Skip to content 
Oh, let me tell you—this slow cooker pulled pork recipe saved my sanity last soccer season! Between work deadlines and shuttling kids to practice, I needed meals that practically cooked themselves. That magical combo of “dump it in the morning, feast at dinnertime” became my lifeline. Just imagine coming home to that irresistible smoky-sweet aroma after a crazy day—pure heaven! The best part? This pulled pork freezes like a dream, so I always stash extra portions for hectic weeks. Whether piled onto buns for game-day sandwiches or tucked into tacos, this set-and-forget wonder has become my go-to for stress-free meals that taste like I spent hours fussing.
Why You’ll Love This Slow Cooker Pulled Pork
I can already hear you asking, “What’s so special about yet another pulled pork recipe?” Let me count the ways this one has earned its spot as my kitchen MVP!
- Fuss-free prep: Ten minutes of rubbing spices is all you need before the slow cooker does the heavy lifting. Perfect for those mornings when you’re rushing out the door with coffee in one hand and your car keys in the other.
- Set-and-forget magic: Unlike oven recipes that need constant checking, your trusty slow cooker keeps working while you’re tackling work emails or helping with homework. No baby-sitting required!
- Meal planning superstar: It’s secretly perfect for weight loss programs too—portion it into containers alongside roasted veggies or cauliflower rice for quick protein-packed lunches all week.
- Flavor that wins fans: Kids devour it on slider buns, while adults go crazy for it in grain bowls. I’ve even seen picky eaters ask for seconds when I serve it on baked potatoes!
Honestly, this recipe changed my weeknight dinner game forever. The first time I made it, my husband thought I’d spent hours in the kitchen—little did he know I was actually binge-watching my favorite show while dinner cooked itself!
Slow Cooker Pulled Pork Ingredients
Here’s everything you’ll need to make this pulled pork magic happen—simple ingredients that pack incredible flavor. I’ve made this recipe dozens of times, and I promise these exact measurements create that perfect balance of smoky, sweet, and juicy every time!
- 4 lbs boneless pork shoulder (sometimes labeled “Boston butt” – look for good marbling!)
- 1 tbsp packed brown sugar – The dark kind adds amazing depth
- 1 tbsp smoked paprika – My secret for that “slow-smoked” taste
- 1 tsp garlic powder – Not fresh garlic, which can burn
- 1 tsp onion powder – Same deal here, powder works best
- 1 tsp kosher salt – Trust me, coarse salt makes a difference
- ½ tsp black pepper – Freshly ground if you’ve got it
- 1 cup BBQ sauce – Use your favorite brand (I’m partial to Sweet Baby Ray’s)
- ½ cup chicken broth – Low-sodium works great here
Quick Note: For keto friends, swap the brown sugar with Swerve brown-style sweetener and use a sugar-free BBQ sauce. Gluten-free? Just check your BBQ sauce label—many major brands are naturally gf!
How to Make Slow Cooker Pulled Pork
Okay, friends—let’s get this pulled pork party started! I’ve made this recipe more times than I can count, and I’ve learned a few tricks along the way. Follow these simple steps, and you’ll be rewarded with the most tender, flavorful pork that practically falls apart when you look at it.
- Mix that magic rub: In Grandma’s old mixing bowl (or any bowl, really), whisk together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Sniff it—go on! That incredible smoky-sweet aroma is your first clue this pork is gonna be special.
- Rub it like you mean it: Pat your pork shoulder dry with paper towels (this helps the rub stick), then massage that spice mixture all over every nook and cranny. I use my hands—gets the job done faster and feels oddly therapeutic after a stressful morning!
- Into the slow cooker it goes: Place the pork in your crockpot (fat cap up for self-basting goodness), pour in the chicken broth, and walk away. Here’s my golden rule: NO PEEKING! Every time you lift that lid, you add 15 minutes to your cook time. Set it on low for 8 hours (my preferred method) or high for 4 hours if you’re in a pinch.
- The shred test: When it’s done, your pork should hit 195°F internally (food safety first!) and shred easily with two forks. But here’s my secret—I use clean hands to pull it apart once it’s cool enough to handle. Therapeutic and effective!
- Sauce it up: Stir in your favorite BBQ sauce right in the slow cooker. Start with 1 cup, then add more to taste. I like to let it soak in for 10 minutes while I toast the buns—perfect timing!
Pro Tip for Extra Flavor
Want restaurant-quality depth? Quickly sear the rubbed pork in a hot skillet for 2 minutes per side before slow cooking. That golden crust adds incredible savory notes—worth the extra pan to wash!
Serving Ideas for Slow Cooker Pulled Pork
Oh, the possibilities with this pulled pork! I get giddy just thinking about all the ways we’ve dressed it up over the years. Here are my family’s absolute favorite ways to enjoy it—each one tested and approved by my pickiest eaters (including my sauce-averse nephew!).
- Game-Day Sliders: Pile the pork onto Hawaiian rolls with extra BBQ sauce and quick-pickled onions. Perfect for feeding a crowd without breaking out the fancy dishes!
