This slow cooker pulled pork is one of those dinners that does almost all the work for you. It takes around 10 minutes to prepare, there is no searing or browning needed, and you end up with tender, juicy pork coated in a smoky, slightly sweet homemade sauce. The best part is, there are SO many different ways to serve it.
With around 29 grams of protein per serving, it makes a satisfying high-protein family dinner, but what I really love is how versatile it is. Serve it in buns with slaw one night, pile it into tacos the next, or use it for rice bowls, jacket potatoes, nachos and salads.
On busy days, a recipe that freezes well and can become several different meals is always a winner for me.
Using a boneless pork shoulder keeps this pulled pork economical and beautifully tender, while orange juice, smoked paprika, garlic, balsamic and a little sweetness give it loads of flavour without needing to pour in a whole bottle of BBQ sauce.
Recipe update: This recipe was originally published on 20 March 2012 and was fully retested in September 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
If you are looking for some more easy slow cooker meats, then why not try our delicious Slow Cooker Pesto Chicken, curry favourite Slow Cooker Beef Massaman or our easy Slow Cooker Turkey Crown?
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Jump to:
- Why You Will Love It
- Recipe Overview
- Is Pulled Pork Healthy?
- Ingredients and Substitutions
- Slow Cooker BBQ Pulled Pork Variations
- What is the Best Pork for Pulled Pork?
- How to Make Slow Cooker Pulled Pork
- How Long To Cook Pulled Pork in the Slow Cooker
- Do You Need To Sear Pulled Pork Before Putting it in the Slow Cooker?
- How Do I Know When Pulled Pork is Done?
- What To Serve with Pulled Pork
- How to Store, Freeze and Reheat Pulled Pork
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Pork Recipes
- Recipe
- Feedback
Why You Will Love It
- Only 10 minutes of prep - Mix the sauce, add everything to the slow cooker and let it do the rest.
- No browning needed - There is no extra frying pan to wash and no extra cooking step before the school/work/day gets going.
- High in protein - One serving contains around 29 grams of protein.
- Family friendly - The sauce is smoky and slightly sweet without being too spicy, and you can add chilli separately for anyone who wants more heat.
- Budget friendly - Pork shoulder is an economical cut that becomes wonderfully tender when cooked slowly.
- So many ways to serve it - Think buns, tacos, rice bowls, jacket potatoes, nachos, salads and more.
- Freezer friendly - Portion leftovers before freezing and you have the start of another quick dinner ready to go.
- Great for feeding people - Everything can be prepared ahead and the pork can stay warm in the slow cooker until you are ready to serve.
Recipe Overview
- Prep: 10 minutes
- Cook: Around 6 hours on HIGH or 8 hours on LOW
- Serves: 4
- Best cut: Boneless pork shoulder, with the rind removed and thick exterior fat trimmed
- Flavour: Smoky, slightly sweet and tangy with a BBQ-style sauce
- Method: No searing needed - slow cook until fork-tender, shred, then stir through just enough of the cooking juices to keep it juicy
- Perfect for: Buns, tacos, rice bowls, jacket potatoes, nachos and batch cooking
Is Pulled Pork Healthy?
Whether pulled pork is "healthy" depends largely on the cut of pork, the amount of sauce and what you serve with it.
This version uses fat-trimmed pork shoulder and a homemade sauce made from orange juice, ketchup, balsamic vinegar, smoked paprika, garlic and a little liquid sweetener. That gives you control over what goes into the sauce rather than relying on a large amount of ready-made BBQ sauce.
One serving contains approximately 273 calories and 29 grams of protein.
For a balanced family meal, I like serving the pulled pork with plenty of crunchy slaw or vegetables and then adding a carbohydrate such as rice, a jacket potato, tortillas or a bun depending on what we fancy that day.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Pork - Boneless pork shoulder is my first choice for pulled pork.
- Liquid sweetener - We used Sweet Freedom, as it is made from just fruit, so it keeps this pulled pork naturally sweetened with fruit. You could use another liquid sweetener like honey or maple syrup though.
- Orange juice - This adds a little sweetness and acidity and works really well with pork. You only need a small amount because the pork releases plenty of its own liquid as it cooks.
- Ketchup - This gives the sauce its tomato base. Use one you enjoy the flavour of because you will notice the difference in the finished dish.
