My signature pulled pork recipe is slow roasted for 12 hours. This is my easy pulled pork recipe made in a slow cooker, a recipe loved by readers all around the world! High returns for minimal effort, pork is rubbed with a secret spice mix, slow cooked until the meat pulls apart effortlessly then tossed in a simple-yet-flavour-loaded homemade BBQ Sauce.
Super economical, makes loads, freezes 100% perfectly and insanely moreish. Make sliders or a big Southern BBQ dinner plate complete with classic sides like Mac and Cheese, Cornbread and Coleslaw!
Easy slow cooker pulled pork
No self respecting BBQ shack would cook pulled pork in a slow cooker. They do an overnight smoke, with a pork babysitter on duty all through the night to stoke the coals, monitor and maintain the temperature, and occasionally give the pork a good spray with their secret-formula spritzer.
I do not do that.
I need my beauty sleep.
(Also, I don’t have a smoker).
So here’s how I make pulled pork in a slow cooker. Simple. Totally hands off. Makes loads, super economical. Amazing result for minimum effort!
What you need for pulled pork
Here’s what you need for pulled pork made in a slow cooker – a spice rub and some kind of liquid for a braising liquid to infuse with flavour, add a touch of sweetness and keep everything nice and moist.
I like to use beer – any beer other than dark brown beers like stout or Guinness. Apple cider – alcoholic or non alcoholic – or similar fruit ciders (like pear) are also terrific. For non alcoholic, apple juice works really well. Emergency fallback: water!
Best pork for pulled pork?
The best pork for pulled pork is bone in Pork Butt – also known as Boston Butt – or pork shoulder. It’s well marbled with fat so it’s juicy, and it’s a tough cut of pork so it needs the long cook time to become tender enough to shred – which means more flavour infusion time!
Difference between pork butt and pork shoulder
While both are cut from the shoulder of pig, the pork shoulder comes from the lower end (upper leg) whereas pork butt is the upper part near the back which is why the shape is more rectangle block-like. Here’s an excellent diagram from Cooks’ Illustrated!
Homemade barbecue sauce
And here’s what you need for the homemade Barbecue Sauce. It’s my base recipe for all things barbecue sauced – from pork ribs to chicken, beef ribs to brisket.
Sometimes I change it up a bit – depends on the protein and purpose of the dish, but fundamentally the same ingredients!
How to make pulled pork
We’re bypassing the step to sit by a smoker through the whole night, and just opting for a simple home version here. So all I need you to do is:
rub pork with spice mix;
plonk in slow cooker with beer, set and forget;
brown in oven – optional step, but totally worth it for that extra little edge of flavour (besides, you need to use a pan for shredding anyway, so you may as well throw it in the oven for a bit!);
shred, douse with BBQ sauce, devour.
PS I slow cook it with the thick layer of fat on it so it looks blubbery and unappetising when you pull it out of the slow cooker but it does all sorts of wonderful things to the pork as it slow cooks – imagine the spice rubbed layer of fat slooooowly dripping down the pork and basting it for hours!
Pulled pork should be tender…but not mushy!
When I see pork being shredded with a food processor and vigorously mixed with sauce until it resembles baby food, it makes me want to cry.
We want tender, juicy pork that can be pulled apart effortlessly, but still has the texture of meat – we don’t want mush! To achieve that, you just need to cook it for the right length of time (10 hours on low is long enough) and toss with the sauce gently rather than vigorously stirring it like it’s a pot of soup!
How to serve pulled pork
The two classic ways to serve pulled pork are:
1. Sliders – stuffed in soft rolls with Coleslaw*. Terrific way to serve loads of people – this recipe will make around 20 sliders;
* If you or your hips are anti mayo, try the RecipeTin No Mayo Coleslaw – it’s very, very good!
2. Southern BBQ Dinner Plate – complete with classic sides like Baked Mac and Cheese, Corn Bread, steamed corn slathered with butter, Coleslaw (or this No Mayo version) and a side of something green (pictured: simple steamed greens drizzled with butter, salt and pepper).
This recipe makes loads of pulled pork. Pork butts are BIG – so there’s no getting around that!
If you use shoulder you can get smaller pieces. But actually, you don’t want to make this with much less than 2kg / 4 lb because otherwise the pork will cook too quickly and lack the time it needs for the flavour to infuse.
