This is one you just can’t mess up.
No really. I dare you to mess it up. You can’t.
And it’s a recipe you’re going to love if you’re buried in pork shoulder. (OK, so maybe that’s not a common problem, but it’s a ‘thing’ around here…)
I’ve been digging through my freezer lately and realized I have a LOT of pork shoulder in there. That’s great, but also somewhat problematic considering our current pair of piglets will be ready to butcher this fall and freezer space will quickly become very scarce.
Thankfully, my favorite way to prepare pork shoulder is a no-brainer, and it’s ideal for your summer BBQs and get-together. Because you can only eat hamburgers so many times, amen?
This simple recipe takes a tough (yet economical) cut of meat and turns it into something you’ll be proud to serve to guests. Plus it’s super non-fussy, which is EXACTLY what I need during the hectic summer months.
If you cook it longer than the prescribed time, that’s fine.
If you want to cook it a day ahead of time, that’s fine.
If you want to adjust/change the seasonings, that’s fine.
Heck, if you even want to start with a frozen pork shoulder in the slow cooker, that’s fine too.
I’m telling ya, definitely add this one to your quick-and-easy arsenal.
Slow Cooker Pulled Pork Recipe
- 1 pork shoulder (mine are usually in the 3-6 pound range. I always use bone-in shoulders, but boneless will work, too)
- 1 cup beef or chicken stock (here’s how to make it)
- 1 onion, chopped into chunks
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt (I use Redmond Salt)
- 1/2 teaspoon pepper
Combine the spices in a small bowl, then rub liberally over the pork shoulder. Place the shoulder and onion in a slow cooker, and pour in the stock.
Cook on low for 8-12 hours, or until the meat is ultra-tender and falling apart.
Remove the meat from the slow cooker and allow it to cool long enough for you to comfortably handle it.
Separate the meat from the fat and bones, and then shred it.
TIP: I have found using the paddle attachment of my KitchenAid mixer makes shredding a breeze. Add several cups of meat chunks to the bowl, then beat on low for 30-60 seconds until it is shredded. Much easier than the two-fork method.
Taste and add more salt/pepper if needed.
Now you have options. Lots of options:
Your Pulled Pork Options:
- Pour the cooking liquid through a strainer to remove any fat globs or bone fragments, then place the strained liquid and the shredded meat back into the slow cooker and keep warm until serving.
- Or add your homemade maple BBQ sauce to the pork instead of the strained cooking liquid for BBQ flavor.
- Or cook the pork shoulder one day, shred it, and refrigerate it. Then plop it back into the slow cooker on the ‘warm’ setting when you’re entertaining guests the following day or if you need a super quick supper.
- This makes the best-ever company meal when served alongside homemade potato salad or coleslaw. Folks can eat it on buns or just alone with BBQ sauce.
- Here’s my homemade whole wheat bun recipe. But I was totally lazy and used store-bought buns when I took the photos for this post. Ahem.
- Use it in cumin pork tacos or as a pizza topping.
- Cook up TWO pork shoulders (I can usually jam two into my slow cooker) and freeze the leftovers. Or incorporate multiple recipes calling for shredded pork into that week’s meal plan. The simple seasonings of the initial recipe make it super versatile.
Slow Cooker Pulled Pork Recipe

- Category: Main Dish- Pork
Ingredients
- 1 pork shoulder (mine are usually in the 3–6 pound range. I always use bone-in shoulders, but boneless will work, too)
- 1 cup beef or chicken stock
- 1 onion, chopped into chunks
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt (I use Redmond Salt)
- 1/2 teaspoon pepper
Instructions
- Combine the spices in a small bowl, then rub liberally over the pork shoulder. Place the shoulder and onion in a slow cooker, and pour in the stock.
- Cook on low for 8-12 hours, or until the meat is ultra-tender and falling apart.
- Remove the meat from the slow cooker and allow it to cool long enough for you to comfortably handle it.
- Separate the meat from the fat and bones, and then shred it.
- TIP: I have found using the paddle attachment of my KitchenAid mixer makes shredding a breeze. Add several cups of meat chunks to the bowl, then beat on low for 30-60 seconds until it is shredded. Much easier than the two-fork method.
- Taste and add more salt/pepper if needed.
Oh my goodness, this looks good! Our friend is about to butcher some pasture raised pork, and I just might have to try this! It looks AMAZING, and I am super picky about my bbq. I seriously cannot wait to try it. I found your blog, and I love the recipes, farm tips, especially with chickens and ducks, as we have them along with three quail. I am trying to convince my family to get a dairy goat, as we have about one acre, but have been unsuccessful so far. I love your blog, it is such an inspiration.
-Amelia
Hope you love it Amelia! And fingers crossed that goat will be coming sooner vs. later. 😉
Looks yummy! I just pulled a pork butt from the freezer to try it out. As usual, I’ll can the leftovers, something I always do with things like chili, pasta sauces, stew bases, etc.; make a double batch to can for later on. My pressure canner gets a lot of use these days since canning things like your recipes is so convenient – jelly jars for snacks, pints for meals, quarts for when company shows up. Indeed, I’m canning a nice wine-based chili as I type. A jelly jar holds just enough for two hotdogs 😉
Enjoying your site immensely!
Gotta love those Pressure Canners! They are life-savers! Enjoy Gray. 🙂
This sounds great! How do you prepare it when starting with a frozen roast?
Just stick the frozen roast and seasonings/liquid into the cooker, and cook on high all day. 🙂
Just made the pulled pork recipe today. Oh, it is soooooo good. I also made the Homemade Maple BBQ sauce. Both were the best ever. Thank you so much for sharing these great recipes.
AWESOME! So glad you liked them! 🙂
Jill, try this one. 1 pork/beef roast, 1-10oz. Ketsup. 1-12oz. 7- up. 1 med. Onion. Cook all day. Everyone gets to spice it up as they wish.( also good plain)
Chuck
Sounds great Chuck!
My wife will make a homemade fajita seasoning and add it to the pork. We then use it for pork fajitas with homemade soft shells, refried beans, salsa and whole black beans, some avocado slices, cheese, sour cream (we use homemade Greek yogurt, which has a similar flavor) and whatever else you like on your fajitas. I’ve found out with this meal that you can’t eat yourself to death in one sitting, but you can get awfully close.
That sounds pretty darn awesome!
Thank you for sharing this, it is delicious! My kids loved it (wow) and it was easy to make. I had been searching for a great crockpot recipe for pulled pork and the search is now over. Thank you!
Thank you, Jill! 2 days before I found this recipe on this site, I’d gotten a nice, bargain-priced pork roast at the Acme, and I even had some great homemade chicken stock in the frig. After 8 hours on low in the crockpot, the meat had withdrawn from the bones and interior temp registered 200 degrees. I cleaned off the fat, shredded the meat, added half a bottle of peach BBQ sauce and a can of mandarin orange slices. Fantastic result! Next I’ll make some of your BBQ sauce and try shredded pork with that.
Perfect timing! I think you’ll enjoy the BBQ sauce, too 🙂
I make pork similar to this. I have found that if you slice the roast to the bone on each side (but not off of the bone), it adds to the taste and the center gets as tender as the outside. Also, about 3/4s of the way thru cooking, I turn it over.
I use it as you do but also, make an authentic red chili sauce, add the shredded meat to it and use it for chili and for the filling in tamales.
Sounds amazing!
If you are interested in the red sauce, send me an email and I will be happy to share the recipe. I got it in the ’80’s or ’90’s while in the lower area of New Mexico. I checked with some of the ladies from Mexico that I volunteered with and the recipes are definitely authentic.
Id like it please
I would like it, too.
Thanks for the great idea! I immediately went to the freezer and pulled out two pork shoulder roasts and have them cooking right now. Can’t wait to try it!
Enjoy! 🙂
I’m the youngest in my family so when I offered to head up the mother’s day lunch this year there was definitely some doubt from my siblings, but I made this recipe and wowed everyone! Super easy to put in the night before and just shred before eating. Love that everyone can add their own BBQ sauce. Thanks so much for this recipe! It won’t be the last time I make it!
Does the timing need to change if boneless? I am using 2 boneless pork shoulders about 3 lbs each.
All I can smell is the yummy! This smoked shoulder is going to be so top. Thank you!:). I’ll update when the devouring starts, tomorrow or Monday! Irs got a good few hours to go get, being that I put it in frozen. :). You inspired me, as I was actually planning to do a chicken. Boss;)
It’s got* ?
Made this earlier today tweeted it by adding a cup of Dr Pepper
Tasty!!
Froze some plain and some with bbq sauce
So yummy with coleslaw on top!
Can you explain what a paddle attachment looks like for your mixer? I’m not sure if I have that one…
I know this is an old posting Just wondering how pork loin would work would it be to dry in the end .
Wouldn’t have to cook it as long probably ,Have a fair bit in freezer thought it would be a nice change.
Put on the lid, set the slow cooker to high and cook for 6 hours. When it’s done, the pork will be dark and weird and wonderful. It’ll also be fork-tender. That’s when you know it’s done.
Ok, so here’s what happened to me. I forgot about an upcoming camp community dinner where I had promised pulled pork.
I had an 8 pound pork shoulder, (bone in) in the freezer and had intended on smoking it.
Remembering about my commitment the day beforehand, I found this recipe on a Google search.
I got my roast and prepared the rub as stated and chicken broth.
When I rubbed the roast and set it into the slow cooker, it was too big to fit in.
It kinda sat on an angle up on one side so I threw in the onion and poured the broth in as well. Then I tightly covered it with foil paper, set the cooker for 12 hours on low, said a prayer and went to bed.
When I got up the next morning, the roast had relaxed into the slow cooker, was done and released enough of its own liquid that it had not dried out at all!
I pulled chunks of meat out and into a 9 x 13 cake pan where I fork pulled it and the cooked onions, then sauced it with a ready made smokey bbq sauce (that shall remain nameless!).
It was a hit, served on plain hamburger buns with and without slaw, I had people who initially said, “I’m not really a meat person” coming back for seconds.
More than one said it was the best pulled pork ever, better than restaurant quality. (Yeah, I’ve been to those restaurants too).
Thanks for this recipe, it will become one of my regulars!
Mike, Limoges, Canada.
My pork roast is frozen, shall I cook it longer?
I just put my frozen butt roast in my crock pot! Decided to add some veggies & went with carrots & celery., and added some garlic from a jar! Already smells wonderful! Thank you for such a great recipe! 🙂
Thank you, Jill. Have you tried your recipe with Hungarian smoked paprika in place of the regular sweet paprika? I would like to see if it gives the pulled pork more of a smoked barbecue flavor. Will you let me know if you tried the smoked paprika?
That sounds delicious! I own four types of paprika and I use them interchangeably. Give it a try and let us know what you think!