This slow cooker pulled pork has been my family’s favorite for years. You simply rub the pork with spices, add it to the slow cooker, and let it do all the work. After 8 hours, you get tender, flavorful meat that’s perfect for sandwiches.
I always make the coleslaw fresh – it adds a nice crunch and balances out the rich pork. It’s perfect for game day parties, busy weeknights, or any time you need to feed a crowd with minimal fuss.
No time to read the recipe? Pin it to read later ⤵️
Easy Slow Cooker Pulled Pork
The great thing about this recipe is that it’s hands-off. Once the pork is seasoned and in the slow cooker, you can pretty much forget about it until dinner time. I like to make the BBQ sauce while the pork cooks, but you can use store-bought if you prefer.
The brioche buns hold up well to all the sauce and toppings without falling apart. It’s perfect for summer barbecues, potluck dinners, or when you want leftovers for easy lunches all week.
What You’ll Need to Cook
- Pork shoulder (Boston butt) – Choose a well-marbled piece with good fat distribution for maximum flavor and moisture. The slow cooking process will break down tough connective tissues, transforming this economical cut into incredibly tender, shreddable meat.
- Garlic Powder
- Mustard
- Onion Powder
- Chili Powder
- Salt
- Black Pepper
- Cayenne Pepper
- Apple Cider Vinegar
- Water
For the BBQ Sauce:
- Ketchup
- Brown Sugar
- Apple Cider Vinegar
- Worcestershire Sauce
- Yellow Mustard
- Liquid Smoke – Adds authentic BBQ flavor to slow cooker cooking, delivering that characteristic smokehouse taste without the need for outdoor equipment. A little goes a long way, so measure carefully to avoid overwhelming the pork’s natural flavor.
- Garlic Powder
For Serving:
- Brioche Hamburger Buns
- Coleslaw Mix
- Mayonnaise
- Apple Cider Vinegar
- Sugar
- Celery Seed
- Pickle Slices
Ingredient Substitutes
Brioche buns can be substituted with potato rolls or kaiser buns – Potato rolls offer similar sweetness and softness, while kaiser rolls provide more structure for those who prefer heartier bread options.
How to Make Slow Cooker Pulled Pork Burgers
Step 1: Prepare the Pork and Rub
Trim the pork shoulder of excess fat, leaving about 1/4 inch of fat cap to render during cooking and keep the meat moist. Pat the pork completely dry with paper towels to help the spice rub adhere properly to the surface.
Combine all dry rub ingredients in a small bowl, mixing thoroughly to distribute spices evenly. Apply mustard then apply the rub generously to all surfaces of the pork, working it into any crevices and ensuring complete coverage. The salt in the rub will begin drawing out moisture while the spices penetrate the meat during the initial cooking phase.
Step 2: Set Up the Slow Cooker
Place the seasoned pork shoulder in your slow cooker fat-side up, allowing the rendering fat to baste the meat as it cooks naturally. Add apple cider vinegar and water to the bottom of the slow cooker, creating steam that helps maintain moisture throughout the long cooking process.
Cover tightly with the lid and set to LOW heat for 8 hours, or HIGH for 4-5 hours if you’re short on time. The low and slow method produces the most tender results, but the high setting works well when needed without significantly compromising texture.
Step 3: Monitor and Prepare Sauce
While the pork cooks hands-free, prepare your BBQ sauce by combining ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, liquid smoke, and garlic powder in a saucepan.
Simmer over medium heat for 10 minutes, stirring occasionally until the sauce thickens slightly and flavors meld together.
The pork is done when it shreds easily with a fork and reaches an internal temperature of 195°F to 205°F. The meat should be fall-apart tender with minimal effort required to pull it into strands.
Step 4: Shred and Sauce the Pork
Carefully remove the cooked pork from the slow cooker using tongs or a large spoon, transferring it to a baking tray. Reserve the cooking liquid in case you need to add moisture back to the finished product.
Using two forks or meat claws, shred the pork into bite-sized pieces, discarding any large pieces of fat or gristle. The meat should separate easily into natural grain patterns when properly cooked.
Step 5: Combine and Finish
Return the shredded pork to the slow cooker and mix with about 1 cup of your homemade BBQ sauce, adding more as needed to achieve the desired consistency. The pork should be well-coated but not swimming in sauce, as you can always add more at serving time.
If the mixture seems too dry, add a few tablespoons of the reserved cooking liquid to restore moisture. Keep warm on the LOW setting until ready to serve, up to 2 hours without quality loss.
Step 6: Prepare Coleslaw and Assemble
Combine coleslaw mix with mayonnaise, apple cider vinegar, sugar, and celery seed to create a crisp, tangy slaw that provides a cooling contrast to the rich pork. Let the mixture sit for 15 minutes to allow flavors to develop and vegetables to soften slightly.
Lightly toast brioche buns in a skillet or toaster to create structure that won’t become soggy from the pulled pork juices. Pile the sauced pork generously on the bottom buns, top with coleslaw and pickle slices, then crown with the top bun.
How To Store Leftovers and Reheat
Cool leftover pulled pork completely before transferring to airtight containers with a small amount of cooking liquid or BBQ sauce to prevent drying. Properly stored pulled pork maintains excellent quality in the refrigerator for up to 5 days or can be frozen for up to 4 months.
For reheating, thaw frozen pork overnight in the refrigerator, then warm gently in the slow cooker on LOW with a splash of broth or apple juice. Microwave reheating works well at 50% power in 30-second intervals. Add extra BBQ sauce if needed to restore moisture and flavor intensity after reheating.
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
What to Serve with Pulled Pork 🍔
🥔 Loaded Mashed Potato Casserole
🥔 Baked Sweet Potato
🌽 Grilled Cornbread
🥕 Grilled Carrots with Brown Butter
🧀 Pit Boss Smoked Mac and Cheese
Pulled Pork Burgers
Ingredients
For the Pork:
- 4 lbs pork shoulder Boston butt
- 2 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1/2 cup apple cider vinegar
- 1/4 cup water
For the BBQ Sauce:
- 1 cup ketchup
- 1/3 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tsp liquid smoke
- 1/2 tsp garlic powder
For Serving:
- 8 brioche hamburger buns
- 2 cups coleslaw mix
- 1/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp celery seed
- Pickle slices
Instructions
- Mix all dry rub ingredients in a small bowl until well combined.
- Trim excess fat from pork shoulder, leaving about 1/4 inch fat cap. Rub spice mixture all over pork shoulder, coating evenly on all sides.
- Place seasoned pork in slow cooker and add apple cider vinegar and water.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours until fork-tender.
- Meanwhile, combine all BBQ sauce ingredients in a saucepan and simmer 10 minutes.
- Mix coleslaw ingredients together and refrigerate until serving time.
- Remove cooked pork from slow cooker and shred with two forks, discarding fat.
- Return shredded pork to slow cooker with 1 cup BBQ sauce, mix well.
- Serve on toasted brioche buns with coleslaw and pickles.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
