cooker! I cook a lot of BBQ so I made tons of modifications (won’t document them all here), but this recipe with my modifications yielded the best pulled pork I’ve made without using my smoker (it was 110 degrees in AZ so an indoor cook was happening!). Going forward, I will smoke the butt for about 3 hours, then transfer to a slow cooker to finish. I HIGHLY recommend adding liquid that you like (I used apple juice, some water and liquid smoke) and as the author suggests, use the remaining juice as a finishing touch. Also I used a 3.3 pound butt and it was done in about 4.5 hours. Size matters folks so get your meat thermometer out! Excellent recipe and I plan to play with the reserved liquid to get the flavor just right, and make a pulled pork “french dip,” with the leftover liquid as an au jus (I winged this batch and got it close, I’ll measure next time ha ha). Thanks for the guidance!!
I can’t find where the author says there is a method to remove excess fat from the meat before cooking.
You certainly can remove excess fat from the meat before putting it in the crock pot, but I wouldn’t recommend it for several reasons: One, it’s so much easier to remove after it’s cooked & it basically falls right off. Two, fat in the meat means tender, juicy meat. The fat helps keep the meat tender while cooking. 🙂 Good luck!!
I’ve made this ‘day of’ loads of times and it’s delicious! But has anyone frozen this for later use and if so, do you freeze without any sauce and add when reheating, or freeze with the sauce? Thank you!
Wouldn’t the meat get freezer burn if you freeze it without sauce?
Love it
Fat side up or down?
Fabulous!
I love how you explain the ifs and ands of slow cooking a butt!
turned out perfect 🙂 Served with homemade garlic butter on sourdough bread broiled in the oven and country beans. Very moist and flavorful.
Loved this recipe!! It was so easy and delicious!! I will certainly use it again.