How to make the Best and Easiest slow cooker Pulled pork
How to make the BEST and EASIEST slow cooker PULLED pork is a easy American recipe that serves 6. 350 calories per serving. Recipe by Backyard Chef on YouTube.
Prep: 15 min | Cook: 6 hrs | Total: 6 hrs 30 min
Cost: $14.72 total, $2.45 per serving
Ingredients
- 4 lb Pork Shoulder (Boston Butt) (Trim excess fat, leave in one large piece)
- 3 tbsp Brown Sugar (Packed)
- 1 tbsp Garlic Powder (Fine powder)
- 3 tbsp Smoked Paprika (If unavailable, use regular paprika and add a few drops of liquid smoke)
- 0.5 tbsp Ground Cumin (Half a tablespoon (1½ tsp))
- 2 tbsp Cracked Black Pepper (Coarsely cracked)
- 1 tbsp Sea Salt (Fine sea salt)
- 1 tbsp Dried Oregano (Optional but adds depth)
- 1 cup Chicken Stock (Low‑sodium)
- 1 medium Red Onion (Thinly sliced)
- 3 clove Garlic Cloves (Minced)
- 1 tbsp Apple Cider Vinegar (Adds a bright tang)
- ¼ cup Barbecue Sauce (Optional, for serving)
Instructions
Make the Dry Rub
Combine brown sugar, garlic powder, smoked paprika, ground cumin, cracked black pepper, sea salt, and dried oregano in a mixing bowl. Stir until evenly mixed and no clumps remain.
Time: PT5M
Season the Pork
Pat the pork shoulder dry with paper towels. Generously rub the spice mixture all over the meat, pressing it into the surface so it adheres.
Time: PT5M
Add Aromatics and Liquid
Place the seasoned pork into the slow cooker. Pour in 1 cup chicken stock, add the sliced red onion, minced garlic, and drizzle the apple cider vinegar over the top.
Time: PT2M
Cook the Pork
Cover the slow cooker and set it to High for 6 hours (or Low for 8 hours). Do not lift the lid during cooking.
Time: PT6H
Shred the Meat
After the cooking time, remove the pork and place it on a large plate. Using two forks, pull the meat apart until it falls apart into fluffy strands.
Time: PT5M
Finish and Serve
Stir in optional barbecue sauce to taste. Serve the pulled pork on buns, tacos, nachos, or any favorite vessel.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 10g
- Fat
- 20g
- Fiber
- 1g
Dietary info: Gluten-Free (use gluten‑free BBQ sauce), Dairy-Free, Nut-Free
Allergens: None (unless barbecue sauce contains soy)
Ingredient Substitutions
- Instead of Pork Shoulder (Boston Butt): Pork Collar, Pork Shoulder Roast
- Instead of Brown Sugar: Honey, Maple Syrup (use less)
- Instead of Garlic Powder: Fresh minced garlic (3 cloves)
- Instead of Smoked Paprika: Regular Paprika, Paprika with liquid smoke
- Instead of Ground Cumin: Chili Powder
- Instead of Cracked Black Pepper: Ground Black Pepper
- Instead of Sea Salt: Kosher Salt (use 1¼ tbsp)
- Instead of Dried Oregano: Italian Seasoning
- Instead of Chicken Stock: Pork Stock, Water with bouillon cube
- Instead of Red Onion: Yellow Onion
- Instead of Garlic Cloves: Garlic Powder (¼ tsp)
- Instead of Apple Cider Vinegar: White Vinegar, Lemon Juice
- Instead of Barbecue Sauce: Homemade BBQ sauce
Equipment Needed
- Slow Cooker (Crockpot)
- Mixing Bowl
- Measuring Spoons
- Spoon or Spatula
- Knife
- Cutting Board
- Tongs
- Two Forks (for shredding)
Critical Steps — Do Not Skip
- Mixing the dry rub thoroughly
- Coating the pork evenly with the rub
- Cooking the pork without lifting the lid
- Shredding the pork while still warm
Chef Tips from the Video
- Let the shredded pork rest for 10 minutes before serving to allow juices to redistribute
- For a crispy finish, spread the shredded pork on a baking sheet and broil for 3‑5 minutes
- Use a blend of smoked paprika and a few drops of liquid smoke for deeper smoky flavor
Troubleshooting
Pork is not tender after the cooking time.
