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This slow cooker pulled pork recipe is made with tender pork shoulder cooked low and slow in a flavorful barbecue-style sauce with vinegar, brown sugar, ketchup, and spices. Perfect for sliders, sandwiches, tacos, or meal prep, this easy crockpot pulled pork is juicy, smoky, and packed with rich flavor. Serve with buns, coleslaw, or your favorite sides for a crowd-pleasing dinner or party meal.

Ingredients

4 lb boneless pork shoulder (or pork butt)
1 small yellow onion, diced
1 cup apple cider vinegar (use less for a milder flavor)
1 cup ketchup
¾ cup dark brown sugar
¼ cup Worcestershire sauce
2 Tbsp yellow mustard
1 Tbsp kosher salt
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
½ tsp black pepper
½ tsp cayenne pepper
Slider buns and toppings of choice (e.g., pickled onions, coleslaw, BBQ sauce)

Instructions

1. Prepare the slow cooker.
Place the pork shoulder (fat side up) and diced onion in the bottom of a slow cooker.

2. Make the sauce.
In a medium bowl or measuring cup, whisk together apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, mustard, salt, chili powder, paprika, garlic powder, black pepper, and cayenne until well combined.

3. Cook the pork.
Pour the sauce mixture evenly over the pork and onions, coating the meat well. Cover and cook:

On Low: 9–10 hours (preferred for best tenderness)
On High: 5–6 hours

The pork should be fork-tender and easy to shred when done.

4. Shred the pork.
Remove the pork, discard excess fat, and shred the meat with two forks.

5. Prepare the sauce (optional).
Blend the remaining cooking liquid with an immersion blender until smooth. For a silkier sauce, strain it through a sieve.

6. Combine and serve.
Return shredded pork to the slow cooker and toss it in the sauce to keep it juicy. Serve on slider buns with toppings like slaw, pickled onions, or extra BBQ sauce.

Why You’ll Love This Recipe

Hands-off cooking with simple prep.
Fall-apart tender pork packed with smoky-sweet flavor.
Versatile—great for sandwiches, sliders, or as a main dish.
Perfect for meal prep, parties, or family dinners.

Tips

For the best flavor, cook the pork on low for maximum tenderness.
Trim any large pieces of fat before shredding to avoid greasy pulled pork.
Use an immersion blender or strain the sauce for a smooth, rich consistency.
Taste the sauce before serving and adjust with more sugar, vinegar, or spices as preferred.

Variations and Substitutions

Spicy pulled pork: Add extra cayenne, hot sauce, or chipotle powder.
Sweeter sauce: Increase the brown sugar or add honey.
Tangy twist: Use apple juice instead of part of the vinegar for a milder flavor.
Different cuts: Pork butt and pork shoulder both work well, but bone-in can add extra flavor.
Serving options: Swap slider buns for tortillas, baked potatoes, or rice bowls.

FAQs

Can I make this ahead of time?
Yes! Pulled pork tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.

Do I need to sear the pork first?
No, but searing can add extra depth of flavor if you have time.

Can I use chicken instead of pork?
Yes, boneless skinless chicken thighs make a great substitute—reduce the cook time slightly.

How do I keep pulled pork from drying out?
Always toss the shredded pork in the cooking liquid to keep it moist and flavorful.

Serving and Suggestions

Serve on slider buns or sandwich rolls with toppings like coleslaw, pickled onions, or extra BBQ sauce.
Use as a filling for tacos, burritos, or quesadillas.
Pile over baked potatoes or mac and cheese for a hearty twist.
Pair with classic BBQ sides such as cornbread, potato salad, or grilled vegetables.