Slow Cooker Pulled Pork

Name: Slow Cooker Pulled Pork
Prep time: 45 min
Cook time: 8 h
Total time: 8 h 45 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 3 tablespoons (40 g) light or dark brown sugar, packed; 2 tablespoons (14 g) smoked paprika; 1 tablespoon (9 g) kosher salt (Diamond Crystal; use half as much if using Morton or table salt); 1 teaspoon (2 g) black pepper, freshly ground; 2 teaspoons (6 g) garlic powder; 1 teaspoon (3 g) onion powder; ¼ teaspoon (½ g) cayenne pepper (optional); 4 pounds (1800 g) boneless pork shoulder (Boston butt), patted dry, cut into 4 even chunks, thick outer fat cap trimmed to about ¼ inch (6 mm); 1 large (about 9 oz) (250 g) large yellow onion, peeled, halved and sliced into ½-inch (1 cm) half-moons; 4 cloves (12 g) garlic cloves, peeled and lightly smashed; ¼ cup (60 ml) apple cider vinegar; ½ cup (120 ml) low-sodium chicken broth (or water); 1 tablespoon (15 ml) Worcestershire sauce; 1 tablespoon (15 ml) apple cider vinegar, plus more to taste

From the MyKitchenBank Kitchen

A smoky-sweet brown sugar and paprika rub, a bed of onions and a splash of cider vinegar turn a humble pork shoulder into fork-tender, juicy pulled pork with almost no effort. Pile it on buns, tuck it into tacos or serve it over rice.

Prep: 45 min
Cook: 8 hr
Wait: 15 min
Total: 9 hr
Makes: About 5 cups (approx. 900 g) cooked pulled pork, enough for 8 sandwiches

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Ingredients

8 servings

For the rub
3 tablespoons (40 g) light or dark brown sugar, packed
2 tablespoons (14 g) smoked paprika
1 tablespoon (9 g) kosher salt (Diamond Crystal; use half as much if using Morton or table salt)
1 teaspoon (2 g) black pepper, freshly ground
2 teaspoons (6 g) garlic powder
1 teaspoon (3 g) onion powder
¼ teaspoon (0.5 g) cayenne pepper (optional)
For the pork
4 pounds (1800 g) boneless pork shoulder (Boston butt), patted dry, cut into 4 even chunks, thick outer fat cap trimmed to about ¼ inch (6 mm)
1 large (about 9 oz) (250 g) large yellow onion, peeled, halved and sliced into ½-inch (1 cm) half-moons
4 cloves (12 g) garlic cloves, peeled and lightly smashed
¼ cup (60 ml) apple cider vinegar
½ cup (120 ml) low-sodium chicken broth (or water)
1 tablespoon (15 ml) Worcestershire sauce
To finish
1 tablespoon (15 ml) apple cider vinegar, plus more to taste

Equipment (9)

6-quart (5.7 L) slow cooker
Chef's knife and cutting board
Small bowl for the spice rub
Tongs
2 forks (or meat claws) for shredding
Large rimmed baking sheet or large bowl
Ladle or fat separator
Measuring cups and spoons
Instant-read thermometer

Steps

Before you start

Plan on 8 hours on LOW (or about 5 hours on HIGH) of cooking time, plus 15 minutes of resting, so start by mid-morning for a dinner-time meal.
Use a 6-quart (5.7 L) slow cooker. A 4 lb (1.8 kg) roast fits comfortably in this size; a smaller cooker will crowd the meat and cook it unevenly.
Buy pork shoulder labeled Boston butt or pork butt. Lean cuts like loin or tenderloin will turn dry and stringy.
Pat the pork dry with paper towels before seasoning so the rub sticks instead of sliding off.

