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Slow Cooker Pulled Pork

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Tender, juicy, and full of flavor are just a few ways to describe this perfect pulled pork. This recipe starts out with a pork shoulder brined overnight, then it’s covered in a delicious spice rub and seared for extra flavor. Toss it in your slow cooker and 8 hours later you’ll be eating the best meal ever!

Pulled PorkRemember last week when I said that these zucchini pancakes are my favorite recipe I ever shared? Well, they are, and you should go make them. Now.

Today’s recipe also falls into my list of favorite recipes I’ve ever shared. Pulled pork is one of those things that I make once a year, devour it, and then kind of forget how much I love it until next year. Well, this year for the 4th of July, I made it for my family and I could not stop eating it. I’m pretty sure I ate my weight in pulled pork that day. 

When I make something that I really really love it doesn’t matter how full I am, I just can’t control myself and stop eating it. That’s probably why I only make this once a year… otherwise I’d probably be carrying around quite a few unnecessary pounds. 

Pulled Pork Pile

I made an exception to my “once a year pulled pork” so that I could share it with you. It’s just too good not to share! 

Now, it’s going to seem like a long process and a lot of steps, but I assure you they are quick and easy. You just need to plan ahead when you want to make this. 

First, you’ll start with brining. I’m a huge fan of brining as it adds tons of flavor to meat while keeping things tender and juicy. Brines are really simple to make – a quick mix of liquid, a little vinegar, sugar, salt, and some flavorings. I like to mix the brine in a pitcher, which makes it easy to pour into the bag over the pork. 

Let’s talk about the pork. The best cut to use for making pulled pork is the shoulder. I buy a boneless cut, which is just easier in my opinion, but either will work. To serve 4-6 people, I use a 4-5 pound pork shoulder. This size fits well inside of a gallon-size zip top bag, which is what I use for brining. 

So, you’ll place the pork into the bag and pour the brine over top. Seal it and then double bag it for extra protection! Now, place it in your fridge for at least 12 hours (I do this the night before I want to make it).   

Once you’re done brining, you’ll discard the brine and then pat the pork really dry. Cover it in my delicious homemade spice rub and then sear it in a hot pan on all sides. This gives it a nice crust and pulls out a lot of flavor from all of the different spices. Pop the seared pork into your slow cooker, add a little broth or water, set it on low and forget about it for 8 hours. 

Pulled Pork SandwichAfter 8 hours, your whole house will smell divine and the pork will fall part when you touch it. The pulling apart of the meat will be effortless with 2 forks. I like to pull the pork out and place it in a bowl to pull it apart. There will a lot of liquid left in your slow cooker. Pour it out into a measuring cup and let it sit while you pull the pork. Once you’re done with the pork, you can place it back in the slow cooker on warm if you aren’t ready to eat yet. Then, skim the fat off the top of the liquid and add some of the liquid back into the pork to keep it nice and juicy. 

To serve, you have a few options. You can just eat a big bowl of it (my preferred method smothered in coleslaw) or add some of your favorite barbecue sauce and pile it high on a roll. I recently discovered the Udi’s gluten-free hamburger buns, which are pretty darn good! So, if you need gluten-free rolls I highly recommend them. 

Slow Cooker Pulled Pork SandwichThis post has gotten pretty long, but what can I say? I have a lot to say about this pork!

I’ll leave you with a few notes:

  • You can make this completely ahead of time and just place it in your slow cooker on warm to heat it up. Add in some of the reserved juices to keep things moist and delicious. 
  • The coleslaw is completely optional, but I just love the combination of it on my pulled pork. Check out my recipe to make your own. (Don’t mind the photos, this is one of my very early recipes that I clearly need to update!)
  • I generally eat this without the roll – just a nice pile on a plate with creamy coleslaw on top. However, for the photos I thought it would look better on a roll, so I gave those gluten-free rolls a shot. They are great when I want to indulge a bit!
  • Fresh sweet corn is a must-have side to this pulled pork. It’s my favorite summer meal. Ever. 

There you have it! The best slow cooker pulled pork. The leftovers are amazing, and are calling my name right now from my fridge…

 

Print
Slow Cooker Pulled Pork
Prep Time
15 mins
Cook Time
8 hrs
Brining Time
12 hrs
Total Time
20 hrs 15 mins
 
