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Slow Cooker Pulled Pork

Slow cooker pulled pork is cooked low and slow until the pork shoulder is fall-apart tender and easy to shred. A smoky spice rub and BBQ sauce glaze coat every bite for sandwich-ready meat.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pork and rub
  • 3 lb pork shoulder
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • cup BBQ sauce plus more for serving
  • 0.5 cup chicken broth

Equipment

  • 1 slow cooker

Method
 

Make the spice rub and season the pork
  1. In a small bowl, mix the brown sugar, smoked paprika, garlic powder, and onion powder into an even rub, then rub it all over the pork shoulder so it’s fully coated.
  2. Place the pork shoulder into the slow cooker and pour the chicken broth around it to help create steam for tender cooking.
Slow cook until shreds easily
  1. Cover and cook on low for 8 hours, or cook on high for 5-6 hours, until the pork shreds easily with a fork (low and slow gives the most tender texture).
Shred and glaze with BBQ sauce
  1. Remove the pork, shred it, and discard any excess fat.
  2. Skim excess fat from the cooking liquid, then stir the shredded pork back into the liquid with the BBQ sauce until well combined.
  3. Toss and stir until the pork is evenly coated in the BBQ glaze.
Serve
  1. Serve the pulled pork on buns with extra BBQ sauce and coleslaw.

Notes

For the best shredding, keep the lid on during the full cook time so the pork stays at a steady temperature. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop or in the microwave. For a lighter option, use a lower-sugar BBQ sauce so the glaze stays flavorful without as much added sugar.