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Slow Cooker Pulled Pork (Tender & Juicy) - Easy, Flavor-Packed Comfort Food

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 4–5 pounds pork shoulder (Boston butt), boneless or bone-in
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons smoked paprika
  • 1 tablespoon brown sugar (light or dark)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 cup chicken broth (or water)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 medium onion, sliced
  • 2 cloves garlic, smashed
  • BBQ sauce, for serving (optional)
  • Buns, tortillas, or rice, for serving (optional)

Method
 

  1. Trim and prep: Pat the pork shoulder dry with paper towels. Trim any thick, hard fat caps, but leave some fat for moisture.
  2. Make the rub: In a small bowl, mix salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, cumin, and cayenne (if using).
  3. Season well: Rub the spice mixture all over the pork, pressing it into every surface. Don’t forget the sides and any crevices.
  4. Layer the base: Place sliced onion and smashed garlic in the bottom of the slow cooker. Pour in chicken broth, apple cider vinegar, and Worcestershire sauce.
  5. Add the pork: Set the seasoned pork on top of the onions. Cover with the lid.
  6. Cook low and slow: Cook on Low for 8–10 hours or on High for 4–6 hours, until the pork is very tender and shreds easily with two forks. Low and slow tends to be juicier.
  7. Shred the meat: Transfer the pork to a large bowl or cutting board. Remove and discard any large pieces of fat. Shred with two forks into bite-size pieces.
  8. Moisten with juices: Skim excess fat from the cooking liquid. Add 1/2 to 1 cup of the liquid back into the shredded pork to keep it juicy and flavorful. Taste and adjust seasoning with a pinch of salt or a splash of vinegar if needed.
  9. Optional finishing: For crispy edges, spread shredded pork on a sheet pan and broil for 3–4 minutes, then toss with a little cooking liquid or BBQ sauce.
  10. Serve: Pile onto buns with coleslaw and BBQ sauce, wrap in warm tortillas, or spoon over rice with your favorite toppings.