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The secret to ridiculously tender pulled pork isn’t a smoker and you definitely don’t need to wake up at 2 a.m. to make it.
Making slow cooker pulled pork should be easy, but knowing which cut to buy, how long to cook it, and how to keep it tender and flavorful can leave you with more questions than answers. This crockpot pulled pork recipe walks you through exactly how to get juicy, fall-apart pork—and what to do if things go wrong!
Table of Contents
- What is the Best Cut of Pork for Pulled Pork?
- Ingredients You’ll Need
- Do I Have to Brine Pulled Pork?
- How Much Pulled Pork Do I Need?
- How Long Do You Cook Pulled Pork in a Slow Cooker?
- Why Is My Pulled Pork Tough?
- How to Make Tender, Juicy Pulled Pork WITHOUT a Slow Cooker
- Want to Take Your Pulled Pork to the Next Level as if You’d Used a Smoker?
- Tips for the Best Pulled Pork
- What Should I Serve with Pulled Pork?
- Storage Tips
- More Slow Cooker Recipes…
- Watch How to Make This Slow Cooker Pulled Pork…
- Slow Cooker Pulled Pork Recipe
Our daughter is always asking for pulled pork tacos for dinner, but man, getting up at 2 a.m. to start the smoker or oven and then having it going for 13 hours was starting to kill me. There had to be an easier way!
So I found a way to get that tender, smoky-sweet pork we love while leaving the oven and smoker free and letting the slow cooker do all the work. Now I’ve got pork for Sunday tacos and extra in the freezer for next time!
Why You’ll Love This Pulled Pork Recipe
- Incredibly tender and juicy: Cooking the pork butt low and slow gives all that connective tissue time to break down until the meat practically falls apart.
- Big flavor: An optional apple cider brine and our smoky homemade dry rub pack flavor into every bite.
- Set it and forget it: Let the slow cooker do the heavy lifting while you get on with your day.
- Leftovers are gold: Make a big batch and use it for tacos, sandwiches, nachos, baked potatoes, rice bowls and more. It also freezes beautifully.
What is the Best Cut of Pork for Pulled Pork?
Pork butt (also called pork shoulder), also called Boston butt, makes the best pulled pork. It’s a well-marbled cut from the upper portion of the pork shoulder, and all that fat and connective tissue breaks down during the long cooking time, giving you incredibly juicy, tender pork that’s easy to shred.
Some readers have asked, “Can I use pork loin?” but the truth is, a pork loin has a low fat content and its muscle will not break down the same as the shoulder or butt. It literally will not turn out.
If you have pork loin in your freezer, try orange glazed pork loin recipe instead.
Never use these cuts of pork for pulled pork:
- Boston butt
- Picnic shoulder
- Pork loin
- Pork tenderloin
Here’s what you need to know to buy the right pork shoulder/butt
- Always buy your pork shoulder bone in. I know, bones are kind of a hassle with meat, but it’s exactly what you want for flavor, moisture and fall-apart goodness.
- Never buy a totally trimmed and bare butt. Always look for a nice fat pad on top. Ask the butcher vs just grabbing from the cooler. It’s not going to cost you extra to walk up to the meat counter and ask if he/she could snag you a pork shoulder with a nice fat pad on top which will bring more fat into the pork, thus making it juicier as it cooks!
Ingredients You’ll Need
- Pork Butt: Bone-in pork butt is my favorite cut for pulled pork. Look for one with plenty of marbling and leave that fat cap on top while it cooks. Pork butt is part of the shoulder and is particularly well suited to low-and-slow cooking.
- Brown Sugar: Adds sweetness to the dry rub and helps balance the savory spices and heat.
- Smoked Paprika: This is where we sneak in some of that smoky flavor without actually using a smoker.
- Garlic + Onion Powder: Our savory flavor base.
- Chili Powder, Cayenne + Cumin: Add warmth, smokiness and a little kick.
- Dry Mustard: Gives the rub a subtle tang and depth.
- Apple Cider: If you’re brining the pork, apple cider adds sweetness and apple flavor that pairs so well with pork.
- Apple Cider Vinegar: Cuts through the richness of the pork and adds tang while it cooks.
- Orange Juice: Adds sweetness and acidity to the cooking liquid.
PRO TIP: The brine is optional! It adds another layer of flavor, but if you’re short on time, you can skip it and head straight to the dry rub and slow cooker.
