Tender slow-cooked pulled pork

I was standing in my kitchen on a gray Sunday afternoon, staring at a hunk of pork shoulder I'd bought on impulse, when I decided to just let the slow cooker do the work. Eight hours later, the smell had filled every corner of the house, and my neighbor knocked to ask what I was making. That day, I learned that patience and a few good spices can turn something simple into something people remember.

I made this for a backyard gathering once, piling the pork high on buns and setting out bowls of coleslaw and pickles. People built their own sandwiches, layering on sauce and crunch however they liked. By the end of the night, the slow cooker was scraped clean, and I had three requests for the recipe before I even finished cleaning up.

Ingredients

• Boneless pork shoulder: This cut has just enough fat to stay juicy through long cooking, and it shreds beautifully without drying out.
• Smoked paprika: It brings a gentle smokiness that makes the pork taste like it spent hours over coals, even though it never saw a grill.
• Apple cider vinegar: The acidity cuts through the richness and helps tenderize the meat as it cooks low and slow.
• Chicken broth: It keeps everything moist and adds a savory depth that plain water just cant match.
• Barbecue sauce: Toss it in at the end so it clings to every shred of pork without burning or turning bitter.
• Soft sandwich buns: They should be sturdy enough to hold the filling but tender enough to bite through without everything sliding out the back.

Instructions

Season the pork:

Combine the salt, pepper, smoked paprika, garlic powder, onion powder, cumin, oregano, and brown sugar in a small bowl. Rub the mixture all over the pork shoulder, pressing it gently into the surface so it sticks.

Set up the slow cooker:

Place the seasoned pork in the slow cooker and pour the apple cider vinegar and chicken broth around the sides, not directly over the top. This keeps the spice rub intact while the liquid does its work.

Cook low and slow:

Cover and cook on low for 8 hours, until the pork is so tender it pulls apart easily with a fork. The house will smell incredible long before its done.

Shred the pork:

Transfer the pork to a large bowl and use two forks to shred it, discarding any large chunks of fat. The meat should come apart in soft, juicy strands.

Finish with sauce:

Skim the fat off the cooking liquid left in the slow cooker, then return the shredded pork and toss it with barbecue sauce. Let it heat through for 10 to 15 minutes on low so the flavors meld together.

Build your sandwiches:

Pile the saucy pork onto soft buns and top with extra barbecue sauce, coleslaw, and dill pickles if you like. Serve right away while everything is warm and the buns are still soft.

Save

One evening, I reheated leftover pulled pork and stuffed it into flour tortillas with a handful of cheese and some pickled jalapeños. My kid, who usually turns his nose up at anything spicy, ate two and asked if we could make it again. Sometimes the second life of a recipe is even better than the first.

Making It Your Own

If you want a smokier flavor without firing up a grill, add a few drops of liquid smoke to the broth before you start cooking. You can also swap the slow cooker for a Dutch oven and bake it at 150 degrees Celsius for 3 to 4 hours, covered tightly with foil. Either way, the pork will come out tender and full of flavor, just with a slightly different texture on the outside.

What to Serve Alongside

I usually set out potato chips or crispy fries, something salty and crunchy to balance the soft, saucy pork. A simple green salad with a sharp vinaigrette works too, especially if youre feeding a crowd and want to lighten things up a bit. The sandwiches are rich enough to stand on their own, but a little contrast on the plate makes the whole meal feel more complete.

Storing and Reusing Leftovers

Pulled pork keeps well in the fridge for up to four days, and it freezes beautifully if you portion it out in airtight containers. Ive stirred it into scrambled eggs for breakfast, piled it onto nachos with cheese and jalapeños, and even used it as a pizza topping with red onion and barbecue sauce. The flavor deepens as it sits, so leftovers often taste even better the next day.

• Reheat gently on the stovetop with a splash of broth to keep it moist.
• Freeze in single serving portions so you can thaw just what you need.
• Use leftovers within three months if frozen for the best texture and flavor.

Save

This is the kind of recipe that makes you look like you worked much harder than you did. Set it up in the morning, go about your day, and come home to a meal that feels like a celebration.

Recipe FAQs

→ What cut of pork is best for this dish?

Boneless pork shoulder (Boston butt) is ideal due to its fat content and tenderness after slow cooking.

→ Can I cook this without a slow cooker?

Yes, a Dutch oven baked low and slow at 150°C (300°F) for 3–4 hours works well for tender results.

→ How do I achieve a smoky flavor in the pork?

Add a few drops of liquid smoke to the cooking broth before starting the slow cooking process.

→ Is it necessary to shred the pork after cooking?

Shredding helps distribute the sauce evenly and creates a tender texture perfect for sandwiches.

→ What are some good side options for serving?

Potato chips, fries, fresh salad, or coleslaw complement the pulled pork sandwich nicely.