- Taco Tuesday Upgrade: Swap your usual chicken for pulled pork on warm corn tortillas. Top with crunchy cabbage slaw and a squeeze of lime—trust me, it’s magic.
- Meal Prep Power Bowls: For busy weeks, I pair leftover pork with steamed rice and roasted veggies from the best meal delivery services. One batch makes 5 lunches!
- Loaded Sweet Potatoes: Scoop out baked sweet potatoes (or even microwave them in a pinch), stuff with warmed pork, and drizzle with ranch. It’s comfort food with zero guilt.
The beauty of this recipe? It transforms effortlessly from casual backyard BBQ to elegant dinner party fare. Last winter, I even used it as a topping for loaded nachos during the Super Bowl—my friends still beg me to make it!
Storing and Freezing Slow Cooker Pulled Pork
Listen, if you manage to have leftovers (rare in my house!), this pork becomes your meal planning BFF. Here’s how I keep it tasting freshly cooked even weeks later—because let’s be real, freezer meals shouldn’t taste like cardboard!
For the fridge: Store cooled pork in airtight containers with a splash of broth to keep it moist. It’ll stay perfect for 4 days—though between sandwiches, nachos, and quick stir-fries, mine never lasts that long!
Freezer magic: Portion into quart-sized freezer bags (lay them flat to save space!) and squeeze out all the air. I label them with dates and serving sizes—½ pound bags are perfect for topping pizzas or stuffing into tacos later. Frozen right, it stays delicious for 3 months.
Reheating tips: My favorite method—dump frozen pork straight into a skillet with 2 tbsp broth or water, cover, and steam on low until heated through. Microwaving works in a pinch (use 30-second bursts and stir between!), but the stovetop keeps it from drying out. Pro tip: Add fresh BBQ sauce after reheating for that just-cooked flavor!
Slow Cooker Pulled Pork FAQ
I get asked these questions all the time—probably because I used to wonder the same things when I first started making pulled pork! Here are the answers that’ll save you from making the mistakes I did (hello, dry pork disaster of 2018!).
Can I use a different cut of pork?
You absolutely can, but pork shoulder (also called Boston butt) is the gold standard for pulled pork. Its marbled fat keeps everything juicy during the long cook time. Pork loin or tenderloin will work in a pinch, but they tend to dry out faster—if you go this route, cut the cooking time by at least 2 hours and add extra broth.
What if I don’t have BBQ sauce?
No BBQ sauce? No problem! Try these quick swaps: mix ¼ cup ketchup with 1 tbsp cider vinegar and 1 tsp liquid smoke, or toss the shredded pork with a can of Dr Pepper and a splash of Worcestershire sauce—sounds weird, but trust me, it caramelizes into something magical!
How do I keep it from getting dry?
The two cardinal sins of pulled pork? Overcooking and underseasoning. Stick to the 8-hour low cook time (no cheating with high heat!), and don’t skip that chicken broth base—it creates a steamy environment. If your pork does dry out a bit (it happens!), stir in some reserved cooking liquid or extra broth when reheating.
These tips come from extensive trial and error—mostly error on my part! Now go forth and make the most melt-in-your-mouth pulled pork of your life.
Nutrition Information
Now, let’s talk numbers—but remember, nutrition varies by ingredients and brands you use. Here’s the estimated breakdown per generous ½-cup serving (based on my kitchen scale adventures!):
- Calories: 320 (but who’s counting when it’s this delicious?)
- Protein: 28g – hello, muscle fuel!
- Carbs: 18g (mostly from that irresistible BBQ sauce)
- Sugar: 12g (try sugar-free sauce if you’re watching this)
- Fat: 14g (the good marbling makes all the difference!)
*Salt alert:* At 480mg sodium per serving, you might want to use low-sodium broth if you’re sensitive. I always say—enjoy mindfully, savor every bite, and save room for seconds!
Share Your Slow Cooker Pulled Pork
Nothing makes my day more than seeing YOUR pulled pork creations! Snap a photo of those juicy sandwiches or tacos and tag me—I drool over every one. And hey, if this recipe becomes your new lifesaver like it did mine, drop a star rating so other busy cooks can find it too. Happy slow cooking, friends!
PrintSlow Cooker Pulled Pork
Easy set-and-forget pulled pork with BBQ sauce, perfect for meal prep and freezer storage.
- Prep Time: 10 min
- Cook Time: 8 hours
- Total Time: 8 hours 10 min
- Yield: 8 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 4 lbs pork shoulder
- 1 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup BBQ sauce
- 1/2 cup chicken broth
Instructions
- Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
- Rub the spice mix all over the pork shoulder.
- Place the pork in the slow cooker and add chicken broth.
- Cook on low for 8 hours or high for 4 hours.
- Shred the pork with forks and stir in BBQ sauce.
- Serve on buns or store for later.
Notes
- Freeze leftovers in portions for easy meals.
- Use for sandwiches, tacos, or salads.
- Adjust spice levels to your taste.
Nutrition
- Serving Size: 1/2 cup
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg