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Perfect slow cooker pulled pork recipe

Perfect slow cooker pulled pork recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork shoulder

Slow cooked, American-style pulled pork that I have perfected over the years. My family's favourite.

3625 people made this

IngredientsServes: 8

  • 1 teaspoon vegetable oil
  • 1 (1.8kg) pork shoulder
  • 230ml barbeque sauce
  • 120ml apple cider vinegar
  • 120ml chicken stock
  • 50g light brown sugar
  • 1 tablespoon American yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chilli powder
  • 1 extra large onion, chopped
  • 2 large cloves garlic, crushed
  • 1 1/2 teaspoons dried thyme
  • 8 burger baps, split
  • 2 tablespoons butter, or as needed

MethodPrep:15min ›Cook:5hr ›Ready in:5hr15min

  1. Pour the oil into the bottom of a slow cooker. Place the pork shoulder into the slow cooker; pour in the barbecue sauce, apple cider vinegar and chicken stock. Stir in the brown sugar, mustard, Worcestershire sauce, chilli powder, onion, garlic and thyme. Cover and cook on High until the pork shreds easily with a fork, 5 to 6 hours.
  2. Remove the pork from the slow cooker and shred the pork using two forks. Return the shredded pork to the slow cooker and stir well.
  3. Spread the inside of both halves of the burger baps with butter. Toast the baps, butter side down, in a pan over medium heat until golden brown. Spoon pork into the toasted baps.

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Reviews & ratingsAverage global rating:(2503)

Reviews in English (1809)

Made this today, very nice! Will definitely use again.So easy to make, slow cooker does all the hard work :-)One slight tweak I did take the fat off before putting in the pot and made pork crackling as well, went down a treat!-19 Jun 2016

Really nice, but I think that the next day it's better!!! It's possible??-22 Feb 2016

Best pulled pork recipe I've made. Put remaining sauce through sieve after skimming off fat. Very nice BBQ sauce!-01 Feb 2016

50 Pork Slow Cooker Recipes

These 50 Pork Slow Cooker Recipes are simply amazing! Not only are they perfect for a busy evening, they are flavorful. Bookmark this page for 50 easy Pork Slow Cooker Recipes and be prepared to become obsessed!

The flavor of the meat is going to come down to the seasoning that we use and the liquid that we use to cook the pork in. The texture of the pork is going to come from the temperature and length of time that we cook the meat.

To get the perfect juicy, tender, easily shredded pulled pork we want to cook it low and slow over the course of several hours. You can’t rush it. Setting the slow cooker to low and letting it cook throughout the day is the best method.

  1. The meat itself is rubbed down with a Texas Style Dry Rub. The dry rub is the perfect balance of sweet and spicy. It’s my favorite for using on pork.
  2. Then we will cook the pork in a mixture of worcestershire sauce, apple cider vinegar, and liquid smoke.
  3. Broiling the meat briefly is a trick I do with my Slow Cooker Carnitas, and it gives just the perfect little crispy bits of pork. If you would prefer not to have the crispy bits you can absolutely skip that step, although it really only takes 5 minutes to do.

Slow Cooker Barbecued Boston Butt

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

The Spruce / Diana Chistruga

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 1282
% Daily Value*
Total Fat 86g 110%
Saturated Fat 32g 158%
Cholesterol 390mg 130%
Sodium 746mg 32%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 1%
Total Sugars 12g
Protein 105g
Vitamin C 3mg 17%
Calcium 140mg 11%
Iron 7mg 38%
Potassium 1592mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A Boston butt, contrary to the way the name sounds, is actually a pork shoulder cut. A Boston butt, also known simply as a pork butt, is a flavorful cut that takes well to low and slow cooking. It's the most popular cut of meat for making pulled pork. The name Boston butt may come from Massachusetts before the American Revolution, when cuts of pork were packed into barrels, also known as "butts."

This easy, no-frills pork butt recipe is made with only a few additional ingredients, including your favorite homemade or store-bought barbecue sauce. You can use a bone-in or boneless pork roast a boneless roast can be cut into pieces to fit in the slow cooker, but if your roast is bone-in, make sure it fits before starting the recipe.

Serve the pork roast shredded with split, toasted buns, coleslaw, and fries or chips. Baked beans are traditional with a pulled pork meal as well. It's an excellent dish to take to a party or tailgating event—serve the shredded pork hot from the crock pot. You can freeze leftovers or incorporate them into recipes using leftover pulled pork.


