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–+ servings
Crock Pot pulled Pork sandwich.
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Pulled Pork Slow Cooker Recipe

This easy Slow Cooker Pulled Pork is tender, flavorful, and perfect for feeding a crowd. Seasoned with simple spices and cooked low and slow until juicy and fall-apart tender—great for sandwiches, tacos, nachos, and more!
Author: Nikki Lee
Servings: 8 servings
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 4-5 pound Pork Butt / Boston Butt boneless or bone in (get a little larger if bone in)
  • 1 tbsp brown sugar
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • ⅛ tsp cayenne pepper
  • 8 to 12 ounces light beer Coke, or Dr pepper

Instructions

  • Start by mixing the seasoning: brown sugar, paprika, onion powder, garlic powder, cumin, salt, black pepper and cayenne pepper, in a small bowl.
  • Trim pork of excess fat cap if you’d like, this is often already done by the butcher. Then, season the pork all over and place it in the slow cooker.
  • Add beer, coke, or Dr. Pepper to the bottom of the slow cooker, pouring it around the pork roast (you want to keep the seasonings on the roast).
  • Cover and cook on LOW for 8 hours or until the internal temperature reaches 195-205°F.
  • When the pork is done cooking, remove it to a board, and let rest for at least 10-15 minutes before shredding with two forks removing any unwanted excess fatty pieces.
  • Remove the liquid from the crockpot and strain it to remove any unwanted solids (keep the liquid).
  • Add the pulled pork back to the slow cooker. Pour the desired amount of liquid over the shredded pork and toss well to coat.
  • Serve the meat as is, or toss with BBQ sauce (I like to serve as is and allow everyone to drizzle on their desired amount of sauce). Serve on toasted hamburger buns with coleslaw.
    It’s also delicious in a rice bowl, burritos, tacos, over nachos, loaded potato skins, baked potatoes, French fries, or tater tots.

Notes

Sear (optional): Heat a few tablespoons of oil in a Dutch oven pot over medium-high heat. After seasoning the meat, add the meat and sear for a few seconds on all sides before placing it in the slow cooker. This will give even more flavor to the pork.
If you want those crispy, caramelized edges on your pulled pork—you can finish it off in the oven after slow cooking. Preheat your oven to broil and line a baking sheet with foil. Spread the shredded pork out in a single layer (use two pans if needed so it’s not overcrowded), and drizzle a little of the reserved cooking liquid or BBQ sauce over the top to keep it from drying out. Broil for about 5 minutes, flipping the pork halfway through, until the edges start to crisp up and get golden (keep an eye on it so it doesn’t burn). It’s a great way to add texture and enhance the flavor, especially when making tacos.
Coke or Dr. Pepper adds sweetness and tenderizes the meat. Diet soda won't produce as good of results. Beer adds a slightly different flavor profile, which will depend on the type of beer used. I personally do not like to drink beer, but it gives a fantastic flavor and also tenderizes the pork.
Serving size: The pork cooks down significantly as the fat is rendered into the meat. This recipe yields approximately 2 to 2 ½ pounds of cooked pulled pork, enough to serve 6 to 8 people. See the post above for my tips for calculating how much-pulled pork you'll need per person.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 3g | Protein: 43g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 441mg | Potassium: 800mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 3mg

Find it online:

www.soulfullymade.com/pulled-pork-crock-pot/