Easy Crockpot Pulled Pork for Sandwiches

Pulled pork is one of the easiest big-batch meals you can make. You rub a pork shoulder with spices, put it in the slow cooker with a little liquid, and walk away for about 8 hours. When you come back, the meat is so tender it falls apart with two forks. This easy crockpot pulled pork for sandwiches makes enough for a crowd, a party, or a week of easy lunches.

Quick Facts

• Prep time: 15 minutes
• Cook time: 8–10 hours on LOW
• Rest time: 15–20 minutes
• Total time: about 8½–10½ hours
• Servings: 10–12 sandwiches
• Difficulty: Easy
• Equipment: 6-quart slow cooker

Ingredients

Pork and rub

• 4 lb (1.8 kg) boneless pork shoulder (also called pork butt)
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• ½ teaspoon black pepper
• ½ teaspoon ground cumin

Slow cooker liquid

• 1 medium onion, sliced
• ½ cup (120 ml) chicken broth (or apple juice)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce

To finish and serve

• 1 cup (250 ml) BBQ sauce, plus more for serving
• 10–12 hamburger buns or brioche buns
• Coleslaw and pickles (optional)

Use pork shoulder, not loin. Pork shoulder has fat and connective tissue that melt during long cooking and keep the meat juicy. Pork loin is lean and turns dry and tough.

How to Make It

1. Mix the rub. Stir together the brown sugar, smoked paprika, salt, garlic powder, onion powder, chili powder, pepper and cumin.

2. Season the pork. Pat the pork dry. If it's one big piece, cut it into 3–4 large chunks so it cooks more evenly. Rub the spice mix all over every side.

3. Set up the slow cooker. Spread the sliced onion on the bottom. Mix the broth, vinegar and Worcestershire and pour it in. Place the pork on top of the onions.

4. Cook low and slow. Cover and cook on LOW for 8–10 hours. Low heat works best for pulled pork. The meat gets more tender than it does on HIGH.

5. Check if it's ready. The pork is ready when a fork twists into it easily and it pulls apart. If you have a thermometer, aim for 195°F–205°F (90°C–96°C). Pork is safe to eat at 145°F, but it needs these higher temperatures to become soft enough to shred.

6. Rest. Move the pork to a large bowl or cutting board and let it rest for 15–20 minutes.

7. Shred. Use two forks to pull the meat into strands. Remove and throw away any large pieces of fat.

8. Add juices and sauce. Skim the fat off the liquid in the slow cooker. Pour about ¾ cup of the cooking juices over the shredded pork. Add 1 cup BBQ sauce and toss. Return it to the slow cooker on WARM until serving.

9. Build sandwiches. Toast the buns. Pile on the pork, add more BBQ sauce, and top with coleslaw and pickles.

Tips for the Best Pulled Pork

• Don't add too much liquid. The pork releases a lot of its own juice. Too much liquid makes it taste boiled.
• Don't lift the lid. Each peek can add 15–20 minutes to the cooking time.
• Add the juices back. This is the secret to juicy, not dry, pulled pork.
• Crispy edges (optional). Spread the sauced pork on a sheet pan and broil for 3–4 minutes for crispy bits.

Common Problems

The pork won't shred. It isn't done yet. Even if it's past 145°F, it needs more time to become tender. Cook 1–2 hours longer.

The pork is dry. It cooked too long on HIGH, or a lean cut was used. Toss with more of the cooking juices.

It's too greasy. Skim the fat from the juices before adding them back.

It's bland. Add more salt and BBQ sauce. Pork shoulder is a big piece of meat and needs plenty of seasoning.

Variations

• Carolina style: Skip the BBQ sauce. Toss with a mix of apple cider vinegar, a little brown sugar and red pepper flakes.
• Root beer or cola: Replace the broth with 1 cup root beer or cola for a sweeter taste.
• Mexican style: Use cumin, oregano, lime juice and orange juice. Serve in tacos.
• Instant Pot: Cook on high pressure for 60–75 minutes with a 15-minute natural release.

What to Serve With It

Classic sides are coleslaw, baked beans, mac and cheese, potato salad, corn on the cob and pickles. Leftover pulled pork is also great in tacos, quesadillas, baked potatoes and nachos.

Storage, Freezing and Reheating

Fridge: Cool and refrigerate within 2 hours. Store in airtight containers with some juices for 3–4 days.

Freezer: Pulled pork freezes very well. Freeze in portions with some juice or sauce for up to 3 months. Thaw overnight in the fridge.

Reheat: Warm in a covered pan over low heat with a splash of broth, stirring, until it reaches 165°F (74°C). You can also microwave in a covered bowl, stirring every minute.

Nutrition Estimate

Per sandwich (1/12 of the pork, with BBQ sauce and a regular bun, no coleslaw):

• Calories: about 430
• Protein: about 30 g
• Carbohydrates: about 38 g
• Fat: about 17 g
• Sodium: about 900 mg

FAQs

Can I cook pulled pork on HIGH?

You can cook it on HIGH for 5–6 hours, but LOW gives softer, juicier results.

Should I sear the pork first?

It's not needed. Searing adds a little extra flavor, but this recipe is great without it.

Bone-in or boneless?

Both work. Bone-in may need an extra hour. The bone slides right out when it's done.

How much pulled pork per person?

Plan on about ⅓ pound (5 oz) of cooked pork per sandwich. A 4-pound shoulder makes about 10–12 sandwiches.

Can I put frozen pork in the slow cooker?

No. Thaw it in the fridge first. Frozen meat stays too long at unsafe temperatures in a slow cooker.

More Recipes to Try

• Crockpot Chicken Tortilla Soup (coming soon)
• Easy Slow Cooker Beef Stew (coming soon)
• Old Fashioned Buttermilk Biscuits (coming soon)
• Homemade Turkey Lunch Meat
• Browse all recipes

A Final Note

The two keys are the right cut and enough time. Choose pork shoulder, cook it low until it truly falls apart, and add those juices back after shredding. You'll get juicy, flavorful pulled pork every time.