The Best Slow Cooker Pulled Pork Recipe

This Slow Cooker Pulled Pork is tender, juicy, and packed with sweet, tangy BBQ flavors. It’s the ultimate easy comfort food that’s perfect for any meal or gathering!

Alright, BBQ lovers, gather ’round, because I’m about to introduce you to the slow cooker pulled pork that’s going to change your life. 

This recipe isn’t just any pulled pork—it’s the kind of saucy, tender, melt-in-your-mouth goodness that makes you want to throw on some stretchy pants and go for seconds… maybe even thirds. 

If you’ve never tried making pulled pork at home because it seemed like too much work, I feel you. This version is as easy as tossing everything in the slow cooker and letting the magic happen.

The key to this pulled pork is all in the flavor bomb we’re building. We’re talking BBQ sauce, apple cider vinegar, brown sugar, and a few other simple ingredients to bring a sweet, tangy, and smoky twist. 

The pork shoulder is the perfect cut for this recipe—juicy, flavorful, and built to handle hours of slow cooking. It breaks down beautifully, so by the time you’re ready to dig in, it’s falling apart and ready to be smothered in all that saucy goodness.

This recipe is perfect for any occasion: game day, family dinners, backyard BBQs, or just because you want something that’ll make the whole house smell amazing. 

It’s a no-fuss, set-it-and-forget-it situation that results in some of the best pulled pork you’ve ever had. Serve it on soft buns, load it into tacos, or throw it on a baked potato—whatever floats your boat! 

If you love crockpot recipes you may also enjoy my Slow Cooker Salsa Chicken or my Crockpot Butternut Squash Soup.

WHY THIS IS THE BEST SLOW COOKER PULLED PORK RECIPE

• Ridiculously Easy: All you have to do is dump, mix, and let the slow cooker do its magic. It’s basically a set-it-and-forget-it situation, but you end up with the juiciest, most tender pulled pork ever.
• Perfect for Meal Prep: Make a big batch and enjoy it throughout the week. Sandwiches, tacos, rice bowls, or just straight from the pot—this pulled pork keeps things tasty all week long.
• Flavor Explosion: The combo of BBQ sauce, brown sugar, apple cider vinegar, and spices makes this pulled pork seriously delicious. It’s tangy, sweet, smoky, and just the right amount of spicy.
• Great for a Crowd: Whether it’s game day, a potluck, or just a family dinner, this pulled pork is a crowd-pleaser. You’ll be the hero of the party—just be ready for everyone to beg for the recipe!

SIMPLE INGREDIENTS YOU NEED FOR THE CROCKPOT PULLED PORK

You will need the following ingredients listed below to make the shredded pork slow cooker recipe (the exact measurements, nutritional information and full recipe are in the printable recipe card at the bottom of the post):

• Boneless pork shoulder or boneless pork butt
• Barbecue sauce – choose your favorite bbq sauce 
• Apple cider vinegar
• Chicken broth
• Light brown sugar 
• Yellow mustard 
• Worcestershire sauce
• Chili powder
• Garlic powder
• Black pepper
• Large onion
• Optional – homemade bbq sauce, onion powder, teaspoon salt, etc.

HOW TO MAKE THE CROCK POT PULLED PORK

1. Add your 4-pound pork shoulder to the slow cooker.
2. In a large bowl, whisk together your BBQ sauce, apple cider vinegar, chicken broth, brown sugar, yellow mustard, Worcestershire sauce, chili powder, garlic powder and black pepper. This mixture is the secret to the sauciest, most flavorful pulled pork you’ve ever tasted. Pour it all over that pork shoulder until it’s swimming in flavor.
3. Sprinkle the chopped onion on top of the pork and sauce.
4. Cover the slow cooker and set it on low for 8-10 hours (or on high for 4-5 hours if you’re impatient). But trust me, low and slow is the way to go. The pork will get all tender and delicious, practically shredding itself by the time you open the lid.
5. Once the pork is cooked to fall-apart perfection, grab a couple of forks and start shredding. The meat should be so tender that it almost melts as you shred.
6. Pile that pulled pork high on some soft buns for sandwiches, or serve it over rice, in tacos, or even on a potato salad if you’re feeling wild. And don’t forget extra BBQ sauce on the side—because more is more, am I right?

