This Slow Cooker Pulled Pork is incredibly easy to make and really juicy and tender. It's the best way to cook pulled pork. The perfect blend of spices with paprika and garlic, it is oh-so simple, yet oh-so delicious! Just put it all in your slow cooker and then you can forget about it until it's ready. Great for feeding a crowd, and it freezes well too.
This slow cooker pulled pork is a great meal to batch cook and then add to meals throughout the week. With a deliciously smokey and slightly spicy rub, this is the BEST pulled pork and it only takes a few minutes to prep. Super easy to make and then you can just shred it all up and it is ready to eat.
Why you will love it
- An easy dump and leave meal
- Great for feeding a crowd
- Freezes well
- A delicious taco filling
- The best way to make pulled pork
How to make pulled pork - Step by step
One: Put the pork in the slow cooker and add the BBQ sauce.
Two: Cook for 4 hours on high or 8 hours on low (or using the oven as mentioned above). Once cooked, use two forks to shred the pork.
What pork to use
When it comes to making pulled pork, a boneless pork shoulder is the joint you want to use. This joint will be really easy to shred once it is cooked. You want to make sure it doesn't have too much fat on it, however you could cut the extra fat off it before putting it in the slow cooker.
Homemade BBQ sauce
The key to perfecting pulled pork is getting the sauce right, which is why we have used our Homemade Healthy BBQ Sauce. You could use your favourite store bought BBQ sauce, however it's so easy to make your own.
A mixture of passata, garlic, honey, paprika, balsamic and Worcestershire sauce. This sweet and smokey BBQ sauce is so good, make sure you make extra to pour on the pulled pork after.
How long to cook it for
When it comes to cooking meat in the slow cooker, we think low and slow is best. We recommend cooking it on low for 7-8 hours. However you can cook it in your slow cooker on high for 4-5 hours. It will depend on your slow cooker and the size of your pork shoulder too. If your pork isn't falling apart then it isn't tender enough and it needs some extra time.
What to serve it with
This recipe has so many uses. You can serve it on top of rice or mashed potatoes, use it on nachos, enchiladas and tacos or even put leftovers on a salad. We love ours in a brioche bun with some homemade slaw, and some pineapple salsa on the side.
This recipe makes a big batch so you will have lots of leftovers to use in different ways.
Yes, pulled pork freezes really well. You can portion it out and it will keep in the freezer for 2-3 months. It will also keep in the fridge for 3-4 days, but it might start to get a bit dry.
The best way to reheat pulled pork is in a pan with a little oil. It will only takes a couple of minutes.
• Slow cookers all cook things at different rates. You want to make sure that you don't overcook your pork as it will dry out. The pork is cooked when it easily shreds with a fork.
• If you like your food with a kick of heat, add some red chilli flakes.
• If there is a lot of juice in your slow cooker after you take the joint out to shred, then you might want to remove some of the mixture before putting the shredded meat back in.
More slow cooker recipes
If you’ve tried this slow cooked pulled pork recipe, let us know how you got on in the comments below.
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Slow Cooker Pulled Pork
- 500 g Pork shoulder - fat trimmed, cut into chunks
- 300 g homemade BBQ sauce
- Put the pork in the slow cooker and add the BBQ sauce.
- Cook for 4 hours on high or 8 hours on low (or using the oven as mentioned above). Once cooked, use two forks to shred the pork.
- Slow cooker all cook things at different rates. You want to make sure that you don't overcook your pork as it will dry out. The pork is cooked when it easily shreds with a fork.
- If you like your food with a kick of head, add some red chilli flakes.
- If there is a lot of juice in your slow cooker after you take the joint out to shred, then you might want to remove some of the mixture before putting the shredded meat back in.