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Pork Shoulder Recipe: Tender Pulled Pork in Slow Cooker, Oven & Instant Pot
This easy Pork Shoulder Recipe whips up melt-in-your-mouth pulled pork—whether you use a slow cooker, crockpot, oven or instant pot—with minimal fuss and maximum flavor.
Full Recipe Introduction
There’s something heartwarming about braised pork shoulder that’s been slow-cooked until it practically shreds itself. My family and I first dug into this pulled pork at a summer picnic last year, and I’ve been perfecting it ever since. Whether you’re craving classic barbecue sandwiches, shredded carnitas for taco night, or a cozy fall-time feast, this recipe delivers juicy, tender pork shoulder every time. It’s an affordable cut, rich in protein (about 24g per 100g serving) and iron, and when you trim off the excess fat, it balances taste and nutrition. According to Google Trends, searches for pulled pork surge by 45% between April and June—summer gatherings just call for it! I’ll walk you through options for crockpot, overnight oven-braise, or a weeknight instant pot version, plus data-driven tips so you can cook with confidence.
H2 Why You’ll Love This Recipe
- Hands-off cooking: toss, forget, and let the slow cooker or instant pot work its magic
- Budget-friendly pork shoulder cut—feeds a crowd for under $15
- Multiple methods: slow cooker, oven, or instant pot—your choice
- Perfectly seasoned: smoky paprika, garlic, and a hint of brown sugar
- Versatile pulled pork: sandwiches, tacos, nachos, or over rice
- Gluten-free friendly (just watch your barbecue sauce label)
- Meal-prep superstar: makes 8–10 servings you can freeze
- Crowd-pleaser for game days, family dinners, or summer barbecues
H2 Ingredients
• 4–5 lb pork shoulder (bone-in or boneless; choose well-marbled meat trimmed of silver skin)
• 2 tsp kosher salt
• 1½ tsp black pepper
• 2 tsp smoked paprika (or substitute ancho chili powder)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp brown sugar (coconut sugar works too)
• 1 cup low-sodium chicken broth (or apple cider for extra tang)
• ½ cup barbecue sauce (I like Stubbs Original)
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• Optional: 1 tsp liquid smoke for that extra barbecue kick
Tips: Use local pasture-raised pork if you can. Let the meat sit at room temperature for 20 minutes before seasoning to cook more evenly.
H2 Directions
- Season the pork shoulder all over with salt, pepper, smoked paprika, garlic and onion powders, plus brown sugar. Pat it in, so the spices form a crust.
- Heat olive oil in a heavy skillet over medium-high heat. Sear each side of the pork until golden-brown—about 3 minutes per side—to lock in flavor. (Tip: If you skip searing, you’ll still get tender meat, but no caramelized edges.)
- Place the pork in your slow cooker or crockpot. Pour in chicken broth and apple cider vinegar, then spoon a few tablespoons of barbecue sauce over the top.
- For slow cooker: Cover and cook on LOW for 8 hours (or HIGH for 5). For oven-braise: Preheat to 300°F, cover pork in a Dutch oven with liquids, and bake 3½–4 hours.
- For instant pot: Add seared pork and liquids, seal the lid, set to HIGH pressure for 60 minutes, then natural release for 15 minutes.
- Carefully transfer pork to a cutting board. Let it rest 10 minutes, then shred with two forks (or use a stand mixer on low speed for 1 minute).
- Skim fat from the cooking liquid, then stir shredded pork back into the juices and remaining barbecue sauce. Taste and adjust seasoning—maybe a pinch more salt or a dash of hot sauce.
- Serve warm on buns with coleslaw, in tortillas for carnitas-style tacos, or alongside roasted veggies.
H2 Servings & Timing
Yield: 8–10 servings (about 4 lbs shredded pork)
Prep Time: 15 minutes
Cook Time:
• Slow Cooker: 8 hours low (or 5 hours high)
• Oven-Braise: 3½–4 hours at 300°F
• Instant Pot: 60 minutes high pressure + 15-minute release
Rest Time: 10 minutes
Total Time: ~8 hours 25 minutes (slow cooker) or ~1 hour 40 minutes (instant pot)
H2 Variations
• Carnitas Twist: Swap apple cider for orange juice and add 1 tsp cumin and oregano.
• Spicy Kick: Stir in chipotle peppers in adobo when shredding.
• Southern Style: Mix in mustard, molasses, and extra vinegar for tangy barbecue.
• Tropical Flair: Top with mango-pineapple salsa and cilantro.
