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Pulled Pork (Slow Cooker)
4.9 from 60 votes

Pulled Pork (Slow Cooker)

Slow Cooker Pulled Pork uses a dry rub on a pork shoulder roast, combining salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper for a seasoned crust. Simmered in a mixture of apple juice, apple cider vinegar, Worcestershire sauce, and liquid smoke, the pork slowly cooks until tender enough to be shredded. Tossing the shredded pork with barbecue sauce produces a flavorful, moist sandwich filling often served with coleslaw and fresh buns.

Prep Time
10 mins
Cook Time
8 hrs 15 mins
Additional Time
2 hrs
Total Time
10 hrs 25 mins
Servings: 8 people
Course: Main Course
Cuisine: American

Ingredients

  • 1 1/2 Tbsp salt
  • 1 Tbsp black pepper freshly ground
  • 2 Tbsp brown sugar
  • 2 Tbsp paprika
  • 1/2 Tbsp garlic powder
  • 1 tsp cayenne pepper
  • 4 pound pork shoulder roast aka Boston Butt roast, boneless
  • 2 cups apple juice
  • 2/3 cup apple cider vinegar
  • 2 Tbsp Worcestershire sauce
  • 1/2 Tbsp liquid smoke
  • 1 1/4 cups BBQ sauce (I like to use Bullseye)

Instructions

    Cup of Yum
  1. In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper.
  2. Place pork shoulder in a baking dish and rub entire roast with dry rub mixture, pressing mixture over the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours, or overnight.
  3. In a medium mixing bowl combine apple juice, apple cider vinegar, Worcestershire and liquid smoke.
  4. Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do this so all the dry rub isn't washed off the top).
  5. Cover slow cooker and cook on low heat 8 - 10 hours. 
  6. Remove roast from slow cooker and shred (leave broth in slow cooker). Return shredded pork to slow cooker (in broth) and allow to cook 10 - 20 more minutes. 
  7. Strain most of the broth from pork (I leave about 1/2 cup), pour in barbecue sauce and toss.
  8. Serve in buns with coleslaw if desired.

Notes

  • Use fresh bakery buns for serving pulled pork sandwiches for better texture and flavor.
  • Consider adding blue cheese crumbles to coleslaw for an extra flavor dimension with the pork.
  • This recipe is adapted from Food Network and pairs well with classic coleslaw sides.