The Best Slow Cooker Pulled Pork

The Best Slow Cooker Pulled Pork

amargolisHobbies

This slow cooker pulled pork is the kind of recipe you come back to again and again. Made with a simple spice rub and cooked low and slow, the pork turns irresistibly tender, flavorful, and easy to shred. With minimal prep and no bottled sauces required, it’s a reliable go-to for busy days, casual gatherings, or meal prep for the week ahead.

The seasoning blend balances smoky, sweet, and just a touch of heat, while apple cider vinegar keeps the pork juicy and adds subtle tang. Serve it piled high on sandwiches, tucked into tacos, or alongside classic comfort-food sides. If you love crispy edges, a quick broil at the end adds that irresistible texture without sacrificing tenderness.

Ingredients

  • 4 lb pork shoulder (pork butt), boneless or bone-in
  • 2 tablespoons paprika (smoked paprika recommended)
  • 2 tablespoons brown sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ¼ cup apple cider vinegar
  • ¾ cup water

Directions

  1. In a small bowl, mix together paprika, brown sugar, pepper, cayenne, garlic powder, onion powder, and salt.
  2. Pat the pork shoulder dry with paper towels. Rub the spice mixture evenly over all sides of the pork, pressing it in well.
  3. Pour the apple cider vinegar and water into the bottom of the slow cooker.
  4. Carefully place the seasoned pork into the slow cooker, fat-side up if possible.
  5. Cover and cook on LOW for 8 hours, or until the pork is fork-tender and easily shreds.
  6. Remove the pork from the slow cooker and shred using two forks. Discard any large pieces of excess fat.
  7. Add some of the cooking juices back into the shredded pork as desired for moisture and flavor.

Optional Finishing Steps

  • Extra Flavor: Sprinkle a small pinch of reserved seasoning over the shredded pork and toss gently.
  • Crispy Ends: Spread shredded pork on a foil-lined baking sheet and broil for 2–4 minutes, watching closely, until edges are lightly crisped.

Storage & Serving Tips

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Pulled pork freezes well for up to 3 months.
  • Serve on buns, in tacos, over baked potatoes, or alongside coleslaw and cornbread.

Based on recipe found on slowcookergourmet