When you’re craving something savory, saucy, and downright comforting, this Slow Cooker Pulled Pork delivers every time.

Made with a well-seasoned pork shoulder, slow-cooked to perfection in a flavorful marinade, and finished with a generous slather of barbecue sauce—it’s fall-apart tender and packed with smoky, sweet, and tangy flavor.

Perfect for sandwiches, sliders, bowls, or straight off the fork!

Why You’ll Love This Recipe

Set it and forget it – The slow cooker does all the heavy lifting

Fork-tender meat – Melts in your mouth after hours of low heat

Packed with flavor – Smoky, sweet, tangy BBQ marinade

Great for crowds – Makes a big batch for parties, meal prep, or leftovers

Versatile – Serve in sandwiches, tacos, nachos, or bowls

Easy to customize – Use your favorite BBQ sauce or seasoning blend

What You’ll Need (Ingredient Highlights)

Here’s what brings this slow-cooked BBQ pork to life:

Pork Shoulder (or Pork Chuck Roast) – The best cut for juicy, shreddable pulled pork

Onion – Adds sweetness and depth as it cooks under the meat

Salt, Black Pepper & Paprika – A simple but effective dry rub

Chicken Broth – Keeps the meat moist during the long cook

BBQ Sauce – Use your favorite for a custom flavor profile

Liquid Smoke – Optional, but adds a beautiful smoky depth

Worcestershire Sauce – Adds umami richness

Brown Sugar & Garlic – Sweet and savory balance

Pro Tips Before You Start

Trim excess fat from the pork, but don’t remove it all—it adds moisture

Use a bold BBQ sauce – smoky, spicy, or sweet depending on your taste

Cook low and slow for maximum tenderness

Shred while warm – It’s easier and more flavorful

Use the cooking liquid – Pour over the meat to keep it juicy

How to Make Slow Cooker Pulled Pork

Step 1 – Layer the Base
Dice 1 large onion and spread it across the bottom of your slow cooker.

This acts as a flavor bed and keeps the meat from sticking.

Step 2 – Season the Pork
In a small bowl, mix 1 tablespoon salt, 1 teaspoon black pepper, and 1 teaspoon paprika.

Rub this mixture generously all over the surface of your 6 lb boneless pork shoulder roast (or two smaller roasts).

Massage the seasoning into the meat, then place it directly on top of the onions in the slow cooker.

Step 3 – Make the Marinade
In a separate bowl, combine:

1 cup chicken broth

1 cup BBQ sauce

1 tablespoon liquid smoke (optional)

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

3 pressed garlic cloves

Stir the marinade until smooth and pour it over the pork in the slow cooker.

Step 4 – Slow Cook Until Tender
Cover and cook on LOW for 8 hours (for smaller roasts) or 8–10 hours (for one large roast).

It’s ready when the meat falls apart easily with a fork.

Step 5 – Shred the Meat
Transfer the pork to a large bowl or cutting board.

Remove and discard any large pieces of fat.

Use two forks to shred the pork into tender strands.

Step 6 – Add Moisture & Sauce
Spoon some of the flavorful cooking juices from the slow cooker back over the shredded pork for extra moisture.

Then, brush or mix in warm BBQ sauce before serving for that perfect sticky-sweet finish.

What to Serve It With

Pulled pork is incredibly versatile. Try it with:

Toasted brioche or sandwich buns – Classic BBQ pulled pork sandwich

Coleslaw – Add crunch and freshness

Baked beans or mac & cheese – Comfort food pairing

Cornbread or potato salad – For a Southern-style spread

Taco shells or tortillas – Make BBQ pork tacos or quesadillas

Pickles or jalapeños – For a tangy kick

Variations / Substitutions

Use pork butt or Boston butt – Also perfect for pulled pork

Try a dry rub – Add chili powder, cumin, or cayenne for a spicy kick

Use beef broth instead of chicken for a heartier flavor

Make it spicy – Add hot sauce or chipotle BBQ sauce

Skip the liquid smoke – Still delicious with just BBQ sauce and garlic

Go sugar-free – Use a sugar-free BBQ sauce and skip the brown sugar

Storage & Leftovers

Refrigerate: Store in an airtight container for up to 4 days

Freeze: Freeze in portions for up to 3 months

Reheat: Warm gently in a skillet with a splash of broth or water

Make-ahead: This recipe is perfect for prepping 1–2 days in advance

FAQs

Can I cook this on HIGH instead of LOW?
Yes, but LOW for 8–10 hours gives the best texture.

If needed, cook on HIGH for 5–6 hours.

What cut of pork is best for pulled pork?
Pork shoulder or pork butt are ideal—they’re fatty, flavorful, and shred beautifully.

Can I use a bone-in roast?
Absolutely! Just remove the bone after cooking and shred as usual.

Is liquid smoke necessary?
No, it’s optional—but it adds that classic BBQ flavor without a smoker.

How do I make it less sweet?
Use a tangy or vinegar-based BBQ sauce and reduce or omit the brown sugar.

Can I make this in the oven?
Yes! Roast at 300°F in a covered Dutch oven for about 4–5 hours.

How do I keep the meat juicy?
Use some of the slow cooker drippings to rehydrate the shredded meat and don’t overcook.

Final Thoughts

This Slow Cooker Pulled Pork is one of those recipes you’ll return to again and again.

It’s incredibly flavorful, effortlessly tender, and the kind of dish that brings people together.

Whether you’re making BBQ sandwiches for a picnic, tacos for Tuesday night, or prepping for a party, this pulled pork never disappoints.