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Coated in a flavorful rub, then slow cooked for the ultimate tenderness, pulled pork is a must for when you want an easy crowd favorite! Turn into sandwiches, tacos, and more.
a note from megan
2026 Update: I first published this recipe way back in 2010, but we’ve updated the recipe for more spicy-sweet flavor, without the need for excess sauce.
One thing that definitely became a staple around here when we lived in Texas was pulled meat. It always either signals a party, hunkering down on a rainy day, or just getting a dinner on the table you know your family will gobble up.
This pulled pork stands out a bit from the others because it relies on fragrant spices in the rub, rather than a dousing of sweet barbecue sauce. We’re fans of heat here, so there’s an underlying warmth with a touch of sugar and honey to keep it from being too much.
There’s nothing better than pulled pork piled high on a bun with homemade coleslaw and pickled onions!
ingredients for pulled pork
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the side.
You’ll need:
- Pork shoulder roast – You can do boneless (my preference) or bone-in. Just keep in mind if you do a bone-in shoulder that there will be a small amount of extra weight you can’t eat, so buy a slightly bigger roast to account for it.
- Olive oil
- Cider vinegar
- Worcestershire sauce
- Honey
- Brown sugar
- Spices: Smoked paprika *, salt, black pepper, chili powder, garlic powder, onion powder, cayenne pepper, cumin, and dry mustard
I highly recommend the smoked paprika for that extra bit of flavor, but regular paprika will work as well. You can add a dash or two of liquid smoke if you want that smokiness. It’s strong so don’t use too much right off!
how to make this recipe
Set up your slow cooker *—if you have one that is wide rather than deep, that’s perfect! If your cooker is the round kind, you might want to cut the pork shoulder in half to ensure it will fit.
Pat the pork dry with paper towels, then rub all over with olive oil.
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In a small bowl, stir together the brown sugar and spices until evenly mixed. Press it onto the pork on all sides, making sure it is well-coated, then carefully transfer the pork into the slow cooker.
In another bowl or a liquid measuring cup *, whisk together the vinegar, broth, Worcestershire, honey, and hot sauce (if you’re using it) until smooth. Pour it into the slow cooker around the pork shoulder, but avoid the top so the rub does not wash off.
Cover and cook the shoulder on Low for 8-10 hours, or High for 5-6 hours. The pork is ready when it is very tender and shreds easily with a fork.
Remove the pork to a cutting board * and let cool 5 minutes, then use two forks to shred. Discard any extra fatty bits, then add the pork back to the slow cooker and toss with the juices to coat.
Serve on buns or as tacos!
Serving and storage tips
If you’re making this pulled pork recipe for a party, I recommend setting the slow cooker to Warm or Buffet after cooking to keep it warm. This is also great if you have kids coming in from practice or just want to eat at different times.
We usually serve these with slaw and onions, but it’s also great as tacos or pulled pork pizza. Use the leftovers to make a pile of nachos or stir them into a batch of creamy mac and cheese!
If you have leftover meat, store it in an airtight container in the refrigerator for up to 3 days. Make sure you add the cooking liquid as well, to prevent it from drying out in the fridge and during reheating.
The pork can be reheated gently on the stove in a saucepan, or in a sauté pan if you want it more carnitas-style with crispy edges.
Cooked pulled pork can also be frozen. I recommend portioning it into 1- or 2-cup batches so you have exactly what you need for a recipe. Don’t forget to label it! Freeze for up to 3 months for best quality, and thaw overnight in the refrigerator.
This is one of those easy recipes we return to again and again. I know you’ll love it too!
Slow Cooker Pulled Pork
Ingredients
For the pork
- 3-4 pounds pork shoulder, boneless or bone-in
- 1 tablespoon extra virgin olive oil
For the rub
- 2 tablespoons light brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, adjust to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dry mustard
For the cooking liquid
- 1/2 cup apple cider vinegar
- 1/4 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon hot sauce, optional, for extra heat
Directions
- Pat the pork shoulder dry with paper towels. Rub the pork all over with olive oil.3-4 pounds pork shoulder, 1 tablespoon extra virgin olive oil
- In a small bowl, combine the brown sugar, smoked paprika, salt, pepper, chili powder, garlic powder, onion powder, cayenne, cumin, and dry mustard. Coat the pork thoroughly with the rub, pressing it into all sides.2 tablespoons light brown sugar, 1 tablespoon smoked paprika, 2 teaspoons fine sea salt, 1 teaspoon black pepper, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon dry mustard
- Place the pork in the slow cooker. In a liquid measuring cup, whisk together the apple cider vinegar, chicken broth, Worcestershire sauce, honey, and hot sauce, if using. Pour the mixture around the pork, not directly over the top so the rub stays intact.1/2 cup apple cider vinegar, 1/4 cup chicken broth, 1 tablespoon Worcestershire sauce, 1 tablespoon honey, 1 teaspoon hot sauce
- Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the pork is very tender and easily shreds with a fork.
- Transfer the pork to a large bowl or cutting board. Let it rest for 5 minutes, then shred using two forks, discarding excess fat. Return the shredded pork to the slow cooker and toss with a few spoonfuls of the cooking liquid to lightly coat.
- Taste and add additional cooking liquid if desired.
- Serve on hamburger buns with coleslaw and pickled red onions.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
Just last night we were eating in one of my favorite little cafes — and the woman across the aisle from me was nibbling on a plate of the most delicious looking pulled pork. I’ve had a craving ever since. Makes it perfectly whacky that I come here this morning to find even MORE pulled pork. I think it’s a sign… now, if only I had a spare day this weekend to cook some pork shoulder.
I LOVE pulled pork. Maybe I’ll have to give Sandra Lee a shot…er, maybe “give her a chance” would be a better phrase. Ha! 🙂 Sandra and her cocktails…my goodness.