The Only Slow Cooker Pulled Pork Recipe You’ll Ever Want Again (Seriously.)
Listen… I don’t like to brag, but this pulled pork?
Yeah, it’s that recipe.
The one people taste once and immediately text you:
“HEY. WHAT DID YOU PUT IN THIS???”
The one neighbors mysteriously smell from three houses away. The one that somehow disappears before the party actually starts.
And the best part? You barely do anything. The slow cooker does all the emotional labor.
Let’s get into it. 👇
Why This Pulled Pork Hits
It’s tender enough to shred with a glare.
Sweet, smoky, tangy, a little spicy — perfection.
Feeds a crowd without draining your bank account.
Meal-prep gold.
You only need 10 minutes of actual effort.
Also, prepare yourself for someone at your gathering to ask, “Did you smoke this for 14 hours?”
Just smile mysteriously. Don’t ruin the magic.
What You’ll Need (AKA Flavor Avengers)
THE PORK
3–4 lbs pork shoulder (also called pork butt)
1 large onion, sliced
4 cloves garlic, minced
THE RUB
2 tbsp brown sugar
1 tbsp paprika
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp black pepper
1–2 tsp salt
THE SAUCE BASE
1 cup BBQ sauce
1 cup chicken broth
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
When these ingredients come together, they basically sign a lease and move into Flavor Town.
How to Make It (Zero Stress, Maximum Glory)
Give the Pork a Spa Day
Rub that pork like it’s paying you for a deep-tissue massage.
Make sure every inch is covered in the spice mix.
Build the Slow Cooker Jacuzzi
Dump in:
the sliced onion
garlic
BBQ sauce
broth
vinegar
Worcestershire
Stir like you’re casting a flavor spell.
Let the Pork Settle In
Place the seasoned pork right in the middle.
Whisper something encouraging if you feel like it.
Walk Away (This Is the Hard Part)
Let it cook:
LOW: 8–10 hours
HIGH: 5–6 hours
Just don’t open the lid 47 times. This is a trust exercise.
Shred & Baptize
Pull the pork out, shred it with two forks, then dunk it back into the sauce.
Let it simmer for 10 more minutes to soak up all that goodness.
How to Eat This (Besides With a Fork Right Out of the Pot)
Stuffed in toasted brioche buns
Tacos with lime + cilantro
On nachos
In a baked potato
Over rice bowls
In a quesadilla (HIGHLY RECOMMEND)
Or… be feral and eat it straight up. I don’t judge.
Leftovers? You’re Rich Now.
Fridge: 4–5 days
Freezer: Up to 3 months
It reheats beautifully — like suspiciously well.