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!
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Shredded pork is the best slow cooker meal because it's easy and so yummy. Making a big batch of something like Slow Cooker Buffalo Chicken Recipe or Crockpot Barbecue Chicken or is a perfect way to simplify your life. That might sound crazy, but I'm serious. These meals are great for feeding a crowd and you can do so much with leftovers.
💭 Frequently Asked Questions
Here are some frequently asked questions about our Slow Cooker Pulled Pork Recipe:
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! Six-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, in an airtight container, will last up to 7 days in the refrigerator. My recipe yields about 3-½ 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!
Pork shoulder works best for pulled pork.
You don't need it, but this recipe benefits from the Worchestershire sauce and red wine vinegar.
I recommend it. It helps lock in juices and adds flavor.
Since we're using the slow cooker, it's difficult to overcook. Low and slow is the way to go. Without liquid you run the risk of it drying out a bit if you aren't careful. Luckily, this recipe produces a moist delicious result every time!
Keep leftovers in the fridge for up to 5 days in an air-tight container.
🧂 Ingredients
Here is what you will need to make this great recipe.
- Boneless Pork Shoulder
- Olive Oil
- All-Purpose Flour
- Garlic Powder
- Onion Powder
- Butter
- Onion
- Fresh Garlic
- Red Wine Vinegar
- Worcestershire Sauce
- BBQ Sauce
- Salt and Black Pepper
Equipment
EquipmentBe sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products to make your life easier! Thanks so much for being a part of Juggling Act Mama ❤ ❤ ❤
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 cooking time ends, the slow cooker automatically switches over to that setting so it doesn't overcook the food.
🔪Instructions
This is meant to be a brief overview of the recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- 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 allows 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.
- After the butter is melted, add the onions and garlic and let them cook slowly until the 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.
📖 Variations
We recommend that you try our recipe for the first time just as it is written for the best results, because that is how the recipe has been tested.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
- Add a little bit of brown sugar to the crock pot for some sweetness.
- For a little kick, use chili powder or a pinch of red pepper flakes.
- For smokiness, you can add a little liquid smoke, but be careful because a little goes a long way!
- Our Best Pork Rub Seasoning is a yummy spice blend that adds tons of flavor.
🍴 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, ½ 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 Mac and Cheese: mix your leftover pulled pork with homemade mac and cheese! Top with panko breadcrumbs and bake for the most decadent dinner!
😋 Similar Recipes
Next time, you might like to check out one of these yummy family dinners:
- Pulled Pork Torta - Cooking in Stilettos - Use leftover pulled pork to make a delicious torta layered with tomatoes, cheese and tortillas.
- Pulled Pork Mac and Cheese - Juggling Act Mama - creamy mac and cheese topped with incredible pulled pork and BBQ sauce is my favorite way to enjoy pulled pork.
- 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.
📋 Slow Cooker Pulled Pork
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.
Not ready to make it yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Recipe
Slow Cooker Pulled Pork Recipe
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Equipment
- Skillet
Ingredients
- 2 tablespoons olive oil
- 4 lbs boneless pork shoulder
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- ¼ 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
Instructions
- 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.
Notes
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, ½ 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.
Samantha Murch says
This is so easy and delicious! We can use the pork for so many different things and it's great for meal prepping because it keeps so well.
bette F. says
Pulled pork is my go to recipe for crowds because it can feed so many and it's not much work!
Brenna says
This is my GO TO recipe for pulled pirk. It is PERFECT everytime! Thank you!!