- Balsamic vinegar - Adds acidity, sweetness and depth to the sauce.
- Paprika - This is where much of that BBQ-style smokiness comes from without needing a barbecue or smoker.
- Garlic - An easy store-cupboard way to add plenty of savoury flavour.
- Salt and pepper - Generously season.
Slow Cooker BBQ Pulled Pork Variations
The sauce in this recipe already has a smoky, sweet and tangy BBQ-style flavour from the ketchup, balsamic vinegar and smoked paprika.
If you want a saucier BBQ pulled pork, stir some of my Homemade Healthy BBQ Sauce through the meat after shredding. You can also use your favourite shop-bought BBQ sauce.
I prefer adding extra BBQ sauce at the end rather than drowning the pork in it at the beginning. It means everyone can adjust the amount to their own taste.
For extra smokiness, add a little liquid smoke. For a spicy version, add chilli flakes or chipotle paste.
What is the Best Pork for Pulled Pork?
For this recipe, I recommend boneless pork shoulder.
Pork shoulder is ideal for slow cooking because it needs time for the tough connective tissue to break down. Once it has cooked for long enough, it becomes juicy and should pull apart with very little effort.
You may also see pork shoulder labelled as pork butt or Boston butt in American recipes. In UK supermarkets, look for a pork shoulder joint.
I don't recommend swapping it directly for pork tenderloin in this recipe. Tenderloin is much leaner and cooks differently, so it is far less forgiving over a long slow-cooker cooking time.
How to Make Slow Cooker Pulled Pork
- Make the sauce: Add the orange juice, liquid sweetener, ketchup, balsamic vinegar, garlic powder and smoked paprika to a bowl (a). Stir until combined (b).
- Season the pork: Put the pork shoulder into the slow cooker and season well with salt and black pepper on both sides.
💡 If your pork shoulder comes rolled and tied, remove the string and rind before cooking, then trim any particularly thick exterior fat.
- Add the sauce: Pour the sauce over the pork and turn or rub the pork so it is coated.
- Slow cook: Put the lid on and cook on HIGH for around 6 hours or LOW for around 8 hours, until the pork is very tender and pulls apart easily with two forks.
- Shred the pork: Carefully transfer the pork to a chopping board or large dish. Shred it using two forks and discard any large pieces of fat.
- Add the cooking juices: Have a look at how much liquid is in your slow cooker before adding the pork back. Return enough of the cooking juices to coat the shredded pork and keep it juicy rather than making it swim in liquid.
How Long To Cook Pulled Pork in the Slow Cooker
For this recipe using approximately 950g/2lb boneless pork shoulder, allow around 6 hours on HIGH or around 8 hours on LOW.
Slow cookers vary, as do individual joints of meat, so use the cooking time as a guide rather than your only indication that the pork is ready.
The most important test is the texture.
Do You Need To Sear Pulled Pork Before Putting it in the Slow Cooker?
No. You don't need to sear the pork for this recipe.
Searing can add another layer of caramelised flavour, but one of the reasons I make this version so often is that I can put everything straight into the slow cooker.
The smoked paprika, garlic, balsamic and tomato in the sauce give the pork plenty of flavour without dirtying another pan.
If you enjoy searing meat and have the time, you certainly can brown the pork first, but it isn't necessary for this recipe to work.
How Do I Know When Pulled Pork is Done?
Your pulled pork is ready when you can push two forks into the meat and pull it apart without much resistance.
If you have to work hard to shred it, it probably needs longer. Put the lid back on and give it another 30-60 minutes before checking again.
Pork shoulder is a forgiving cut, but that doesn't mean more cooking is always better. Once it is tender, shred it and mix it with enough of the cooking juices to keep it moist.
What To Serve with Pulled Pork
This is where slow cooker pulled pork really earns its place in our meal rotation because it can be turned into so many different dinners.
Pulled pork buns - Spoon the pork into brioche or burger buns and add Homemade Greek Yogurt Coleslaw. Pineapple Salsa on the side works brilliantly with the smoky pork too.
Rice bowls - Serve over Oven Cooked Rice and add sweetcorn, black beans, lettuce, avocado or salsa.
Jacket potatoes - Spoon hot pulled pork over a baked potato or sweet potato and add a little cheese, slaw or Greek yogurt.
