How to Make Easy Slow-Cooker Pulled Pork - The Easiest Way
by Chowhound
This easy slow cooker pulled pork is the perfect set-it-and-forget-it dinner. With just a little prep in the morning, you can come home to beautifully tender, flavourful pork that shreds effortlessly with two forks. A simple spice rub and a few pantry staples are all you need. Pile it high on soft rolls, top with coleslaw, or serve it alongside your favourite sides for a crowd-pleasing meal. Based on the popular CHOW Test Kitchen recipe, this method proves that great pulled pork doesn't need to be complicated.
Watch: How to Make Easy Slow-Cooker Pulled Pork - The Easiest Way
Original recipe video — click to play
Ingredients
Spice Rub
- 1 tbsp smoked paprika
- 2 tbsp brown sugar
Dark or light brown sugar both work well
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper, freshly ground
Main
- 1800 g boneless pork shoulder, trimmed of excess fat
Also known as pork butt. Bone-in works too but will need slightly longer cooking.
- 1 large onion, thinly sliced
- 60 ml apple cider vinegar
- 120 ml chicken stock
Low-sodium recommended
To Finish
- 240 ml barbecue sauce(optional)
Stir through after shredding the pork
Use your favourite shop-bought or homemade sauce
To Serve
- 8 pieces soft bread rolls(optional)
For serving
Brioche buns work particularly well
Method
- 1
Mix together the smoked paprika, brown sugar, cumin, garlic powder, salt, and black pepper in a small bowl to create your spice rub.
~2 mins - 2
Pat the pork shoulder dry with kitchen paper, then rub the spice mixture generously all over the meat, pressing it into the surface.
~3 minsTip: For best results, you can do this the night before and refrigerate the pork overnight.
- 3
Place the sliced onion in an even layer across the bottom of your slow cooker. This creates a flavourful bed for the pork and prevents it from sticking.
~2 mins - 4
Place the seasoned pork shoulder on top of the onions, fat side up. Pour the apple cider vinegar and chicken stock around the sides of the pork (not over the top, to keep the rub intact).
~2 mins - 5
Cover the slow cooker with its lid and cook on Low for 8 hours or on High for 5 hours, until the pork is very tender and falls apart easily when prodded with a fork.
~8 hrsTip: Resist the temptation to lift the lid during cooking as this releases heat and extends cooking time.
- 6
Carefully transfer the pork to a large chopping board or rimmed baking tray. Using two forks, shred the meat apart, discarding any large pieces of fat.
~5 mins - 7
Return the shredded pork to the slow cooker and stir it through the cooking juices. If using barbecue sauce, stir it through now and let the pork sit on the Warm setting for 10–15 minutes to absorb the flavours.
~15 minsTip: Alternatively, serve the cooking juices on the side and let everyone add their own sauce.
- 8
Serve the pulled pork piled high on soft bread rolls, with coleslaw and pickles on the side if desired.
~2 mins
Nutrition
Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.
Frequently Asked Questions
Absolutely. Bone-in pork shoulder works beautifully in the slow cooker and many people find it gives even more flavour. The bone should slide right out once the pork is cooked. You may need to add an extra hour on Low to account for the bone. Expect roughly the same amount of meat once shredded.
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