Slow Cooker Pulled Pork (Easy and Tender)

This slow cooker pulled pork is unbelievably tender, with just enough spice rub to build deep flavor while it cooks low and slow. After about 8 hours, it shreds effortlessly and soaks up whatever sauce you love.

It is perfect for sandwiches, tacos, rice bowls, and feeding a hungry crowd with almost no active effort.

Why you’ll love this slow cooker pulled pork

• Fall-apart tender: low and slow breaks down the pork perfectly.
• Hands-off: the crockpot does the work all day.
• Feeds a crowd: great for parties and meal prep.
• Freezer-friendly: make a big batch and freeze portions.

Ingredients you’ll need

Pork shoulder (also called pork butt) is the best cut for pulled pork thanks to its marbling.

• 3-4 lb boneless pork shoulder
• 1 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 cup chicken broth
• 1 cup barbecue sauce (plus more to serve)

How to make slow cooker pulled pork (step by step)

1. Mix the brown sugar, paprika, salt, garlic powder, onion powder, and pepper, then rub it all over the pork.
2. Place the pork in the slow cooker and pour the broth around it (not over the rub).
3. Cover and cook on low for 8 hours, until the pork is fork-tender and shreds easily.
4. Remove the pork, discard excess liquid, and shred with two forks.
5. Return the pork to the pot, stir in the barbecue sauce, and let it warm through for 15 minutes before serving.

Food safety: cook pork to a safe minimum internal temperature of 195°F (90°C) for shreddable pork. An instant-read thermometer is the surest way to check — see the FoodSafety.gov chart.

Tips for the best results

• Use pork shoulder. Leaner cuts like loin will dry out and won’t shred well.
• Do not rush it. The collagen needs time to break down; 8 hours on low is worth it.
• Sauce at the end. Adding barbecue sauce after shredding keeps the flavor bright.

Variations & substitutions

• Make it Carolina-style with a vinegar-based sauce instead of barbecue.
• Use it for tacos with slaw and lime.
• Add a chopped onion to the pot for extra flavor.

Storage & make-ahead

Refrigerate for up to 4 days or freeze for up to 3 months. Pulled pork reheats beautifully with a splash of broth or sauce.

Frequently asked questions

What is the best cut for pulled pork?

Pork shoulder (pork butt) is ideal. Its fat and connective tissue break down during slow cooking to give tender, juicy, shreddable meat.

How long does pulled pork take in a slow cooker?

About 8 hours on low for a 3-4 pound roast. It is done when it shreds easily with a fork.

Can I cook it on high?

You can cook it on high for about 5-6 hours, but low and slow gives the most tender results.

How do I keep pulled pork moist?

Shred it, then mix it with some of the cooking juices or sauce. Avoid leaving it sitting dry.