Oh yes — Slow Cooker Pulled Pork is one of the easiest, most flavorful dishes you can make. 🍖💛 Juicy, tender, melt-in-your-mouth pork that practically shreds itself — perfect for sandwiches, tacos, or piled high on mashed potatoes!
Here’s a foolproof, Southern-style version that turns out amazing every time 👇
🐖 Slow Cooker Pulled Pork
Ingredients
(Serves 8–10)
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3–4 lb pork shoulder (also called pork butt or Boston butt)
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1 tbsp brown sugar
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1 tbsp paprika (smoked, if available)
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp salt
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½ tsp black pepper
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½ tsp chili powder or cayenne (optional, for kick)
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1 cup barbecue sauce (plus more for serving)
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½ cup apple cider vinegar
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½ cup chicken broth
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1 tbsp Worcestershire sauce
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1 tbsp yellow or Dijon mustard
Instructions
1. Prep the pork
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Trim excess fat from the pork shoulder.
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In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, pepper, and chili powder.
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Rub spice mix all over the pork.
2. Load the slow cooker
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Place the pork in the slow cooker.
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Pour in the barbecue sauce, vinegar, broth, Worcestershire, and mustard.
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Cover and cook on:
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LOW for 8–10 hours (best for tenderness), or
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*HIGH for 4–5 hours.
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3. Shred the pork
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When done, the pork should be fall-apart tender.
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Remove it from the slow cooker, shred with two forks, and discard any large pieces of fat.
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Return the shredded pork to the sauce in the slow cooker and mix well.
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Let it sit on Warm for 15–20 minutes to soak up the juices.
4. Serve
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Serve on toasted buns with coleslaw for a classic pulled pork sandwich 🥪
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Or enjoy it over rice, baked potatoes, or in tacos.
💡 Tips
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Add a splash of liquid smoke for a real BBQ flavor.
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For a tangy twist, use half BBQ sauce and half ketchup with extra vinegar.
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You can make this ahead — it reheats beautifully and even tastes better the next day!
Would you like me to give you a Hawaiian-style pulled pork version next — with pineapple and a sweet soy glaze? 🍍
