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Pork Shoulder Recipe

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.
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Prep Time 15 minutes
Cook Time 8 minutes
Course Main Course
Cuisine Barbecue
Servings 8 servings

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.

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. Leftover juices make a killer gravy—thicken with a slurry of cornstarch and water.
Keyword barbecue, instant pot, Oven, Pulled Pork, slow cooker
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