Quick Look at this Easy Slow Cooker Pulled Pork Recipe
- Ready In: 8 hours
- Serves: 8
- Main Ingredients: pork shoulder, liquid smoke, yellow mustard, and the best pork shoulder dry rub!
- Dietary Info: Whole30, Paleo, Dairy-Free, & Gluten-Free
- Best For: serving a crowd, meal prepping, special occasions
- Why You’ll Love It: For years, my Traeger smoked pork shoulder has been a blog favorite (50+ 5-star reviews) but sometimes I need a more hands-off cooking method. So, I turned to my trusty crock pot and, oh my, the result was this incredibly juicy, tender, fall-off-the-bone pulled pork. It is incredible and everyone always requests it for our family gatherings – enjoy!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Pork Shoulder – highly recommend a bone-in pork shoulder, it has more flavor than other boneless options.
- Yellow Mustard – the perfect flavor compliment to the pork and it brings some moisture to keep things juicy.
- Liquid Smoke – our secret ingredient to bring that smoky flavor without needing to cook on a smoker.
- Dry Rub – my pork dry rub recipe is so easy to make and has the BEST flavor!
What is the Best Cut of Meat for Pulled Pork in a Slow Cooker?
Highly recommend using a pork shoulder for this recipe (you can use a boneless or bone-in). Sometimes pork shoulder is also called “pork butt” or “Boston butt.” These will work too!
How To Make The Best Slow Cooker Pulled Pork
Step 1 – Rub the pork with liquid smoke, yellow mustard, and the dry rub.
Step 2 – Cover and cook on the low setting for 8 hours.
Step 3 – Remove pork from the crock pot and shred.
Step 4 – Option to move the meat back to the crock pot and toss with the juices.
Best Ways To Serve Slow Cooker Pulled Pork
There are so many great ways to enjoy this tender pulled pork! Here are a few of my favorites:
- Solo: smother in my homemade BBQ sauce or your favorite store-bought sauce.
- Sandwich: pile the warm, shredded pork high on bun with some sauce or creamy coleslaw salad on top!
- Salad: keep it light by enjoying a bbq pulled pork salad.
- Nachos: whether it is Sunday game day or a busy weeknight, loaded pulled pork nachos always hit the spot!
- Side Dishes: enjoy any of these with some delicious side dishes, like Purple Cabbage Slaw, Grilled Sweet Potatoes, Herby Potatoes , or Smoked Baked Beans.
Meal Prep Ideas
Once the meat has cooled, it can be stored in a freezer-safe container (with some of the juices) in the freezer for up to 3 months. Thaw overnight in the fridge and transform it into a new dish, like the best pulled pork enchiladas or leftover pulled pork tacos!
Slow Cooker Pulled Pork FAQs
No, the low and slow cooking method will gradually render the fat of the meat which will keep the pork shoulder nice and juicy!
A 3.5 pound pork shoulder in a slow cooker on the low setting will take about 8 hours. If you use a fork to test it – you should barely need to put any pressure on the meat for it to just fall apart!
It should be tender enough to use two forks or meat shredder claws.
Not really, if you are storing some pulled pork in the fridge or freezer I highly recommend adding some of the juices to that meat to keep it from drying out but that’s it.
Other Easy Slow Cooker Recipes You Might Like
Made this recipe and loved it?!
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Ingredients
- 3 – 3½ pound pork shoulder, with or without the bone
- 1-2 tablespoons liquid smoke
- 3 tablespoons yellow mustard
Homemade Pork Dry Rub:
- 2 ½ tablespoons paprika
- 2 ½ tablespoons lemon pepper
- 2 tablespoons kosher salt
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon ground black pepper
- 1 teaspoon dry mustard
- ½ teaspoon cayenne pepper, more, if desired
Instructions
- Liquid Smoke + Mustard: Place a 3 – 3½ pound pork shoulder on a large plate or platter. Rub with 1-2 tablespoons liquid smoke, getting into all the little crevices. Then rub with 3 tablespoons yellow mustard. Set aside.
- Dry Rub: In a small bowl, add 2 ½ tablespoons paprika, 2 ½ tablespoons lemon pepper, 2 tablespoons kosher salt, 1 tablespoon garlic powder, ½ tablespoon onion powder, ½ tablespoon ground black pepper, 1 teaspoon dry mustard, and ½ teaspoon cayenne pepper. Mix to combine and then rub all over the pork shoulder.
- Cook: Place in slow cooker (no liquid needed), cover, and cook on LOW for 8 hours.
- Shred: Remove from slow cooker and shred with two forks (discarding bone if it had one).
- Serve: Feel free to return shredded meat to slow cooker to combine with the juices or to serve immediately.
Notes
- Prep Pork Shoulder: Once you have the applied the liquid smoke, mustard and pork rub you can place it in the slow cooker right away OR you can wrap it up (in plastic wrap or aluminum foil) and allow it to sit in the refrigerator overnight. This will help it be little more flavorful, but it is not necessary for the recipe to turn out! It still tastes amazing if you skip that step!
- Whole30/Paleo: make sure the liquid smoke is compliant or omit.
- Serving: Serve with your favorite BBQ sauce – make a homemade barbecue sauce or buy a store-bought sauce for a Whole30/Paleo option!
- Storage: any leftovers can be kept in an airtight container in the fridge for 4-5 days or 2-3 months in the freezer.
Bridget says
Yes – this was a hit with the whole family!
Katie says
My husband loves pork and it is by far my least favorite meat, but I thought I’d give this recipe a try to make something he would enjoy. The roast turned perfect and the seasoning made it delicious! (Yes, I even enjoyed the roast!). Making this roast again tonight. 😁
Erin says
So happy to hear that, Katie!! And thank you so much for taking the time to leave a review – I really appreciate it!
Meagan says
I made this a few weeks ago and forgot to post a review! So easy and delicious (I threw it in the slow cooker overnight) and makes a ton of leftovers. I froze about half and have just pulled out enough to toss in a bowl with rice and avo for a quick lunch. I plan on making it again this weekend when I have friends over-easy pulled pork sandwiches!
Erin says
Thanks, Meagan!!
Meagan says
Following up to say I got rave reviews from my friends, so thank you for making me look good!
Nevena says
Hi! I really want to make this but only have an instant pot…can I use that instead of the slow cooker?
Thank you!
Erin says
Hi Nevena! Yes, you can totally make it in the IP! Just prepare the pork shoulder as it states in the recipe, add a cup of beef broth to the IP along with the trivet and then cook on high for about 90 minutes. Let it naturally released for anywhere from 10-30 minutes (or longer) and then shred! So easy!