STORE. Keep in an airtight container in the fridge for 3-5 days.

FREEZE. Freezing it is super easy, and a great way to save leftovers. Store individual servings in freezer safe bags. Make sure to seal the bags tightly so none of it will leak out. Your frozen pulled pork will last anywhere from 2-3 months in the freezer.

Pull it out for a quick and easy meal when you don’t have time to make dinner! Let it thaw and heat it up over the stove or in the microwave. Serve it on rolls or in any of the recipes below!

Leftover Pulled Pork Recipes

This is the recipe we use when cooking up any more. We use it for so many recipes, and if you have find that you have leftovers, here are some of our favorite things to make with it:

  • Pork Empanadas – Just make as directed but fill with pulled pork mixed in green chile sauce – Add pork, cheese, salt, pepper and green chiles – add on top – Add pork, beans, rice and bake to perfection!

The possibilities are endless! This basic pulled pork recipe can be used in so many recipes.

We hope you love this pulled pork recipe as much as we do. It’s so flavorful and perfect to make for sandwiches or to use in other recipes.

If you have an Instant pot, it is a great kitchen appliance for those situations where you need dinner on the table quickly! This pulled pork recipe, like most slow cooker recipes, can easily be turned into an Instant Pot recipe. You will just need to make a few adjustments.

First place all the ingredients into the stainless steel inner pot like the original instructions state. Then you will put the top on and turn the nob to sealed. Next pressure manual, high pressure and then change the time to 60 minutes.

Once the pork butt roast timer goes off, let the Instant Pot naturally release for 15 minutes. Then turn the knob carefully to quick release the rest of the pressure.

Pro Tip: If you&rsquore afraid of steam or you&rsquore a slow mover, you can either hit the nob with a wooden spoon to release the pressure. Or you can cover the nob with a towel while you turn the nob and then remove the towel while the pressure is being release.

3 Ingredient Slow Cooker Pulled Pork

It&rsquos slow cooker season here in our house, so I&rsquove got a collection of favorites that I&rsquoll be rotating through along with a few new ones that I&rsquove got in mind to create. If I plan ahead, it makes dinner time so easy and stress-free and it usually turns out pretty darn tasty.

I&rsquove been making this pulled pork in the slow cooker since Brandon and I were first married. We were living in Phoenix and both working jobs where we didn&rsquot get home until 7pm or later. If I didn&rsquot have anything waiting for us in the slow cooker, we would just get take-out because we were both too ravenous and exhausted cook.

This pulled pork is super easy and affordable and it will feed a crowd or give you plenty leftovers for another meal or two! Sliced onions are topped with a 2-3 pound pork tenderloin and covered in your favorite bottle of barbeque sauce before being slow cooked for 6-8 hours to where it&rsquos so tender it pretty much pulls apart on its own.

Served with some buns and a side or two and you&rsquove got a meal that will make everyone happy!

We&rsquove had the same slow cooker for the past 10 years and love it! It&rsquos a Hamilton Beach and I literally just set it and forget it until it&rsquos time to eat it!

You should definitely add this pulled pork to your slow cooker favorites! It&rsquos perfect for a weeknight family dinner, game day, or just for feeding a hungry crowd.

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Healthy Slow Cooker Pulled Pork w/ GF Biscuits & Dairy-Free Coleslaw

Healthy Slow Cooker Pulled Pork is the perfect summer cookout recipe. It's bold, full of flavor and won't heat up your house! Gluten Free almond flour biscuits and a tangy dairy-free coleslaw complete the meal.

Summer cookout season is HERE!

But what if you're not comfortable using the grill? Or what if it's 1000 degrees where you live like here in Texas and you don't feel like standing out in the heat to smoke meat?

No worries, I've got you covered!

While I love grilling, I have to say this slow cooker pulled pork is every bit as tasty as traditional bbq smoked pork. The meat itself is incredibly tender and please don't skip the sauce! While I admit there are some tasty bottled bbq sauces, they're generally pretty sugar-packed. My version is healthy, tangy, lightly sweet and, well, pretty much perfect if I do say so myself.

Almond flour biscuits and my dairy-free coleslaw make the perfect accompaniments. The best part? My biscuit recipe has only 5 ingredients and they turn out light and flaky, which isn't always easy for gluten free baking!

I hope you love this recipe as much as I do and that your summer is off to a great start!

