What you need
This recipe makes enough for roughly 10 to 12 sandwiches from one pork shoulder, so it works well for feeding a crowd or for meal prep.
Pork
- 1 bone-in or boneless pork shoulder or butt, about 4 to 5 lb
Dry rub
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- Pinch of cayenne, optional
For the pot
- 1 sliced onion
- 1/2 cup liquid (see below)
To finish
- 1 to 1 1/2 cups barbecue sauce, store-bought or homemade, plus extra for serving
What is the best liquid for pulled pork?
There is no single best liquid, and you do not need much. Pork shoulder gives off plenty of juice. Reasonable choices include:
- Apple juice or cider: gentle sweetness that suits barbecue flavors
- Chicken broth: neutral and savory
- Cola or beer: common in traditional recipes; the flavor is mild once cooked
- Water with a splash of vinegar: a budget option
Half a cup is generally enough. More liquid does not make the meat juicier; it tends to dilute the flavor. For more on this, see our guide to liquid, time and temperature for slow cooker pork shoulder.
How to make it
- Season. Mix the rub ingredients. Pat the pork dry and rub the mixture over all sides. For deeper flavor, wrap it and refrigerate for several hours or overnight.
- Optional browning. Sear the pork in a hot skillet, or place it under a broiler for a few minutes per side, until browned in spots. This is optional but adds flavor.
- Load the slow cooker. Put the onion slices in the bottom, set the pork on top, and pour the liquid around (not over) the meat so the rub stays in place.
- Cook. Cover and cook on low for about 8 to 10 hours, or on high for about 5 to 6 hours. A larger roast may need longer. The pork is ready when a fork twists easily through the meat; a thermometer commonly reads about 195°F to 205°F (90°C to 96°C) at this point.
- Rest and shred. Lift the pork out onto a tray, rest for 15 to 20 minutes, remove the bone and any large pieces of fat, then shred with two forks.
- Sauce. Skim fat from the cooking liquid. Return the shredded pork to the slow cooker, or a bowl, with the barbecue sauce and a few spoonfuls of the juices. Stir and warm through on low for 15 to 30 minutes.
How to season BBQ pulled pork
A balanced rub combines salt, something sweet (brown sugar), something smoky (smoked paprika) and some aromatics. Salt is the most important part, so be generous. Mild liquid smoke is optional: a few drops go a long way. Taste the shredded meat before adding sauce, then adjust with salt, a splash of vinegar for brightness, or more sauce.
Tips for the best texture
- Do not overcook into mush. If the meat has turned stringy and dry, the slow cooker may run hot. Check earlier next time.
- Add sauce after shredding. Sauce in the pot all day can burn on the edges or thin out and become watery.
- Moisten with cooking juices. The skimmed juices add more flavor than extra sauce.
- Crisp the edges. Spread the sauced pork on a rimmed baking sheet and broil for a few minutes for crunchy bits, in the style of carnitas. See slow cooker carnitas.
Serving ideas
- Soft buns with coleslaw and pickles
- Baked potatoes or mac and cheese
- Nachos, quesadillas or tacos
- Rice bowls with beans and corn
Storage and meal prep
Refrigerate leftovers in covered containers within two hours of cooking and use within three to four days. Pulled pork freezes well: portion it into flat freezer bags with a little juice or sauce, remove the air, and freeze. Thaw in the refrigerator and reheat until steaming hot, adding a splash of broth or water if it seems dry. If you are planning a full week of lunches and dinners, our beginner meal prep plan shows how to fit a batch like this into the schedule.
Frequently asked questions
What is the best way to cook pulled pork in a slow cooker? Season well, add only a small amount of liquid, cook low and slow until the meat is very tender, then shred and moisten with the juices.
Can I use pork loin instead? Loin is too lean to shred well and tends to dry out, so shoulder is recommended. For loin, see slow cooker pork loin recipes.
Can I cook it from frozen? It is generally recommended to thaw pork first for slow cooking.