This BEST Pulled Pork Recipe is made by slowly cooking pork shoulder (or pork butt) with simple seasonings and Dr. Pepper to help tenderize and soften the meat and add extra flavor. Guaranteed tender, melt-in-your-mouth delicious pulled pork, perfect for sandwiches, tacos, nachos, and more!
Slow Cooker Pulled Pork Recipe
This amazing pulled pork recipe is so easy to make! A guaranteed crowd favorite, it’s also one of my most-loved slow cooker weeknight dinners. There’s no planning ahead or day-long brining required; simply season your meat and dump it in your slow cooker with the rest of the ingredients. Serve it with bbq sauce and all of your favorite side dishes like coleslaw, salad, mac and cheese, and cornbread, or enjoy it served on your favorite sandwich bun.
How much pulled pork per person?
A good estimate is 1/3 pound of cooked pulled pork per adult and 1/4 pound of cooked pulled pork per child. Converting this into raw estimates, you’ll need to purchase about 2/3 pounds of raw meat per adult and 1/2 pound of raw meat per child.
For example, to feed 5 adults, you will need to purchase a 3 1/3 pound raw pork shoulder.
Ingredients
- Brown sugar
- Chili powder
- Paprika
- Garlic powder
- Salt and Black pepper
- Pork shoulder (or Pork Butt)
- Onions
- Dr. Pepper (or Coke)
- Barbeque sauce
What can I use instead of Dr. Pepper?
If you prefer not to add sugary soda, add ½ cup apple cider vinegar and ½ cup apple juice instead. Do not use diet soda.
How to Get Tender Pulled Pork
There are two key elements in achieving tender, juicy, buttery pulled pork. The first is the cut of pork you use to make your pulled pork. The best cut is Boston Butt, or pork butt, with “pork shoulder” coming in as a close second. Pork butt, despite its name, is actually a shoulder cut and comes with lots of delicious and flavorful fat marbling. The second is cook time (and temperature!) Like my Mississippi Pot Roast, pulled pork requires low and slow cooking. This means cooking it on the low setting in the Crockpot for at least 8 hours or at 300 degrees Fahrenheit in the oven until it registers 200 degrees F with a digital meat thermometer.
How to Make Pulled Pork
1. Trim any excess fat from the pork shoulder and pat dry with paper towels.
2. In a small bowl, combine the chili powder, paprika, garlic powder, salt, and black pepper. Rub the spice rub all over the entire surface of the pork shoulder so that it is evenly coated.
3. Place the peeled and quartered onions in the bottom of a large Crockpot. Add one (12-ounce) can of Dr. Pepper to the slow cooker and place the pork shoulder directly on top.
4. Cover and cook on low for 8 hours.
5. After the time is complete, remove the cooked pork from the slow cooker and transfer it to a large bowl or serving platter. Use two forks to shred the pork (this should happen easily, if not, you may need to cook the pork for longer).
6. Transfer the remaining liquid to a saucepot. (Optional – gently simmer the broth over medium-low heat until reduced to about 1 1/2 cups)
7. Return the shredded pork back to the bowl of the slow cooker. Combine with your favorite barbecue sauce, if desired, thinning the barbecue sauce with some of the cooking liquid, if needed. Keep covered and set to “warm” until ready to serve.
What to Serve with Pulled Pork
Pulled pork is delicious served with sides like mac and cheese, coleslaw, macaroni salad, potato salad, and cornbread. You can also use it to make pulled pork sandwiches, tacos, nachos, burritos, and quesadillas!
Storage and Reheating
Keep leftovers stored in an airtight container and in the refrigerator for up to 4 days. Freeze for up to 3 months, making sure to thaw in the refrigerator overnight before reheating.
Reheat in a medium skillet set over medium-low heat or in the microwave until heated through.
More Delicious Pork Recipes,
- Carnitas Recipe (Mexican Slow Cooker Pulled Pork)
- Smothered Pork Chops Recipe
- Cream of Mushroom Pork Chops (Dad’s Recipe)
- Garlic Butter Pork Chop Recipe (Ready in Just 15 Minutes!)
