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Slow Cooker Pulled Pork

Slow cooker pulled pork simmers low and slow until the pork shoulder shreds effortlessly, then it’s tossed in a sticky, persimmon-orange BBQ glaze for a glossy finish. Serve it piled on buns for a crowd-pleasing, hands-off meal with deep smoky-sweet flavor.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 4 lb pork shoulder Use pork shoulder for best shredding texture.
Onion and broth base
  • 1 onion, sliced Adds savory sweetness while the pork cooks.
  • 1 cup chicken broth Provides steam and moisture for low-and-slow tenderness.
Dry spice rub
  • 2 tbsp brown sugar Helps form a caramelized crust on the pork.
  • 1 tbsp paprika Adds smoky color and mild heat.
  • 1 tsp garlic powder Rounds out the savory flavor.
BBQ glaze and serving
  • 1.5 cups BBQ sauce Toss with shredded pork right before serving for the stickiest coat.
  • 1 Buns, for serving For building pulled pork sandwiches.

Equipment

  • 1 Dutch oven

Method
 

Layer the slow cooker
  1. Place the sliced onion in the bottom of the crockpot and set the pork shoulder on top.
  2. Rub the pork with brown sugar, paprika, and garlic powder.
  3. Pour the chicken broth around the pork.
Cook until shred-ready
  1. Cover and cook on low for 8-9 hours, or high for 5-6 hours, until the pork shreds easily with a fork.
Shred and finish with BBQ sauce
  1. Remove the pork, shred it, and discard excess fat.
  2. Toss the shredded pork with BBQ sauce and serve on buns.

Notes

Pro tip: Let the pork sit for a few minutes before shredding so the juices redistribute and the meat pulls more easily. For food safety, refrigerate leftovers in a covered container and use within 3-4 days; freeze up to 2 months for best texture. If you want a lighter option, use a lower-sugar BBQ sauce to reduce overall added sweetness.