If you’re looking for the best slow cooker pulled pork recipe, this is it. With just a few minutes of prep and a handful of real-food ingredients, you’ll get juicy, flavorful pulled pork that tastes like it came off a smoker—without any of the work.
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There’s something about pulled pork that just feels like summer — the kind of meal you imagine eating at a backyard picnic, by the lake, or after a long day chasing the sun. As a new mom, I’ve never appreciated easy, flavorful meals more. I want food that makes it look like I’ve been cooking all day… without actually spending the day in the kitchen.
That’s exactly why this Best Slow Cooker Pulled Pork Recipe has become my go-to. It’s juicy, smoky-sweet, ridiculously simple, and made with my Okie Rub for big, bold flavor with zero junk. Whether you’re meal prepping, hosting friends, or just trying to get dinner on the table between naps and sunscreen reapplications, this is the summer dinner that does it all.
While you’re here, check out my full collection of handcrafted spice blends — salt- and sugar-free, no fillers or dyes, no junk, just spice.
This post is all about the Best Slow Cooker Pulled Pork Recipe.
Why You’ll Love This Pulled Pork
- No smoker required—tastes like it slow-smoked for hours
- Uses clean, real ingredients (featuring my Okie Rub!)
- Easy to prep and totally hands-off
- Perfect for BBQ sandwiches, tacos, meal prep, and more
- Freezer-friendly and crowd-approved
Ingredients You’ll Need
For the Pork
- 4-5 pounds pork shoulder (also labeled Boston butt)
- 3 tablespoons Okie Rub
- 1 tablespoon salt
- 1 tablespoon brown sugar (optional, adds subtle caramelization)
- 1 small yellow onion, sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water or broth
For Finishing
- 1 1/2 cups BBQ sauce (clean or homemade)
- Optional: more Okie Rub, splash of hot sauce, Worcestershire sauce
How to Make Pulled Pork in the Crockpot
Season Generously
Pat the pork dry and coat all sides with the Okie Rub, salt, and brown sugar. Let it sit at room temperature while you prep the slow cooker.
Add to CROCKPOT
Place the sliced onions in the bottom of the slow cooker. Add the pork shoulder on top, then pour apple cider vinegar and broth around the sides (not directly over the meat).
Cook Low and Slow
Cover and cook on Low for 8–10 hours or High for 5–6 hours, until the pork is fork-tender and easily shreddable.
Shred and Sauce
Remove the pork from the slow cooker and shred with two forks, discarding excess fat. Return it to the juices in the slow cooker and stir in your BBQ sauce. Taste and add more Okie Rub or hot sauce if desired.
Optional: Spread shredded pork on a sheet pan and broil for 3–5 minutes for crispy edges.
What’s the Best Liquid for Pulled Pork in a Slow Cooker?
Apple cider vinegar combined with broth or water is ideal. The vinegar helps tenderize the meat while balancing the richness with a subtle tang. You can also experiment with beer, cola, or pineapple juice for a twist—but this combo is clean, simple, and classic.
What Does Apple Cider Vinegar Do to Pulled Pork?
Apple cider vinegar helps break down tough muscle fibers, making the pork extra tender. It also cuts through the fattiness of pork shoulder, balancing the flavor and giving the meat a slight Carolina-style edge.
The Secret to the Best Pulled Pork
The secret is in the rub + technique:
- A high-quality rub like my Okie Rub adds depth, sweetness, smokiness, and spice without any junk ingredients.
- Cooking low and slow ensures juicy, pull-apart texture.
- Shredding the meat and tossing it back into its cooking juices is what takes it over the top.
Serving Suggestions
- BBQ Sandwiches with slaw on brioche buns
- Pulled Pork Bowls with rice, veggies, and avocado
- Tacos with lime crema and pickled onions
- Nachos or Quesadillas
- On top of baked sweet potatoes or loaded fries
FAQs About Slow Cooker Pulled Pork
Can I use pork loin or tenderloin instead of pork shoulder?
You can, but they are leaner cuts that may dry out. Pork shoulder is ideal because the marbling keeps the meat juicy and flavorful.
Can I prep this ahead of time?
Absolutely. You can season the pork the night before, or cook and shred it fully, then store in the fridge. The flavor gets even better the next day.
How do I freeze pulled pork?
Cool completely, portion into airtight containers or freezer bags, remove excess air, and freeze for up to 3 months. Reheat gently in a pan with a splash of broth or sauce.
How Do I Get More Flavor in My Pulled Pork?
For deep, mouthwatering flavor in pulled pork, start with a bold spice rub — like my Okie Rub — and coat the meat generously. Sear the pork before slow cooking if you have time, which adds a rich, caramelized layer. During cooking, a flavorful liquid like apple cider vinegar, broth, or even root beer helps infuse the meat with taste. Once shredded, don’t forget to mix the pulled pork with some of the cooking juices and a good BBQ sauce to lock in that smoky-sweet flavor.
Storage Tips
- Store leftovers in an airtight container in the fridge for 3–4 days
- Freeze for up to 3 months
- Reheat gently with extra sauce or broth for best results
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Best Slow Cooker Pulled Pork Recipe
Ingredients
Method
- Trim excess fat from pork shoulder if needed, but leave a little for flavor. Pat dry and rub pork thoroughly with Okie Rub, salt, and brown sugar. Let sit at room temp for 15–30 minutes if time allows—this boosts flavor and tenderness.
- Scatter sliced onions across the bottom of your slow cooker. Place the seasoned pork shoulder on top. Pour in apple cider vinegar and broth around the sides (don’t rinse off the rub!).
- Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the pork is fall-apart tender and easy to shred.
- Shred pork with two forks (I prefer to shred it within the crockpot for less mess, just be careful as the juices are hot or wear gloves to protect against any splatters. OR you can transfer meat to a cutting board to shred, then return meat to it's juices). Discard excess fat, if necessary.
- Add BBQ sauce. Toss to coat. Taste and adjust seasoning or add extra sauce if desired (you can also add a splash of hot sauce or Worcestershire sauce)!
- Serve hot on toasted buns, baked potatoes, nachos, or BBQ plates with slaw.
Video
Notes
Tips:
- Sear for extra flavor: If you want extra depth, sear the pork on all sides in a hot skillet before slow cooking.
- Make it ahead: This pulls apart like a dream the next day. Reheats beautifully.
- Add a splash of vinegar or hot sauce before serving if you like tangy Carolina-style BBQ.
This BBQ pulled pork recipe tastes like it came off a smoker—but it’s made in your Crockpot with simple, clean ingredients and tons of flavor thanks to my Okie Rub. No sugar, no preservatives, no mystery ingredients. Just comfort food made easy.
This post was all about the Best Slow Cooker Pulled Pork Recipe!
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