This slow cooker pulled pork is the ultimate “set it and forget” dinner that turns out fall-apart tender meat that’s incredibly flavorful every time!
Why You’ll Love This Pulled Pork
When I’m not making carnitas for taco night, this all-American pulled pork recipe is what gets my friends and family excited to come over for summer BBQs. It’s one of those dishes that makes you feel like a backyard pitmaster, yet it couldn’t be any easier in your Crockpot or slow cooker. The meat is juicy and fall-apart tender, and the spice rub hits all the right notes. If you’re after those same rave reviews I get every time I serve it, here’s why you’ll love making it:
- Prep takes just 5 minutes. The slow cooker handles the rest!
- The rub is spot on. Savory, spiced, and packed with flavor, it’s everything you want in classic pulled pork.
- It’s perfect for a variety of meals. Think pulled pork tacos, sliders, bowls, and more. I’ll share a few ideas below!
Pulled Pork Ingredients
- Pork shoulder: Boneless pork shoulder is what you need (also called pork butt or Boston butt). Look for one that’s well-marbled but not too fatty on the outside. You can always trim any excess fat off as well. Bone-in pork shoulder works too, but I prefer a boneless one for more meat-to-bone ratio in the slow cooker.
- Spice rub: My go-to blend is paprika, oregano, cumin, salt, and pepper. It’s flavorful-spicy (not heat-spicy) and totally addictive. If you’ve made my brisket rub before, this one’s similar, but a little bit more savory and less smoky-sweet.
- Aromatics: Diced yellow onion, fresh garlic, and a splash of orange juice to round everything out and add a subtle brightness to the final flavor.
Find the printable recipe with measurements below.
How to Make Slow Cooker Pulled Pork
Step 1: Mix the paprika, oregano, cumin, salt, and pepper together, then generously rub the spice blend all over the pork shoulder. Place the pork shoulder in the slow cooker, then add the diced onion, garlic, and orange juice on top.
Step 2: Cover and cook on low for 8 hours. When it’s done, the pork should shred easily with two forks. Transfer it to a cutting board, shred, then return to the juices in the slow cooker to keep everything tender and flavorful.
What to Serve with Pulled Pork
- Go classic BBQ: Serve with sides like coleslaw, cucumber salad, potato salad, and baked beans for the ultimate summer cookout, especially as a 4th of July recipe, Memorial Day recipe, or Labor Day recipe.
- Add some sauce: Toss it with my homemade BBQ sauce for a saucier pulled pork that’s always a hit.
- Holiday centerpiece: Serve with mashed potatoes (or mashed sweet potatoes) and roasted veggies for a cozy, crowd-pleasing meal.
- Savory breakfast: Pair leftovers with a fried or poached egg for a protein-packed breakfast.
Storage Tips
If you don’t eat it all in one sitting (which is rare in my house), this pulled pork is a meal prep dream. Store leftovers in an airtight container in the fridge for 4 to 5 days. You can also freeze portions for up to 3 months. Perfect for future taco nights or quick lunches!
More Slow Cooker Recipes
- Birria: The spices and flavor in this are so good.
- Slow Cooker Pot Roast: The best all-in-one meal for fall and winter.
- Barbacoa: The best shredded Mexican beef.
- Slow Cooker Whole Chicken: A great way to cook a whole chicken with ease.
- Or give these other slow cooker recipes a try!
If you make this slow cooker pulled pork recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Slow Cooker My favorite slow cooker!
Ingredients
Instructions
- Make the spice rub. In a small bowl, mix the paprika, oregano, salt, pepper, and cumin together.
- Prep everything else. Place the pork shoulder in the slow cooker. Add the diced onion, garlic, and orange juice on top.
- Slow cook. Cover and cook on low for 8 hours. When it’s done, the pork should shred easily with two forks. Transfer it to a cutting board, shred, then return to the juices in the slow cooker to keep everything tender and flavorful.
Lisa’s Tips
- Storage tip: Store leftovers in an airtight container in the fridge for 4 to 5 days. You can also freeze portions for up to 3 months. Perfect for future taco nights or quick lunches!
- You can add some of the remaining liquid from the slow cooker to the pulled pork for extra moisture.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe was originally posted May 2015, but updated to include new photos and information for your benefit!
