• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fine Foods Blog
  • Home
  • About Me
  • Recipes
  • Travel
  • Work With Me
  • Shop
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • Work With Me
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • Work With Me
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Main Dish Recipes

    Slow Cooker Pulled Pork

    Published: Feb 24, 2016 · Modified: Sep 18, 2022 · by Debra with Leave a Comment · 1566 words. About 8 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    This slow cooker pulled pork turns out perfectly every time! Set it and forget it for Carolina-style pulled pork that's great year-round for every occasion, from winter game-day to summer backyard parties.

    Cooked pulled pork on a plate.

    This post contains affiliate links. If you purchase products through my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here. 

    This is such an easy pulled pork recipe, and I make it during the winter AND in the summer! Since it's made in the slow cooker, there's no oven heating up the house, no grill to monitor.

    Sometimes I like to mash-up recipes to tailor them to my taste and cooking style. That's what I did here, combining ideas from my Art of the Slow Cooker cookbook and a few other stray ideas from here and there.

    It's a bit Western North Carolina-style barbecue with a splash of South Carolina-style thrown in. I'm not sure where this ends up on the spectrum between the two, but my husband is from North Carolina and he loves this. So there you go.The seasoning is fabulous because it has everything - apple cider vinegar, coffee, brown sugar, mustard, molasses - all of those flavors you want in a pulled pork rub.

    Jump to:
    • Ingredients
    • Instructions
    • FAQ
    • Serving suggestions
    • Recipe
    Two cooked pork shoulders just removed from the slow cooker.

    Ingredients

    • Bone-in pork shoulder: Choose bone-in pork shoulder, as the bone will add even more flavor. It's also usually a bit cheaper per pound than boneless.
    • Apple cider vinegar: This is where that Carolina barbecue flavor comes from. It also helps to break down and tenderize the meat as it cooks.
    • Brown sugar and molasses: You'll get all that roasty toasty flavor from the molasses, and gentle sweetness from the brown sugar.
    • Coffee: It blends with the sugars and spices and adds depth of flavor.
    • Chili powder, dry mustard, garlic powder, onion powder, smoked paprika, salt and pepper: These dry ingredients are going to get mixed with the others to form a wet rub that is to die for!

    Instructions

    First, combine all rub ingredients in a small bowl and mix together until a paste forms.

    Spice rub in a glass bowl.

    Pat the pork dry with paper towels. Save some of the paste mixture and set aside.

    Then, using your hands (a cook's best tools), spread the paste mixture all over the pork, being sure to work into all of the nooks and crannies of the meat.

    Two raw pork shoulders covered in spice rub.

    Wrap the pork tightly and let marinate in the fridge for a few hours, or preferably, overnight.

    Remove the pork from wrapping.

    alt=""

    Heat some vegetable oil in a large skillet over medium heat. Brown the pork on all sides and place in a 4-quart or larger slow cooker. Add vinegar and reserved paste mixture to the skillet and bring to a boil. Be sure to scrape the pan for any fond left behind by the pork. Pour the liquid over the pork, place the lid on the slow cooker and cook on low for 6-10 hours.

    This is a great recipe to do overnight. But be warned - the smell of delicious pork will wake you in the night!

    Remove the pork from the slow cooker (do not discard remaining liquid) and let it cool considerably, but not all the way to room temp. The longer you let it cool, the better the fat will distribute throughout the meat.

    When the pork has cooled down some, it's time to shred!

    At this point, many people will tell you to "take two forks and shred the pork". Um, no. This will take you forever. And wear you out. Use your cook's best tools again - your hands - and get in there and shred it up.

    alt=""

    Once the pork is 'pulled' add it back into the slow cooker and mix it with the remaining liquid. Heat up the meat on low until it starts to simmer, then switch the heat to warm. You are now ready to eat!

    FAQ

    How much pork should you buy per person for pulled pork?

    Plan for ½ pound of meat per person before the pork is cooked. The pork shoulder will lose about 40% of its weight during the cooking process, and take into account the weight of the bone if you buy bone-in pork shoulder. So if you buy 4 pounds of pork, you'll have about 2 pounds once the cooking is done, which would feed 4-6 people. HOWEVER - it seems like pulled pork keeps dividing into more and more meat the more you shred it! So, really that 4 pounds could feed more like 8-10 people, depending upon how you are serving it. Pulled pork tacos are going to use less meat than pulled pork sandwiches, etc. Err on the high side, and the meat freezes well, so you can just save leftovers for later.

    What is the best cut of meat for pulled pork?

    Pork shoulder is the best cut of meat for pulled pork. All of that marbling, when cooked low and slow, will help the pork to just fall apart, and keep it from drying out.

    How long can you leave pulled pork in a slow cooker?

