Tulo

Crockpot Pulled Pork Recipe

A well-marbled bone-in pork shoulder has enough fat and connective tissue to survive hours of low, moist heat and turn tender rather than dry, and cooking it low and slow in the crockpot renders that fat and collagen into gelatin without any babysitting.

Prep
20 min
Cook
540 min
Total
560 min
Servings
8

Ingredients

Servings8
  • 4 lb pork shoulder (Boston butt), bone-in
  • 1 large yellow onion, sliced
  • 4 cloves garlic cloves, minced
  • 1 cup low-sodium chicken broth
  • 3 tbsp brown sugar, packed
  • 2 tbsp smoked paprika
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp apple cider vinegar
  • 1 cup barbecue sauce

Nutrition per serving

Calories
564
Protein
40g
Carbs
17g
Fat
42g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Trim the pork shoulder so it has a thin, even layer of fat rather than a thick cap, then pat it dry with paper towels.
  2. 2In a small bowl, mix the brown sugar, smoked paprika, chili powder, cumin, salt, and pepper. Rub the mixture over every side of the pork, pressing it into the surface.
  3. 3Scatter the sliced onion and minced garlic in the bottom of a 6-quart slow cooker, then set the seasoned pork shoulder on top, fat side up.
  4. 4Pour the chicken broth and apple cider vinegar around the sides of the pork rather than directly over it, so the spice rub stays mostly intact.
  5. 5Cover and cook on low for 8-10 hours, or on high for 5-6 hours, until the pork is fork-tender and shreds apart easily.
  6. 6Transfer the pork to a cutting board or rimmed baking sheet and let it rest for 10 minutes, then shred it with two forks, discarding any large pieces of fat.
  7. 7Skim the fat off the surface of the cooking liquid, then ladle 1 to 1 1/2 cups of the liquid back over the shredded pork and toss to coat.
  8. 8Stir in the barbecue sauce to taste, or leave it on the side for serving. Pile the pork onto buns, into tacos, or over rice.
How to Use a Meat Thermometer

Tips & variations

  • For deeper flavor, sear the rubbed pork shoulder in a hot skillet for 2-3 minutes per side before adding it to the slow cooker; this is optional but builds a browned crust the crockpot alone can't create.
  • Swap the chicken broth for a can of root beer or cola for a sweeter, slightly caramelized flavor that plays well with the vinegar.
  • For a Carolina-style vinegar sauce instead of barbecue sauce, toss the shredded pork with extra cider vinegar, a pinch of red pepper flakes, and a little more brown sugar.
  • Leftover pulled pork freezes well stored in some of its own cooking liquid, which keeps it from drying out when reheated.

Storage & reheating

Refrigerate pulled pork in an airtight container with a little of its cooking liquid for up to 4 days. Freeze portions in freezer bags with liquid for up to 3 months. Reheat gently in a covered skillet over low heat or in the microwave, adding a splash of broth if it looks dry.

Tips from the Tulo kitchen

  • A 4-pound bone-in shoulder shrinks by nearly half its weight once cooked and trimmed of fat, so plan on roughly 2 pounds of usable shredded meat from this batch.
  • If the shoulder doesn't fit the slow cooker with the lid closed, cut it into two smaller pieces rather than forcing the lid; uneven contact with the crock slows cooking unevenly.

FAQ

Can I use boneless pork shoulder instead of bone-in?

Yes. Boneless shoulder cooks slightly faster, so start checking for tenderness around the 7-hour mark on low instead of 8.

Why is my pulled pork still tough after 8 hours?

It likely hasn't broken down enough collagen yet; pork shoulder needs to reach about 195-205°F internally to shred easily, so give it another hour or two on low rather than pulling it early.

Can I cook this on high instead of low?

Yes, 5 to 6 hours on high works, though low and slow over 8 to 10 hours gives the connective tissue more time to render and generally produces more tender, evenly cooked meat.

Can I make this ahead of time?

Yes. Shred the pork, mix it with some of the reserved cooking liquid, and refrigerate up to 4 days; reheat covered in a skillet or microwave before serving.

What size slow cooker do I need for a 4-pound pork shoulder?

A 6-quart slow cooker fits a 4-pound bone-in shoulder comfortably with room for the onion and liquid; anything smaller may require cutting the meat into two pieces.

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