Slow Cooker Pulled Pork Recipe

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This Slow Cooker Pulled Pork is melt-in-your-mouth tender pork shoulder butt seasoned with a dry spice rub and slow-cooked to perfection. Pork cuts are inexpensive, and a slow-cooked pork shoulder is good for several meals.

This slow cooker pulled pork is melt-in-your-mouth tender pork shoulder butt seasoned with a dry rub and slow-cooked to perfection.

This is a great year-round recipe. This Dr. Pepper pulled pork is ideal for game day, movie night, Father’s Day, and cookouts. It tastes delicious in soft tacos, quesadillas, pizza, soup, sandwiches, sweet potatoes, and nachos. I love to serve it with creamy coleslaw, red potato salad, and easy baked beans.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

Brown sugar: light or dark brown sugar
Smoked paprika: Not to be confused with regular or sweet paprika. Smoked paprika is made from peppers that are smoked over an oak fire.
Pork: Use a boneless pork shoulder, pork butt, or Boston Butt for this recipe. Choose a well-marbled piece of pork, but trim any thick layers of excess fat.
Onions: Sweet yellow or Vidalia onions are best.
Dr. Pepper soda: You can substitute Coca-Cola.

How to make Slow Cooker Pulled Pork

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Mix the brown sugar, smoked paprika, chili powder, cumin, dry mustard, garlic powder, onion powder, kosher salt, and freshly ground black pepper in a small bowl. Then rub it all over the pork butt. Let it sit at room temperature for about 30 minutes.

Some of the steps to making crock pot pulled pork. Mix the brown sugar, smoked paprika, chili powder, cumin, dry mustard, garlic powder, onion powder, kosher salt, and freshly ground black pepper in a small bowl. Then rub it all over the pork butt.

Slice a large onion and place it on the bottom of the crock pot. Now put the pork butt on top of the onions. Pour the Dr. Pepper down on the sides of the butt. Add the Worcestershire sauce and cover. Cook on low for 8 hours or until very tender. Using 2 forks, shred the pork, discarding any fat, cartilage, or gristle. Serve on toasted buns with homemade BBQ sauce.

Some of the steps for making crock pot pulled pork. Slice a large onion and place it on the bottom of the crock pot. Now put the pork butt on top of the onions. Pour the Dr. Pepper down on the sides of the butt. Add the Worcestershire sauce and cover. Cook on low for 8 hours or until very tender. Using 2 forks, shred the pork.

Preparation Tips and Storage

You can cook on high for 4-5 hours, but for best results, cook on low for 7-8 hours. Low and slow is the name of the game here.
The pulled pork is done when you can easily shred the cooked pork with 2 forks. If using a meat thermometer, the internal temperature will be between 195-205 degrees F.
If not serving for a while, add the shredded pork back to the crock pot on warm with about half the liquid and a pair of tongs to remove the pork from the juices.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.

An overhead view of barbecued pulled pork in a black slow cooker.

Ways to Use Leftover Pulled Pork

Substitute the pulled chicken in these crockpot chicken tacos or chicken nachos for pulled pork. Serve over mac and cheese or microwave scrambled eggs. Stuff in burritos, quesadillas, and chimchangas.

Frequently Asked Questions

Do I have to sear the pork first?

No, you do not, but you can if you wish. I have never found it to make much difference when it comes to this recipe, and it is a large piece of meat to sear.

How much pulled pork do I need per person?

A fair estimate is 1/3 to 1/2 pound per person. If you have heavy eaters, I would count on 1/2 pound per person. There is a 30-40% loss from shrinkage and fat, so a 6-7 lb pork butt will produce 4-5 lbs of meat or serve 8-12 people.

Can I freeze slow-cooker pulled pork?

First, cool completely. You can freeze it as whole cooked pieces. Cut it into sections and add it to a freezer bag, removing as much air as possible. Freeze for up to 3 months. Thaw in the fridge, then shred the meat using two forks, removing fat, cartilage, and gristle.

You can also freeze it shredded. This is best to do it sauce-free. Freeze for up to 3 months. Thaw in the fridge overnight. Then reheat with your desired sauce on the stovetop on low or in the microwave at reduced power.

A white serving bowl full of crockpot pulled pork drizzled with barbecue sauce.

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