Pulled pork tacos - Add the warm pork to tortillas with crunchy slaw, pickled onions, coriander and lime. My Pulled Pork Tacos are ideal for using leftovers.
Pulled pork nachos - Scatter the pork over tortilla chips with cheese, beans and jalapeños before baking until everything is bubbling.
Mashed potatoes - For proper comfort food, serve the pork over Creamy Microwave Mashed Potatoes with vegetables on the side.
Salads - Add reheated pulled pork to a big crunchy salad for a lighter meal. The contrast between cold salad and warm smoky pork is so good.
Enchiladas or quesadillas - Leftover shredded pork makes an easy filling when you want something different the following night.
How to Store, Freeze and Reheat Pulled Pork
Fridge - Cool leftovers promptly and transfer them to an airtight container. It will keep for 48 hours. Keeping some of the cooking juices with the pork will help stop it drying out.
Freeze - Allow it to cool, divide it into useful portions and freeze it in airtight freezer-safe containers or bags. I like freezing it in meal-sized portions rather than one huge container, because then I can take out exactly what we need.
For best quality, I aim to use frozen pulled pork within around 2-3 months. Defrost thoroughly in the fridge before reheating.
Reheat - You can reheat pulled pork gently in a frying pan or saucepan with a spoonful of its cooking juices or a little BBQ sauce to stop it drying out. You can also use the microwave.
Whichever method you choose, make sure leftovers are steaming hot all the way through before serving and only reheat them once.
Dannii's Top Tips
- Don't keep lifting the lid. Slow cookers lose heat every time the lid is removed, which can extend the cooking time.
- Judge the pork by tenderness. If it doesn't shred easily, it isn't ready yet.
- Don't automatically add all the cooking liquid back. Add enough to keep the pork moist and juicy.
- Trim thick exterior fat rather than every trace of fat. Some fat helps pork shoulder stay succulent.
- Add heat at the end for a family-friendly meal. Keep the main recipe mild and add chilli flakes, hot sauce or chipotle to individual portions.
- For more smoke, add a small amount of liquid smoke or a little extra smoked paprika.
Troubleshooting Guide
|
Problem |
Likely cause |
Fix |
|
The pork is tough and won't shred |
It hasn't cooked for long enough yet, or your joint is larger/your slow cooker runs cooler. |
Put the lid back on and cook for another 30-60 minutes, then check again. Don't judge it by time alone - it is ready when two forks pull it apart easily. |
|
There is too much liquid |
Pork shoulder releases a lot of its own juices and slow cookers retain moisture. |
Remove and shred the pork first. Skim off excess fat if needed, then add back only enough liquid to coat the meat. For a thicker sauce, reduce some of the liquid in a saucepan before adding it back. |
|
The pulled pork is dry |
It may have cooked beyond the point of tenderness, a leaner cut may have been used, or not enough cooking liquid was mixed back through. |
Stir through some reserved cooking juices or a little BBQ sauce. Next time use pork shoulder and start checking it as soon as it becomes easy to shred. |
|
The flavour is too mild after shredding |
The pork's natural juices can dilute the sauce as it cooks. |
Taste after shredding, then adjust with a little salt, extra smoked paprika or BBQ sauce. Add chilli flakes, chipotle or a tiny amount of liquid smoke if you want more heat or smokiness. |
Frequently Asked Questions
I wouldn't recommend using pork loin as a straight swap in this particular slow cooker recipe. Pork loin is much leaner than shoulder and needs different cooking treatment, so it can dry out during a long cook.
For classic tender pulled pork, pork shoulder is the most reliable choice.
You can mix the sauce ahead and keep it refrigerated separately. You can also trim the pork so everything is ready to put into the slow cooker the next day.
No extra water is needed for this recipe. The orange juice, ketchup and balsamic provide some liquid to start with, and pork shoulder releases plenty more as it cooks. The meat doesn't need to be submerged. At the end, add only enough of the cooking juices back to the shredded pork to keep it moist and juicy.
Transfer the cooked pork to a large board or dish and use two forks to pull the meat apart.
It should shred very easily. If it is difficult to pull apart, that is usually a sign that it needs a little longer to cook.
