Easy Slow Cooker Pulled Pork
Easy Slow Cooker Pulled Pork is a easy American (Southern) recipe that serves 6. 350 calories per serving. Recipe by Dustin Murray Cooking on YouTube.
Prep: 31 min | Cook: 11 hrs | Total: 11 hrs 51 min
Cost: $33.49 total, $5.58 per serving
Ingredients
- 4 lb Boston Butt (Pork Shoulder) (Trim excess fat if desired; cut into one piece)
- 2 tbsp Everglades Rub Seasoning (Can substitute any pork rub or homemade blend)
- 1 cup Sweet Baby Ray's Barbecue Sauce (Any sweet BBQ sauce works)
- 1 large Onion (Peeled and sliced into rings or wedges)
- 0.2 cup Water (Just under 1/4 cup to keep bottom moist)
Instructions
Prepare Ingredients
Peel the onion and slice it into rings or wedges. Measure out the Everglades rub and barbecue sauce.
Time: PT10M
Season the Pork
Place the Boston butt in the slow cooker. Sprinkle the Everglades rub over all sides, rotating the meat to coat evenly.
Time: PT5M
Add Barbecue Sauce
Pour the cup of barbecue sauce over the top of the seasoned pork, allowing it to spread naturally.
Time: PT2M
Add Onion
Scatter the sliced onion around and on top of the pork in the slow cooker.
Time: PT3M
Add Water
Pour just under a quarter cup of water into the bottom of the slow cooker to keep the base moist.
Time: PT1M
Slow Cook
Cover the slow cooker, set it to LOW, and cook for 10 hours.
Time: PT10H
Temperature: Low (approximately 190°F/88°C)
Warm Phase
After 10 hours, switch the slow cooker to the WARM setting and let it sit for an additional hour.
Time: PT1H
Temperature: Warm (around 150°F/65°C)
Shred the Pork
Using two forks, pull the pork apart into shreds, mixing in the juices and onions.
Time: PT5M
Finish and Store
Transfer shredded pork to a serving bowl. Reserve some cooking juice in a separate container for reheating later.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 10g
- Fat
- 20g
- Fiber
- 1g
Dietary info: High protein, Contains meat, Not vegetarian, May contain gluten
Allergens: Pork, Soy (in BBQ sauce), Wheat (in some BBQ sauces)
Ingredient Substitutions
- Instead of Boston Butt (Pork Shoulder): Pork shoulder roast
- Instead of Everglades Rub Seasoning: Cajun seasoning, BBQ dry rub
- Instead of Sweet Baby Ray's Barbecue Sauce: Kraft BBQ sauce, homemade BBQ sauce
- Instead of Onion: Yellow onion, white onion
- Instead of Water: Chicken broth for extra flavor
Equipment Needed
- Slow Cooker
- Fork
- Measuring Cup
- Bowl
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Season the pork thoroughly with rub
- Add barbecue sauce before cooking
- Cook on low for a full 10 hours
- Shred while still hot to retain juices
Chef Tips from the Video
- For extra smoky flavor, add a few drops of liquid smoke to the sauce before cooking
- Toast the shredded pork briefly in a hot skillet for a caramelized crust before serving
Troubleshooting
Pork is dry and not shredding easily
Add more of the reserved cooking juice and let it sit on warm for 10‑15 minutes before shredding
Rub didn’t stick to the meat
Pat the pork dry with paper towels before applying the rub, or lightly oil the surface first
Too much liquid in the pot
Remove excess liquid before shredding or let it reduce on high for a few minutes
Storage
Refrigerator: Store pork and reserved juice in airtight containers for up to 4 days.
Freezer: Freeze in portion‑sized bags for up to 3 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Store the shredded pork with some of its cooking juice to keep it moist
- Reheat gently on low in a skillet or microwave, adding a splash of the reserved juice if needed
Frequently Asked Questions
What is the cultural significance and history of pulled pork in Southern American cuisine?
Pulled pork is a cornerstone of Southern barbecue, originating from slow‑cooked pork shoulder cooked over wood or charcoal pits. It became popular for its ability to turn a tough cut into tender, flavorful meat that feeds large gatherings, making it a staple at family reunions, picnics, and holiday feasts.
What are the traditional regional variations of pulled pork in the United States?
In North Carolina, pulled pork is often served with a vinegar‑based sauce, while South Carolina favors a mustard‑based “Carolina Gold.” Texas styles may include a thicker, tomato‑heavy sauce, and Memphis uses a sweet, tangy glaze similar to Sweet Baby Ray’s.
What occasions or celebrations is pulled pork traditionally associated with in Southern culture?
Pulled pork is commonly featured at backyard barbecues, Fourth of July celebrations, church potlucks, and family reunions. Its ability to be made in large batches makes it ideal for feeding crowds during holidays and community events.
How does pulled pork fit into the broader Southern barbecue tradition?
Pulled pork exemplifies the Southern barbecue ethos of low‑and‑slow cooking, using smoke, moisture, and seasoning to transform inexpensive cuts into succulent, flavorful dishes that celebrate communal eating and hospitality.
What are the authentic traditional ingredients for pulled pork versus acceptable substitutes?
Traditional pulled pork uses a pork shoulder (Boston butt), a dry rub of salt, sugar, paprika, and spices, and a vinegar‑ or tomato‑based barbecue sauce. Substitutes include any pork shoulder roast, store‑bought rubs like Everglades, and alternative sauces such as mustard‑based or homemade BBQ sauce.
What other Southern dishes pair well with this pulled pork?
Serve the pulled pork with classic sides like coleslaw, baked beans, cornbread, mac & cheese, or pickles. It also shines in sandwiches, tacos, sliders, and quesadillas as suggested in the video.
What are the most common mistakes to avoid when making this slow cooker pulled pork?
Common errors include not coating the meat evenly with the rub, adding too much liquid which dilutes the sauce, lifting the lid during cooking, and shredding the pork before it’s fully tender. Follow the critical steps to ensure juicy, pull‑apart meat.
Why does this recipe use a slow cooker instead of an oven or grill?
A slow cooker provides consistent low heat (around 190°F) and retains moisture, allowing the pork’s fat to render slowly and the rub and sauce to infuse fully without the need for constant monitoring, making it a set‑and‑forget method.
How do I know when the pulled pork is done and ready to shred?
The pork should be fork‑tender; a fork will easily pull the meat apart and the bone should slide out with minimal resistance. The internal temperature will be well above 145°F, often around 190‑200°F, indicating the connective tissue has broken down.
Can I make this pulled pork ahead of time and how should I store it?
Yes. Cool the shredded pork quickly, then store it in an airtight container with some of its cooking juice. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently, adding a splash of the reserved juice to keep it moist.
What does the YouTube channel Dustin Murray Cooking specialize in?
The YouTube channel Dustin Murray Cooking focuses on straightforward, home‑cooked recipes that emphasize convenience and flavor, often using everyday kitchen equipment like slow cookers, grills, and basic pantry staples.
How does the YouTube channel Dustin Murray Cooking's approach to Southern barbecue differ from other cooking channels?
Dustin Murray Cooking prioritizes minimal prep and set‑and‑forget techniques, such as using a slow cooker for pulled pork, whereas many other channels showcase more hands‑on grilling or smoking methods. His style is geared toward busy home cooks seeking reliable results with less equipment.
Last updated: September 6, 2026
