Slow Cooker Pulled Pork
Tender, melt-in-your-mouth shredded pork shoulder braised in apple cider vinegar and brown sugar rub for crowd-feeding sliders.
- Cook temp
- 200°F
- 93°C · preheat
- Total time
- 490 min
- 10 prep · 480 cook · 10 rest
- Pull at
- 145°F
- USDA safe minimum
- Rest
- 10 min
- Before slicing
How to Make Easy Slow-Cooker Pulled Pork - The Easiest Way · Chowhound
Demonstrates applying a brown sugar rub to pork shoulder, cooking low and slow over onions, and shredding with two forks.
- Target //Cook at LOW (200°F / 93°C) for 8 hours.
- Doneness //Pull when internal temperature reaches 145°F (USDA safe minimum). Rest 10 mins before slicing.
- Golden Rule //Feeds 8 to 10 people for under $15 total grocery cost. Boston butt is the highest ROI cut of meat in existence. Let it go on LOW all day while you're at work, shred it in 2 minutes, and dinner is ready.
- Family Tweak //Serve shredded pork on soft slider buns with mild barbecue sauce and potato chips.
Ingredients
- 4 lbsBone-In Pork Shoulder (Boston Butt)
- 1 pieceYellow Onion, sliced
- 1/2 cupApple Cider Vinegar
- 2 tbspBrown Sugar
- 1 tbspSmoked Paprika
- 1 tbspGarlic Powder
- 1 1/2 tspKosher Salt
- 1 tspBlack Pepper
- 1 cupBarbecue Sauce, sweet or hickory
- 12 piecesSlider Buns & Coleslaw, for serving
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Get to the point
- 1
Rub a 4 lb bone-in pork shoulder with brown sugar, smoked paprika, garlic, onion, and salt.
- 2
Place sliced onion and 1/2 cup apple cider vinegar in slow cooker bottom.
- 3
Add pork roast, cover, and cook on LOW for 8 hours (or HIGH for 5 hours).
- 4
Drain cooking liquid, shred pork with two forks, and toss with your favorite barbecue sauce.
Step by step
Tap a step to cross it offBrown Sugar Dry Rub Application
Mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tsp onion powder, 1.5 tsp kosher salt, and 1 tsp black pepper. Rub all over a 4 lb bone-in pork shoulder (Boston butt).
WhyPork butt contains generous internal marbling that breaks down into gelatin over 8 hours of slow cooking.
Acid Base & Slow Cooker Staging
Scatter 1 sliced yellow onion across the bottom of the 6-quart slow cooker. Pour in 1/2 cup apple cider vinegar. Place seasoned pork shoulder fat-cap UP on top of the onions.
WhyCooking fat-cap up allows melting pork fat to self-baste the entire shoulder throughout the 8-hour braise.
Hands-Off Collagen Breakdown
480 minCover with lid and cook on LOW for 8 hours (or on HIGH for 5 hours). The meat is done when the blade bone pulls out cleanly with zero resistance.
WhyInternal temperature reaches 200°F–205°F where tough collagen completely dissolves into silky pork juice.
Fat Separation, Shred & Sauce Glaze
Transfer pork to a rimmed baking sheet. Pull out the clean bone and discard any excess surface fat. Shred meat using two forks. Return shredded pork to slow cooker, toss with 1 cup barbecue sauce and 1/4 cup strained cooking juices, and keep on WARM.
WhyTossing with a splash of the strained cooking juice reintroduces savory spiced pork drippings into the barbecue glaze.
- Dad pro tip
- Feeds 8 to 10 people for under $15 total grocery cost. Boston butt is the highest ROI cut of meat in existence. Let it go on LOW all day while you're at work, shred it in 2 minutes, and dinner is ready.
- Kid & toddler adjustment
- Serve shredded pork on soft slider buns with mild barbecue sauce and potato chips.
- Serve with
- Crisp coleslaw · Baked beans · Macaroni and cheese
- Reheating
- Reheat in microwave for 1 minute or in slow cooker on LOW.
- Calories
- 440
- Protein
- 38 g
- Carbs
- 24 g
- Fat
- 22 g
Nutrition source: USDA FoodData Central #168250. Cook-time basis: Hamilton Beach 6-Qt Slow Cooker 8-hour LOW braise; USDA FSIS 145°F pork standard (cooked to 203°F internal for shredding).
Frequently Asked Questions
How do you reheat leftover slow cooker pulled pork without ruining the texture?
Reheat in microwave for 1 minute or in slow cooker on LOW.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 145°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 10 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Serve shredded pork on soft slider buns with mild barbecue sauce and potato chips.
What are the best side dishes to serve with this?
Recommended sides include Crisp coleslaw, Baked beans, Macaroni and cheese.