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 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.
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.
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.
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
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.
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.
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.
More pork recipes
Slow Cooker Pulled Pork Recipe
Ingredients
Dry Rub for Pulled Pork
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Pulled Pork
- 6-7 lbs pork butt
- 1 large yellow onion, sliced
- 12 ounces Dr. Pepper soda
- 2 tablespoons Worcestershire sauce
Instructions
- In a small bowl, mix together the brown sugar, smoked paprika, chili powder, cumin, dry mustard, garlic powder, onion powder, kosher salt, and freshly ground black pepper.
- Rub it all over the pork butt. Let the pork shoulder sit for 30-40 minutes at room temperature, or cover it with plastic wrap and refrigerate for several hours up to overnight with the rub on it.
- Place the sliced onion in the bottom of the slow cooker. Place the pork butt on top of the onions. Pour the Coke or Dr. Pepper on the sides of the pork 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.
Notes
- 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.
Nutrition
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Marley
Nice, hearty dish! It’s versatile and goes well with other ingredients too. My sister and I love this recipe!
Amy L
This slow-cooker pulled pork is one of my favorite summer dishes to make. It is super easy and delicious. Yum!
Cara
You truly can’t beat a classic and pulled pork just screams summer cookouts. I love it!
Angela
This recipe turned out so yummy! It was easy to prepare and the entire family loved it. I can’t wait to make it again!! YUM!!!
Beth Pierce
Thanks so much, Angela! I am so glad that you liked it.
Lisa
It’s been a long time since I’ve cooked pork, I don’t eat it but my family does. After seeing this delicious pulled pork recipe I think I will make this over the weekend for the family. Looks so juicy!
Beth Pierce
Thanks, Lisa! Enjoy!
Mimi
What a great recipe! The instructions were very clear, and it was easy to make! Thanks for the recipe!
Beth Pierce
You are welcome, Mimi!
Michelle Robertson
Pulled pork is one of our family’s favorite dinners! This recipe is a little different from how we usually cook ours, so I was excited to try it out. I’ve never used Dr. Pepper, but wow, this was a hit at our house! Delicious!!!
Beth Pierce
Thank you, Michelle! We love it, too!