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Meet your new favourite Pulled Pork recipe. Cooked in your slow cooker for tender, fall apart meat and drizzle with a sticky, speedy homemade barbecue sauce for the ultimate flavour.
If you love Pulled Pork, you need to try this slow cooker version. It’s been tried and tested so many times to make it the best you’ll ever make at home.
It’s a perfect hands-off dish (whether you’re cooking in the oven or slow cooker – there’s oven instructions below). Leave it alone to do its thing, before bringing it out to impress your guests.
Why you’ll love this BBQ Pulled Pork recipe
⭐️ Pork shoulder is great value
⭐️ Mouthwatering results for little effort
⭐️ Perfect to cook for a crowd
Sarah’s Notes
The origins of BBQ Pulled Pork go back to southern USA, where pork shoulder was typically cooked slowly outdoors over a barbecue and then shredded and mixed with sauce.
I wanted to create a family friendly version of my own that was as simple as possible.
Here I show you how to make this Pulled Pork in the slow cooker AND the oven.
This version includes a simple BBQ sauce that’s made with its own juices with simple store-cupboard ingredients, but an option to make the sauce a bit more in-your-face if that’s your thing. I hope you love it!
Slow Cooked Pulled Pork Ingredients notes
- Pork shoulder – This cut is really good value and is best when cooked slowly and shredded. You can use a less fatty cut of pork but the meat won’t be as tender or succulent
- To make the rub – This goes onto the meat at the start and is a mixture of sweet smoked paprika, soft dark brown sugar, garlic granules, ground cumin, sea salt and freshly ground black pepper (measurements in the recipe below)
- To make the sauce – This goes in with the meat once it’s almost cooked and is made up of tomato ketchup, dark brown sugar, apple cider vinegar and mustard powder (measurements in the recipe below)
How to make Slow Cooked Pulled Pork
1. Remove the outermost layer of fat from the pork using a sharp knife and coat in the rub. Slow cook either in the oven or slow cooker, according to the recipe instructions.
2. Meanwhile, mix up your sauce in a small bowl.
3. Once cooked, place the pork into a clean bowl. Pour the liquid into a measuring jug to add to the sauce. Shred the pork with two forks.
4. Add the shredded pork back into the slow cooker/oven, pour over the sauce and mix well. Cook on according to the recipe instructions.
leftovers
In the fridge You can keep leftovers in the fridge for 3 days.
In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.
How to reheat Do this either in your microwave, on the hob or in the oven. It may need covering in the oven to stop it drying out, and always make sure it is heated all the way through. It should be hot.
More slow cooker pork recipes…
Slow Cooker
Slow Cooker Pork Carnitas
Slow Cooker
Easy Campfire Stew {Slow Cooker Recipe}
Slow Cooker
Slow Cooker Sausage Casserole {EASY Recipe}
Slow Cooker
Slow Cooker Gammon {BEST Ever Ham!}
TOP TIPS
BBQ sauce options
If you are looking for a stronger barbecue sauce flavour in this, you could either use a store-bought version (instead of the homemade ingredients, use about 150 ml plus the cooking liquid as per the recipe).
OR if you’d rather leave this plain, leave out the sauce altogether and just return some of the cooking liquid back to the pork after you’ve shredded it (about 200ml).
How to serve Pulled Pork
My favourite way is simple – in a burger bun with coleslaw. You could also add extra sauce or apple sauce.
You could also make these into Pulled Pork Tacos using tortilla wraps, add the meat into a pasta for a pork ragu-style dish, or you could simply add to salad.
See my side dish suggestions below ⬇️
What to serve with pulled pork…
Side Dishes
Easiest Ever Homemade Oven Chips
Side Dishes
Classic Coleslaw
Side Dishes
Potato Wedges {Air Fryer or Oven Method}
FAQs
You could use a pork loin for this recipe but it just doesn’t really have enough fat.
I think it’s much better to use a more economical cut like boneless pork shoulder and then drain the excess fat. It’s cheaper than pork loin and the fatty stripes through the meat mean it lends itself very well to this kind of cooking.
I do cut off the pork skin and any excess visible fat (plus the string!) before popping in the slow cooker.
The Morphy Richards Sear & Stew is my all-time favourite slow cooker because you can use it for initial browning on the hob and it’s really light.
I wrote up a whole slow cooker review though, where you might find another one to suit your needs. Have a read here.
