Slow Cooker Pulled Pork

Slow Cooker Pulled Pork recipe with seasoned and seared pork butt or shoulder, simmered low and slow to juicy perfection. Add homemade bbq sauce and round out your game day menu or party table.

Slow cooker pulled pork is so mouth-watering, juicy, and tender, you won't believe how easy it is to get such delicious results! Slow cooked pulled pork is sure to compliment mac and cheese or level up any party or a game day grub when you make these BBQ pork sliders with homemade bbq sauce and coleslaw.

Pulled pork recipe ingredients for the slow cooker

• boneless pork butt or pork shoulder (also called picnic shoulder)
• chili powder - or chipotle powder for spicy pork
• garlic powder
• kosher salt - or sea salt
• black pepper
• cooking oil
• chicken broth - or preferred cooking liquid

How to make pulled pork in a slow cooker

I start by patting the pork butt or pork shoulder dry with paper towels. Cut pork into 1 lb. pieces so they're easier to handle, then dry rub each piece with the seasonings. I like to sear the pieces until browned for extra flavor. I transfer everything to the slow cooker, add chicken broth, and simmer up to 8 hours until it falls apart when handled.

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Should I remove the bone from pork butt for this recipe?

It's up to you. Slow cooking bone-in pork gets you more fat and flavor, and the bone is very easily removed once cooked. You can cut out the bone before slow cooking the pork or buy boneless pork (which is usually more expensive).

Should I remove fat from pork before slow cooking?

I usually trim off some of the surface fat if it appears too thick, which is quite common with pork putt. But I keep some in tact because it adds flavor and texture to the pork. It's all about that balance.

Do I sear pork before I slow cook it?

Searing isn't required, but it adds flavor and texture to slow cooked pork, and it smells amazing! To sear the pork, cut it into 1 lb. pieces, season, then heat a skillet with oil over medium-high heat and brown each side of the pork for 1-2 minutes. Deglaze the pan, then transfer everything into the slow cooker.

Should I slow cook pork on low or high?

Technically, you can use either temperature, but if you want super tender, juicy, fall-apart pork, then low and slow is the way to go. The high setting can cook the pork too fast which doesn't give the soft tissue the time it needs to break down and tenderize the meat. If you're in a hurry, skip the slow cooker and make my Instant Pot Pulled Pork recipe.

What to serve with pulled pork

• Homemade BBQ Sauce
• Easy Coleslaw
• Refrigerator Dill Pickles
• Instant Pot Mac and Cheese
• Garlicky Roasted Mushrooms
• Smashed Potatoes Recipe
• Instant Pot Corn on the Cob
• Loaded Baked Potato Salad
• Instant Pot Mashed Potatoes
• Macaroni Salad

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Recommended tools

• mixing bowl
• baking sheet (to prep pork)
• 4 quart slow cooker
• tongs or slotted spoon
• serving platter
• airtight containers

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork recipe with seasoned and seared pork butt or shoulder, simmered low and slow to juicy perfection. Serve it on pulled pork sliders, nachos, tacos, or mac n cheese.

5 from 7 votes

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Prep: 20 minutes

Cook: 8 hours

Total Time: 8 hours 20 minutes

Course: Main Course, Sandwich

Cuisine: American

Yield: 8 cups

Author: Traci The Kitchen Girl

Ingredients

• ▢ 3 lbs Pork Butt or Pork Shoulder, cut into smaller chunks for searing
• ▢ 1 Tbsp Chili Powder
• ▢ 1 tsp Garlic Powder
• ▢ 1 tsp Kosher Salt
• ▢ 1/2 tsp Black Pepper
• ▢ 2 Tbsp Cooking Oil
• ▢ 3 cups Chicken Broth, or preferred cooking liquid

Equipment

• ▢
  mixing bowl
• ▢
  baking sheet (to prep pork)
• ▢
  4 quart slow cooker
• ▢
  tongs or slotted spoon
• ▢
  serving platter
• ▢
  airtight food storage container(s)

Recipe Instructions 

• Pat PORK dry with paper towels to remove excess moisture. If desired, trim fat from the surface *see recipe footnote
• Combine CHILI POWDER, GARLIC POWDER, SALT, and PEPPER and rub over the pork.
  
• Heat COOKING OIL in a large skillet on medium-high heat.
• Sear the pork for 1-2 minutes on each side until browned, then transfer into the slow cooker.
  
• Add a splash of CHICKEN BROTH to the skillet and scrape the brown bits from the bottom to deglaze the pan. Pour this "liquid gold" into the slow cooker with the pork.
  
• Add remaining CHICKEN BROTH to the cooker. If needed, add enough liquid to come halfway up the sides of the pork.
  
• Cover and set the cooker on LOW for 6-8 hours, until pork is falling apart when handled.
  
• Shred the pulled pork with forks or tongs and serve warm on sandwiches, pulled pork sliders, nachos, or tacos.
  
• To store, allow pork to cool and refrigerate in an airtight container up to 5 days.

Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

Recipe Notes

Should I remove the bone from bone-in pork butt for this recipe?

It's up to you. Slow cooking bone-in pork gets you more fat and flavor, and the bone is very easily removed once cooked. You can cook it without by buying boneless pork, or cut out the bone before slow cooking the pork. I usually cut it out.

Should I remove fat from pork before slow cooking?

I usually trim off some of the surface fat if it appears too thick. But I keep some in tact because it adds flavor and texture to the pork. It's all about that balance.

Do I sear pork before I slow cook it?

Searing isn't required, but it adds flavor and texture to slow cooked pork, and it smells amazing! To sear the pork, cut it into 1 lb. pieces, season, then heat a skillet with oil over medium-high heat and brown each side of the pork for 1-2 minutes. Deglaze the pan, then transfer everything into the slow cooker.

Should I slow cook pork on low or high?

Technically, you can slow cook using either temperature, but if you want undeniably tender, juicy, fall-apart pork, then low and slow is the way to go.

Nutrition

Serving: 1cup | Calories: 264kcal | Carbohydrates: 1g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 740mg | Potassium: 673mg | Fiber: 1g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 2mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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