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Slow Cooker Pulled Pork has been in my recipe repertoire for over 4 years now. Consistently delicious, this pulled pork is succulent, smokey and unbelievably tender. The best part? It's so easy. Marbled chunks of pork are showered in a fragrant flurry of spices, then cooked for hours in a bath of liquid smoke. Usually, you should use liquid smoke sparingly; however, this recipe calls for an unabashed ½ cup. As the pork cooks throughout the day, you're entire house will be enveloped by an drool-inducing fragrance. The finished pork is packed with a smoky savoriness that one would think came from hours of cooking in a traditional smoker.

Years ago, I served this pulled pork with a cool, crunchy slaw on top. Recently, I've been substituting in tart pickled red onions. I love the contrast of the rich meat and the spicy, acidic pickles. Slow Cooker Pulled Pork is perfect for a crowd, and would certainly fit in at any testosterone-charged Super Bowl party. You need to make this. Continue reading for the recipe.

Slow Cooker Pulled Pork

by Brandon Matzek

Adapted from here.

4.50 from 6 votes

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Ingredients

¼ cup paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard, preferably freshly ground
6 pounds largely boneless country-style pork ribs (Boston butt, pork shoulder or picnic ham will also work)
½ cup hickory bottled smoke

Toasted buns, for serving

BBQ sauce, for serving

Pickled Red Onions, for serving

Instructions

Combine paprika, kosher salt, black pepper, garlic powder and dry mustard in a small bowl, whisking to combine. Measure out a heaping ¼ cup of rub and save remainder in an airtight container. This makes enough rub for 2 batches of pulled pork.
Cut pork into 3-inch chunks (precision is not needed here). Sprinkle each chunk of pork with the rub, coating each side. Pour bottled smoke into the bottom of a large slow cooker, then add chunks of rubbed pork.
Cover and cook on low from 10 to 12 hours until the pork shreds very easily. Using a slotted spook, scoop the pork from the juices at the bottom.* Shred pork and discard any bones.

To serve, pile pork high on a toasted bun. Slather with BBQ sauce and top with sliced of Pickled Red Onion.

Notes

*If you have leftover pork, be sure to save these flavorful juices. Cover and store in the refrigerator. The next day, skim off any fat that has congealed on the top. When you are ready to reheat, spoon the congealed juices over the pork. As the dish warms up, the juices will melt and keep the pork nice and moist.

Tried this recipe?Tag @brandiego on Instagram so I can check it out!

Comments

Cory says

January 27, 2013 at 6:08 pm

Thanks for this delicious slow cooker version. It sure beats my recipe. I can't wait to try it.

Darlene says

January 28, 2013 at 11:33 am

I cannot wait to try this recipe in my almost, brand new slow cooker. Looks like a great recipe to make in the morning and it will be ready at by the time I'm ready to eat dinner.

- Brandon Matzek says
  
  January 28, 2013 at 4:25 pm
  
  Yes!! I love coming home to a house that smells like smokey pulled pork 🙂
  
Averie @ Averie Cooks says

January 28, 2013 at 2:40 pm

Just saw it on FG too! Great photos, as always!

My husband would LOVE this one! 🙂

- Brandon Matzek says
  
  January 28, 2013 at 4:24 pm
  
  Thanks Averie :)!
  
Joanna @ Chic & Gorgeous Treats says

January 28, 2013 at 3:36 pm

I made Pulled Pork burger once a couple months back and my family devoured them down. But boy! it was a lot of work to me. Can't wait to try out using a slow cooker for a change. Great clicks too. Drooling here :P. ♥ Jo

- Brandon Matzek says
  
  January 28, 2013 at 4:24 pm
  
  Thanks Jo! Yeah, this method is super easy. I think I'm going to have to try putting some pork on a burger next time 🙂
  
Jen @ Savory Simple says

January 28, 2013 at 8:14 pm

Boy is this sandwich making me hungry. Pulled pork is probably my favorite thing to make in the slow cooker.

The Squishy Monster says

January 29, 2013 at 1:22 pm

This is now the 4th time I've been reminded of BBQ this weekend alone. It's a sign! I love this so much. As it's been cold lately, it's a perfect reason to nom on these =)

Shilo says

February 02, 2013 at 12:59 pm

My boyfriend made this last week and it was delicious. I've never been a fan of pulled anything and this has converted me much to his delight. Thank you for such fabulous recipes.

- Brandon Matzek says
  
  February 04, 2013 at 4:49 pm
  
  You're welcome!! Glad the two of you enjoyed the recipe.
  
Kelly Sawyer says

January 02, 2014 at 12:42 pm

This recipe is AMAZING. The only hard part is that you have to get up early to put it in the slow cooker if you want to have an early dinner. It tastes smoky and delicious. Perfect.

- Brandon Matzek says
  
  January 03, 2014 at 11:00 am
  
  Thanks!! Glad you liked it Kelly 🙂
  
La Cuisine d'Helene says

May 23, 2015 at 7:42 am

Simply delicious! They are great for big parties.