Slow Cooker Pulled Pork
Fall-apart tender pulled pork with smoky BBQ sauce — set it and forget it
By RecipesQueen Kitchen • June 10, 2026
This slow cooker pulled pork is the definition of effortless cooking — season a pork shoulder, set it in the slow cooker in the morning, and come home to meat so tender it literally falls apart when you look at it. Eight hours of low, gentle heat transforms a tough cut into the most succulent, shreddable pork imaginable.
The dry rub is a blend of brown sugar, smoked paprika, garlic powder, and cayenne that creates a caramelized bark on the outside. The pork cooks in its own juices mixed with apple cider vinegar and a touch of liquid smoke, infusing every fiber with smoky, tangy flavor.
Toss the shredded pork with your favorite BBQ sauce and pile it on toasted brioche buns with coleslaw. It's perfect for feeding a crowd, and leftovers make incredible tacos, nachos, quesadillas, and loaded fries for days.
Ingredients
- 4-5 lbs bone-in pork shoulder (Boston butt)
- 2 tbsp packed brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1/4 cup apple cider vinegar
- 1 tsp liquid smoke
- 1 cup BBQ sauce, plus more for serving
- 12 whole brioche buns, toasted
Instructions
- 1
Mix brown sugar, paprika, garlic powder, onion powder, cumin, cayenne, salt, and pepper in a small bowl. Rub the mixture all over the pork shoulder, pressing it into the meat.
- 2
Place the pork shoulder fat-side up in the slow cooker. Pour apple cider vinegar and liquid smoke around the sides.
- 3
Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours. The pork is done when it falls apart easily with a fork.
- 4
Remove the pork and shred with two forks on a cutting board, discarding any large pieces of fat.
- 5
Strain the cooking liquid and skim off the fat. Return the shredded pork to the slow cooker with 1 cup BBQ sauce and 1/2 cup of the defatted cooking liquid. Toss to coat.
- 6
Keep warm on the LOW setting until ready to serve. Pile onto toasted brioche buns and top with coleslaw and extra BBQ sauce.
