If you’re craving a rich, tender, and full-of-flavor slow cooker pulled pork is a perfect choice. This recipe combines the natural juiciness of pork with a sweet, tangy, and slightly smoky sauce that will have everyone coming back for seconds. Whether served on a bun, over rice, or with creamy mashed potatoes, it’s a comfort meal that’s effortless to make and irresistibly delicious.
Ingredients
- ½ cup ketchup
- 2 tablespoons honey
- 1 tablespoon yellow mustard
- 3 tablespoons apple cider vinegar
- 3 tablespoons brown sugar
- 3 teaspoons smoked paprika
- 1 teaspoon mild chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 4 ½ pounds pork shoulder roast or pork butt
Step-by-Step Instructions
1. Make the Sauce
In a medium bowl, whisk together ketchup, honey, mustard, apple cider vinegar, brown sugar, smoked paprika, chili powder, granulated garlic, onion powder, and kosher salt until smooth. This sauce is the perfect balance of sweet, tangy, and smoky, and it will infuse the pork with amazing flavor as it cooks.
2. Prepare the Pork
Lightly trim the top layer of fat from the pork shoulder or pork butt. Place the pork fat-side-up in a 6-quart slow cooker. Pour ⅓ cup of the sauce evenly over the pork, coating it lightly. Cover the remaining ⅔ cup of sauce and set it aside for later use.
3. Cook the Pork
Cover the slow cooker and cook the pork:
- On low for 8–10 hours, or
- On high for 5–8 hours,
Cook until the pork is so tender that it shreds easily with a fork. The slow cooking allows the flavors to meld and the meat to become incredibly juicy.
4. Shred and Serve
Carefully remove the pork to a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded pork to the slow cooker, stirring to combine with the accumulated juices. Pour over the remaining sauce and mix gently. Allow the pork to sit for 5 minutes so the flavors can fully combine.
Serve hot on sandwich buns, alongside mashed potatoes, or with your favorite side dish. Garnish with a sprinkle of fresh herbs if desired.
Tips for Perfect Pulled Pork
- Choose the right cut: Pork shoulder or pork butt is ideal due to its marbling, which keeps the meat tender.
- Low and slow wins: Patience is key—slow cooking allows maximum flavor absorption.
- Sauce balance: Taste your sauce before cooking and adjust sweetness or tanginess to preference.
- Make ahead: Pulled pork tastes even better the next day as the flavors develop.
FAQs
Q: Can I freeze this pulled pork?
Yes, store in an airtight container for up to 3 months. Reheat gently on the stovetop or in the slow cooker.
Q: Can I use a pressure cooker instead of a slow cooker?
Absolutely. Cook the pork on high pressure for 60–70 minutes, then shred and mix with the sauce.
Q: Is the sauce spicy?
The sauce is mild, with a subtle smoky kick. Add extra chili powder if you prefer heat.
Q: Can I make this without trimming the fat?
Yes, but trimming a bit of the excess fat ensures a less greasy final dish.
Q: What are good sides for pulled pork?
Mashed potatoes, coleslaw, baked beans, roasted vegetables, or simple sandwich buns pair perfectly.
Slow cooker pulled pork is a meal that’s as easy as it is satisfying. With minimal prep and maximum flavor, it’s perfect for busy weekdays, weekend gatherings, or even make-ahead meal prep. Once you try this recipe, it’s bound to become a family favorite.