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…..
Hey Nagi, I love your recipes and always have great success so trying this one. I’m going to use a dutch oven and cook it in the oven but wondering how much water to add (in addition to the beer). 2 cups seems too much. What do you suggest? Thanks heaps. Say hi to Dozer!
Hi Stephanie, yes that’s correct Stephanie – you need 2 cups of water plus the beer. I hope you love it! N x
hi!
I bought a 3kg pork shoulder, but started the recipe late like 2:20pm and just wondering if I could leave it on high for 6 hours instead of low for 10? Also does it matter that the pork shoulder is not fully covered in liquid – the crock pot seems to be only a 1/4 q full just worried about it drying out 🙁
My family loved the pulled pork. They kept going back for more. I had to go buy more buns so my son could have it for lunch next day. He never wants leftovers.
I made your brisket and it was amazing. I still have a lot of sauce left over, can I use that instead of the rub?
Cheers
I followed recipe to a “T”. It was so easy and absolutely delicious. I will say, when I tasted the pork and then the bbq sauce I was kinda worried but the flavors all come together at the end. I added sauce to my likings then served on the side. Family loved. Thank you for a great recipe
My husband made this BBQ sauce to go on the pork ribs he smoked this weekend. It was perfection! Next time we will do this whole recipe with the pulled pork.
Thanks again for another amazing recipe!
Hi Nagi! I’ve been eyeing this recipe and plan to make it next week! The pork shoulder I got is 1.7kg. Will this be okay? Should I reduce the time from 10 hours to say 8 hours? I haven’t seen anyone report using a similar sized pork in the comments.
Appreciate the help!
Hi Jen, 8 hours will be plenty – just check at the 6 hour mark, it’s a forgiving recipe that you just need to cook until the meat is super tender! N x
Hi Nagi – LOVE your recipes. Every single one I have done has been delicious and the recipes are clear and easy to follow. Thank you for designing them!
For this pulled pork, I’m going to do it in the oven since I don’t have a slow cooker. You say to use a roasting tin with double foil but I was wondering, can I do it in a cast iron pot with a lid?
Thanks!!
Hi Jill, yes most definitely – enjoy! N x
Hi Nagi, this looks amazing! My family doesn’t eat pork tho, so I’m wondering if I can simply substitute beef or lamb in this recipe?
Hi Nina, you can definitely use beef – you’ll love it! N x
I have made this receipe 3 times now and it is ALWAYS a knock out with people over. Reasonably priced to make and we have so many left overs.
Wahoo, that’s awesome to hear Kate! N x
Absolutely the best pulled pork recipe. Made as written.
I really love this recipe, I am making it right for the second time! Thanks for this x
Is it ok if I use store brought bbq sauce? If so is there a brand you recommend?
Hi Nat – you can use store-bought if you prefer, I prefer to make my own though 🙂 N x
I made the barbque sauce and everyone raved about it – they rated it a 10.5 and want me to bottle it. Thank you so much – I’m going to start cooking your recipes.
You nailed it Sue!! That’s great to hear! N x
Nagi this was amazing! Well worth the extra steps and loved by all the family (and the friends we gave the extras to!) Thank you!
Hi Nagi,
A lot of your recipes use garlic or onion powder. Can these be substituted for fresh garlic and onion?
Hi Nagi,
A lot of your recipes use garlic and onion powder, can these be substituted with the fresh garlic and onion?
A little more work than the usual dumping everything in the slow-cooker, but stunning results well-worth the effort. Did this for father’s day in lockdown along w some asian coleslaw, cream of spinach soup and fresh bread and my family really enjoyed it!