A good Slow Cooker Pulled Pork Recipe will serve you well for years to come!
My classic Slow Cooker Pulled Pork Recipe is perfect for once a month or once a week cooking. I have tons of tips on how to freeze, what to serve with pulled pork and much more in this post. It is a versatile recipe with simple ingredients with a tried and true method for cooking pulled pork in a slow cooker!
Boneless pork shoulder is my choice for delicious pulled pork. This tends to be a less expensive cut. Boston butt also works well in the slow cooker. If you’re not sure what to get, just ask the butcher at your grocery store.
Low and slow is best! Eight hours on low is ideal, but if you have to cook it in a shorter amount of time, you could do 4 hours on low.
Pulled Pork Shopping List:
- Boneless Pork Shoulder
- Olive Oil
- Granulated Garlic
- Onion Powder
- Fresh Garlic
- Red Wine Vinegar
- Worcestershire Sauce
- BBQ Sauce
- Salt and Pepper
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In my home, I have the Hamilton Beach Programmable Slow Cooker. I love being able to program the time and heat settings. I also really love that it has a WARM setting. When the cook time ends, the slow cooker automatically switches over to that setting so it doesn’t over cook the food.
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Slow Cooker Pulled Pork Recipe
I know my easy slow cooker pulled pork recipe will become a family favorite for you, too! Having this pulled pork on hand means you can make so many different dishes super fast.
- Season the pork and sear it in a hot skillet.
- Cook down onions and garlic until tender.
- Make a cooking liquid using red wine vinegar, Worcestershire sauce, water and BBQ sauce.
- Cook on low for 8 hours.
Slow Cooker Pulled Pork Recipe
- 2 tablespoons olive oil
- 4 lbs boneless pork shoulder
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1/4 cup flour
- 2 tablespoons butter
- 1 medium onion sliced thinly
- 6 garlic gloves smashed
- 1 tablespoon red wine vinegar
- 2 tablespoons Worceshire sauce
- 1 cup water
- 1 cup BBQ sauce
- Salt and Pepper
- In a shallow baking dish, combine the flour, granulated garlic and onion powder.
- Season the pork with salt and pepper on all sides, then coat it with the flour mixture. This will help build a crust on the outside.
- Heat the olive oil in a large skillet over high heat. When the pan is screaming hot, sear the pork on all sides. For a nice crust, leave the pork for 2-3 minutes without moving, which allow it to sear beautifully.
- Once the pork has been seared on all sides, place it in the slow cooker.
- Reduce the heat to medium-low in the skillet and add the butter.
- Once the butter is melted, add the onions and garlic and let them cook slowly until they onions are tender. Season with salt and pepper. You want the mixture to take on a golden color.
- Transfer the onion mixture, and the pan drippings, to the slow cooker.
- In a small bowl, whisk together the red wine vinegar, Worcestershire sauce, water and BBQ sauce. Pour the mixture into the slow cooker.
- Cover with the lid and set the slow cooker on LOW for 8 hours.
- When the timer goes off, remove the pork to a cutting board and let rest a couple of minutes. In the meantime, skim the fat off the top of the cooking liquid and discard.
- Using pulled pork shredders or two forks, pull the meat apart. Place the meat back into the cooking liquid so it stays moist. Taste for seasoning and add salt and pepper as needed.
Serving Suggestions:Use this slow cooker pork as a base for tons of other recipes!
- Tacos, Quesadillas and Nachos: add 1 tablespoon per pound of Taco Seasoning to the meat.
- Pizza: top a sturdy crust with the pulled pork. Add thinly sliced red onions, mozzarella cheese and bake until golden brown. Drizzle with BBQ sauce before serving.
- Asian-Inspired Sliders: for each pound, add 1 tablespoon hoisin sauce, 2 teaspoons honey, 1 teaspoon Chinese five spice powder, 1/2 teaspoon minced fresh ginger, pinch of red pepper flake. Serve on mini rolls with slaw. (Get my Slow Cooker Pulled Pork Sliders + Asian Slaw recipe).
- Cobb Salad - season 1 pound of pulled pork with 1 tablespoon fresh cilantro and the juice and zest of 1 lime. Add to a Cobb salad and dress with a quick vinaigrette made of equal parts olive oil and lime juice, plus the zest of a lime, 1 teaspoon ground cumin, and salt and pepper to taste.
- Stuffed Potatoes: Bake 4 russet or sweet potatoes at 400-degrees F until fork tender. Slice the potatoes lengthwise and top with pulled pork, a drizzle of your favorite BBQ sauce, cheese and other toppings.
Pulled pork, in an airtight container, will last up to 7 days in the refrigerator. My recipe yields about 3-1/2 pounds of meat, so often I keep half in the fridge and put the other half in the freezer to use for another time.
Let the pulled pork cool completely, then put it into a freezer storage bag. Seal the bag tightly, getting out as much air as possible. Leave 1 inch at the top of the bag so that the pulled pork has room to expand as it freezes. We often use our FoodSaver, which pulls out all the air and helps keep the food better than just a freezer bag. Frozen pulled pork will keep in the freezer for 6-8 months!
If you liked this Slow Cooker Meal, You Might Also Like…
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Try one of these other recipes from some of my favorite blogs…
- Pulled Pork Torta – Cooking in Stilettos – Use leftover pulled pork to make a delicious torta layered with tomatoes, cheese and tortillas.
- Pulled Pork Quinoa Bowls – Cooking LSL – Load up bowls of quinoa and leftover pulled pork with tomatoes, red onions, corn, and avocado for a super flavorful weeknight meal.
- Loaded Pulled Pork Potato Nachos – Clark’s Condensed – Bake slices of potatoes and layer them with pulled pork and cheese. Top with diced tomatoes and green onions.
How Do You Like Your Pulled Pork?
I love hearing from you! Leave me a comment down below and tell me what recipes you love to make with pulled pork leftovers.