Slow Cooker Pulled Pork is our favorite way to make shredded pork because the meat is so juicy and tender. The sweet and smoky barbecue flavor makes it perfect for pulled pork sandwiches.
This is an easy, crowd-pleasing crockpot recipe everyone will love. Watch the video tutorial and it will make your mouth water! P.S. You can even freeze leftover pork for another busy weeknight.
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Slow Cooker Pulled Pork Recipe:
My sister Svetlana is a natural cook; someone who throws lots of ingredients together and it turns out amazing. This is her recipe and as the story goes, she had planned to make a pot roast and purchased the wrong kind of meat! This crockpot bbq pork turned out to be the best kind of mistake and is now a family and reader favorite.
This pork is easy to prepare; just toss everything into the slow cooker and it does all of the work. You can use all of that free time for making some delicious sides to go along with your meal. We love serving this with our favorite coleslaw (pictured above). This would also be delicious with a side of our smashed potatoes or crispy baked potato wedges.
Ingredients for Pulled Pork:
Here are the things you will need to make pulled pork in a slow cooker: a large onion, 6-7 lbs of boneless Pork Shoulder Chuck Roast, and a simple homemade pork rub with salt, black pepper, and paprika.
For the marinade, you’ll need chicken broth, BBQ Sauce (use homemade Barbecue Sauce or Stubb’s Sticky Sweet storebought), liquid smoke, Worcestershire sauce, fresh garlic, and brown sugar. The liquid smoke is optional but does add great smoked pulled pork flavor.
How to Make Pulled Pork:
Shredded Pork in the crockpot doesn’t get any easier. There is no pre-cooking or searing required. Watch the video tutorial below.
1. Add diced onion to the bottom of the slow cooker.
2. To make the Pulled Pork Rub, combine 1 Tbsp salt, 1 tsp pepper, and 1 tsp paprika. Sprinkle seasonings over the meat and massage to rub the seasoning into the meat. Place meat in the slow cooker.
3. For the marinade, combine: 1 cup chicken broth, 1 cup BBQ sauce, 1 Tbsp liquid smoke, 2 Tbsp Worcestershire sauce, 2 Tbsp brown sugar and 3 pressed garlic cloves then stir to combine. Pour the marinade over the pork.
4. Cover and set the crockpot on low for 8 hours. Remove the meat to a large bowl and remove any fat. Shred with two forks. Pour some of the remaining sauce in the slow cooker over the pork, adding it to taste. Brush the shredded pork with more BBQ Sauce.
How to Serve Pulled Pork:
The great thing about crockpot cooking is it’s easy to take along and serve other places outside your home while still keeping things hot and fresh. Here are a few ideas of other ways to use this great crockpot recipe. Pulled pork leftovers are the best kind of leftovers!
- BBQ Pulled Pork Sandwiches on a soft potato bun is our favorite way to serve shredded pork.
- Pulled Pork Tacos are a fun twist to Taco Tuesday!
- Shredded Pork Nachos served with tortilla chips, cheese, and all the fixings are great for parties.
- Pork Wraps are delicious with some corn and black beans.
- Pork Salad is a smart and lighter meal option, adding pork for protein.
- Pulled Pork Sliders are so good in homemade dinner rolls.
More Easy Slow Cooker Recipes:
For those busy days, try some of our other crock-pot meals:
- BBQ Chicken – Great with coconut coleslaw.
- Bolognese Sauce – Prepped in the morning, ready when you come home.
- Crockpot Lasagna – Just as good as the classic recipe, but easier.
- Slow Cooker Chicken Chili – A tasty twist on a traditional favorite.
- Shredded Chicken Tacos – A quick, fun dinner party idea.
Watch How to Make Pulled Pork:
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Pulled Pork Recipe
Ingredients
- 1 large onion
- 6 lbs boneless Pork Shoulder Chuck Roast, (or 2 smaller roasts totalling 6-7 lbs)
- 1 Tbsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 cup chicken broth
- 1 cup your favorite BBQ Sauce
- 1 Tbsp liquid smoke, optional but nice
- 2 Tbsp Worcestershire sauce
- 3 large garlic cloves, pressed
- 2 Tbsp brown sugar
Instructions
- Chop 1 large onion and place it into the bottom of the slow cooker.