    Leave the pork shoulder in the slow cooker on low for 6-10 hours. Depending on the size of your piece of meat. Longer cooking time is always better for pork shoulder! You'll know the pork is done when it falls off the bone and it pulls apart easily.

    How do you shred pulled pork?

    Your hands are your best tools for shredding it. It's so much easier and so much faster than using two forks. Just make sure the pork is cool enough to handle.

    Can you freeze pulled pork?

    Yes! Due to the high fat content, pulled pork freezes very well. Freeze in an airtight container for up to two months.

    How do you reheat frozen pulled pork?

    Allow to thaw completely in the fridge. Preheat the oven to 225 degrees F. Place the pork in a pan covered tightly with aluminum foil and cook for 20-30 minutes, depending on the amount of pork you have.

    Serving suggestions

    What should you serve with pulled pork? This is a rich filling dish. Serve with something light and acidic, like a fresh salad.

    • The smoky dressing on this Roasted Vegetable Salad with Charred Lemon Vinaigrette would complement the pork perfectly.
    • For a hearty side dish in winter, Brussels Sprouts Salad with Mâche and Tarragon Vinaigrette will do the trick.
    • When summer is busting out all over, try a Zucchini Salad with Herbs, Almonds, and Lemon-Caper Dressing.

    Recipe

    Pulled pork on a white plate.

    Slow Cooker Pulled Pork

    This slow cooker pulled pork turns out perfectly every time! Set it and forget it for Carolina-style pulled pork that's great year-round, for winter game-day or summer backyard parties. 
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: southern food
    Diet: Gluten Free, Low Lactose
    Keyword: Carolina-style slow cooker pulled pork
    Prep Time: 30 minutes
    Cook Time: 8 hours
    Total Time: 8 hours 30 minutes
    Servings: 8 Depending on amount of pork. About ½ lb per person before cooking.
    Calories: 223kcal

    Equipment

    • slow cooker
    • mixing bowls
    • silicone spatula
    • 12" oven-proof skillet

    Ingredients

    Pork

    • 3-6 lbs pork shoulder depending upon the size of your slow cooker
    • apple cider vinegar use ¼ cup per pound of pork

    Rub

    • 1 tablespoon strong coffee use instant expresso if desired
    • 2 tablespoon chili powder
    • 1 teaspoon dry mustard
    • 1 ½ teaspoon garlic powder
    • ½ tablespoon salt
    • 1 teaspoon black pepper
    • 1 tablespoon onion powder
    • 1 tablespoon paprika I used smoked, hot or sweet is also fine
    • ⅓ cup brown sugar
    • 3 tablespoon molasses
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Combine all rub ingredients in a small bowl and mix together until a paste forms.
    • Pat the pork dry with paper towels. Set aside about ¼ of the paste mixture and refrigerate.
    • Using your hands (a cook's best tools), spread the paste mixture all over the pork, being sure to work into all of the nooks and crannies of the meat.
    • Wrap the pork tightly and let marinate in the fridge for a few hours, or preferably, overnight.
    • Heat some vegetable oil in a large skillet over medium heat. Brown the pork on all sides and place in a 4-quart or larger slow cooker.
    • Add vinegar and reserved paste mixture to the skillet and bring to a boil. Be sure to scrape the pan for any fond left behind by the pork.
    • Pour the liquid over the pork, place the lid on the cooker and cook on low for 6-10 hours. I usually go the full 10, especially if you are cooking a larger piece of meat.
    • Remove the pork from the cooker (leaving remaining liquid in the cooker) and let it cool considerably, but not all the way to room temp. The longer you let it cool, the better the fat will distribute throughout the meat.
    • At this point, many people will tell you to "take two forks and shred the pork". Um, no. This will take you forever. And wear you out. Use your cook's best tools again - your hands - and get in there and shred it up.
    • Once the pork is 'pulled' add it back into the slow cooker and mix it with the remaining liquid. Heat up the meat on low until it starts to simmer, then switch the heat to warm and serve.

    Notes

    • Be sure the pork has cooled enough to handle before shredding it with your hands. 
    • The longer you let the pork cool before shredding, the better the fat redistribution. Just don't let it get all the way to room temperature. 
    • Be sure to read the post above for answers to FAQs and serving suggestions. 
     
     
    This post contains affiliate links. If you purchase products through my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here. 

