516 Shares

Pulled pork slow cooker recipe that’s made with a few simple ingredients and takes just minutes to prep!

The first time I perfected this pulled pork recipe was last year during harvest. My brother was out in the fields and it was my night to contribute dinner. I threw a pork butt into the crock pot and hours later had super delicious and moist pork bbq sandwiches for our families to enjoy – out in the fields, of course!

Here’s why this is my go-to feed a crowd recipe:

It’s super easy to pull together. In fact, it takes minutes!
The slow cooker does all the work.
It makes a super moist pulled pork that packs enough flavor to leave the bbq sauce behind.
Love bbq sauce? No problem. Just pour it on when you make your sandwich. It’s completely customizable with your favorite sauce.

How To Make Pulled Pork

The secret to pulled pork is picking the right cut of meat as well as cooking it long and slow so that the collagen breaks down allowing the pork to simply fall apart. I prefer making pulled pork with a boston butt or pork shoulder.

This time because of a barn party we were hosting, I went for 23 pounds of pork at once! No problem. Remember, the slow cooker does the work. 😉

Here are the steps I use to make the best pulled pork every single time.

Trim the fat off your pork. You’ll find that there’s a thick layer on one side. That side is the one that needs trimmed.
Place the pork into the slow cooker with the fat side facing up. Rub the pork all over with garlic salt and then pour over the marinade made with balsamic vinegar, chicken broth and Worcestershire sauce.
Drizzle honey on top of the pork and then top with big chunks of onion.
Cook on high and then low for hours until the bone in the pork can literally be pulled out with tongs. I typically let mine go for about 8 hours.

The prep literally takes minutes, which is why I love this recipe so much.

Here’s how versatile it is! I needed three crock pots to fit the 23 pounds of pork I bought. No big deal. I’ll just plug one in, in my dining room. To say my house smelled good was an understatement!

Once the pork is fully cooked, you’ll want to remove the pork and shred it with forks. It will be hot! Be careful. I like to then take the liquid that’s left in the slow cooker and pour it through a fat separator. Keep all the juice as it’s great to use to store the leftovers in to keep that moist delicious flavor.

This is the fat separator I use and LOVE.

Your shredded pork is now ready to return to the crock pot. I add a little juice that I’ve separated the fat from, until the consistency is just how I like it. Make your pulled pork sandwiches or just eat the pork on it’s own. (I like mine topped with coleslaw.) . Slather with your favorite bbq sauce (optional) and dinner is done!

Enjoy this slow cooker pulled pork recipe – it’s one of our family’s favorite!

Slow Cooker Pulled Pork Recipe

Author: Lynette
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Yield: 19
Category: Dinner
Method: Slow Cooker
Cuisine: North American

Print Recipe

Description

Moist shredded pulled pork packed with flavor. Can we be topped with bbq sauce or left on it’s own. It’s that good!

Ingredients

5 lb boston butt pork or pork shoulder
1/2 tsp garlic salt
1/3 cup chicken broth
1/3 cup balsamic vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon honey
2 large onions

Instructions

Trim the fat on the pork and place the pork into the slow cooker fat side up.
Rub garlic salt all over the pork.
In a bowl combine the chicken broth, balsamic vinegar and Worcestershire sauce. Pour over pork in slow cooker.
Drizzle honey on top of pork.
Cut onions into large slices and lay on top of pork.
Cook on high in the slow cooker for 4 hours and then low for an additional 4 hours or until you can pull the born out easily and the pork falls apart.
Remove the pork from the slow cooker and shred. Strain juice into fat separator.
Keep pulled pork warm by placing it back into the slow cooker until ready to serve. Pour leftover strained juices to keep it moist.

Notes

Pulled pork freezes wonderfully! Place in bags and freeze. Reheat over the stove top with a little juice you’ve reserved, or water. I sometimes just add a little water.

If you’re making this for a big crowd, make it a day before so you don’t have to worry about the long cook time. Once cooked, let cool in the refrigerator. Reheat in the slow cooker on low for 4 hours. Make sure to add juices to keep the pulled pork moist.

Keywords: pulled pork slow cooker

Common Questions About Making Pulled Pork In the Slow Cooker

What kind of meat should I use for pulled pork?

I like using a boston butt or a pork shoulder with the bone in. The bone is a good test to see when it’s done.

What is the best liquid to cook pulled pork in?

A marinade that has acidity and sweetness is the very best. For this recipe the combination of garlic, onion, balsamic vinegar and honey make a delicious flavor combination to cook the pork in.

Can you overcook pulled pork in the slow cooker?

Probably. But it’s very hard to do. Make sure to keep a good liquid consistency which happens naturally as the pork cooks. I’ve never overcooked it, that’s why cooking it in the slow cooker is the very best method! No worries!

Should you drain the fat from the liquid left in the slow cooker.

Yes. Use a fat separator. If you don’t have one, you can place the liquid in a bowl in the refrigerator. The liquid will naturally separate with the fat when cool. You can then simply spoon it out. Use the reserved fatless liquid to add moisture to the pork.

Should you use bone in or pork without bone to make pulled pork?

It really doesn’t matter, but I think bone in gives it a bit more flavor. It also allows you to easily test when the pork is finished. When you reach in and simply pull the bone out, you know it’s done!

How many people does pulled pork feed?

Aim for 1/4 of a pound per person. So based on how large the pork butt or pork shoulder is, that should give you a clear indication of how much to buy. Some may eat less and some may go for that second sandwich because it’s soooo good!