This Pulled Pork made in a slow cooker may well be the most tender, moist, and flavourful you’ve ever had in your life! 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!
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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Pulled Pork with BBQ Sauce
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…..
This was incredible. I was hesitant when I saw crock cook time was 10 hours however I followed the recipe exactly as written and it was amazing!!! Next time, I will cook this overnight.
I’m so glad you gave it a go and loved it Lorraine! N x
Greetings Nagi,
I hope all is safe and well. I was wondering if you had any suggestions for the cooking time if this recipe was halved, or if you think 3 pounds of pork might be best suited for a different recipe.
I have the rub and sauce ratios converted (thank you for including the epic serving scale), but worry that I might over cook it in slow cooker for 10 hours, followed by browning it in the oven.
You mentioned that smaller cuts take less time to cook, and you often use your Instant Pot for 4 to 5 pounds. Do you think an hour and 20 minutes might be too long in the instant pot for 3 pounds?
I would greatly appreciate any thoughts on suggested crock pot time adjustments, or if the Instant Pot for an hour and 20 is the way to go?
Also, you mentioned that less cook time means less flavor. Any thoughts on applying the rub the night before on a smaller portion?
Thank you for your time and input, and for the amazing recipes.
All the best.
Elizabeth
Hi Elizabeth, you can’t really go too wrong here – you’re cooking until it’s fall apart tender. I would think an hour in an IP or pressure cooker will be perfect – if you check the pork and it’s not pull apart tender, just put it back in for the added 20 (I don’t think you’ll need to though!) – Love to know how you go! N x
Thank you so much, Nagi. I truly appreciate your input and guidance. I no longer have any hesitation and worry.
We will be making this on Friday, and I will let you know how it goes!
All the best, and then some.
Another really delicious dish which my family absolutely loved, and your coleslaw recipe was a perfect pairing. Didn’t have molasses or treacle but cooked the pork in cider rather than beer to make it GF, that gave the right sweetness to the BBQ sauce. I’m looking forward to leftovers for lunches this week!
Hi Nagi, love the BBQ sauce recipe. How long can I keep leftover sauce in the fridge for?
Hi Renaye, up to 4 days, although you could freeze for longer 🙂 N x
Hi Nagi.
Great recipe!
If I want to freeze it would you suggest adding the BBQ sauce first and then freezing or adding the sauce later once defrosted again?
Many thanks!
Hi Marc, I would just freeze all together to keep the meat moist! N x
Hi Nagi! Love this recipe (as always) but never been particularly keen on pork. Is there anyway it could be adapted to chicken? Thanks!
Hi Nagi
I made this recipe today, taste amazing! Thank you so much for sharing with us ☀️☀️
Cooked this last night….. best ever!!! Just finished round 2 for lunch on baguette with coleslaw, gets better (if that’s even possible) the next day!!!
Hello Nagi,
I’ve just discovered you and your wonderful recipes. I really love the fact you list alternative cook methods (when you can) as I have a pressure cooker, so am definitely going to try many of your recipes. I’ll let you know how I get on! Thank you , Zoe (in the UK)
Having the extended family over for dinner, Thinking of doing the slaw, pork, corn, and what else could I make for a buffet meal. Not a fan of mac and cheese or cornbread.
Some no knead rolls would go down a treat! N x
Argh! I tipped the slow cooker juice out without realising I should add to the sauce!! What should I do?
Pork is roasting & I just started my BBQ sauce simmering; and I’m already prepared to say that this is amazing! I had an 8lb shoulder/butt roast, so let it cook overnight on low, for about 12 hours and the texture is perfect; I also added about a tablespoon of honey to the sauce b/c I like mine a tad sweet, and it’s pretty perfect 🙂 Gonna start your No-Mayo slaw now and serve it all w/ corn on the cob, mac & cheese, & homemade lemonade tonight! Thanks for the perfect end of summer treat!
Hi Nagi, I love all of your recipes! I’m cooking this recipe tomorrow, my sister bought the pork for me, and I’ve noticed as I was rubbing the pork with spices, there’s no bone! Do you think this will affect the flavour? I haven’t started cooking yet, so could add more spices if needed? The cut of pork weighs 4kg. Thank you xx
Hi Melissa, sorry for the delayed reply, I’ve been offline camping all weekend without reception! It should have been fine cooking as per the recipe – how did you go?? N x
Thank you Nagi, what a seriously good recipe! Cooked 4kg in oven for 8hrs and only mixed half of the bbq sauce through pork and served the rest on the side. I dont like store bought bbq sauce, but this was brilliant. Will make again!! 10/10