    Nutrition

    Calories: 223kcal | Carbohydrates: 17g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 554mg | Potassium: 539mg | Fiber: 1g | Sugar: 15g | Vitamin A: 637IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg

    More Main Dish Recipes

    • A piece of salmon topped with creamy dill sauce and garnished with fresh dill and lemon zest.
      Salmon with Creamy Dill Sauce
    • Vietnamese caramel chicken topped with cilantro and red chilis in a pan with blue handles. A gold spoon rests in the pan sauce toward the bottom right.
      Vietnamese Caramel Chicken
    • Chicken and cabbage with onions roasted on a sheet pan.
      Roast Chicken and Cabbage
    • Holubtsi—Ukranian cabbage rolls—topped with sour cream and fresh dill in a round pan. A wooden spoon is on the right.
      Ukranian Cabbage Rolls (Holubtsi)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Pimento cheese dip in a red bowl on a round wooden tray, surrounded by butter crackers, carrot sticks, and corn chips. A gold spoon is on the lower left, a red and white striped towel is on the upper left.
      Pimento Cheese Dip
    • Spicy asian broccoli on a white plate drizzled with a spicy sauce that is reddish-brown in color.
      Asian Broccoli
    • Three chocolate pots de creme with whipped cream on top. Chocolate wafers are on the left, a spoon with chocolate on it is on the right.
      Chocolate Pots de Crème
    • A plate of fresh cranberry orange relish with orange zest on top and a gold spoon on the left side.
      Fresh Cranberry Relish

    Search more gluten-free recipes

    Trending Recipes

    • A woman's hands are shown preparing a salt baked whole fish, she stuffs a whole fish with lemon, lime and fresh herbs.
      Salt Baked Fish
    • Chicken thighs topped with a caper lemon sauce on a white plate.
      Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Two campari and soda cocktails with orange slices, a plate of nuts and two bottles in the background
      Campari and Soda
    • Boneless, skinless chicken thighs with mushrooms and white wine sauce in a blue casserole pan. Some fresh thyme is in the bottom right corner.
      One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten free triple chocolate cookies on a baking sheet.
      Gluten Free Triple Chocolate Cookies
    • A gluten free chocolate ganache tart topped with flaky sea salt on a pink plate.
      Gluten Free Chocolate Ganache Tart
    • Three white ramekins of chocolate mousse.
      Chocolate Mousse Recipe
    • Gluten free brownies with ganache icing dusted with cocoa powder on a white surface.
      Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts salad with blue cheese, pears, and pecans on a white and gray plate.
      Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in white wine sauce with lemon wedges and parsley in a blue pan with a spoon in it.
      Mussels in White Wine Sauce (Moules Marinières)
    • French hot chocolate in a white cup with another cup and a blue bowl of chocolate in the background.
      French Hot Chocolate (Chocolat Chaud)
    • Several servings of eggs en cocotte with spinach and bacon in small cast-iron skillets and serving dishes are displayed on a wooden surface.
      Eggs en Cocotte (Baked Eggs)

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Tricolore salad in a white bowl with gold utensils.
      Tricolore Salad
    • A platter of short ribs in a pomegranate wine sauce with pomegranate seeds on top with a serving fork on the left side of the plate.
      Pomegranate & Red Wine Braised Short Ribs
    • Basler brunsli cookies cut into star shapes of various sizes, topped with powdered sugar and red sanding sugar.
      Basler Brunsli
    • Pieces of cranberry pecan dark chocolate bark on white parchment paper.
      Cranberry Pecan Dark Chocolate Bark

    Search more gluten-free recipes

    Trending Recipes

    • A woman's hands are shown preparing a salt baked whole fish, she stuffs a whole fish with lemon, lime and fresh herbs.
      Salt Baked Fish
    • Chicken thighs topped with a caper lemon sauce on a white plate.
      Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Two campari and soda cocktails with orange slices, a plate of nuts and two bottles in the background
      Campari and Soda
    • Boneless, skinless chicken thighs with mushrooms and white wine sauce in a blue casserole pan. Some fresh thyme is in the bottom right corner.
      One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten free triple chocolate cookies on a baking sheet.
      Gluten Free Triple Chocolate Cookies
    • A gluten free chocolate ganache tart topped with flaky sea salt on a pink plate.
      Gluten Free Chocolate Ganache Tart
    • Three white ramekins of chocolate mousse.
      Chocolate Mousse Recipe
    • Gluten free brownies with ganache icing dusted with cocoa powder on a white surface.
      Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts salad with blue cheese, pears, and pecans on a white and gray plate.
      Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in white wine sauce with lemon wedges and parsley in a blue pan with a spoon in it.
      Mussels in White Wine Sauce (Moules Marinières)
    • French hot chocolate in a white cup with another cup and a blue bowl of chocolate in the background.
      French Hot Chocolate (Chocolat Chaud)
    • Several servings of eggs en cocotte with spinach and bacon in small cast-iron skillets and serving dishes are displayed on a wooden surface.
      Eggs en Cocotte (Baked Eggs)

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fine Foods Blog