Guide To Make Best Pulled Pork Recipe Slow Cooker Easy

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There’s nothing quite like the taste of perfectly cooked pulled pork. It’s juicy, tender, and bursting with flavor, making it a crowd-pleasing dish for any occasion. But achieving that melt-in-your-mouth texture can seem intimidating. Here’s where the slow cooker comes in as your hero! This recipe takes all the guesswork out of pulled pork, allowing you to throw in a few simple ingredients and let your slow cooker do the magic.


BEST Slow Cooker Pulled Pork Recipe
BEST Slow Cooker Pulled Pork Recipe

3-4 pound boneless pork shoulder roast (also called Boston butt)

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 (28-ounce) bottle of your favorite barbecue sauce (choose a sauce with a flavor profile you enjoy)
  • 1 cup chicken broth
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

  • Directions:

    1. Prep the Pork: Pat the pork shoulder roast dry with paper towels. Trim any excess fat, but don’t worry about removing all of it. Season the roast generously with salt and pepper on all sides.

    2. Sauté the Aromatics (Optional): Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. This step adds extra flavor but can be skipped if you’re short on time.

    3. Transfer to Slow Cooker: Place the seasoned pork roast in the slow cooker. Pour the cooked onion and garlic mixture (if using) over the top.

    4. Combine Wet Ingredients: In a medium bowl, whisk together the barbecue sauce, chicken broth, brown sugar, apple cider vinegar, smoked paprika, chili powder, oregano, salt, and black pepper.

    5. Pour Over Pork: Pour the wet ingredients over the pork roast in the slow cooker, making sure it’s evenly coated.

    6. Cook on Low: Cover the slow cooker and cook on low for 8-10 hours, or until the pork is fork-tender and shreds easily.

    7. Shred the Pork: Once cooked, remove the pork roast from the slow cooker and transfer it to a large bowl or cutting board. Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat.

    8. Serve and Enjoy: Return the shredded pork to the slow cooker and toss it with the remaining sauce in the pot. Serve immediately on hamburger buns with your favorite toppings like coleslaw, pickles, and barbecue sauce.

    Nutrition Facts (Per Serving):

    Calories: 450 (approx.)

  • Fat: 25g (approx.)
  • Protein: 30g (approx.)
  • Carbohydrates: 20g (approx.)
  • Sodium: 800mg (approx.)

  • Note: These nutrition facts are estimates based on typical ingredients used. Actual values may vary depending on the specific brands of ingredients used.


    This slow cooker pulled pork recipe is a guaranteed crowd-pleaser. It’s incredibly easy to make, requires minimal prep work, and results in fall-off-the-bone tender pork that’s bursting with flavor. So ditch the takeout menus and give this recipe a try for your next gathering. You won’t be disappointed!

    Frequently Asked Questions (FAQs):

    1. What cut of pork is best for pulled pork?

    The best cut of pork for pulled pork is a boneless pork shoulder roast, also known as a Boston butt. This cut has a good amount of marbling, which helps to keep the pork moist and flavorful as it cooks.

    2. Can I use a different type of barbecue sauce?

    Absolutely! Choose a barbecue sauce with a flavor profile that you enjoy. There are many delicious options available, from sweet and smoky to spicy and tangy.

    3. Do I have to sear the pork roast before putting it in the slow cooker?

    Searing the pork roast is an optional step that adds a bit of extra flavor. However, it’s not necessary for the recipe to work. Feel free to skip this step if you’re short on time.

    4. How can I tell if the pulled pork is done?