Best Pulled Pork in a Slow Cooker

Ingredients

• 1/4 cup Brown sugar (Provides caramel sweetness; may clump)
• 2 tablespoons Garlic powder
• 1 tablespoon Mustard powder (Adds a subtle spice note)
• 2 teaspoons Coarsely cracked black pepper (Gives bite and texture)
• 2 teaspoons Kosher salt
• 2 tablespoons Smoked paprika (Provides smoky flavor without a smoker)
• 4 pounds Pork shoulder (pork butt) (Trim excess fat; cut into ~5‑inch chunks)
• 1 cup Chicken stock (Keeps pork moist; can substitute with vegetable stock)

Instructions

1. Make the rub

   Combine brown sugar, garlic powder, mustard powder, coarsely cracked black pepper, kosher salt, and smoked paprika in a mixing bowl. Whisk thoroughly to break up any clumps of brown sugar.

   Time: PT5M

2. Cut the pork

   Trim excess fat from the pork shoulder and cut the meat into roughly 5‑inch pieces so they cook evenly and faster.

   Time: PT5M

3. Coat the pork with rub

   Place the pork pieces in the bowl with the rub. Using your hands (or tongs), massage the seasoning into every surface until well coated.

   Time: PT5M

4. Transfer to slow cooker

   Arrange the seasoned pork pieces in the bottom of the 8‑quart slow cooker, trying to keep a single layer if possible.

   Time: PT2M

5. Add liquid

   Pour 1 cup of chicken stock over the pork. The stock will keep the meat moist and create a gentle steaming environment.

   Time: PT1M

6. Slow‑cook

   Cover the slow cooker and set it to LOW. Cook for 6‑8 hours (8 hours recommended for larger pieces) until the meat is fork‑tender.

   Time: PT8H

   Temperature: Low (≈190°F)

7. Test for tenderness

   After the cooking time, insert a fork into a piece of pork. It should slide in with little resistance and the meat should pull apart easily.

   Time: PT2M

8. Shred the pork

   Transfer the pork to a cutting board. Using two forks (or a potato masher), pull the meat apart into fine shreds.

   Time: PT5M

9. Moisten (optional)

   If the shredded pork looks dry, stir in a couple of tablespoons of the cooking liquid to keep it juicy.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

20g

Carbohydrates

10g

Fat

15g

Fiber

0g

Ingredient Substitutions

• Instead of Brown sugar: White sugar + 1 tsp molasses
• Instead of Garlic powder: Fresh minced garlic (use less)
• Instead of Mustard powder: Dry mustard, Dijon mustard (use less)
• Instead of Coarsely cracked black pepper: Freshly ground black pepper
• Instead of Kosher salt: Sea salt
• Instead of Smoked paprika: Regular paprika + 1 tsp liquid smoke
• Instead of Pork shoulder (pork butt): Pork roast
• Instead of Chicken stock: Vegetable stock, Water with bouillon

Equipment Needed

• Mixing bowl
• Whisk
• Cutting board
• Chef's knife
• Measuring spoons
• Measuring cup
• 8‑quart slow cooker
• Tongs
• Two forks (for shredding)

Critical Steps — Do Not Skip

• Make the rub
• Cut the pork into uniform pieces
• Slow‑cook for the full 8 hours without lifting the lid
• Test for tenderness with a fork

Chef Tips from the Video

• Add 1 tbsp apple cider vinegar to the cooking liquid for a subtle tang.
• For extra smoky depth, use a combination of smoked paprika and a few drops of liquid smoke.
• Let the shredded pork rest for 5 minutes after cooking to allow juices to redistribute.

Troubleshooting

Storage

Refrigerator: Store shredded pork in an airtight container for 3‑4 days.

Freezer: Portion and freeze for up to 3 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The spice rub can be prepared up to a week in advance and stored in an airtight jar.
• Cook the pork a day ahead; shredded pork reheats beautifully in the microwave or a skillet.