Bity
This slow cooker pulled pork is the definition of set it and forget it. You season the pork, let the slow cooker do its low and slow thing all day, then shred it into sticky, saucy strands that pile beautifully onto a bun. It is the easiest way I know to feed a hungry crowd.
I make a big batch whenever we have people over, because it practically cooks itself and everyone goes back for seconds. The house smells incredible by mid-afternoon, and all that is left to do is shred, sauce, and pile it high with a spoonful of slaw.
Quick Breakdown
Why You’ll Love This Slow Cooker Pulled Pork
- Completely hands-off. Ten minutes of prep, then the slow cooker works its magic for hours while you get on with your day.
- Fall-apart tender. Low and slow breaks down the pork until it shreds with a gentle nudge from two forks.
- Feeds a crowd. One batch stretches into sandwiches, sliders, tacos, and more.
- Freezer friendly. Make it ahead and stash it away for busy nights or last-minute gatherings.
Ingredient Notes
- Pork shoulder steaks. Also sold as barbecue pork shoulder steaks, these cook faster than a whole joint and shred like a dream. If you are curious about the cut, here is a look at the leaner cuts of pork and other meats.
- Chicken broth. Poured around the pork, it keeps everything moist and helps the meat braise gently.
- Simple spice rub. Paprika, garlic powder, onion powder, salt, and pepper season the meat deeply as it cooks.
- BBQ sauce. Stirred in after shredding so it clings to every strand. Use your favourite, and keep extra for serving.
The Best Cut for Pulled Pork
Pork shoulder is the classic choice, and for good reason. It has just enough fat and connective tissue to stay juicy through hours of cooking, breaking down into that signature tender, pull-apart texture. Steaks cut from the shoulder are especially handy because they cook a little faster and shred with almost no effort.
Leaner cuts like pork loin can dry out over a long cook, so save those for quicker recipes. For low and slow, you want the shoulder every time.
How To Make Slow Cooker Pulled Pork
1. Season and add broth. First, arrange the pork shoulder steaks in an even layer in the slow cooker. Sprinkle with the salt, pepper, paprika, garlic powder, and onion powder, then pour the chicken broth around the meat.
2. Cook low and slow. Next, cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6, until the pork is very tender and pulls apart easily.
3. Shred it. Then lift the pork out and shred it with two forks, discarding any excess fat. Return the shredded meat to the pot.
4. Sauce and finish. Finally, stir in the BBQ sauce until every strand is coated, cover, and cook on LOW for another 20 to 30 minutes so the flavours meld. Taste, add more sauce if you like, and serve.
How Do I Know When It Is Ready?
The pork is done when it shreds with almost no resistance. If you tug at it with a fork and it pulls apart into soft strands, you are there. If it still feels tight or springy, it simply needs more time, so cover it back up and give it another hour.
Slow cookers vary, so lean on the texture rather than the clock. There is no such thing as overcooking pork shoulder here, since more time just makes it more tender.
Tips for the Best Pulled Pork
- Do not skip the broth. That splash of liquid keeps the meat moist through the long cook.
- Sauce at the end. Stirring the BBQ sauce in after shredding keeps it glossy and fresh instead of scorched.
- Trim after cooking. Shred first, then pick out any big pieces of fat for the best texture.
- Searing is optional. This recipe is happily hands-off, but a quick sear before slow cooking adds a little extra depth if you have the time.
Storage and Freezing
- Fridge. Store leftovers in an airtight container for up to 4 days.
- Freezer. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat. Warm gently on the stovetop or in the microwave with a splash of broth or extra sauce to loosen it.
Variations and Substitutions
- Leave it plain. Skip the BBQ sauce after shredding and season it your own way for tacos or wraps.
- Spicy. Stir a little hot sauce or chipotle into the BBQ sauce for a smoky kick.
- Sliders. Pile it onto soft dinner rolls for party-sized sliders.
- Loaded potatoes. Spoon it over baked potatoes with cheese and slaw.
What To Serve With Slow Cooker Pulled Pork
The classic move is a soft brioche bun piled with pork and a big spoonful of creamy coleslaw for crunch and tang. A scoop of classic potato salad on the side rounds it out into a proper barbecue plate. Set out extra BBQ sauce and plenty of napkins, because this one gets happily messy.
Frequently Asked Questions
Pork and Method
Can I use pork shoulder steaks instead of a whole joint?
Yes, and they are ideal here. Pork shoulder steaks cook faster than a large joint and shred easily, which makes them perfect for this hands-off recipe.
Do I need to sear the pork first?
No. This recipe is designed to be simple and hands-off, so you can skip it. That said, a quick sear does add a little extra flavour if you want it.
Sauce and Serving
Can I make this without BBQ sauce?
Absolutely. Leave the shredded pork plain, then season or sauce it however you like. Plain pulled pork is brilliant in tacos, wraps, and rice bowls.
Can I make it ahead for a party?
Yes, it is perfect for entertaining. Cook and shred it ahead, then reheat gently with a splash of broth or extra sauce so it stays juicy and glossy.
Ingredients
Pulled Pork
- 4 lb pork shoulder steaks also sold as barbecue pork shoulder steaks
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
BBQ Finish
- 1 1/2 cups BBQ sauce plus extra for serving
Instructions
- Arrange the pork shoulder steaks in an even layer in the slow cooker. Sprinkle with the salt, pepper, paprika, garlic powder, and onion powder, then pour the chicken broth around the pork.
- Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours, until the pork is very tender and pulls apart easily.
- Remove the pork, shred with two forks, and discard excess fat. Return the shredded pork to the slow cooker.
- Stir in the BBQ sauce until evenly coated. Cover and cook on LOW for another 20 to 30 minutes to let the flavours meld.
- Taste, add extra BBQ sauce if needed, and serve.