Do I Have to Brine Pulled Pork?
Nope! The apple cider brine is totally optional. If you have the time, I love brining the pork because it adds another layer of flavor to such a large cut of meat. But if you need to get dinner going, skip the brine, coat the pork really well with the dry rub and head straight to the slow cooker.
How Much Pulled Pork Do I Need?
We usually plan for about 1/2 pound per person unless you know you have light or heavy eaters, then you can adjust accordingly. However, I always make enough to freeze as pulled pork freezes amazingly well. Especially if you use a foodsaver like we do.
How Long Do You Cook Pulled Pork in a Slow Cooker?
For a 5-8 pound pork butt, plan on about 10-12 hours on LOW. A particularly large roast may take closer to 13 hours. That’s the beauty of crockpot pulled pork—most of that time is completely hands-off!
The exact cooking time will vary depending on the size and shape of your pork and your slow cooker, so tenderness is ultimately more important than the clock. The pork is ready when it pulls apart easily with a fork. You’re looking for an internal temperature reaches 195°F to 205°F.
Why Is My Pulled Pork Tough?
If your pork isn’t shredding easily, it probably isn’t done yet. People often assume tough pork means they cooked it too long. With pulled pork, that’s not necessarily the case. The connective tissue needs enough time to break down. Tough meat? Keep it cooking!
What to do if your pulled pork is tough and not shredding.
It is not done until the internal temperature reaches 195°F to 205°F, or a meat thermometer or fork slides in with zero resistance (like a hot knife going into softened butter) If you’re meat doesn’t easily fall off with minimal pressure, place it back in the slow cooker and keep it cooking.
Never trust the cook time for pulled pork!
Cooking pork by temperature and tenderness is essential for a good pulled pork dinner. Because no cut of meat is the same, our cook time cannot account for differences in fat content, bone structure, or how your slow cooker cooks. Test temp and texture and be willing to check early and keep it going late if needed.
How to Make Tender, Juicy Pulled Pork WITHOUT a Slow Cooker
When it comes to pulled pork if the slow cooker isn’t for you, our smoked pulled pork and pulled pork in the oven are both phenomenal!
Want to Take Your Pulled Pork to the Next Level as if You’d Used a Smoker?
PRO TIP: How to get crispy edges on pulled pork without a smoker.
This is how we do things like carnitas and it works great for even just that little touch of crispiness on a pulled pork sandwich.
- Get out a cookie sheet and turn the oven to broil.
- Place the pulled pork directly on the pan with a drizzle of canola oil and toss to coat.
- Slide the pan under the broiler until the pieces start to crackle and brown.
- Serve immediately!
Tips for the Best Pulled Pork
Use pork butt. Don’t be afraid of the fat! Pulled pork needs a well-marbled cut that can handle a long cooking time.
Cook it on LOW. For a big roast like this, I prefer the long, gentle cook.
Keep the fat side up. There’s no need to trim off the entire fat cap before cooking. Place the pork fat-side up and remove any large pieces of unrendered fat when you shred the meat.
Don’t keep lifting the lid. Every peek lets heat escape. Trust your slow cooker and leave it alone!
Go by tenderness, not just the clock. Slow cookers and pork butts vary in size. If you stick a fork into the pork and it still fights you, it needs more time. You’re looking for meat that pulls apart with very little effort.
Don’t throw away those juices. Toss some of the cooking juices back into the shredded pork. That’s where so much flavor and moisture are hiding.
Save some dry rub for the end. Adding that final tablespoon after shredding wakes all those spices back up and gives the finished pork another punch of flavor.
What Should I Serve with Pulled Pork?
The best thing about making a huge batch of pulled pork is turning it into completely different meals all week long! Try it:
- Stuffed into pulled pork tacos
- Piled onto a bun for a pulled pork sandwich with BBQ sauce, coleslaw, and pickled red onions
- Served over rice or in a rice bowl
- Loaded onto a baked potato
- Scattered over nachos with plenty of cheese
- Folded into quesadillas
- Added to burritos
- Served over mac and cheese
- Tossed onto a salad
- Or eaten straight from the fridge at 10 p.m. while no one is looking 😏
One thing I love about this slow cooker pulled pork is that we aren’t cooking it in BBQ sauce. The pork itself has so much flavor, which means you can take the leftovers in totally different directions. Make tacos tonight, BBQ pulled pork sandwiches tomorrow, and nachos the next day!