More Pork Recipes
If you've tried this slow cooker pulled pork recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Easy Slow Cooker Pulled Pork
Recipe Video
Ingredients
- 950 g (2 lb) of Pork shoulder - fat trimmed
- 60 ml (¼ cup) of Orange juice
- 3 tablespoons of Liquid sweetener
- 2 tablespoons of Ketchup
- 2 tablespoons of Balsamic vinegar
- 2 teaspoon of Smoked paprika
- 2 teaspoon of Garlic powder
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
Instructions
- Make the sauce: In a bowl, put 60 ml of Orange juice, 3 tablespoons of Liquid sweetener, 2 tablespoons of Ketchup, 2 tablespoons of Balsamic vinegar, 2 tsp of Garlic powder and 2 tsp of Smoked paprika. Mix well to combine.
- Season the pork: Put 950 g of Pork shoulder into the slow cooker and season with ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper on both sides.
- Add the sauce: Pour the sauce over the pork and, using your hands, rub into the meat on all sides.
- Slow cook: Put the lid on and cook on HIGH for around 6 hours or LOW for around 8 hours, until the pork is very tender and pulls apart easily with two forks.
- Shred the pork: Carefully transfer the pork to a chopping board or large dish. Shred it using two forks and discard any large pieces of fat.
- Add the cooking juices: Have a look at how much liquid is in your slow cooker before adding the pork back. Return enough of the cooking juices to coat the shredded pork and keep it juicy rather than making it swim in liquid.
Recipe Notes
- Don't keep lifting the lid. Slow cookers lose heat every time the lid is removed, which can extend the cooking time.
- Judge the pork by tenderness. If it doesn't shred easily, it isn't ready yet.
- Don't automatically add all the cooking liquid back. Add enough to keep the pork moist and juicy.
- Trim thick exterior fat rather than every trace of fat. Some fat helps pork shoulder stay succulent.
- Add heat at the end for a family-friendly meal. Keep the main recipe mild and add chilli flakes, hot sauce or chipotle to individual portions.
- For more smoke, add a small amount of liquid smoke or a little extra smoked paprika.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Bintu | Recipes From A Pantry says
You just can't beat slow cooker pulled pork, so tender and delicious! I'm definitely going to be giving this a try!
Sue says
I love pulled pork, and the slow cooker makes it so easy!
Tawnie Kroll says
That homemade bbq sauce made this dish extra flavorful! Loved by all, thank you!
Traci says
BBQ pulled pork has never been easier. What a great recipe...everybody has time for this! Thanks
Beth says
My husband loves pork anything! He's definitely going to love this recipe! Can't wait to make this!
Annemarie says
Where has this recipe been all my life? We love pulled pork in tacos with some slaw or on loaded nachos! So yummy and definitely go for the homemade BBQ sauce. Much better than storebought.
Emmeline says
Such a great recipe! Looking forward to making it this weekend!
Denay DeGuzman says
This flavorful pulled-pork recipe is perfect for summer! I have all the ingredients on my shopping list. We'll be enjoying pulled-pork sliders this weekend.
Kathryn says
My family is a huge fan of pulled pork -- and this recipe is perfectly easy for a busy family! Thank you!
Pam Greer says
I love these fix it and forget it slow cooker recipes when my children come for a visit! Plus they all love to make their own sandwiches!
Toni Dash says
This is so easy and so good! A new favorite for weeknights!
Lisa | Garlic & Zest says
You can't beat this for an easy, satisfying meal! Love that it's only 2 ingredients! Super Smart!
Laura says
What is "Chipotle?" and where can I buy it, or is it a mix of things I can make myself? TIA xxx
HHHAdmin says
Chipotle is a type of chilli. It is a smoked jalepeno. I found it in a local health shop. If you can't find it, just use chopped red chilli or chili powder.
Angela says
Mmmm, looks amazing! I bet the smell while it was cooking was fantastic too. :)
HHHAdmin says
It really was! I must admit, I kept on lifting the lid of the slow cooker to have a smell - which I shouldn't have done, as it lets the heat out. I was outside in the garden and I could smell it too. I'm such a good neighbour :)
brandy oliver says
This looks wonderful!!! Thank you for the recipe!!
HHHAdmin says
It was so good, I wish I made enough for leftovers for lunch tomorrow :(