Trying to cook this in my instant pot, slow-cooker mode, normal temp. I don’t trust it. Is there a temperature I can test to make sure it is fully cooked? I am cooking it with the bone. Thanks!
A safe measurement for pork should be around 145°F.
Wonderful recipe and so easy. We have used leftovers as the meat content as part of Chinese spring rolls.
Great idea on adding the pulled pork into spring rolls!
Made this exactly as directed in the recipe, and I found it to be terribly bland. The dominant note is paprika, of course, but there needs to be a step where you salt the pork and let it rest overnight in the fridge, or at least double the salt—and I say this as someone who isn’t a salt fiend. (This is also COVID times, so yes, I can smell and taste things 🙂 It smelled delicious while it was in the slow cooker.) I had high hopes from all the good reviews, but this was quite disappointing. I don’t think I’ll even keep the leftovers, it’s that bad.
Does it need to rest before shredding? Ty!
No need to, you can shred it right away!
Our grocery only had pork butt available and the smallest I found was 7.5 lb (meat is hard to get here right now). Could i use this and simply double the remaining ingredients? Would the cook time remain the same?
Yes, you can just double the ingredients. As for cooking time, I would keep it the same. Then check on it when it hits the 8 hour mark. If it’s not done yet, then cook it for another hour or two to see if it will become tender by then.
Made this today; my house smells AMAZING (normally I smoke my ribs and such, but didn’t have the desire today). The only tweeks I made were to add 1/2 tsp of ground mustard and ancho chili powder to the rub, and to use apple cider vinegar and apple juice in place of the juice from the orange (we love the flavor that apple gives to pork). Other than that, I did follow the recipe and I can say after just SIX hours its starting to fall apart (and yes, I did sneak a taste and OMG!) … I’ll be using this from now on when I want to so a slow cooker pulled pork!
The slow cooker really is the best (and easiest) way to cook up some awesome pulled pork!
Hello, how much apple juice and cider do use use in place of the orange? Thanks in advance
Is the oregano called for in the recipe dried or fresh?? Big difference in the strength of the taste! Can’t wait to try this recipe.
The oregano is dried in this recipe!
Hi. Just wondering if you are to use smoked or sweet paprika?
Thanks!
I’m using sweet paprika for this.
So easy to make and the seasonings were just right, not overpowering. We used some for pork tacos and plan to use the rest for bbq sliders. Tks for sharing!
Glad you enjoyed this recipe Jeanne!
Made this today for dinner! And I’m so happy I did, my boys love it. I used a cara cara orange and used a 2lb pork butt instead. Meat came out perfect! Thank you for the recipe!
Happy to hear everyone enjoyed this slow cooker pulled pork Angela!
My family loved this pulled pork recipe. Thank you for sharing!
Every so often a huge pork loin goes on sale for about $1.99 CAD / lb. I think the “blade end”/ side people use for country style ribs might also be the shoulder but I’m not sure. Maybe it’s just beside it.
I cut one up tonight and am thinking of using that part for this recipe. What do you think?
Yes! Pork butt or shoulder (where the butt comes from, go figure) is perfect for pulled pork. This is an awesome hands off recipe. I cook it overnight and fridge or freeze the leftovers. If you’re gonna do it, do it big! When I cant find a “butt” roast I buy country style ribs, boneless or not, doesnt matter.
If the pork shoulder is half the size, do we cook it for half the time?
It will be about half the time, or a little more. Just make sure to keep an eye on it!
Going to make tomorrow but all I have is a pork loan rib end roast boneless. Is that ok to use?
Hi Victoria – It should be okay, just keep an eye to see when it becomes completely tender as it may have a different cooking time.
Hello, making this tomorrow for super bowl. Can I use 1/4 cup of OJ as substitute? Thanks.
Yes, no problem!
I know this recipe off by heart now that I’ve made it every few months in the past few years. Just prepped it in the slow cooker now, can’t wait for dinner tonight! This is my BF’s favourite meal and we use it up in so many ways. Can’t wait to enjoy tonight on tacos! Thanks again Lisa for this delicious pulled pork recipe. Can’t wait to purchase your cookbook!
