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Slow cooker pulled pork is, in my opinion, the ultimate comfort food. Super tender, full of flavor, and surprisingly easy to make. I used to think pulled pork took hours of hands-on work and lots of effort, but now I know better: with a slow cooker, it’s really just a matter of putting everything in and waiting.
This slow cooker pulled pork is delicious on a crusty bun with coleslaw, but you can also use the meat in wraps, tacos, lettuce boats, or muffins. Perfect to make ahead and ideal for freezing.
Table of contents
Why This Recipe Works
The slow cooker cooks the meat slowly and evenly, making it incredibly tender. Using pork neck (or pork shoulder) keeps the meat juicy and easy to shred. The acidity helps break down the meat even more, resulting in extra-tender pulled pork. This recipe is perfect for meal prep and freezing in portions.
What Is Pulled Pork?
Pulled pork is slow-cooked pork that you shred with two forks once it’s done cooking. It’s usually made with pork neck, pork shoulder, or Boston butt. The texture is similar to shredded beef, but juicier and less dry.
The name pulled literally refers to pulling the meat apart after cooking.
Recipe Ingredients – Slow Cooker Pulled Pork
- 2 pounds pork neck or pork shoulder (Boston butt)
- Stock – I use chicken stock, but other types work too
- Flavorings – smoked paprika, garlic, barbecue sauce, brown sugar, mustard, thyme, cayenne pepper, salt, and pepper
- Vinegar – red wine vinegar
Tip: My slow cooker is about 3 liters (3 quarts). Try not to use more than 1 kilo (about 2.2 lbs) of meat. If your piece is larger, cut it in half and freeze one portion.
How to Make Slow Cooker Pulled Pork
- Add the olive oil to the slow cooker and set it to high.
- Place the pork in the slow cooker and add all remaining ingredients.
- Roughly mix everything so the meat is well coated.
- Cook for 5–6 hours (you can also cook on low; then allow 6–7 hours).
- Turn the meat once halfway through cooking.
- After 5 hours, check if the meat pulls apart easily with two forks.
- Shred the meat, return it to the slow cooker, and mix well with the cooking juices.
- Serve right away, or let it cook for another 15–30 minutes on low for extra flavor.
Delicious on a pulled pork sandwich, but I also love using it for lettuce boats or as a filling for a sweet potato topped with pulled pork.
FAQ Slow Cooker Pulled Pork
On average, pulled pork needs about 6 hours on low in the slow cooker. The exact time depends on your slow cooker and the size of the meat. The pork is ready when you can easily pull it apart with a fork.
Yes, pulled pork freezes very well. Divide it into portions (preferably with some sauce), package airtight, and freeze. It will keep for about 3 months in the freezer. Thaw in the refrigerator or gently reheat in a pan.
For pulled pork, it’s best to use a cut with some fat, such as pork neck or pork shoulder. Also known as Boston butt or pork butt. These cuts stay juicy and become wonderfully tender during slow cooking.
Yes, you can also make it in a Dutch oven or heavy pot on the stovetop. Keep in mind that liquid evaporates more in a regular pot, so you’ll need extra liquid and should check it regularly (about every 30 minutes). Cooking time is usually a bit shorter than in a slow cooker.
A slow cooker maintains a constant low temperature, preventing the meat from drying out. You put everything into one pot, turn it on, and don’t have to worry about it. Perfect for stress-free slow cooker pulled pork.
More Pork Recipes
Delicious ramen noodle bowl with crispy pork belly and mushrooms
Slow Cooker Pulled Pork
Ingredients
- 1 kg pork shoulder or neck (procureur)
- 150 ml chicken stock
- 75 ml white wine vinegar
- 2 tsp smoked paprika powder
- 2 onions cut in chunks
- 4 cloves garlic roughly chopped
- 200 ml barbecue sauce or chilisauce
- 1 tbsp mustard
- 2 tsp dried thyme
- 1 tbsp olive oil
- 1 tsp cayenne pepper more or less to taste
- 2 tsp salt
Equipment
- Slow cooker
How to make slow cooker pulled pork
- If you have a slow cooker, put the olive oil into the pot and turn it on at setting high. Add the rest of the ingredients put the lid on and wait…
- Check every two hours or so to see if there is still enough liquid in the pot and maybe turn the meat around once or twice.
- Leave for a total of about 5 hours or until it starts to fall apart.
- You can do the same in the oven by putting a pan in the oven on the lowest temperature and follow more or less the same procedure
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
