Pulled Pork Recipe

Craving melt-in-your-mouth BBQ? This Pulled Pork Recipe whips up tender, smoky slow cooker magic perfect for sandwiches, family dinners, even a cozy weekday treat.

Let me share why this homemade pulled pork is a go-to around here. Pulled pork—slow-cooked pork shoulder shredded to juicy perfection—is a classic American BBQ staple. What makes it special is that it’s fuss-free: your crockpot does the heavy lifting while you sip sweet tea on the porch. I first fell in love with this easy, comforting dish back when my kids were little, and now my grandkids ask for it every summer at cookouts. Bonus: by making your own spice rub and sauce, you control the sugar, sodium, and smoke level—so it can be as wholesome or as indulgent as you like. According to Google Trends, searches for “Pulled Pork Recipe†spike by 25 percent every June and July, which tells me lots of you are firing up that slow cooker this season!

Why You’ll Love This Recipe

• No oven needed—just your slow cooker or trusty crockpot.
• Hands-off cooking frees you up for chores, games, or a quick nap.
• Budget-friendly pork shoulder delivers 6–8 generous servings.
• Perfect for classic pulled pork sandwiches or a BBQ salad bowl.
• Customizable spice rub lets you choose mild or bold heat.
• Makes ideal meal prep—lunches, taco bars, sliders for days.
• Lighter than store-bought sauces—control sugar and sodium.
• A crowd-pleaser for summer cookouts, tailgates, or potlucks.
• Great blank canvas—pair with slaws, pickles, or soft buns.

Ingredients

• 4–5 lbs pork shoulder (Boston butt) – look for a bit of marbling; the fat keeps it juicy.
• 2 tbsp light or dark brown sugar (maple syrup swap: 1 tbsp)
• 1 tbsp smoked paprika (Hungarian paprika if you want extra smokiness)
• 1 tsp garlic powder (freshly ground for best flavor)
• 1 tsp onion powder
• 1 tsp chili powder (ancho chili as a smoky alternative)
• 1 tsp ground cumin
• 1 tsp kosher salt (table salt: use half the amount)
• ½ tsp black pepper
• ½ tsp cayenne pepper (optional—skip if you prefer mild)
• ½ cup apple cider vinegar (keeps meat tender and adds tang)
• ½ cup low-sodium chicken broth (water OK, but broth adds depth)
• ½ cup BBQ sauce (homemade or your favorite brand—Kid’s Choice is a hit with little ones)
• 1 tbsp Worcestershire sauce (optional for umami)
• Soft hamburger buns or slider rolls (potato buns are dreamy)
• Coleslaw or pickles for topping (adds crunch)

Directions

1. Trim the pork shoulder of any thick fat caps, leaving a thin layer for moisture. Pat dry with paper towels—this helps the rub stick.
2. In a small bowl, whisk together brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, pepper, and cayenne. You know what? The aroma of that spice mix is half the fun.
3. Rub the spice blend all over the pork, pressing into the crevices. If you have time, wrap it and chill for 1–2 hours; otherwise, pop it straight into the crockpot.
4. Pour apple cider vinegar and chicken broth into the cooker base. Nestle the pork on top, then drizzle Worcestershire sauce around the edges. Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the meat registers 195 °F and shreds with a fork.
5. Carefully transfer the pork to a large baking sheet or platter. Use two forks—or a pair of meat claws—to shred into bite-size pieces. (Pro tip: a stand mixer on low speed for 30 seconds works like a charm.)
6. Strain the cooking liquid, skim off any fat, and return about ½ cup of the jus to the slow cooker. Stir in your BBQ sauce, then add the shredded pork and toss well.
7. Slide the lid back on and cook on HIGH for 15 minutes so the sauce truly clings to every strand. Trust me, it makes a difference.
8. Load that pulled pork onto buns, top with crisp coleslaw or pickles, and prepare for happy faces all around.

Servings & Timing

• Makes about 8–10 sandwich-sized servings.
• Prep Time: 15 minutes (plus 1–2 hours chilling, if you choose).
• Cook Time: 8 hours on LOW or 4–5 hours on HIGH.
• Total Time: roughly 8 h 15 m active, 1–2 h additional if chilled first.

Variations

• Carolina-Style: Skip the BBQ sauce; stir in ⅓ cup more apple cider vinegar and 2 tbsp yellow mustard.
• Chipotle Heat: Replace chili powder with 1 tbsp chipotle powder for smoky kick.
• Mexican Flair: Add a diced jalapeño and 1 tsp cumin, then serve in warm tortillas.
• Hawaiian Twist: Mix in ½ cup crushed pineapple and a dash of soy sauce.
• Keto-Friendly: Swap brown sugar for erythritol and serve in lettuce wraps.
• Instant Pot Version: High pressure for 60 minutes plus natural release delivers similar results.

Storage & Reheating

Store leftover pulled pork in an airtight container in the fridge for up to 4 days or freeze in freezer-safe bags for 2–3 months. Thaw overnight in the fridge. To reheat, warm gently on the stovetop or microwave, adding a splash of broth or BBQ sauce to keep it saucy. Pro tip: reheat just enough for your meal and freeze the rest in individual portions—makes lunch a breeze.

Notes

• Resting the shredded pork uncovered on a plate for 10–15 minutes helps excess juices evaporate, intensifying the flavor without drying it out.
• If your slow cooker tends to run hot, check internal temperature around hour 7 to avoid overcooking.
• I always choose apple cider vinegar with “mother†for a bit of probiotic goodness—and that tang really sings.
• For extra smoke, add a teaspoon of liquid smoke or use smoked salt in your rub.
• Leftover sauce= amazing baked beans or pizza topping—get creative!

FAQs

Q: Can I use pork loin instead of shoulder?
A: Loin is leaner and may dry out; shoulder’s fat content keeps pulled pork juicy and tender.

Q: What if my pork turns out dry?
A: Add more of the cooking liquid or extra BBQ sauce, and avoid cutting into it before shredding—rest first to lock in moisture.

Q: Is this gluten-free?
A: Yes, if you choose gluten-free broth, Worcestershire sauce, and buns—or serve with slaw on salads.

Q: Can I double the recipe?
A: Absolutely—just check your slow cooker’s max fill line and adjust cooking time by 1–2 hours on LOW.

Q: How do I get that sweet-smoky flavor without a smoker?
A: Smoked paprika, liquid smoke, or a bit of chipotle powder deliver authentic smoke notes.

Q: My BBQ sauce is too runny—how do I thicken it?
A: Simmer it on the stovetop with a pinch of cornstarch slurry until it coats the back of a spoon.

Q: Can I prep this the night before?
A: Yes—season and refrigerate the pork overnight, then cook in the morning for weeknight ease.

Q: Any tips for shredding quickly?
A: Meat claws are great, but a stand mixer on low for 30 seconds is a real game-changer.

Conclusion

This easy, smoky Pulled Pork Recipe is a true crowd-pleaser—perfect for family dinners, weekend barbecues, or casual game-day gatherings. With just a handful of pantry spices and your slow cooker, you’ll have tender pulled pork sandwiches that taste like they’ve been smoking all day. Give it a try, leave a comment with your favorite variation, and don’t forget to explore my other BBQ favorites for even more homemade goodness!