Go Back
Tender slow cooker pulled pork on a bun with tangy barbecue sauce and coleslaw.

Slow Cooker Pulled Pork Set and Forget

Avatar photoAlice Yowell
This is the ultimate set-it-and-forget-it recipe for incredibly tender, juicy pulled pork. With just 15 minutes of active prep, your slow cooker transforms a tough pork shoulder into a mountain of flavorful, shreddable meat coated in a sticky, tangy sauce. Perfect for a crowd or an effortless family dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Course Main Course
Cuisine American, Southern
Servings 8
Calories 480 kcal

Equipment

  • Slow cooker (6-quart or larger)
  • Large heavy skillet (cast iron preferred)
  • Paper towels
  • small mixing bowl
  • Large cutting board
  • Two forks
  • Tongs
  • Measuring spoons
  • Measuring cups
  • Ladle or spoon

Ingredients
  

  • 4-5 lbs pork shoulder or Boston butt
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper optional
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp brown sugar light or dark
  • 1 tbsp olive oil
  • 1 cup low-sodium chicken broth
  • ½ cup apple cider vinegar
  • 1 cup your favorite BBQ sauce

Instructions
 

  • Pat the pork shoulder completely dry with paper towels. This is crucial for a good sear.
  • In a small bowl, mix the smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, black pepper, and brown sugar.
  • Generously coat the entire surface of the pork with the spice rub, pressing it in with your hands.
  • Heat the olive oil in a large, heavy skillet over medium-high heat.
  • Sear the pork shoulder on all sides until a deep, dark brown crust forms, about 3-4 minutes per side.
  • Place the seared pork shoulder into the slow cooker.
  • Pour the chicken broth and apple cider vinegar around the meat (not directly over the top, to preserve the crust).
  • Cover the slow cooker and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the meat shreds effortlessly with two forks.
  • Carefully remove the pork from the slow cooker to a large cutting board and let it rest for 10-15 minutes.
  • While the pork rests, skim the excess fat from the cooking liquid in the slow cooker.
  • Using two forks, shred the pork into bite-sized pieces. Discard any large chunks of fat.
  • Return the shredded pork to the slow cooker, pour in the BBQ sauce, and toss to coat.
  • Let it warm through for another 15-20 minutes on the warm setting before serving.

Notes

For a tangier, Carolina-style finish, skip the BBQ sauce and use extra apple cider vinegar with a pinch of red pepper flakes. To add a smoky bacon infusion, cook 4 strips of bacon in the skillet before searing the pork, crumble the bacon for a topping, and use the rendered bacon fat instead of olive oil. Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.