Besides, it freezes 100% perfectly. And imagine how smug you’ll feel knowing you’ve got a stash of this in your freezer??? Shove it in a bread roll for a quick meal anytime! – Nagi x
Watch how to make it
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Easy slow cooker BBQ pulled pork
Ingredients
- 3.5-4.5kg/ 5-7lb pork butt / pork shoulder , bone in, fat cap on (Note 1)
- 1 cup beer , apple cider or apple juice (Note 2)
RUB:
- 3 tbsp brown sugar
- 1 tbsp paprika powder
- 1 tbsp garlic powder
- 2 tsp onion powder
- 2 tsp mustard powder
- 1 tsp cumin powder
- 1 tbsp salt
- 1 tsp black pepper
BBQ Sauce:
- 1 cup apple cider vinegar (Note 3)
- 3 cups tomato ketchup (or Aussie tomato sauce)
- 1 cup water (or use remaining beer!)
- 3 tbsp molasses , orginal (not blackstrap, Note 4)
- 2/3 cup brown sugar
- 4 tsp mustard powder
- 3 tsp garlic powder
- 4 tsp Worcestershire sauce
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp Tabasco or cayenne pepper (optional, for spiciness)
Instructions
- Mix the Rub together, then rub all over the pork.
- Place in a slow cooker, pour over beer. Slow cook on low for 10 hours. Pork should be tender enough to easily shred.
Browning in oven (optional, recommended):
- Preheat oven to 180°C / 350°F.
- Transfer from slow cooker into a roasting pan (reserve liquid).
- Scoop fat off surface of juices in slow cooker and drizzle over pork (about 1/3 cup), then roast pork for 20 minutes.
- Remove from oven, cut thick layer of fat off top and discard. Spoon over 1/4 cup fat from slow cooker juices, then roast 15 minutes.
Shredding:
- Shred pork using 2 forks. Pour over BBQ sauce, toss gently.
- Serve stuffed in sliders with Coleslaw, or make a Southern dinner plate with Coleslaw, Mac and Cheese, Corn bread, steamed corn & green beans tossed in butter, with Margaritas to quench your thirst!
Barbecue Sauce:
- Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.
- Add 3/4 – 1 cup of juices from slow cooker until sauce is syrup consistency.
- Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use per recipe.
Recipe Notes:
- Pressure cooker / instant pot – With a slightly smaller pork (2-2.5 kg/4-5lb), I make this in my pressure cooker, 1 hr 20 minutes on high.
- Oven – 7 to 8 hours at 130C/270F, covered with double foil in a roasting pan with 2 cups of water (plus the beer per recipe). I rarely do this simply because of logistics – I don’t like to leave the house or sleep with the oven on! But by roasting, you do get an amazing crust which I compensate for by roasting the pork briefly after slow cooker. Note: slow cooker yields juicier pork.
Nutrition Information:
Life of Dozer
This is how my post-trip reunions with Dozer go down…..
Thanks for the recipe. It was perfect.
You’re so welcome!! N x
So hypothetically if you couldn’t get your hands on a bone in one large chunk of meat … how would you cook 4 -5 smaller pieces in the same slow cooker?
I absolutely LOVE your recipes!!! I honestly could never find a food blog that so perfectly suited my cooking style of really yummy, well made food that wasn’t pretentious and super healthy but just nice, good food! Your recipes break everything down so easily and give the best tips and tricks!! I have honestly never failed when making one of your recipes and so many have changed my actual life no joke. Thanks Nagi!!!
That’s so great to hear – thanks so so much Jade!
The original plan was to make this in the slow cooker as stated in the recipe. After a little mishap with the Instant Pot’s slow cooker setting (read: I inadvertently set it to *start* cooking 6 hours after I turned it on…), I ended up cooking the 4kg pork butt in the Instant Pot for 2 hours under pressure.
In any case, everyone loved this, we had leftovers for days (excellent either as a sandwich or with mashed potatoes and sides), and we’ll definitely make this again.
It’s just as good done in a pressure cooker – I’m so glad you managed to get it cooked in the end!! N x
Oh. My. Goodness. Made this for Christmas to serve with duck fat roast potatoes, veg and Asian slaw salad. Ordered the pork butt from the butcher.