- Combine 1 Tbsp salt, 1 tsp pepper, and 1 tsp paprika and generously sprinkle the pork roast. Massage the roast to rub the seasoning into the meat. Place meat over the onions.
- For the marinade, combine: 1 cup chicken broth, 1 cup BBQ sauce, 1 Tbsp liquid smoke, 2 Tbsp Worcestershire sauce, 2 Tbsp brown sugar, and 3 pressed garlic cloves. Stir to combine. Pour the marinade over the pork.
- Cover and set on low for 8 hours. Remove the meat to a large bowl and remove any fat. Shred with forks. Pour any drippings from the crockpot over the meat to taste then brush meat with warm barbecue sauce to serve.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Can I cook a 3lb pork shoulder on high for 5 hours or 4 in a crock pot?
Love all your recipes!! Thank you
Hi Lisa. I have not tried to cook this on high. If you do, I would suggest checking in after four hours, and if it’s not done and does not pull apart easily, I would cook it on low for some additional time until it does pull apart easily.
If I have 4 -3lb pork shoulders would I follow the cook time based on 12lbs or 3lbs?? I don’t want to over cook
Hi Cathy! Typically you would cook it based on the individual piece weight, not the total weight. This should allow them to cook through fully as long as there is enough space in the slow cooker to fully cook it through and evenly. I recommend ensuring the pot is not over crowded.
Hi Natasha
What should the internal temperature be of the pork?
My slow cooker seems to run hot and cooks things much faster.
Thanks!
Hi Tracy! 145 ºF is what the USDA recommends for pork.
I don’t have a slow cooker large enough to accommodate. What temp and duration would you recommend for doing in the oven? Would you change anything else? Thank you for your time
Hi Gibs! I haven’t tested that but It would probably work well in a dutch oven, using a cooking method like this one in Martha Stewart’s recipe. I would prepare everything the same as for the slow cooker except put it in the dutch oven at the end instead of the slow cooker.
Love this recipe. Have made many times. If I freeze, how do I defrost and cook?
Hi Helene, the safest way to defrost it is in a fridge up to 24 hours before hand.
This recipe is absolutely delicious. I always pull this one up for my pulled pork. Thanks for sharing!
You’re very welcome!!
We had this for dinner tonight. So good and so easy! 5star recipe for sure
That’s wonderful to hear Lisa.
I cannot use worcestershire sauce due to allergies (it has anchovies in it). What else do you recommend using?
Soy sauce is the next best thing.
Another delicious recipe from Natasha! My pork roast was only 4 lbs, and I left it too late to cook on low, so instead I cooked it on high for 4 hours, then low for about another hour. I left the rub and marinade amounts as written, so I only added back as much liquid as I needed (about half) after shredding the meat. The family loved it and we’ll definitely make it again!
Is it possible to substitute chicken? Is so, how much? Would you season it the same way?
Hi Michele! Please reference my other recipe, Slow cooker bbq chicken .
Hi Natasha..I absolutely love your recipes but was wondering if you could do a recipe for Greek Style Gyros…Ty A.J.
Hi Adina! I’m so glad you’re loving the recipes. Thank you for the suggestion. It is currently something that is on my list to do.
Another masterpiece. Great pulled pork recipe. Fork tender and added au jus and/or barbecue sauce makes it customizable to your taste.
I’m so happy you enjoyed that. Thank you for sharing that with me, Fran!
The recipe link to favorite cole slaw in the paragraph is different than the video that mentions creamy coconut coleslaw. Which is it. Thank you
Hi Kathy, it’s really good with either one. Here is the Creamy Coconut Coleslaw recipe.
This recipe is delicious! The flavors meld to resemble a summer cookout- so nostalgic. I used my food processor to shred the pork & it all came together very easily. Thank you for sharing this recipe with us all!
This was unreal!
Although – to anyone else making this – I made the mistake of putting the shredded pork back into the pot to absorb the juice, rather than spooning on as directed – it was then sooo salty. A quick strain and hopefully saved the dish (eating tomorrow, time will tell). Definitely follow Natasha’s instructions to the letter! Drizzle the juice and taste on repeat until happy!
Thank you though Natasha, the initial taste was excellent and next time will drizzle!
Another banger from Natasha!