Tom Kerridge’s perfect pulled pork

The rub and the chicken stock are the secrets to fall-apart tender pulled pock that's packed with flavour. "A dry rub gives it a little more depth, because you can get the flavour deeper into the meat,” the chef says.



Skill level


  • 50 g table salt
  • 75 g muscovado sugar
  • 1 tbsp dried sage
  • 1 tbsp English mustard powder
  • 1 tsp dried thyme
  • 1 tbsp cracked black pepper
  • 1 tbsp cumin seeds, toasted
  • 3 star anise, toasted and crushed
  • 1 tsp garlic powder

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Lay the pork shoulder in a roasting dish and with a sharp knife, score 10 or so deep holes into the flesh.

Combine the spice rub ingredients. Rub the spice mix all over the meat and into the grooves you've made, making sure the mix is fully rubbed in.

Wrap the joint completely in cling film and place in the fridge overnight.

The following day, preheat the oven to 150°C. Remove the pork from the fridge and take off the cling film. Place in a casserole dish and pour over the chicken stock. Cover with a lid and place into the pre-heated oven. Cook for five to six hours – at the four-hour mark, remove the lid for a crispy crust.

Once cooked, remove from the oven and leave to rest for half hour or so before pulling the meat apart with a fork.

Use this in Tom Kerridge's ale pulled pork sandwich. Get all of Tom's tips for making best-ever pulled pork here.

What's the best cut of meat for pulled pork?

You will need a four- to-five pound pork shoulder or pork butt, also called Boston butt (pork butt is actually part of the shoulder). I prefer to use a boneless shoulder or butt, which cooks faster and yields more meat, but you could use a bone-in shoulder if that’s what you have. Since shoulder is well marbled it’s perfect for slow cooking, turning juicy and tender.

Sometimes pork shoulder or butt is sold with a very thick layer of fat (sometimes with the skin). You’ll want to trim off most of the fat (and all of the skin, if necessary) before cooking. There should be just a very thin layer of white on top.

Cook time 6 hours to 8 hours

  • shellfish-free
  • dairy-free
  • low-carb
  • egg-free
  • alcohol-free
  • soy-free
  • tree-nut-free
  • peanut-free
  • Calories 1018
  • Fat 68.9 g (106.0%)
  • Saturated 23.5 g (117.7%)
  • Carbs 28.7 g (9.6%)
  • Fiber 3.5 g (14.0%)
  • Sugars 21.0 g
  • Protein 67.3 g (134.5%)
  • Sodium 1234.8 mg (51.4%)


For the pork:

pork shoulder or pork butt (6 to 7 pounds with bone, 5 to 6 pounds if boneless)

Split hamburger buns, for serving

For the sauce:

For the slaw:

small head green or red cabbage (about 1 pound)

freshly ground black pepper


Make the pork: Trim off any large pieces of fat from a pork shoulder. Cut the pork into 4 large pieces, working around the bone if bone-in. Sprinkle the pork all over with 2 tablespoons kosher salt and 2 tablespoons packed dark brown sugar, and pat into the pork.

Place the pork in a 6-quart or larger slow cooker (add the bone in if youɽ like). Pour 1/2 cup apple cider vinegar around the pork. Cover and cook on the LOW setting until the meat is tender and can be easily shredded, 6 to 8 hours. You can make the sauce at this point or anytime before the pork is ready.

Make the sauce: Place 1 cup yellow mustard, 1/2 cup packed dark brown sugar, 1 teaspoon chili powder, 1 teaspoon Worcestershire sauce, and 1 teaspoon liquid smoke in a small saucepan over medium heat. Simmer, stirring occasionally, until bubbly, thickened, and reduced almost by half, 12 to 15 minutes. Remove from the heat.

Make the slaw: About 30 minutes before the pork is ready, quarter 1 small head cabbage through the core, then cut the core out of each piece. Finely shred the cabbage (about 4 1/2 cups) and place in a large bowl. Add an 8-ounce bag shredded carrots, 1 teaspoon apple cider vinegar, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss to combine and let slaw sit for 30 minutes.

When the pork is ready, discard the bone if needed and shred the meat with two large forks. Serve the pulled pork on hamburger buns with the sauce and slaw. Don't forget to reserve 2 cups pulled pork, 1/2 cup sauce, and 1 cup slaw for Pulled Pork Lettuce Wraps another night.

Recipe Notes

Storage: Refrigerate the pulled pork, slaw, and sauce in separate container for up to 4 days.