TIPS AND TRICKS FOR BEST RESULTS

• Don’t Skip the Apple Cider Vinegar: It adds a tangy kick that balances out the sweetness and cuts through the richness of the pork.
• Use the Right Cut of Pork: Pork shoulder or pork butt is the best cut of meat for pulled pork—it’s fatty enough to stay juicy during the long cooking process.
• Don’t Rush the Shredding: Let the pork rest for about 10 minutes after cooking, then shred it. This lets the juices settle and keeps the meat tender and moist.
• Add More Sauce: If you like your pulled pork extra saucy, stir in some more BBQ sauce after shredding. You really can’t have too much.
• Freeze the Leftovers: This pulled pork freezes beautifully. Store it in an airtight container or freezer bag for up to 3 months. Just reheat and enjoy whenever you need a quick, delicious meal.

STORING LEFTOVER SLOW COOKED PULLED PORK

To store leftover Slow Cooker Pulled Pork, let it cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 4 days.

For longer storage, place it in a freezer-safe bag and freeze for up to 3 months. When you’re ready to reheat, warm it on the stovetop or in the microwave with a splash of BBQ sauce to keep it moist and delicious!

FAQS

SHOULD I TRIM THE EXCESS FAT BEFORE COOKING?

Trimming some of the excess fat is a good idea, but leave a little behind—this adds flavor and keeps the pork juicy during the long cook time.

HOW CAN I MAKE MY PULLED PORK SPICIER?

If you like heat, add hot sauce, extra chili powder, or a pinch of cayenne to the spice rub or cooking liquid.

HOW CAN I USE THE LEFTOVER PULLED PORK?

There are so many different ways to enjoy leftovers! Make pork sandwiches on brioche buns, load up pork nachos, fill pork tacos, or toss it into a salad with fresh fruit and greens on the side.

HOW LONG SHOULD I COOK THE PULLED PORK ON LOW VS HIGH TEMPERATURES?

For the low setting, cook for about 8-10 hours. For high heat, it’ll take around 4-6 hours. The low-and-slow method is preferred for the juiciest results.

CAN I USE DIFFERENT LIQUIDS FOR COOKING?

Absolutely! Besides chicken broth, you can use apple juice, orange juice, root beer, or even Dr Pepper for a sweet twist. These liquids add unique flavors to the juicy pork.

HOW DO I STORE AND REHEAT LEFTOVERS?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop with a splash of cooking liquid or BBQ sauce to keep it moist.

WHAT INTERNAL TEMPERATURE SHOULD PORK BE COOKED TO?

Pork should be cooked to an internal temperature of 145°F (63°C) for safe consumption, according to USDA guidelines. For pulled pork, though, you’ll want to cook it longer until it reaches 190°F-205°F (88°C-96°C) to make it tender enough to shred easily.

You can use a meat thermometer to check this.

Other Easy Dinner Ideas You May Want To Try!

• Zesty Italian Pasta Salad Recipe
• Keto Greek Salad Recipe
• Low Carb Big Mac Salad Bowl
• Low Carb Spaghetti Squash Recipe With Meat Sauce
• Shrimp Rice Paper Rolls With Easy Peanut Sauce
• Peach Tomato Feta Salad
• Easy Air Fryer Hamburgers (Quick And Juicy)
• Crispy Air Fryer Sesame Chicken Bites
• Easy Creamy Coconut Shrimp Recipe
• High Protein Chicken Caesar Salad Pizza
• Caprese Pasta Salad
• Strawberry Quinoa Salad Recipe

IF YOU TRIED THIS EASY RECIPE PLEASE LEAVE A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS SLOW COOKER BBQ PULLED PORK ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails