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This Pulled Pork Recipe is incredibly easy to make and always results in juicy, flavorful, melt-in-your-mouth meat! The secret? Well-marbled pork shoulder (or butt), simple pantry seasonings, a splash of Dr. Pepper, and slow, steady cooking. Season with your favorite BBQ sauce, or enjoy it as is on sandwiches, nachos, tacos, and more!
About This Pulled Pork Recipe
This amazing slow-cooker pulled pork is unbelievably easy to make! No complicated prep, no overnight marinating—just season the meat, toss it in the slow cooker, and let it do the work. That’s it! Of course, there are many ways of making incredible pulled pork – like in the oven, the smoker, or the Instant Pot – but making it in the slow cooker is the easiest. The result is delicious shredded pulled pork, perfect for parties, BBQs, or a simple weeknight dinner. Make delicious pulled pork sandwiches or enjoy it with BBQ sauce and your favorite sides like coleslaw, potato salad, or baked mac and cheese.
- Yield: A 5-pound pork butt, once cooked and shredded, will typically yield about 3 pounds of finished pulled pork. This will feed approximately 6-9 people as the main dish (1/3 pound to 1/2 a pound) or up to 12 people when served with several other dishes.
- Type of Pork: The best choice is bone-in pork butt (aka Boston Butt), but pork shoulder is an excellent second choice. If bone-in is unavailable, boneless works just as well.
- Difficulty Level: So easy!
- Freezer-Friendly: Yes! Check out my tips for freezing in the FAQ section below.
Featured Comment
“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!”
– Claire
Table of Contents
Tips for the Best Results
- Cook on low: Pork butt (or shoulder) is a tougher cut full of collagen and connective tissue. Cooking on low heat (8-10 hours) gives the collagen time to break down into gelatin, making the meat melt in your mouth rather than stringy and chewy.
- Use a digital meat thermometer: Cook the pork until it registers 195-205°F as measured by a digital meat thermometer. On the low setting, this will take around 8-10 hours.
- Let the meat rest before shredding: Resting allows the juices to redistribute and reabsorb, keeping the pork tender and moist. It also relaxes the muscle fibers, making it easier to pull into perfect, juicy strands.
- Save and use the juices: The juices left in the slow cooker can be used in so many ways! They can keep your pulled pork moist and juicy (especially helpful when reheating leftovers) or infuse it with a little BBQ sauce to balance the flavors. You can also reduce the juices on the stovetop for a concentrated, rich sauce or save them to use in soups and stews.
How to Make Pulled Pork
You’ll find the complete recipe (with step-by-step images) in the recipe card at the bottom of this page. You can use the “Jump to Recipe” button to get there.
Making pulled pork in the slow cooker is an effortless way to achieve tender and flavorful shredded pork. Start by purchasing a 5-pound pork butt or shoulder. When ready to cook, prepare the dry rub (brown sugar, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper) and pat the pork dry with paper towels. Generously apply this mixture to the pork, ensuring it is well-coated.
Place the quartered onions into the slow cooker with the Dr. Pepper and place the seasoned pork on top. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours until the pork falls apart easily when prodded with a fork. Once cooked, remove the pork from the slow cooker and let it rest for 15-20 minutes before shredding.
After shredding, mix some of the flavorful juices and onions left in the slow cooker back into the pork to keep it moist, or stir in some BBQ sauce to taste.
Why I Don’t Sear the Meat
I am typically very pro-searing. However, in the case of this slow-cooker pulled pork, it’s not necessary—or worth the extra dishes. If you’re worried you’ll miss out on the deep caramelized edges, consider broiling the pork after cooking and shredding. Preheat your oven to high broil and line two baking sheets with aluminum foil. Divide the shredded pork between the two baking sheets in an even layer and broil for 6-8 minutes, tossing the meat once during cooking. It’s the method I apply when making homemade carnitas.
How Long to Cook Pulled Pork?
For juicy, tender pulled pork, follow these guidelines:
- Bone-in pork butt: 9-10 hours on LOW
- Boneless pork butt: 8-9 hours on LOW
- Pork shoulder: 8-10 hours on LOW
- Smaller cuts (under 4 pounds): 6-8 hours on LOW
About the Ingredients
Below are notes and possible substitutions for the ingredients in this Slow Cooker Pulled Pork Recipe. You can find the printable recipe with measurements in the recipe card at the bottom of this page.
Jump to Recipe
What Cut of Pork to Use? The ideal cut for pulled pork has a good balance of fat, collagen, and connective tissue, which breaks down during slow cooking to create juicy, flavorful, and tender meat. The best choice is pork butt (aka Boston Butt) which is high in fat, deliciously marbled, and has lots of connective tissue (collagen). Pork shoulder (aka picnic shoulder) is a good second choice. It’s a little leaner with more muscle and connective tissue. This just means that it may take a little longer to reach ideal tenderness. What are some cuts that you should not use? Do not use pork loin or tenderloin (way too lean) and pork belly (too fatty).
Homemade Dry Rub: This recipe includes a simple dry rub made with brown sugar, chili powder, smoked paprika, garlic powder, salt, and black pepper. Add ½ a teaspoon of cayenne powder for a bit of heat. The dry rub ensures the pork is well-seasoned from the start and enhances browning and caramelization.
Onions: The onions become so soft and melty that they practically disappear into the sea of shredded pork. You can make this dish without the onions or add even more (space allowing) if you really love the jammy, sweet taste of slow-cooked onions.
Dr. Pepper: The acidity in Dr. Pepper helps break down the tough connective fibers in pork shoulder or pork butt, resulting in results in ultra-tender, juicy, and easily shreddable meat after slow cooking. Its sugar caramelizes on the edges of the pork as it cooks and helps balance the savory and smoky flavors of the seasonings. Delicious alternatives include coke, root beer, pineapple juice, or a combination of ½ cup apple cider vinegar and ½ cup apple juice. Do not use diet soda as an alternative.
BBQ Sauce: The BBQ sauce is actually optional. However, to get that BBQ taste, try mixing it with your favorite smoky, sweet, or tangy store-bought sauce or my homemade BBQ sauce recipe.
How to Serve it
Once your pulled pork is cooked, shredded, and ready to enjoy, you can use it in countless recipes, such as pulled pork sandwiches topped with creamy, crunchy coleslaw and your favorite BBQ sauce. You can also use it to make carnitas tacos, sliders, and BBQ pizza (so good!). Serve your pulled pork with steamed rice or creamy mashed potatoes for a comforting meal, or try something different and stuff baked potatoes with pulled pork, topped with cheese, sour cream, and chives.
For a classic BBQ spread, toss the meat in my sweet and tangy homemade BBQ sauce (or use your favorite store-bought version) and serve it with baked beans, sweet cornbread, potato salad, baked macaroni and cheese, collard greens, and fruit salad.
Frequently Asked Questions
Yes. If the pork is cooked for too long or at too high a temperature, it can become mushy, dry, or stringy instead of juicy and tender. Avoid cooking at a high temperature for the best results. The internal temperature should register approximately 195-205°F as measured by a digital meat thermometer.
Yes, absolutely! You can freeze pulled pork by cooling it to room temperature, mixing it with some cooking juices, and storing it in airtight containers or freezer bags. Stored properly, pulled pork can be kept in the freezer for 3-6 months. Thaw in the refrigerator before reheating.
The best way to reheat pulled pork is in a skillet set over low heat with additional cooking liquid, like BBQ sauce or broth. This will prevent the meat from drying out. To reheat quickly, use the microwave in short 30-second intervals.
Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
Pulled Pork Recipe
Equipment
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
- BBQ Sauce, store-bought or homemade, optional
Instructions
- Mix the dry rub: In a small bowl, combine the brown sugar, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper.
- Season: Pat the pork butt dry with paper towels, then generously rub the seasoning mixture all over the meat.
- Sear the pork (optional): Heat a little oil in a large skillet set over medium-high heat and sear all sides of the pork until golden brown.
- Layer the ingredients in the slow cooker: Place the quartered onions at the bottom. They will cook down and provide a bed of flavor for the pork to cook on.
- Add the Dr. Pepper (or one of the alternatives), then place the seasoned pork on top.
- Cook: Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Cooking on LOW is preferable for the most tender and flavorful results.
- Check for doneness: The pork is ready when it falls apart easily when prodded with a fork. The internal temperature should register approximately 195-205°F as measured by a digital meat thermometer.
- Rest before shredding: Remove the pork from the slow cooker and let it rest for about 20 minutes. This makes it easier to handle and helps the meat reabsorb some of its juices.
- Shred: Use two forks to pull apart the meat. Discard any excess fat or gristle.
- Flavor with juices (optional): Skim off any excess fat from the surface of the cooking juices left in the slow cooker. Add some of these juices (and onions) to the shredded pork to keep it moist and flavorful. Adjust the amount to your preference.
- Flavor with BBQ sauce (optional): Mix the shredded pork with your favorite store-bought or homemade BBQ sauce, thinning the sauce with some cooking liquid, if needed.
- Make a gravy (optional): Strain the cooking juices into a small sauce pot. Simmer over medium-low heat until the liquid is reduced and thickened. Stir in a small amount of cornstarch mixed with water to thicken even more. Whisk continuously. Serve alongside your pulled pork.
- Serve warm: Enjoy the pulled pork on sandwiches, tacos, or as a main dish alongside your favorite sides.
Notes
- Cook on LOW. Cooking on low heat (8-10 hours) allows the collagen to break down, making the meat melt in your mouth yummy rather than stringy and chewy.
- Use a digital meat thermometer. Cook the pork until it registers 195-205°F as measured by a digital meat thermometer. On the low setting, this will take around 8-10 hours.
- Rest the meat. For at least 20 minutes before shredding.
- Save and use the juices. Use the leftover cooking juices to keep the pulled pork moist and juicy after shredding or when reheating leftovers. Mix a little into BBQ sauce to thin it so it’s not so heavy. Or, reduce the juices on the stovetop for a concentrated, rich, flavorful gravy.
- Bone-in pork butt: 9-10 hours on LOW
- Boneless pork butt: 8-9 hours on LOW
- Pork shoulder: 8-10 hours on LOW
- Smaller cuts (under 4 pounds): 6-8 hours on LOW
- Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for 3-6 months. Thaw frozen leftovers in the fridge before reheating.
- The best way to reheat leftovers is in a skillet set over low heat with additional cooking liquid, like BBQ sauce or broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 🙂