Slow Cooker Pulled Pork Recipe
Tender, juicy pulled pork with a rich, smoky flavor—perfect for sandwiches or tacos.
Imagine coming home to the irresistible aroma of savory pork, slow-cooked to perfection. With each bite, this pulled pork melts in your mouth, a symphony of smoky, tangy, and sweet flavors that dance across your taste buds. It’s comfort food at its finest, and once you try it, you’ll understand why it’s a staple in many homes. The origins of pulled pork trace back to Southern barbecue, where family gatherings around a grill are a cherished tradition. I remember my first taste of slow-cooked pulled pork at a summer cookout, its tenderness and flavor leaving a lasting impression. This recipe brings that same joy to your kitchen, with the ease only a slow cooker can provide. What makes this recipe truly shine is the overnight brine. It infuses the pork with flavor right from the start, ensuring every bite sings with deliciousness. Serve it during a busy weekday when you crave a homemade meal without the fuss, or as a weekend treat for friends. It’s a dish that invites smiles and second helpings.
Step-by-Step
- 01Step 1 / 6
In a small bowl, mix together the brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
- 02Step 2 / 6
Rub the spice mix thoroughly over the pork shoulder, ensuring it is well-coated on all sides.
- 03Step 3 / 6
Place the seasoned pork into the slow cooker.
Pour the apple cider vinegar and chicken broth around (not over) the pork.
- 04Step 4 / 6
Cover and cook on low for 8 hours or until the pork is tender enough to shred easily with a fork.
The pork should be falling apart and juicy.
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- 05Step 5 / 6
Remove the pork from the slow cooker and transfer to a large plate.
Using two forks, shred the pork.
- 06Step 6 / 6
Drain most of the liquid from the slow cooker, leaving about 1/2 cup.
Return the shredded pork to the slow cooker and stir in the barbecue sauce.
Cook on low for an additional 30 minutes.
Chef Tips
- •Let the pork shoulder brine in the rub overnight for even deeper flavor.
- •Adjust the cayenne pepper to suit your desired spice level.
- •Use a digital meat thermometer to ensure the pork reaches an internal temperature of at least 195°F for optimal tenderness.
- •Serve with coleslaw and pickles for a traditional touch.
- •Leftovers make a great topping for baked potatoes or nachos.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can make the pulled pork up to 2 days in advance. Reheat gently on the stove with extra barbecue sauce if needed.
What can I substitute?+
You can use pork butt instead of shoulder. For a different flavor profile, try replacing smoked paprika with chili powder.
How do I store leftovers?+
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
