What cut of pork is best for pulled pork?

Pork shoulder (sometimes called pork butt or Boston butt) is the best choice - it has the right fat-to-meat ratio to become perfectly tender and juicy during the long slow cook. Pork loin will dry out.

Do I need to add liquid to the slow cooker?

No. Pork shoulder releases a significant amount of fat and moisture as it cooks. Adding liquid would essentially poach the pork rather than braise it, making it less flavourful. Trust the process!

How do I store leftover pulled pork?

Pulled pork keeps in the fridge for up to 4 days or in the freezer for up to 3 months. Freeze in individual portions for the most convenience. Reheat gently with a splash of water or cooking juices to keep it moist.

What can I serve with pulled pork besides buns?

Pulled pork is incredibly versatile. Try it in tacos, on loaded jacket potatoes, stirred through mac and cheese, on top of nachos, or alongside rice and steamed greens for a lighter option.

Slow Cooker Pulled Pork

by Backyard Chef

PorkSlow cooker adapted

Published 1 February 2025Original video

This Slow Cooker Pulled Pork is the ultimate set-and-forget recipe. A pork shoulder rubbed with a

smoky, sweet spice blend slow-cooks for 8 hours until it's so tender it practically shreds itself. Pile it

into brioche buns with tangy slaw and a drizzle of BBQ sauce for the most satisfying meal you'll eat this

week. It works just as well for batch cooking - it freezes beautifully.

Video thumbnail: Slow Cooker Pulled Pork

Watch: Slow Cooker Pulled Pork

Original recipe video — click to play

Original video by Backyard Chef36k likes on YouTube

15 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 15 mins

Total (Low)

Slow cooker setting:Low 8–10 hours or High 5–6 hours

Original method: 4–5 hours at 160°C in a covered roasting tin

Slow cooker adaptation notes

Adapted from an oven roasting method: • The slow cooker produces exceptionally tender, moist pulled pork with no risk of drying out. • No additional liquid is needed - pork shoulder releases plenty of fat and juice as it cooks. • For a slightly charred, caramelised exterior (similar to oven-roasted), transfer the shredded pork to a baking tray and grill for 5–10 minutes after cooking.

Ingredients

Servings:

Units:

Main

250 g boneless pork shoulder
Also labelled "pork butt" in some supermarkets

Spice Rub

½ tsp smoked paprika
½ tsp dark brown sugar, packed
¼ tsp garlic granules
¼ tsp onion powder
¼ tsp ground cumin
⅛ tsp mustard powder
⅛ tsp cayenne pepper(optional)
Leave out for a milder flavour
½ tsp salt, flaked or fine
¼ tsp black pepper, freshly ground

Sauce

4 tbsp BBQ sauce
Stir through after shredding, or serve on the side
Use your favourite brand, or make your own

Method

1
Mix all the spice rub ingredients together in a small bowl. Pat the pork shoulder dry with kitchen paper, then rub the spice mixture all over every surface of the meat, pressing it in firmly.
2
Place the pork in the slow cooker, fat side up. No liquid is needed - the pork will release enough of its own juices. Cover and cook on Low for 8–10 hours or High for 5–6 hours, until the meat is completely tender and shreds easily when pressed with a fork.
~8 hrs
Tip: The internal temperature should reach 90°C (195°F) for easy shredding.
3
Carefully lift the pork out onto a large board or plate. It will be very tender, so use two spoons or a spatula. Pour the cooking juices into a jug and set aside.
4
Shred the pork using two forks - it should fall apart effortlessly. Discard any large pieces of fat if you prefer.
~5 mins
5
Skim the fat from the cooking juices. Stir a few tablespoons of the cooking juices back through the shredded pork to keep it moist. Mix through the BBQ sauce (or serve it on the side).
Tip: For a charred finish: spread on a baking tray and grill at 220°C for 5–8 minutes.
6
Serve in toasted brioche buns with crunchy coleslaw, pickles, and extra BBQ sauce.

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

: Pork shoulder (sometimes called pork butt or Boston butt) is the best choice - it has the right fat-to-meat ratio to become perfectly tender and juicy during the long slow cook. Pork loin will dry out.

Comments (1)

James W15 April 2026

Made this for a BBQ party — 2kg of pork, doubled the rub. It disappeared in minutes. Genuinely the best pulled pork I've had.