Pulled Pork Slow Cooker

The first time I made pulled pork, I underestimated how deeply the smoky aroma would permeate every corner of my apartment. My roommate came home from work and immediately asked what restaurant I had ordered from, looking genuinely confused when I pointed at the slow cooker bubbling away on the counter. That evening, we ended up feeding three unexpected neighbors who followed their noses to our door, and Ive never made a smaller batch since.

I brought these sandwiches to a friends summer potluck last year, and the host literally messaged me the next morning begging for the recipe. Her husband had eaten three sandwiches and apparently stood over the slow cooker picking at the leftovers while everyone else was playing yard games. Now they request it for every gathering, and Ive learned to always make double what I think I need.

Ingredients

• 1.5 kg boneless pork shoulder: This cut has enough marbling to stay tender through eight hours of cooking, and the fat renders down into incredible flavor
• Smoked paprika: The secret ingredient that makes people think you smoked this meat for hours over real wood
• Apple cider vinegar: Cuts through the richness and helps break down the connective tissue as it cooks
• Brown sugar: Just enough to caramelize slightly and balance the vinegar without making the pork sweet
• Soft sandwich buns: Toast them lightly before serving to prevent soggy bottoms from the sauce

Instructions

Mix your spice rub:

Combine the salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar in a small bowl until evenly blended

Season the pork:

Rub the spice mixture thoroughly over all surfaces of the pork shoulder, pressing gently to help it adhere

Set up the slow cooker:

Place the seasoned pork in your slow cooker and pour the apple cider vinegar and chicken broth around the meat, not directly over it

Cook low and slow:

Cover and cook on low heat for 8 hours until the pork pulls apart effortlessly with a fork

Shred the meat:

Transfer the pork to a large bowl and shred using two forks, removing any large pieces of excess fat as you work

Sauce and finish:

Skim the fat from the cooking liquid, return the shredded pork to the slow cooker, and toss with barbecue sauce before heating for 10 to 15 minutes more

Assemble the sandwiches:

Pile the sauced pork onto toasted buns and add coleslaw, pickles, or extra sauce as desired

Save

My father in law, who rarely comments on food, took one bite of these sandwiches at a family birthday and silently went back for seconds, thirds, and then a fourth sandwich. Later that evening he cornered me in the kitchen to ask exactly what I had done differently than every other pulled pork he had ever tasted. I think the apple cider vinegar made all the difference.

Making It Ahead

The pork actually tastes better made a day ahead, giving the spices more time to meld and the flavors to deepen. Let it cool completely before refrigerating in the cooking liquid, then reheat gently on the stove with a splash of water or broth to loosen it up.

The Perfect Bun

Brioche buns add a subtle sweetness that complements the barbecue sauce beautifully, but sturdy potato buns hold up better to generous portions of juicy meat. Lightly toasting the cut sides creates a barrier that keeps the bun from disintegrating under all that saucy pork.

Serving Suggestions

Creamy coleslaw adds the perfect crunch and cool contrast to the warm, smoky meat, while dill pickle chips cut through the richness. On the side, serve potato chips, roasted corn on the cob, or a simple green salad with vinaigrette to balance the meal.

• Cornbread absorbs every drop of extra sauce
• Baked beans make it a full barbecue spread
• Cold beer or sweet tea are the classic pairings

Save

There is something deeply satisfying about feeding a crowd from a single dish that cost so little effort but delivers so much happiness. Plus, the way your house will smell all day is reason enough to make this.

Recipe FAQs

→ What cut of pork works best?

Boneless pork shoulder (Boston butt) is ideal due to its fat content and tenderness after slow cooking.

→ Can I use a different cooking method?

Yes, you can cook the pork in a Dutch oven at 150°C (300°F) for 3–4 hours until tender.

→ How do I make the pork tender?

Slow cooking on low heat for several hours breaks down connective tissue, resulting in tender, shred-able meat.

→ What spices enhance the flavor?

A spice mix of smoked paprika, garlic powder, cumin, onion powder, and oregano adds smoky and savory notes.

→ Any tips for serving suggestions?

Serve on soft buns with barbecue sauce, and add coleslaw or pickles for extra texture and flavor contrast.

→ How to store leftovers?

Keep leftover pork refrigerated in an airtight container; it remains flavorful and works well in tacos or sandwiches.