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…..
Hi Nagi,
Wondering if I can cook the bbq sauce as the pork slow cooks? Or do I need to wait to use the juices. (Are they vital?) thanks 🙂
Hi Nagi,
If I make ahead of guests arriving, could I shred and add the sauce and put back in the slow cooker on the warm function? Or would you suggest not adding the sauce until ready to serve? Thanks! Can’t wait to try 🙂
Hi Nagi, im using a 3 kilogram pork shoulder, how long do you suggest i cook it in the slow cook?
I need pulled pork for two meals, street tacos and a pulled pork with blue cheese pizza. Can I use a neutral seasoning and divide the meat after it’s cooked or should I cook two separate batches?
If I can cook it all at once what “neutral” seasoning rub would you recommend?
I’ve made this recipe several times and you don’t need to change the seasoning in order to make those two dishes. The real BBQ flavour is in the sauce which you add after – the meat when cooked with the rub just tastes like beautifully seasoned pork. You won’t notice any overpowering flavour from the rub spices – it’s very subtle.
Fantastic recipe. That BBQ sauce is delicious. I have made it again and cooked it with some chicken drumsticks AMAZING! Quick question, if I made extra BBQ sauce, do you think I could freeze the sauce? Or would it be better to can it to preserve it for a few months? Thanks very much
Great recipe always a winner. The only thing I do differently is to use smoked paprika instead of plain, and dark brown sugar.
Thanks for the tips, Paul! N x
How long does the barbecue sauce keep in the fridge
Hi Stephanie – it will keep for at least a few weeks in the fridge as it doesn’t contain any fresh onion or garlic. N x
Thank you, I have done it all on the same day but want to be pre- organised. Done it before and had amazing feedback. So doing it again!!!
Hey Nagi and Team. With Black Friday coming up, do you have any advice on which slow cooker (brand/model/size) to buy if i want to keep cooking along with you? Thank you!
This is the best pulled pork recipe ever! The BBQ sauce is absolutely amazing!
Just wondering why you advise to not use dark beers like stout in the bbq pulled pork recipe?
I think the flavour works better with a lager (not so strong) but if you like a dark beer or stout then go for it! N x
Thankyou for your reply. I don’t normally use a dark beer. I am a major fan of Heavy metal Music and use beer made by the band Iron Maiden. This time around I will try their stout for 14 staff for lunch. I have made this pulled pork recipe many times and cannot fault it in any way, it is awesome. served on brioche with you coleslaw is pure heaven.
What is the best substitute for molasses?
I used Lyle’s Black Treacle instead of molasses and it worked really well!
Hi Nagi! Love all your recipes. I’m taking some friends camping and want to do a pulled pork on the Weber BBQ. I’ve done this before successfully, but this time I don’t want to be sitting by the BBQ for 6 hours.
So my question is: do you think I could pre cook this in the slow cooker two days in advance, keep it whole and sealed up tightly to keep juices in, and then do the second oven step on the Weber BBQ instead, while also reheating it? Maybe for an hour or so on very low, indirect heat, with some liquid in the roasting tray?
Would love to know your advice!
Thanks Josie x
Yes Josie that would work fine…its a very forgiving piece of meat but it might take longer than an hour to reheat if its cold. Plus you get the added bonus of charcoal smoked flavour from the BBQ! N x
Should I increase show cook time if my pork butt is 10lbs?
Hi Stacy…yes one that big might take longer…just check that it is easily shredded and if not return it to the slow cooker until it is. N x
Hi Nagi, generally I have success with your recipes but this one flopped. I don’t know what I did wrong. I had a 4.5kg butt and cooked it for 11 hrs on 110 (might have been too low)? It was dry and tough and wouldn’t shred successfully and I couldn’t even taste the rub. What do you think i have done wrong? Thanks so much .
Hi Julie…I work with Nagi and cook a lot of pork shoulders (butts) on my BBQ and in the slow cooker. Did you cook yours in the oven at 110? The most common reason for drying out is not having the pan completely sealed. I would use a double layer of foil if doing this in the oven and check the liquid isn’t evaporating (top up if needed). And use a pan that just fits the meat, not too large. Also if it was boneless it will take longer than a bone-in Boston Butt. I am sorry you had trouble with it. Let me know if I can help the next time you try one!
Hi Nagi
I plan on making this ,this weekend put just wondering how big is your slow cooker I have a 5.5 litre will this be big enough if I can get 4kg boneless shoulder
That should be okay…it depends on the shape of the meat…maybe take it to the shop with you to check and get one that fits! N x
Hi, I love your recipes, so looking forward to this one. I’m taking it camping (We’ll eat it in 2 or 3 days) and I wondered whether its better to keep refrigerated or freeze before taking, and also if I should pull and sauce now or prior to serving. I just don’t want it to end up like mush as i will have to reheat in a pot.
I would pull it first and freeze it in the sauce then thaw at camping and reheat – it won’t dry out and will travel well – N x
Nagi, I LOVE you and Dover!!! 💕💕😘
Quick question: how can i make this recipie if I don’t have a slow cooker?
Hi Laura, see the recipe notes 😉 N x
Yes sorry what i meant was a steam oven! (Writing from switzerland and my english not so good sorry!)
Hi…I would not make it in a steam oven but a regular oven is fine as written in the notes. Just be sure it is tightly sealed!
Was wondering the procedure for the instant pot….do you sear first? Use the beer as the liquid? And what setting are you using…. I’ve seen the meat/stew button used….thanks for your help!! Looking forward to trying this today 😊
I’d like to make this but only able to purchase blackstrap Molasses. Would that be okay? Noticed it states not blackstrap
Just wondering if you got a response as I have the same issue or if you tried it anyway.
Thanks Joanne
Hi…blackstrap has a very strong flavour and will not taste good. Substitute treacle if you can find it. N x
This was amazing. The rub was delicious and the homemade bbq sauce is outstanding. I like how the meat wasn’t cooked with the sauce. You can then put as much or as little as you want on the pork. Thanks Nagi!