This slow cooker BBQ pulled pork will quickly become a family favorite. This well-seasoned pork roast cooks low and slow until it turns so tender it’s easy to shred with a fork.
An easy savory meat recipe that works well for weeknight dinners, small get-togethers, or make-ahead meals.
This recipe is very flexible. The pork is coated with a simple dry rub and cooked with onions and garlic until tender.
Once ready, shred and serve it however you like. Add BBQ sauce, pile it onto buns to make a sandwich or use it as a base for other meals throughout the week including an easy pulled pork nachos recipe.
If you enjoy slow-cooked meals, you may also like our crockpot BBQ pulled chicken or crockpot garlic butter steak bites.
The best part…
- The slow cooker handles the cooking while the pork gets tender nicely.
- A simple dry rub gives the meat a nice flavor without needing bottled sauce
- One batch makes enough for several meals and leftovers
- Works well for sandwiches, rice bowls, and family-style dinners.
Ingredients
- Pork shoulder butt roast: This cut has enough fat and connective tissue to break down slowly, which helps the meat shred easily and stay juicy.
- Olive oil: Rubbing the pork with oil helps the seasoning stick evenly and keeps the surface from drying during the long cook time.
- Onion: As the onion cooks down, it releases moisture and mild sweetness that flavors the pork and the cooking juices.
- Garlic cloves: Garlic adds depth without overpowering the rub, especially after several hours of slow cooking.
- Garlic powder: This is optional. I love to include it in the rub for more flavor. Works well especially if you plan on searing the meat before cooking.
- Brown sugar: This balances the savory spices and helps create a rich, BBQ-style flavor as the pork cooks.
- Smoked paprika: Adds a gentle smoky note that works well even without a grill.
- Chili powder: Provides warmth and background flavor rather than heat.
- Salt and black pepper: Essential for seasoning the pork all the way through.
- Cayenne pepper: Adds mild heat, which can be adjusted to taste.
- Oregano and ground cumin: These round out the spice blend and give it a deeper, savory finish.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make BBQ pulled pork in the slow cooker.
Start by mixing all of the spice rub ingredients in a small bowl until evenly blended.
Pat the pork roast dry with paper towels. Rub olive oil over the entire surface.
Next coat the pork generously with the spice mixture, pressing it in so it sticks.
Place the seasoned pork into the slow cooker.
Scatter the chopped onion and minced garlic around the roast. Cover and cook on low for 8 to 10 hours. The pork should be very tender and easy to pull apart with a fork.
Transfer the cooked pork to a cutting board and shred it using two forks. Stir the shredded meat back into some of the cooking juices to keep it moist. Serve warm, with BBQ sauce if desired.
Serve with
Slow cooker BBQ pulled pork pairs well with sandwich buns, crescent rolls or sliced bread, coleslaw, potato chips, cornbread, mashed potatoes, corn on the cob, or simple green beans.
It also works well served over baked potatoes or rice for the perfect pulled pork rice bowls. Leftovers are great for pulled pork nachos.
Substitutions & Variations
- A picnic roast or pork loin can be used instead of pork shoulder, though the texture may be slightly leaner. Bone-in or boneless cuts both work, just remove the bone before shredding.
- For extra smoky flavor, a small amount of liquid smoke can be added to the slow cooker.
- The pork can be seared briefly in a skillet before slow cooking if you want deeper flavor, but this step is optional.
- This recipe uses a dry rub. BBQ sauce can be mixed into the pork after shredding or served on the side so everyone can adjust to taste.
Storing and reheating leftovers
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat or in the microwave until warmed through.
Adding a splash of broth or BBQ sauce helps keep the meat from drying out.
Helpful Tips
- Choose a pork cut with visible marbling for the best texture after slow cooking.
- Cook on low rather than high to give the meat time to break down properly.
- Do not rush the shredding process, the pork should pull apart easily when ready.
- Mix the shredded pork with some of the cooking juices before serving to keep it moist.
FAQs
Yes, but low heat gives the pork more time to tenderize. Cooking on high may result in firmer meat.
No. The pork, onions, and garlic release enough moisture during cooking.
The heat level is mild. Cayenne can be reduced or increased based on preference.
Yes. Store cooled pork in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Slow cooker BBQ pulled pork is an easy recipe that fits busy schedules and feeds a crowd with minimal effort.
With simple ingredients and a hands-off cooking method, it delivers tender, flavorful pork that works great for meal prep! Whether served fresh or saved for leftovers, it is a recipe worth keeping on repeat.
Happy cooking!
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Crockpot BBQ Pulled Pork
Equipment
- 6-quart slow cooker
Ingredients
- 5 lb pork shoulder butt roast (boneless)
- 3 tablespoons olive oil
- 1 onion (chopped)
- 4 cloves garlic (minced)
Spice Rub
- ½ cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- ½ teaspoon Garlic powder (optional)
- 2 teaspoons salt
- 1½ teaspoons black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
Instructions
- Add all of the spice rub ingredients to a small bowl and stir until evenly mixed.
- Pat the pork roast dry using paper towels. Rub the olive oil over the entire surface, then coat generously with the spice mixture, pressing it into the meat.
- Place the seasoned pork into the slow cooker. Scatter the chopped onion and minced garlic around the roast.
- Cover and cook on low for 8 to 10 hours, until the pork is very tender and easily pulls apart with a fork. The internal temperature should reach at least 145°F.
- Transfer the pork to a cutting board and shred using two forks. Stir the shredded meat back into some of the cooking juices to keep it moist. Serve warm with BBQ sauce if desired.
Notes
- Cut of pork: Pork shoulder butt works best for slow cooking, but picnic roast or pork loin can also be used. Bone-in or boneless both work, just remove the bone before shredding.
- Fat layer: A thicker fat cap adds flavor during cooking. You can trim excess fat before cooking or skim it off after shredding.
- Extra smoky flavor: A small amount of liquid smoke can be added to the slow cooker if desired.
- Optional searing: Browning the pork in a skillet before slow cooking adds deeper flavor, but it is not required.
- Serving ideas: This pulled pork works well in sandwiches, tacos, burritos, over mashed potatoes, or alongside classic BBQ sides.
- Sauce choice: The pork is seasoned with a dry rub. BBQ sauce can be mixed in after shredding or served on the side so everyone can add their own.
Nutrition