1
Mix the rub
- In a small bowl, stir together the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder and the cayenne, if using.
- Break up any brown sugar clumps with your fingers until the mixture is evenly sandy and uniformly red-brown.
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Ready when: The rub looks like an even, clump-free sandy powder.
Tip: Skip the cayenne for a mild, kid-friendly version; use the full ¼ teaspoon for a gentle background heat.
2
Trim and cut pork
- Pat the pork shoulder very dry with paper towels.
- Trim the thick outer fat cap down to about ¼ inch (6 mm), leaving a thin layer for flavor.
- Cut the roast into 4 roughly equal chunks, about 3 to 4 inches (8 to 10 cm) across, cutting along the natural seams where possible.
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Ready when: Four similarly sized chunks with only a thin layer of fat on the outside.
Tip: Smaller chunks cook more evenly and give the rub more surface area, so don't leave the roast whole.
3
Season the pork
- Sprinkle the rub generously over all sides of each pork chunk, then massage it in with your hands so every surface is coated.
- Use all of the rub.
- Wash your hands well with soap and hot water afterward.
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Ready when: No bare pork is visible; each chunk is evenly coated in the rub.
Tip: Wipe the cutting board and knife with hot soapy water before moving on to avoid cross-contamination.
4
Build the base
- Scatter the sliced onion and smashed garlic across the bottom of the 6-quart slow cooker in an even layer.
- Pour in the ¼ cup (60 ml) apple cider vinegar, the broth and the Worcestershire sauce.
- Nestle the seasoned pork chunks on top of the onions in a single snug layer.
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Ready when: Pork sits on top of the onions, mostly above the liquid, with the rub still on the meat.
Tip: Don't add extra liquid. The pork releases a lot of juice as it cooks, and extra water dilutes the flavor.
5
Slow cook
- Cover and cook on LOW for 8 hours (or HIGH for about 5 hours) without lifting the lid.
- The pork is ready when it is very tender and a fork twists into the meat with almost no resistance.
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Ready when: A fork slides in and twists easily; an instant-read thermometer reads 195 to 205°F (90 to 96°C) in the thickest chunk.
Tip: Every peek at the lid lets out heat and adds roughly 15 to 20 minutes of cook time. If the pork still feels firm at 8 hours, cook another 30 to 60 minutes.
6
Check the temperature
- Turn off the slow cooker or switch it to WARM.
- Insert an instant-read thermometer into the thickest part of the largest chunk.
- It should read at least 195°F (90°C), and ideally up to 205°F (96°C), which is well past the 145°F (63°C) safe minimum and is the range where shoulder turns shreddable.
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Ready when: Thermometer reads 195 to 205°F (90 to 96°C) and the meat pulls apart when prodded.
Tip: Pork at 160°F (71°C) is safe but still tough. Shoulder needs the higher temperature to become tender.
7
Rest the pork
- Using tongs and a slotted spoon, carefully lift the pork chunks, which may fall apart, onto a large rimmed baking sheet or into a large bowl.
- Let them rest for 15 minutes so they cool enough to handle and reabsorb juices.
- Leave the onions and liquid in the cooker.
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Ready when: Meat is cool enough to touch comfortably and no longer steaming heavily.
8
Shred the meat
- Discard any large pieces of fat and any gristle.
- Using two forks, pull the pork apart into bite-size shreds, working with the grain of the meat.
- Keep the strands a mix of thick and fine so the texture is not mushy.
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Ready when: All the pork is in shreds about 1 to 2 inches (2.5 to 5 cm) long with no large chunks remaining.
Tip: Shred while the pork is still warm; it's much harder to pull once it chills.
9
Moisten with juices
- Tilt the slow cooker and skim the fat floating on top of the cooking liquid with a ladle, or pour the liquid into a fat separator.
- Stir the cooked onions into the pork, then drizzle about ¾ cup (180 ml) of the skimmed juices over the shredded meat and toss gently with tongs.
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Ready when: Pork looks glossy and moist but not swimming in liquid.
Tip: Add the juices a little at a time; you can always add more but you can't take it back out.
10
Season and serve
- Stir in the 1 tablespoon (15 ml) apple cider vinegar to brighten the flavor.
- Taste and add a pinch of salt or another splash of vinegar if it tastes flat.
- Serve warm on toasted buns, in tacos or over rice, with extra juices spooned on top.
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Ready when: The pork tastes balanced: savory, lightly sweet, smoky and tangy.
Tip: Keep the pork in the slow cooker on WARM for up to 2 hours for a party; stir in a splash of the reserved juices if it begins to dry.

Good to know

Tips

Don't skip trimming the thick fat cap. Too much fat leaves a greasy pot of liquid, but leaving a thin layer keeps the meat juicy.
For crispy edges, heat a large skillet over medium-high heat, add a few spoonfuls of shredded pork in a single layer with a little juice, and cook 3 to 4 minutes without stirring until the underside browns and crisps.
Fresh, tangy slaw on top of the pork cuts the richness; a simple mix of shredded cabbage, mayonnaise and a splash of vinegar works well.
Slow cookers vary. If yours runs hot, check the pork 1 hour early the first time and note your ideal time.

Make ahead

Make the spice rub up to 3 months ahead and store in an airtight jar. Rub the pork and refrigerate it, covered, up to 24 hours before cooking for deeper flavor (add 15 minutes to the cooking time if it goes in cold). The finished pulled pork can be cooked up to 3 days ahead and reheated.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: store in an airtight container with some of the cooking juices for up to 4 days. Freezer: freeze with juices in zip-top bags or containers for up to 3 months; thaw overnight in the fridge. Reheat in a covered skillet or saucepan over medium-low heat with a splash of broth or water, stirring occasionally, until steaming hot (165°F/74°C), about 8 to 10 minutes, or microwave covered in 1-minute bursts.

Substitutions

boneless pork shoulder (Boston butt) → bone-in pork shoulder (about 4½ to 5 lb / 2 to 2.3 kg). Leave it in 2 large pieces and cook the same time; remove the bone after cooking. Expect a similar yield.
apple cider vinegar → white wine vinegar or unseasoned rice vinegar. Slightly milder flavor; use the same amount.
low-sodium chicken broth (or water) → apple juice, beer or water. Apple juice adds sweetness; reduce the brown sugar by 1 tablespoon if using it.
smoked paprika → sweet paprika plus ¼ teaspoon chipotle powder. Gives a similar smoky flavor with a little extra heat.