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Low and slow is the best way to cook a pork shoulder, which is why the slow cooker is the perfect method. The pork becomes incredibly moist and tender when cooked slowly, making the most succulent sandwiches. Plus, the slow cooker does most of the work while you attend to other tasks. Start the pork in the morning, go about your day, and your meal is ready when you are!
This amazing pulled pork is made with just a few simple ingredients. Put the pork shoulder—also known as pork butt or Boston butt—in the slow cooker with onions and water and then shred the cooked pork, add barbecue sauce, and enjoy!
Pulled pork is the perfect dish to make for visitors or extended family events. It’s my go-to recipe for family gatherings! Make a big batch of pulled pork along with a pot of macaroni and cheese, and everyone will be happy!
What You’ll Like About This Recipe
Minimal prep. A short ingredient list and simple steps make this nearly foolproof.
Great for a crowd. One batch makes plenty for sandwiches, sliders, or leftovers.
Flexible and customizable. Use your favorite barbecue sauce and serve it however you like.
Ingredient Notes
- Pork shoulder: Also labeled Boston butt; well-marbled and ideal for slow cooking.
- Onion: Adds flavor and moisture as the pork cooks.
- Worcestershire sauce: Boosts savory depth without overpowering the pork.
- Barbecue sauce: Choose a sauce you enjoy on its own, since it flavors the finished pork.
- Water: Creates steam to keep the pork moist during the long cook.
Steps to Make Best Ever Slow Cooker Pulled Pork
- Cut the pork shoulder into a few large pieces if desired.
- Place the pork in the slow cooker and top with sliced onion.
- Drizzle with Worcestershire sauce and add water.
- Cover and cook on low until the pork is very tender and easily shredded.
- Remove the pork and strain the cooking liquid, returning the onions to the slow cooker.
- Shred the pork, discarding excess fat and bones.
- Return the pork to the slow cooker and stir in barbecue sauce.
Tips
- Cutting the pork into smaller pieces helps it cook more evenly.
- Don’t skip straining the cooking liquid—removing excess fat keeps the pork from becoming greasy.
- Add barbecue sauce gradually so you can control how saucy the pork is.
- Let the pork sit in the sauce briefly before serving so it absorbs more flavor.
Recipe Variations
- Add spice. Stir in cayenne or hot sauce for a spicy pulled pork.
- Use a vinegar sauce. Swap barbecue sauce for a Carolina-style vinegar sauce.
- Make it smoky. Add a small amount of liquid smoke for deeper barbecue flavor.
- Try a different cut. Pork butt or picnic shoulder work just as well as pork shoulder.
Serving Suggestions
- Serve on toasted buns for classic pulled pork sandwiches.
- Add coleslaw on top for crunch and contrast.
- Pair with baked beans, potato salad, or corn on the cob.
- Choose sliders or small rolls for parties and gatherings.
How to Store
Refrigerate: Store pulled pork in an airtight container for up to 4 days.
Freeze: Freeze cooled pork with some sauce for up to 3 months.
Reheat: Warm gently on the stovetop or in the slow cooker, adding a splash of water or sauce if needed.
Frequently Asked Questions
Best Ever Slow Cooker Pulled Pork
Ingredients
- 5 to 7 pounds pork shoulder
- 2 to 3 tsp Kosher salt
- 1 tsp freshly ground black pepper
- 1 large onion, halved and sliced
- 2 tbsp Worcestershire sauce
- ¾ cup water
- 1 to 2 cups barbecue sauce, your favorite
- Warm split buns, barbecue sauce, coleslaw, and dill pickles (optional), for serving
Recommended Equipment
Instructions
- If desired, cut the pork shoulder into 3 to 4 pieces. Generously season it on all sides with the kosher salt and freshly ground black pepper.5 to 7 pounds pork shoulder | 2 to 3 tsp Kosher salt | 1 tsp freshly ground black pepper
- Place the pork in the slow cooker; top with the sliced onion and then drizzle with the Worcestershire sauce. Add the 3/4 cup of water.1 large onion | 2 tbsp Worcestershire sauce | 3/4 cup water
- Cover and cook on LOW for 9 to 12 hours, or until very tender.
- Remove the pork to a large plate or bowl. Pour the cooking liquids into a cup or bowl and let them stand for a few minutes, then skim off and discard the fat. Reserve some of the defatted cooking liquid to moisten the pork, if needed.
- Shred the pork with forks, discarding the fat and bones, and return it to the slow cooker.
- Add 1 to 2 cups of barbecue sauce, or enough to coat and flavor the pork as desired. If it seems dry or too thick, add some of the reserved cooking liquid to moisten.1 to 2 cups barbecue sauce
- Serve the shredded pork with warm split buns, extra barbecue sauce, coleslaw, and dill pickle slices, as desired.Warm split buns, barbecue sauce, coleslaw, and dill pickles (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