Check that the lid stayed on; add an extra 30‑60 minutes on Low or High and ensure there is enough liquid.
The meat is dry.
Stir in more of the cooking liquid or a splash of broth; next time increase the stock to 1½ cups.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe bag or container for up to 3 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The pulled pork can be made a day ahead; refrigerate and reheat gently on low heat or in the microwave
- Portion and freeze for quick meals; thaw overnight in the fridge before reheating
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 fires. It became popular in the Carolinas and Tennessee, where pork was abundant and low‑and‑slow cooking made the meat tender and flavorful.
What regional variations of pulled pork exist within American barbecue traditions?
In North Carolina, pulled pork is often served with a vinegar‑based sauce, while South Carolina favors a mustard‑based “Carolina Gold.” Texas style may add a tomato‑rich sauce, and Kansas City mixes sweet molasses with smoky flavors.
How is pulled pork traditionally served in the Southern United States?
It is commonly piled on soft hamburger buns, served with coleslaw, pickles, and a side of baked beans. It also appears on plates with cornbread, collard greens, and a drizzle of barbecue sauce.
During what occasions is pulled pork typically prepared in Southern culture?
Pulled pork is a staple at family gatherings, backyard barbecues, Fourth of July picnics, and church pot‑luck meals, often celebrated as a communal, hands‑on dish.
What makes this slow‑cooker pulled pork recipe unique compared to other Southern pulled pork recipes?
It uses a simple dry rub and a modest amount of chicken stock plus apple cider vinegar, eliminating the need for a smoker while still delivering melt‑in‑your‑mouth tenderness and a balanced sweet‑savory flavor.
What are the authentic traditional ingredients for pulled pork and what can be substituted?
Traditional ingredients include pork shoulder, brown sugar, paprika, garlic, onion, salt, pepper, and a vinegar‑based sauce. Substitutes include smoked paprika for regular paprika, apple cider vinegar for white vinegar, and chicken stock for pork broth.
What other Southern dishes pair well with pulled pork?
Classic pairings are creamy coleslaw, baked beans, cornbread, mac & cheese, collard greens, and sweet potato fries.
How has pulled pork evolved with modern kitchen appliances like the slow cooker?
The slow cooker has made the low‑and‑slow method accessible to home cooks without a smoker, preserving the tender texture while reducing active cooking time and allowing set‑and‑forget convenience.
What are the most common mistakes to avoid when making this slow‑cooker pulled pork?
Common errors include lifting the lid during cooking, using too little liquid, and over‑cooking which can dry the meat. Keep the lid sealed, add at least 1 cup of stock, and stick to the recommended 6‑hour high setting.
Why does this recipe use a dry rub and only a small amount of liquid instead of a full sauce?
The dry rub builds a flavorful crust while the modest liquid creates steam that keeps the pork moist. This method avoids a soggy texture and lets the natural pork fat render for that classic pull‑apart consistency.
Can I make this pulled pork ahead of time and how should I store it?
Yes, let the pork cool, then store it in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on low heat or in the microwave, adding a splash of broth if needed.
What does the YouTube channel Backyard Chef specialize in?
The YouTube channel Backyard Chef focuses on easy, outdoor‑friendly recipes that can be made with minimal equipment, often featuring grills, smokers, and slow‑cookers for backyard cooking enthusiasts.
How does the YouTube channel Backyard Chef's approach to Southern barbecue differ from other cooking channels?
Backyard Chef emphasizes simple, set‑and‑forget techniques using everyday kitchen tools like a crockpot, avoiding complex smoking rigs while still delivering authentic smoky flavor, making Southern barbecue accessible to beginners.
Last updated: September 6, 2026