PRO TIP: If you love saucy pulled pork, make one of our favorite bbq sauces for pulled pork.
Storage Tips
Refrigerator: Let the pulled pork cool, then store it with some of its juices in an airtight container in the refrigerator for 3-4 days.
Freezer: Crockpot pulled pork is one of my favorite meats to freeze! Place cooled pork and a little of the cooking liquid in freezer bags or freezer-safe containers and freeze for up to 3 months. I always freeze pulled pork using our foodsaver. To reheat I just place the frozen bag in a pot of water, turn the burner to medium and let it reheat sealed in the bag. It stays soooo juicy!
Reheating: Reheat it gently with some of the reserved juices, a splash of broth, apple juice, a little oil or a little BBQ sauce so the meat stays moist. This can be done on the stove top or in the slow cooker.
This slow cooker pulled pork proves you don’t need a smoker or a 2 a.m. wake-up call for ridiculously tender, flavorful pork! Let the slow cooker do the work, then enjoy it in tacos, sandwiches, nachos and more all week long.
More Slow Cooker Recipes…
- Slow Cooker Mississippi Pot Roast
- Cafe Rio Shredded Chicken
- Crockpot Chicken and Rice
- Slow Cooker Pork Carnitas
- Slow Cooker Kalua Pork
Watch How to Make This Slow Cooker Pulled Pork…
Slow Cooker Pulled Pork
Ingredients
- 5-8 Pound Pork Butt, bone in and fat pad on top
For the Dry Rub
- 1 Tablespoon Onion Powder
- 1 Tablespoon Smoked Paprika, heaping
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Chili Powder
- 1 ½ Tablespoon Kosher Salt
- 1 Tablespoon Pepper
- 2 teaspoons Cayenne Powder
- 2 teaspoons Dry Mustard
- 1 Tablespoon Cumin
- ½ Cup Dark Brown Sugar
For the Brine (optional)
- 4 Cups Water
- 4 Cups Apple Cider, or eliminate the water and use 8 cups of apple cider
- ½ Cup Kosher Salt
- ½ Cup Dark Brown Sugar
- 3 Tablespoons Dry Rub, heaping
- 1 Pinch Red Pepper Flakes
- 2 Bay Leaves
For Cooking
- ½ Cup Apple Cider Vinegar
- ½ Cup Orange Juice
Instructions
- MAKE AHEAD NOTE: If you're brining the pork, plan to start 12-24 hours before cooking. The brine is optional, so if you're short on time, skip it and start with the dry rub.
Prepare the Dry Rub
- Mix all of the ingredients together in a ziploc bag. Set aside.1 Tablespoon Onion Powder, 1 Tablespoon Smoked Paprika, 1 Tablespoon Garlic Powder, 1 Tablespoon Chili Powder, 1 ½ Tablespoon Kosher Salt, 1 Tablespoon Pepper, 2 teaspoons Cayenne Powder, 2 teaspoons Dry Mustard, 1 Tablespoon Cumin, ½ Cup Dark Brown Sugar
For the Brine
- In a large stock pot, add the water, apple cider, salt, sugar, 3 tablespoons dry rub, pepper flakes and bay leaves.4 Cups Water, 4 Cups Apple Cider, ½ Cup Kosher Salt, ½ Cup Dark Brown Sugar, 3 Tablespoons Dry Rub, 2 Bay Leaves, 1 Pinch Red Pepper Flakes
- Rinse off the pork and add to the pot making sure it is completely covered in the brine and add the lid.5-8 Pound Pork Butt
- Place in the fridge for 12 to 24 hours.
To Cook
- Remove the pork from the brine and place in a cutting board to prep for the slow cooker.
- Pat very dry with paper towels.
- Remove 1 tablespoon of the dry rub to another ziploc and set aside for after the pork is cooked.
- Rub the remaining seasoning all over the pork and in any cracks or flaps.
- Gently pour the apple cider vinegar and orange juice in the crockpot then place the pork in the slow cooker, fat side up, for 10-12 hours on low. Note: Ours was large and took almost 13 hours so be aware of when you can finally shred it.½ Cup Apple Cider Vinegar, ½ Cup Orange Juice
- Remove and shred with the juices. Add the reserved dry rub and mix into the shredded pork. Wait another couple of minutes to make sure it remains hot and then serve.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