When it comes to pans, I also put some to the test a while ago. Read my pan review here. I hope it helps!
It takes about 5 – 6 hours at 150C, in a heavy casserole with the lid firmly on, then a further 30 minutes after it’s been shredded and the sauce has been added in. (I like to leave the lid off for this 30 minutes at the end to get some little crunchy bits.)
Make sure you turn the meat over in the dish at the halfway mark.
The pulled pork seasoning/BBQ sauce rub we’ve used in this recipe, plus the fat from the meat, is enough.
Yes, I would definitely recommend taking off the fat before you cook it. I have tried both ways and leaving the fat on makes the meat quite fatty and greasy.
I would also recommend checking the liquid after you’ve drained it from the meat (after cooking). Make sure you pour away any fat from the top before you pour it back in to make the sauce.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Slow Cooked Pulled Pork {ULTIMATE recipe!}
Ingredients
- 1.5 kg (3.5 lb) Pork shoulder joint
To make the rub:
- 2 tbsp (0.30 cups) Sweet smoked paprika
- 3 tbsp (4 tbsp) Soft dark brown sugar
- 1 tbsp (2 tbsp) Garlic granules
- 1 tbsp (2 tbsp) Ground cumin
- 1 tsp Sea salt
- 1 tsp Freshly ground black pepper
To make the sauce:
- 6 tbsp Tomato ketchup
- 3 tbsp Dark brown sugar
- 4 tsp Apple cider vinegar
- 1 tsp Mustard powder
- 8 tbsp Reserved liquid from cooking
Instructions
- Mix together the ingredients for the rub.
- Remove the outermost layer of fat from the pork using sharp knife. Coat the pork in the rub using clean hands.
To cook in the slow cooker:
- Slow cook for on HIGH for 6-8 hours until the meat is very tender and falls apart easily.
- Meanwhile mix up your sauce in a small bowl.
- Remove the pork from the slow cooker and place into a clean bowl. Pour the liquid from the slow cooker into a jug and set aside. Add 8 tbsp to the sauce ingredients.
- Using two forks, shred the pork, and remove and discard any fatty pieces.
- Add the shredded pork back into the slow cooker, pour over the sauce, mix well and cook on HIGH for a further 30-45 minutes.
To cook in the oven:
- Pre-heat oven to 150C fan.
- Place the pork in a large lidded oven proof dish. (If you don’t have a lidded dish you could cover with foil.)
- Cook for 2.5 hours, turn the meat over, return to the oven and cook for a further 2.5 hours.
- Make the sauce as per the recipe.
- Remove the pork from the oven, it should be tender and falling apart. Drain the cooking the liquid and reserve. Shred the pork gently using two forks.
- Pour the sauce over the pork, making sure it is well coated.
- Put the pork back into the oven and roast for a further 30 minutes.
OPTIONAL: BBQ sauce
- If you'd like a stronger flavour, you can use a store bought version (about 150ml plus the cooking liquid as above).
- OR for a plainer dish, leave out the sauce altogether and just return some of the cooking liquid back to the pork after you’ve shredded it (about 200ml).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We improved and updated this recipe in May 2024, but I know some of you may have enjoyed the first recipe so much that you’d like to stick to it. If that’s the case, here it is below ⬇️
Previous Pulled Pork Recipe
(published in 2021)
INGREDIENTS
- 1.5kg Pork shoulder
- 90g Chipotle paste
- 4 tbsp Honey
- 2 tbsp Ketchup
- 2 tbsp Balsamic vinegar
METHOD
- If there is a layer of skin on the pork, remove this, then rub the other ingredients onto the pork. Place in the slow cooker on LOW for 12 hours.
- Once cooked, remove the juices from the pan, remove the fat and set aside. Shred up the pork using two forks.
- Add the juices back into the meat and mix.
The first time I have been successful with pulled pork. So so simple, just pop it in the oven and walk away. We served it with fresh chips and salad.
Loved this, really flavourful. I added a cup of water and cut off the top piece of fat, but only ended up with about 6-8tbsp of liquid, so next time I’ll leave more fat on
This pulled pork was absolutely brilliant ,and soo easy to do . I have never done it before ,but it will now be a big favourite from now on ,thank you .
if i’m making this in advance, do i make the whole recipe and just reheat it all when needed? if so, how would you recommend reheating?
thanks, love your recipes!
Could you make the pulled pork without the tomato sauce. Does it still taste nice in your suggested dishes? I have fussy kidd.