Slow Cooker Pulled Pork Recipe

Slow Cooker Pulled Pork cooks up super tender and flavorful with an easy seven-ingredient rub. Serve it in soft tacos, quesadillas, pizza, soup, sandwiches, and nachos.

Course main meal pork

Cuisine American

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Prep Time 20

Cook Time 8

Servings servings

Calories 331kcal

Author Beth Pierce

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