Happy to hear you’re loving this pulled pork recipe Jasmine! :)
Absolutely! SENSATIONAL. Don’t change a thing in the recipe, follow it to the letter. You will be rewarded with most delicious, moist and tender pulled pork imaginable.
I did season and marinate the pork (butt cut) overnight with the juice of one freshly squozen navel orange.
“chef’s kiss” as my kids would say!!
Happy to hear the whole family enjoyed this pulled pork recipe Theresa!
I have made this recipe several times exactly as written and it is absolutely delicious Lisa. I just prepped the roast, and have it all in the slow cooker, but it is now late in the day and I am thinking about just leaving it in the fridge and making it tomorrow. I looked for any comments about leaving the rub on overnight, but I don’t see anything. Do you think it will wall right?
Hope this turned out okay Jennh! You can leave the pork overnight if you’d like.
This sounds like a delicious recipe. I have one question: Can the pulled pork be pre-cooked and then frozen? Thanks!
You can freeze this pulled pork after it’s been completely cooked :)
My second time making your recipe now and my family loves it!! Thank you =] I actually cook it on high for about 5.5 hours (I have a smaller, older crockpot) and it comes out perfect so i cannot even imagine how tender it would be if cooked on low for longer.
Hi Lisa, if I wanted to half the recipe for 2, would the cooking time be the same? Thanks!
Hi Caitlin – Instead of halving the recipe for two, I’d recommend making the whole recipe and freezing the other half to enjoy in the future! :)
Lisa,
Made the Slow Cooked Pulled Pork. Myself and my family loved, spiced just perfectly for weekly prep into very dishes. .
Without a doubt, this is the best pulled pork I have ever eaten !!! So super easy ! Have a soy allergy and cannot eat most barbecue sauces, unless I make it myself—. But this tastes so stinking good, you won’t even want barbecue sauce!!!! Definitely a “Keeper” recipe !! Thank You!
This was my first BBQ pulled pork meal and being 80 years old I would say it was just excellent for a old man. I followed the recipe religiously except I am very impartial to sweet nBy ray’s sauce.
I’m so thrilled that you loved the pulled pork recipe, Thomas! Congrats on nailing your first try!
Love the recipe trying it for the first time. Hopefully it will be a total success.
Hope your pulled pork turned out perfectly Pamela!
Would it be ok to cook this on an Instant Pot Slow Cooker setting?
I haven’t tried this in an Instant Pot, but I’ve heard it works!
Absolutely fabulous recipe for pulled pork! Another great tasting meal from you Lisa, thank you. I made pulled pork tacos along with your lime crema and cilantro slaw and it wowed at the dinner table. :)
So glad you enjoyed this pulled pork and those other recipes, Danielle!
Hello,
Could you please copy and paste the URL for the Lime Crema and Cilantra Slaw you made from this site? It sounds like the perfect accompaniment but I can’t find it. Thanks so much! CK
You can always search for the recipes on the website using the search bar at the top right hand :)
I’ve made this recipe 4 times now, because my friends and family request it often. We’ve used it for sandwiches, tater tot bowls, it’s delicious in soft tacos…and it’s really so easy. The most difficult part is trimming the excess fat off. If you want everyone to be amazed at your cooking skills, make this recipe!
Happy to hear this pulled pork has become a recipe favorite Sheila!
This is now my favorite pulled pork recipe! Easy and delicious. Made as directed!
Glad you’re enjoying this pulled pork recipe Stacey!
I made this for my family and they loved it. I made Pork burritos out of it. I pulled the pork and put it in a cast iron skillet with the juice and let it get just a little crisp. Wrapped the pork, with refried beans, and a sharp cheddar. Man they ask for this all the time now. Makes a great leftover too.
I also made a breakfast burritos. Take Pork, and juice. Add one Red Bell Pepper, one
Jalapeno Pepper, four eggs (stirred), and a large hand full of Mexican five cheese blend. Cook Pork, and Peppers until the juice is evaporated, add eggs until almost done and add cheese. Once melted let stand until cheese firms up just a bit. Flame your torte’s, add a broken up crisp hasbrown, and pork mixture, roll up. Enjoy with some Hot sauce of your choice.
Wow, both burritos sound amazing with this pulled pork Thomas! Thanks for sharing :)
How much orange juice do you need
You just need the juice from one orange.
