Slow Cooker Pulled Pork is an easy and delicious way to cook up a big batch of meat for recipes. With so many different ways to serve it, you’ll want to make a batch each week!
While you can make pulled pork in the oven, smoker, or stove, cooking it in a Crock Pot is by far the easiest and most hands-off method. I use my Crock Pot to make a big batch at least once or twice a month because it’s such an affordable and versatile meat to add to recipes!
What kind of meat to use
Pulled pork is usually made with a pork shoulder. This is also labeled as a Boston Butt or Pork Butt in the grocery store. You can choose boneless or bone-in, either will work.
For a leaner option a top loin roast will work but it won’t be as moist as typical pulled pork.
Do you need to sear the meat?
I have made this recipe both with and without searing beforehand and I don’t think you can really tell the difference after cooking.
If you want to sear it on all sides before cooking, by all means do, but if you’re like me you can just opt to skip that step to make it faster and have one less pan to clean!
Seasoning options
There are TON of options for seasoning pulled pork, everyone has a favorite and it is fun to experiment. My basic blend has the following (full recipe at the bottom of the post.)
- brown sugar
- garlic powder
- onion powder
- chili powder
- kosher salt
- paprika
- cumin
If you want a more central American flavor, check out my slow cooker carnitas, instant pot carnitas recipe, or CrockPot chicken carnitas.
Frequently Asked Questions
Once you have rubbed your seasoning all over the meat, place it in the slow cooker fat side up (no additional liquid is required) and cook on low for at least 8 hours or high at least 6 hours. Make sure the inner temperature of the pork reaches 190 degrees Fahrenheit.
When the pork is done I like to use a large spoon to remove the fat layer from the rest of the roast. It comes off quite easily. After cooking for so long you can then easily use two forks to shred the pork right in the slow cooker. Mix it up with all the juices that are in the Crock Pot and serve nice and hot!
I have also heard of people using a stand mixer (affiliate link) to shred the pork like I do with shredding chicken but again, I think it is easier to use two forks rather than removing the meat to another bowl.
This is the fun part, you can serve it SO many ways!
with BBQ sauce on a nice big bun
tacos
nachos
with mac and cheese
burritos
burrito bowls
omelets
on a salad
on a baked potato or baked sweet potato
in soup
quesadillas
wrapped in crescent rolls
taquitos
on pizza
on hot dogs or brats
in shepherd’s pie
in stuffed peppers
I hope you enjoy this recipe as much as we do! If you try it, please comment and rate it below, I love hearing from you!
Print
Slow Cooker Pulled Pork
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 12 1x
- Category: meat
- Method: slow cooker
- Cuisine: American
Description
Slow Cooker Pulled Pork is an easy and delicious way to cook up a big batch of meat for recipes. With so many different ways to serve it, you’ll want to make a batch each week!
Ingredients
- 4 pound pork shoulder
- 2 tablespoons brown sugar
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoon cumin
- 2 teaspoons kosher salt
- 2 teaspoons chili powder
- 1 teaspoon paprika
Instructions
- In a small bowl, combine all the spice and mix.
- Rub spice mixture on all sides of the pork shoulder and place in the slow cooker fat side up.
- Cook on high for at least 6 hours or low at least 8 hours or until interior temperature is 190 degrees Fahrenheit and pork shreds easily.
- Remove fat layer from pork with a large spoon.
- Use two forks to shred the meat and mix in with the juices in the slow cooker.
- Serve and enjoy!
Notes
- You can sear the pork on all side before doing the spice rub if desired.
- Store in an airtight container in the fridge up to 4 days or freezer 3 months.
Keywords: slow cooker pulled pork
Yum!
★★★★★
Had this tonight and it was delicious!!!