Tender, juicy, and full of flavor are just a few ways to describe this perfect pulled pork. This recipe starts out with a pork shoulder brined overnight, then it’s covered in a delicious spice rub and seared for extra flavor. Toss it in your slow cooker and 8 hours later you’ll be eating the best meal ever!
Ingredients
For the Spice Rub:
  • ¼ Cup Light Brown Sugar
  • 2 Tablespoons Paprika
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 2 Teaspoons Cumin
  • 2 Teaspoons Kosher Salt
  • 2 Teaspoons Freshly Ground Black Pepper
  • ½ Teaspoon Cayenne Pepper*
For the Brine:
  • 6 Cups Cold Water
  • ¼ Cup Apple Cider Vinegar
  • ¼ Cup Kosher Salt
  • ¼ Cup Light Brown Sugar
  • 2 Bay Leaves
  • 2 Tablespoons Spice Rub
  • 3 Garlic Cloves, smashed
  • 1 Pork Shoulder, 4-5 lbs.
  • ¼ Cup Chicken Broth
For Serving:
  • Your Favorite Barbecue Sauce, if desired
  • Gluten-Free Rolls*, if desired, or your favorite rolls if you aren’t gluten-free
  • Coleslaw, if desired
Instructions
For the Spice Rub:
  1. Combine all the spice rub ingredients in an airtight container; shake or stir well to combine.
For the Brine:
  1. Combine the water, vinegar, salt, brown sugar, bay leaves, the spice rub, and garlic cloves in a large pitcher. Stir well to combine.
  2. Place the pork shoulder in a gallon-size zip top bag. Pour the brine over the top and seal the bag. Double the bag for extra security!
  3. Place the bag upright in the refrigerator (I clear a spot on my refrigerator door for this).
  4. Allow the pork to brine overnight (at least 12 hours).
To Cook the Pork:
  1. In the morning, remove the pork from the bag and discard the brine. Pat the pork dry with paper towels and cover it with all but 2 tablespoons of the remaining spice rub.
  2. Heat a large skillet over high heat and 1 tablespoon of oil. Sear the pork on all sides until a lightly golden crust forms.
  3. Transfer the pork to your slow cooker and add ¼ cup of chicken broth (or even water). Place the lid on top and set the heat to low.
  4. Cook the pork for 8 hours on low, or until the meat pulls apart very easily.
To Serve
  1. When you’re ready to serve, transfer the pork to a large bowl and start pulling it into pieces with two forks. This process will be very effortless as the meat is very tender and will fall apart easily.
  2. You’ll have extra liquid left in the slow cooker. Pour it into a measuring cup and let the fat separate to the top. Skim it off and then add a little of the juice back into the pork to keep things nice and juicy. This also helps add moisture back to the leftovers, so don’t toss it!
  3. Serve the pork with your favorite barbecue sauce, on rolls, and with coleslaw. Or, just eat a big bowl of it! 🙂
Recipe Notes

*I like to buy Udi’s gluten-free hamburger buns, which you can find in most large grocery stores in the freezer section. Soften them up lightly in the microwave for 15 seconds for the perfect sandwich roll!

Lovely comments

    • Thanks Maya! The slow cooker is perfect for summer when you don’t want that oven on! You can totally make this in the oven, though, but it’s so much better in the slow cooker 🙂

      Reply

  3. I love using my slow cooker in the summer! I think most people try to put theirs away for the warmer months, but how could you when you could make pulled pork like this! I actually just made pork carnitas in the slow cooker the other day to use for burrito bowls. I’ll have to try this one next 🙂
    Ali recently posted…Crop TopMy Profile

    Reply

    • That’s so true! I think I actually use mine more in the summer months because it keeps the kitchen nice and cool since I don’t have to turn the oven on. Pork carnitas sound so delicious! Maybe I’ll use my leftover of this pulled pork for a burrito bowl 😉

      Reply

    • Yay! It seems like a lot of steps, but each are really simple and actually don’t take too much time to do! I hope you enjoy it and be sure to let me know how it goes 🙂

      Reply

  10. Making this today!–and I’m a little confused about the instructions. For the spice rub, I used 2T in the overnight brine. Now in the morning in the crockpot, I’m supposed to put the rest of the spice rub in except for 2T? So I’ll have 2T of leftover spice rub that doesn’t get used?

    Reply

  11. I’ve been making slow cooker pulled pork for many years and all different ways. I got it in the brine right now and cant wait to try this. I’ll let you know how it turns out. It is also refreshing to see a brine recipe that isnt telling me to put some ridiculous amount of salt lol.

    Reply

  12. This recipe says the spice rub goes in the brine. Then it says cover the roast with all but 2 teaspoons of the rub before you sear the roast. I’m confused on this. Did anyone try this that could provide details. Is it an error that the spice rub goes in the brine?
    Thank you!

    Lee Ann

    Reply

    • Hi Lee Ann. Only 2 tablespoons of the spice rub go into the brine – it was listed in the brine ingredients that way, but the recipe has been updated to include the amount in the instructions as well. Before coating the pork with the rub, another 2 tablespoons are reserved to mix into the cooked meat at the end for added flavor. Hope this clears things up!

      Reply

  14. This is my favorite pulled pork recipe. However, the recipe is no longer showing on the page so I can’t make it. Please fix if possible so we can enjoy your great recipe again.

    Reply

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