• Low-Carb Plate: Serve over cauliflower rice with avocado.
• BBQ Sandwich: Pile on brioche buns, dill pickles, and extra sauce.
H2 Storage & Reheating
Refrigerator: Store shredded pork in an airtight container for up to 4 days.
Freezer: Freeze in meal-sized bags or tubs for up to 3 months—press out air before sealing.
Reheating: Thaw overnight in the fridge. Warm gently in a slow cooker on LOW or in a covered baking dish at 300°F for 15–20 minutes. Add a splash of broth if pork looks dry.
Make-Ahead: Cook the night before, shred, and refrigerate overnight—reheat before serving for hands-off hosting.
H2 Notes
• I learned that trimming just enough fat helps prevent grease pools but keeps the pork juicy—don’t overdo it.
• If you like bark, let the shredded meat rest uncovered in the fridge for an hour to firm up.
• For deeper flavor, marinate the seasoned pork (before searing) overnight in the fridge.
• Your cooking vessel matters: a heavy-duty Dutch oven holds heat better in the oven, while a ceramic insert works great in a crockpot.
• Leftover juices make a killer gravy—thicken with a slurry of cornstarch and water.
H2 FAQs
Q: Can I use pork butt instead of pork shoulder?
A: Yes—pork butt is the same primal cut, just labeled differently. Cooking times stay the same.
Q: How do I make this gluten-free?
A: Ensure your barbecue sauce and any seasonings are certified gluten-free.
Q: My pork turned out dry—what went wrong?
A: It was likely overcooked or missing enough liquid; next time, check the internal temp around 195°F and add extra broth.
Q: Can I smoke this instead of using a slow cooker?
A: Absolutely—smoke at 225°F for 4–6 hours until the meat reaches 195°F, then wrap and rest for maximum tenderness.
Q: How do I shred pork quickly?
A: Two forks work fine, but a stand mixer on low for one minute is magical—and hands-free!
Q: Is there a way to prep this in the morning and serve at night?
A: Yes—season and sear in the morning, then slow cook on LOW all day for dinner.
Q: Can I freeze the pulled pork mixed with sauce?
A: You can, but freezing sauce separately keeps the texture fresher when reheated.
Q: What sides pair best with pulled pork?
A: Classic coleslaw, cornbread, baked beans, pickles, or even macaroni salad.
H2 Conclusion
Generous, tangy, and simply irresistible, this Pork Shoulder Recipe is a weeknight hero and party favorite all in one. Try it in your slow cooker, oven, or instant pot—whichever you have on hand—and watch everyone go back for seconds. Let me know how yours turns out (and don’t forget to explore my homemade barbecue sauce for the ultimate finishing touch)!
Pork Shoulder Recipe: Tender Pulled Pork in Slow Cooker, Oven & Instant Pot
Ingredients
- 4–5 lb pork shoulder bone-in or boneless; choose well-marbled meat trimmed of silver skin
- 2 tsp kosher salt
- 1½ tsp black pepper
- 2 tsp smoked paprika or substitute ancho chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp brown sugar coconut sugar works too
- 1 cup low-sodium chicken broth or apple cider for extra tang
- ½ cup barbecue sauce I like Stubbs Original
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp liquid smoke optional for extra barbecue kick
Instructions
- Season the pork shoulder all over with salt, pepper, smoked paprika, garlic and onion powders, plus brown sugar. Pat it in, so the spices form a crust.
- Heat olive oil in a heavy skillet over medium-high heat. Sear each side of the pork until golden-brown—about 3 minutes per side—to lock in flavor.
- Place the pork in your slow cooker or crockpot. Pour in chicken broth and apple cider vinegar, then spoon a few tablespoons of barbecue sauce over the top.
- For slow cooker: Cover and cook on LOW for 8 hours (or HIGH for 5). For oven-braise: Preheat to 300°F, cover pork in a Dutch oven with liquids, and bake 3½–4 hours. For instant pot: Add seared pork and liquids, seal the lid, set to HIGH pressure for 60 minutes, then natural release for 15 minutes.
- Carefully transfer pork to a cutting board. Let it rest 10 minutes, then shred with two forks (or use a stand mixer on low speed for 1 minute).
- Skim fat from the cooking liquid, then stir shredded pork back into the juices and remaining barbecue sauce. Taste and adjust seasoning—maybe a pinch more salt or a dash of hot sauce.
- Serve warm on buns with coleslaw, in tortillas for carnitas-style tacos, or alongside roasted veggies.
