Pulled Pork Recipe

Perfectly tender slow cooker pulled pork shredded and keeping warm in a large slow cooker.

4.81 from 81 votes

This Pulled Pork Recipe is incredibly easy to make and always results in juicy, flavorful, melt-in-your-mouth meat! The secret? Well-marbled pork shoulder (or butt), simple pantry seasonings, a splash of Dr. Pepper, and slow, steady cooking. Season with your favorite BBQ sauce, or enjoy it as is on sandwiches, nachos, tacos, and more!

Prep Time20

Cook Time8 20

Total Time8 40

Course: Crockpot, Dinner, Main Course, Pork

Cuisine: American

Diet: Gluten Free

Keyword: Dr. Pepper Pulled Pork, Pork Butt, Pulled Pork, Pulled Pork Crockpot, Pulled Pork Recipe, Pulled Pork Slow Cooker

Servings: servings

Author: Jessica Randhawa

Equipment

Slow Cooker

Ingredients

¼ cup brown sugar
1 tablespoon chili powder
1 tablespoon smoked paprika
2 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon black pepper
5 pounds pork butt or pork shoulder
2 medium onions peeled and quartered
1 (12-ounce) can Dr. Pepper or Coke or ½ cup apple cider vinegar and ½ cup apple juice
BBQ Sauce store-bought or homemade, optional

US Customary - Metric

Instructions

Mix the dry rub: In a small bowl, combine the brown sugar, chili powder, smoked paprika, garlic powder, kosher salt, and black pepper.
Season: Pat the pork butt dry with paper towels, then generously rub the seasoning mixture all over the meat.
Sear the pork (optional): Heat a little oil in a large skillet set over medium-high heat and sear all sides of the pork until golden brown.
Layer the ingredients in the slow cooker: Place the quartered onions at the bottom. They will cook down and provide a bed of flavor for the pork to cook on.
Add the Dr. Pepper (or one of the alternatives), then place the seasoned pork on top.
Cook: Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Cooking on LOW is preferable for the most tender and flavorful results.
Check for doneness: The pork is ready when it falls apart easily when prodded with a fork. The internal temperature should register approximately 195-205°F as measured by a digital meat thermometer.
Rest before shredding: Remove the pork from the slow cooker and let it rest for about 20 minutes. This makes it easier to handle and helps the meat reabsorb some of its juices.
Shred: Use two forks to pull apart the meat. Discard any excess fat or gristle.
Flavor with juices (optional): Skim off any excess fat from the surface of the cooking juices left in the slow cooker. Add some of these juices (and onions) to the shredded pork to keep it moist and flavorful. Adjust the amount to your preference.
Flavor with BBQ sauce (optional): Mix the shredded pork with your favorite store-bought or homemade BBQ sauce, thinning the sauce with some cooking liquid, if needed.
Make a gravy (optional): Strain the cooking juices into a small sauce pot. Simmer over medium-low heat until the liquid is reduced and thickened. Stir in a small amount of cornstarch mixed with water to thicken even more. Whisk continuously. Serve alongside your pulled pork.
Serve warm: Enjoy the pulled pork on sandwiches, tacos, or as a main dish alongside your favorite sides.

Notes

How much does this recipe make? A 5-pound pork butt, once cooked and shredded, will typically yield about 3 pounds of finished pulled pork. This will feed approximately 6-9 people as the main dish (1/3 pound to 1/2 a pound) or up to 12 people when served with several other dishes.

The nutritional information is for 9 servings (approx. 1/2 pound each) and does not include added BBQ sauce.

For best results,

Cook on LOW. Cooking on low heat (8-10 hours) allows the collagen to break down, making the meat melt in your mouth yummy rather than stringy and chewy.
Use a digital meat thermometer. Cook the pork until it registers 195-205°F as measured by a digital meat thermometer. On the low setting, this will take around 8-10 hours.
Rest the meat. For at least 20 minutes before shredding.
Save and use the juices. Use the leftover cooking juices to keep the pulled pork moist and juicy after shredding or when reheating leftovers. Mix a little into BBQ sauce to thin it so it's not so heavy. Or, reduce the juices on the stovetop for a concentrated, rich, flavorful gravy.

How long to cook pulled pork in the slow cooker:

Bone-in pork butt: 9-10 hours on LOW
Boneless pork butt: 8-9 hours on LOW
Pork shoulder: 8-10 hours on LOW
Smaller cuts (under 4 pounds): 6-8 hours on LOW

*Yes, pulled pork can be overcooked. Avoid cooking at a high temperature for the best results. The internal temperature should register approximately 195-205°F as measured by a digital meat thermometer.

Dr. Pepper: If you prefer not to use Dr. Pepper, substitute it with Coke, root beer, pineapple juice, or a combination of ½ cup apple cider vinegar and ½ cup apple juice. Do not use diet soda as an alternative.

Storage and Freezing:

Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for 3-6 months. Thaw frozen leftovers in the fridge before reheating.
The best way to reheat leftovers is in a skillet set over low heat with additional cooking liquid, like BBQ sauce or broth.

Nutrition