- Slow Cooker Apple Cider Pulled Pork Recipe
If you try making this Pulled Pork Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
RECIPE CARD
Pulled Pork Recipe
Ingredients
- ¼ cup brown sugar
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 5 pounds pork butt - or pork shoulder
- 2 medium onions - peeled and quartered
- 1 (12-ounce) can Dr. Pepper - or Coke or ½ cup apple cider vinegar and ½ cup apple juice
- barbecue sauce - of your choosing, optional
Instructions
- Trim any excess fat from the pork butt or pork shoulder and pat dry with paper towels (please leave most of the fat, but often large sections of pork butt come with thick sections of fat that are easily removed).
- In a small bowl, combine the chili powder, paprika, garlic powder, salt, sugar, and black pepper. Rub the dry rub over the entire surface and on all sides of the pork.
- Place the peeled and quartered onions in the bottom of a large 7-8 quart slow cooker. Add one (12-ounce) can of Dr. Pepper and place the pork shoulder directly on top.
- Cover and cook on low for 8 hours.
- Remove the cooked pork from the slow cooker and transfer it to a large bowl or serving platter. Use two forks to shred the pork (this should happen easily, if not, you may need to cook the pork for longer).
- Transfer the remaining liquid to a saucepot. (Optional – gently simmer the broth on the stovetop over medium-low heat until it is reduced to about 1 1/2 cups)
- Return the shredded pork back to the slow cooker. Combine with your favorite barbecue sauce, if desired, thinning the barbecue sauce with some of the cooking liquid, if needed. Keep covered and set to “warm” until ready to serve.
Jessica’s Notes
- Use a bone-in butt or shoulder if available (I usually can’t find one), but boneless is fine, too. Choose one that is well-marbled with white fat.
- The ideal temperature for pulled pork is 200 degrees F. So even though it will be “fully cooked” at 170 degrees F, absolutely let it cook for longer for the best results.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Recipe was fabulous
We put the pork on buns with bbq sauce
We put the pork on tortillas with pick cilantro
We ate it with fork and nothing else
Every way we tried the pork was delicious
I appreciate the delicious feedback, Joesph 🙂
What is the reduced cooking liquid for.
When you reduce the leftover liquid from pulled pork, you’re concentrating the flavors to create a rich, savory sauce. Once reduced, you can:
1. Mix it Back: Toss the thickened sauce with the pulled pork itself to enhance its flavor and moistness.
2. Use as a Drizzle: Serve the sauce on the side and drizzle it over the pork when plating.
3. Sandwich Enhancer: If you’re making pulled pork sandwiches, spread or drizzle some of the reduced sauce onto the bread or rolls for added flavor.
4. Store for Later: If you have more sauce than you need immediately, you can store the reduced liquid in an airtight container in the fridge for a few days. It can be reheated and used for other meat dishes or as a base for gravies and sauces.
5. Flavor Enhancer for Other Dishes: The reduced liquid can also be added to soups, stews, or other dishes as a flavor enhancer.
Always ensure that the reduced sauce is cooled before storing, and always store it in the refrigerator if not used immediately.
I made this today and the best recipe ever.
❤️❤️❤️
Thanks Paula 🙂
Hi! This looks like a great recipe. You mentioned it’s best to get bone-in. Do you remove the bone before cooking or cook with it in and remove later? I’m planning to make this for a group of 24 to 30 so will likely need to cook the pork at two different time and combine for the party. Thanks!
On step 5, when pulling the cooked meat apart with forks, you can easily remove the bones 🙂
Perfect! Thanks much!
I made this recipe over the past weekend. My family loved it,
Thanks for the lovely feedback, Linda 😀
Just made this recipe tonight, 5 lb pork butt- followed your instructions exactly and IT’S AMAZING. 208 degrees at 8 hour mark. Thank you Jessica!
Thanks for the amazing review and rating, Claire 🙂
I made this last night and it turned out fantastic and was a huge hit. After 8 hours on low in my crock pot, the meat registered exactly 200 degrees. Thank you so much, Jessica!
Hey Jessica have you tried this in the Instant Pot?
Not yet, but it is on my long to-do list 😀
Lol I hear ya!
? sugar – i decided to put it into the rub
will post when finished slow-cooking
Correct, the sugar goes in the dry rub in step 2 – thanks for catching that 🙂