Nearly died when it weighed in at 4.8 kg. No way it would fit in my slow cooker. Cut a piece off – thank goodness he had taken the bone out against instructions! Was imagining getting the hacksaw out. Got up at 1.30am to turn on slow cooker. Totally worth it, a huge success. But tonight we relived the glory with some leftovers from the freezer which I froze smothered in the BBQ sauce. That sauce!! Will definitely make again. Thanks Nagi for an amazing recipe.
So I’m wondering what to do, I need the pork ready for 5pm so I just slow cooked it overnight. Should I just continue making it and have it sit in a warm crock pot all day? Or should I put it in the fridge and start at the browning in the oven step later today ? I don’t want it to dry out, not sure what to do !
This recipe is just perfect! I leave in France and love pulled pork (almost as much as brisket). I have tried multiple recipes, and this one had definitely the best result. As tasty and moist as in the US! thanks!
This recipe was very delicious and super easy! I think my husband fell in love with me again, thanks to you 😉
Oh that’s so sweet! I’m so glad it was a hit!
Hi Nagi, just love,love,love your recipes! Thankyou so much👍 I have question about the pulled pork with bbq sauce. I always seem to be behind the 8 ball time wise, can you put it on high for 4 hours instead? Also, if i have no bone, say 2kg boneless should i reduce cooking time by much? Cheers
Hi Cheryl, yes you could do this on high, I’d check at 4 hours and just keep cooking if it needs it – N x
Wow! Thanks again Nagi! You have swiftly become my go to for recipes.
They always turn out brilliantly and you describe the method and substitutes perfectly.
I used a 2.5kg boneless pork shoulder, on low for about 8 hours. I finished it off roasting in the bbq.
Served with flatbread and your coleslaw for an easy entertaining family dinner.
Oh, and your pumpkin pie for dessert!
Sounds amazing Alexis!!
Hi Nagi,
I LOVE your recipes! This is the best and most reliable cooking website that I’ve found.
Would I be able to use pork loin? I’m finding it difficult to locate pork butt or pork shoulder, which hasn’t been pre-cut in slices.
Thanks!
Hi Susan, Thanks so much for the awesome feedback! I talk about the cuts of pork suitable for this recipe in the recipe notes 🙂
Hi I can’t find molasses in my small local store. Would black treacle be the same?
Hi Christine – yes you could use treacle instead 🙂
So amazing! I’ve tried pulled pork before but not with these results. We made your coleslaw an this with the pork and barbecue sauce too= wow!!. It’s so tasty! Thank you
I’m so glad you loved it Karen!!!
I’m in Oz, is boneless pork shoulder roast the same thing as pork shoulder?
Hi Taryn, I’m in Australia too – try get a bone in shoulder also called pork butt in Harris Farm – N x
This was a big hit. I had to double the recipe for the hungry mouths. The BBQ sauce is delicious too!
Thanks so much for letting me know Bonnie!
Hi Nagi,
OMG I love Dozer!
I was just wondering I can only find Blackstrap molasses so what else could I use instead and you say not to use that one?
Kind Regards
Joanne
Hi Joanne, Blackstrap is bitter and not suitable in this recipe – you could sub with golden syrup if you can find it 🙂
Thank you so much am going to try this on the weekend 🙂
Why is it that I first scroll down to watch dozer? Nagi you are an excellent communicator. No pretence. Great blog and so down to earth. So rare.
I knew he’d steal the show.. so much for my recipes 😂
Nagi – as you would know I reposted your reunion with Dozer yesterday on four of my lists – am faced with a record number of mails this morning from friends who all loved to stop and laugh: it made their day also! Am tempted to add your Cup photo: of course I loved the poke at wearing a two dollar head ‘covering’ on the Hallowed Day 🙂 ! This recipe: I love pork and I love being practical and I love to put a dish in the oven about six metres from my work area for the length of the day . . . my good and cannot wait !
I love this Eha! 😂
There’s nothing like the love of a dog! What a great video! Thx for posting the recipe, was looking for something like this for the weekend.
I hope you love it – let me know! – N x
OMG!…Nagi! I must be hungry…I want to cook every recipe you sent with the pulled pork: chicken cordon bleu, beef stroganoff, butter chicken, mac & cheese–the list goes on! Thanks for making it look easy. I’m a visual person, and I need to see it happen to motivate myself to try it. I’m off to the kitchen now!
I hope you love them all!