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A photo of a plated serving of slow cooker pulled pork on a soft brioche bun, topped with creamy coleslaw. The pulled pork is coated in a rich barbecue sauce, with extra sauce drizzled on the side. Served with a side of crispy potato wedges for a complete meal.

Slow Cooker Pulled Pork

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Slow cooker pulled pork is tender, juicy, and packed with smoky flavor. This easy recipe requires minimal prep—just season the pork, set it in the slow cooker, and let it cook low and slow until fall-apart tender. Perfect for sandwiches, tacos, or meal prepping!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pound pork shoulder (or pork butt)
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 cup chicken broth
  • 2 tablespoons apple cider vinegar

Equipment

  • Slow Cooker For cooking the pork low and slow
  • Mixing Bowl For combining the spice rub
  • Forks or Meat Claws For shredding the pork

Method
 

  1. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, and salt.
  2. Rub the spice mixture all over the pork shoulder, ensuring an even coating.
  3. Place the seasoned pork in the slow cooker and pour in the chicken broth and apple cider vinegar.
  4. Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours until the pork is tender and easily shredded.
  5. Remove the pork from the slow cooker and let it rest for a few minutes before shredding with forks.
  6. Return the shredded pork to the slow cooker and mix with the juices for added flavor.
  7. Serve on buns, over rice, or in tacos, drizzling extra sauce as desired.

Notes

  • For crispy edges, spread shredded pork on a baking sheet and broil for 3-5 minutes before serving.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

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