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Pulled pork has long been a staple of American comfort food, especially in Southern barbecue traditions. Juicy, flavorful, and fall-apart tender, it’s the kind of dish that feels like a warm hug on a plate. Fortunately, you don’t need a smoker or a pit master’s skills to enjoy it at home. With the help of a slow cooker, anyone can make delicious pulled pork with minimal fuss and maximum flavor.
In this guide, we’ll walk you through everything you need to know—from choosing the right cut of meat to proper seasoning, cooking methods, and storage tips—so you can make the best slow cooker pulled pork every time.
What Is Pulled Pork?
Pulled pork is typically made from pork butt or pork shoulder (despite the confusing name, pork butt comes from the upper part of the shoulder). These cuts are rich in fat and connective tissues, which, when cooked slowly, break down into melt-in-your-mouth tenderness. The result? Pork that can be effortlessly shredded—or “pulled”—using nothing more than two forks.
The Best Cut for Pulled Pork
The two most popular cuts for pulled pork are:
- Pork Butt (Boston Butt): Well-marbled with fat, it offers the most tender and flavorful results.
- Pork Shoulder: Slightly leaner and still very flavorful, making it a great alternative.
Bone-in or boneless versions of either cut work well, though bone-in often delivers a richer taste.
Ingredients for Flavorful Pulled Pork
A great pulled pork recipe starts with a bold dry rub. Here’s what you’ll need:
Dry Rub:
- Kosher salt
- Black pepper
- Brown sugar
- Paprika
- Garlic powder
- Onion powder
- Chili powder
- Cayenne pepper
- Cumin
- Dry mustard powder
Additional Ingredients:
- Olive oil and/or vegetable oil
- Liquid smoke (optional, for smoky flavor)
- Brioche buns, BBQ sauce, and coleslaw for serving
This blend of spices strikes the perfect balance between sweet, smoky, and spicy, enhancing the pork’s natural richness.
How to Make Pulled Pork in a Slow Cooker
1. Prep and Marinate
Dry the pork with paper towels, rub it down with olive oil and spices, and marinate it in the fridge for at least 6 hours (up to 48 for more flavor).
2. Sear for Flavor
Before slow cooking, sear the pork in a hot skillet with vegetable oil to develop a rich crust. This step locks in flavor and gives the pork a beautiful color.
3. Slow Cook Low and Slow
Place the seared pork in a dry slow cooker (no liquid needed because the pork makes its own juices). Cook on low for:
- 6–8 hours (if pork is cut in half)
- 8–10 hours (if left whole)
The magic temperature? 195–200°F. A meat thermometer is essential here—going over 203°F risks drying it out.
4. Shred and Serve
Let the pork rest for a few minutes, then shred with two forks. Mix it back into its juices or toss with BBQ sauce. Serve on toasted brioche buns with coleslaw for an irresistible sandwich.
Pro Tips for Perfect Pulled Pork
- Use a meat thermometer: This helps avoid undercooked or overcooked pork.
- Don’t rush it: The connective tissues need time to break down properly.
- Keep the fat: Mix in some of the rendered fat when shredding—it’s packed with flavor.
- Avoid overcooking: Beyond 203°F, the meat can become dry and stringy.
Storage and Reheating
Refrigerating:
Store leftovers in an airtight container for up to 4–5 days.
Freezing:
Pulled pork freezes beautifully. Store in a freezer-safe bag for up to 6 months. Thaw in the fridge overnight before reheating.
Reheating:
- Microwave (small portions): Use 50% power to avoid drying out.
- Stovetop: Add a splash of water and cover with a lid.
- Slow cooker: Return pork to the slow cooker on the “warm” setting with a bit of water.
Pulled Pork FAQs
What’s the difference between pulled pork and shredded pork?
They’re essentially the same. Some BBQ purists note that pulled pork may have larger chunks, while shredded pork is more finely separated. Either way, both are delicious.
Can I overcook pulled pork?
Yes! While “low and slow” is key, cooking past 203°F can dry out the meat. Always use a thermometer to monitor internal temperature.
Is liquid smoke necessary?
Not at all, but it adds a great smoky flavor reminiscent of traditional BBQ without needing a smoker.
Final Thoughts
Slow cooker pulled pork is one of those recipes that rewards you with incredible flavor and texture for very little effort. Whether you’re feeding a crowd, prepping meals for the week, or just craving a comforting BBQ sandwich, this recipe delivers every time.
With the right cut of meat, a flavorful rub, and a little patience, you can create a dish that rivals any BBQ joint—right from your kitchen.
