Slow cooker pulled pork is made with pork shoulder, a simple spice rub, and a splash of orange juice for moisture and flavour. The long, slow cook breaks the meat down until it’s tender enough to shred with a fork, while the spices give it a savoury, slightly smoky taste. Once shredded, the pork is stirred back through the cooking juices so it stays moist and flavourful.
This recipe is straightforward, reliable, and perfect for anyone who wants a hearty meal with minimal effort.
It works just as well for a family dinner as it does for feeding a crowd, and the leftovers are versatile enough to use in sandwiches, wraps, nachos, or even as a topping for baked potatoes.
I use my slow cooker a lot, especially for meals that don’t need fussing over. It’s one of those tools that just makes life easier, you put everything in, walk away, and by the end of the day, you’ve got something hearty and ready to eat. Along with this pulled pork, I often make my slow cooker chicken broth and a classic slow cooker beef stew, both of which are regulars in my kitchen.
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Ingredients & Substitutions
- Pork Shoulder: The best cut for pulled pork. It has enough fat and connective tissue to break down into tender, flavourful meat. Pork butt or even a smaller shoulder joint works too. You can use bone-in or boneless.
- Brown Sugar: You can substitute with honey or maple syrup for a different flavour.
- Salt
- Paprika: Use smoked paprika if you prefer a stronger smokiness.
- Ground Cumin: Skip if you don’t have it, but it does round out the spice blend nicely.
- Black Pepper
- Garlic Powder: Fresh garlic can be used, but powder is fuss-free for slow cooking.
- Onion Powder: Adds depth and sweetness without the texture of fresh onion.
- Chilli Powder: For a little kick of heat. Adjust to taste or leave out if you prefer mild pulled pork.
- Orange Juice: Keeps the pork juicy and adds a subtle brightness to cut through the richness. Apple juice or chicken stock also works well.
Recipe Tips
- If your pork shoulder has a thick fat cap, trim it off before cooking.
- Don’t skip the step of soaking the shredded pork back into the juices, it’s what makes the meat so moist and flavourful.
- This recipe is forgiving, so if you need to cook it a little longer, the pork will only get more tender.
- Pulled pork is even better the next day as the flavours deepen, so it’s a great make-ahead option.
Helpful Equipment
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Martha Stewart Knife Block Set
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Souper Cubes 1 Cup Silicone Freezer Tray with Lids
Buy Now →How to Make Slow Cooker Pulled Pork
Step 1: Pat the pork shoulder dry with paper towels. This helps the rub stick better and ensures a nice, flavourful crust as it cooks.
Step 2: In a small bowl, mix together the brown sugar, salt, paprika, cumin, black pepper, garlic powder, onion powder, and chilli powder.
Step 3: Massage the spice rub all over the pork shoulder, making sure it’s well coated.
Step 4: Place the pork into the slow cooker and pour the orange juice around the sides (not directly over the top so the rub stays put). Cook on low for 6–8 hours or high for 4 hours, until the meat is tender and falling apart.
Step 4: Lift the pork out of the slow cooker and place it on a board. Remove any bones or excess fat, then shred the meat using two forks. It should pull apart easily.
Step 5: Discard about half of the cooking liquid, then return the shredded pork to the slow cooker. Stir gently so it soaks up all those rich, flavourful juices. Leave on warm for 30 minutes before serving.
Serving Suggestions
- Pile onto soft burger buns or brioche rolls with coleslaw.
- Serve over baked sweet potatoes with sour cream and cheese.
- Layer onto nachos with melted cheese, salsa, and guacamole.
- Tuck into tacos or wraps with fresh salad and avocado.
- Add to a grain bowl with rice, beans, and roasted veg.
- Use as a pizza topping with BBQ sauce and mozzarella.
Storage Instructions
Leftover pulled pork will keep well in the fridge for up to 4 days. Simply store it in an airtight container and reheat gently in a pan or microwave with a splash of the cooking liquid to keep it moist.
For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. Defrost overnight in the fridge before reheating. I often portion mine out into smaller bags for easy weeknight dinners, as it’s so handy to pull one out when you need a quick meal.
Frequently Asked Questions
Can I use a different cut of pork?
Yes, pork butt or pork neck also works well. Just choose a cut with some marbling and fat for tenderness.
How do I know when it’s ready?
The pork should shred easily with a fork. If it feels tough, give it another 30–60 minutes in the slow cooker.
Can I make this recipe ahead of time?
Definitely. Pulled pork reheats beautifully and often tastes even better the next day as the flavours develop.
What if I don’t have orange juice?
Apple juice or chicken stock is a good substitute.
Can I cook it in the oven instead?
Yes, place in a roasting dish, cover tightly, and roast at 150°C (300°F) for about 4–5 hours, checking occasionally.
How do I stop it from being too greasy?
Trim excess fat from the shoulder before cooking, and skim off some of the fat from the juices before mixing the pork back in.
More Slow Cooker Recipes
- Slow Cooker Beef Stew
- Slow Cooker Tuscan Chicken Meatballs With Gnocchi
- Slow Cooker Chicken Broth Recipe
Slow Cooker Pulled Pork
Ingredients
- 2.5 kg pork shoulder bone-in or boneless, fat trimmed
- ⅓ cup light brown sugar
- 3 teaspoon salt
- 2 teaspoon paprika
- ½ teaspoon cumin
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chilli powder
- ½ teaspoon black pepper
- 1 cup orange juice
Instructions
- Pat the pork shoulder dry with paper towels. This helps the rub stick better and ensures a nice flavourful crust as it cooks.
- In a small bowl, mix together the brown sugar, salt, paprika, cumin, black pepper, garlic powder, onion powder, and chilli powder.
- Massage the spice rub all over the pork shoulder, making sure it’s well coated.
- Place the pork into the slow cooker and pour the orange juice around the sides (not directly over the top so the rub stays put). Cook on low for 6–8 hours or high for 4 hours, until the meat is tender and falling apart.
- Lift the pork out of the slow cooker and place it on a board. Remove any bones or excess fat, then shred the meat using two forks. It should pull apart easily.
- Discard about half of the cooking liquid, then return the shredded pork to the slow cooker. Stir gently so it soaks up all those rich, flavourful juices. Leave on warm for 30 minutes before serving.