I didn’t either so I just guessed at half a cup.
This was absolutely delicious. The best pulled pork recipe I have made. I added some Memphis style BBQ sauce after shredding and served homemade coleslaw on top. Great meal!! Thank you for your wonderful recipes!!
Happy to hear you loved this pulled pork recipe Amy!
Are you cutting the 4 1/2 lb roast in half? It looks like you are in video but recipe doesn’t say to do so. Thank you much.
Hi Jackie – You don’t have to cut it, if the entire roast will fit in your slow cooker. If it doesn’t fit, then you can chop it down.
I’m planning on making this tomorrow and I’m wondering if you can taste the orange juice in the finished product?
Hi Brigitte – no, you can’t. :)
Brigitte you do get the tang of the citrus. Makes for a great bite.
Yum!
Glad you loved this slow cooker pulled pork!
I made this recipe in my instapot (don’t have a crockpot) today on slow cook for 6 hours (on normal which is low on a crockpot) and pressure cooked for 20 minutes. I checked it at 6 hours and it was tender but not tender enough that it pulled apart easily. I ran out of time and ran the pressure cook. The pork was a bit dry but so tender! My husband actually liked this better than the barbacoa recipe! I did add a little more liquid since I used my instapot (1/2 cup orange juice and 1/2 cup beer). The rest of the recipe I followed to a T. It is the perfect base and definitely needed some bbq sauce! Next time I’ll try without adding extra liquid if I have the time to do the full 8 hours! Thanks for the great recipe as always!
Glad you enjoyed this pulled pork recipe Min! If you haven’t tried already yet either, you should give the carnitas recipe a try for Mexican flavoring :)
I’m making this tomorrow for a family outing…is it easy to reheat? Can you just turn the crock back on to keep warm?
Hi Cheryl – yes, it’s super easy to reheat. You can warm it back up in the crockpot, or the microwave if you’re doing small portions. Enjoy!
This recipe was wonderful ❤
I’ll definitely start making this more often
Glad you enjoyed this pulled pork recipe Judy!
Hi! I’m trying this and have barely 8 hours for it to cook…I know low and slow is best, but if I need to crank it up to high to speed it up will that ruin the recipe?
Hi Alissa – that’s fine if you crank it up to high, just make sure to give yourself at least 4-5 hours to cook it.
I finally got around to trying this – Grocery store had pork shoulders buy one, get one free!
This is my favorite protein now. I loved having this for meals all week. Added to fried eggs and also in quinoa bowls with pickled red onion, an orange chipotle dressing and other veggies. I’m making the pork for a family get-together soon, too. I cannot get enough, thanks for this!
I do have a question – what is the benefit of having the garlic and onions only in the bottom, instead of also on top of the meat while it cooks?
Hi Emmy – Happy to hear this has become a staple now! As for the garlic and onions, you can do either or :)
I made this recipe on the weekend and the pork did not come out pull-apart tender.
Wondering if I could have done something to make this recipe better? I put the pork in a slow cooker for 8.5 hours and the meat was tougher than I was expecting from pulled pork, and it was a struggle to “pull” it apart. My cut of meat was slightly larger than 4.5 pounds – could that have contributed? Should I have let it slow cook for a longer period of time? Thanks.
Hi Alex – the pork definitely should have been easy to pull apart after 8.5 hours. It might have been the cut of meat your purchased, but yes, if you find that it’s tough sometimes an extra hour or so does the trick. Hope it turns out better next time!
Absolutely loved this recipe. I ended up adding BBQ sauce to the slow cooker after about 6 hours and took out some of the juice to make room! It completely fell apart after the 8 hours and it was so delicious! Your recipes never disappoint.
Sounds amazing! Happy to hear this recipe was a success Nicole :)
I am making it right now, but my husband can’t eat onions. Will it be too dry? Do I need to add more liquid?
No, you won’t need to add anymore liquid. Should be fine :)
My husband cannot eat onions but does not react to onion powder. I chop up celery to mimic the texture and moisture of the onion and onion powder mixed into the celery to mimic the flavor
So good and very easy to follow instructions!
Glad you loved this one Sarah!
I have a 7 lb. bone-in pork butt. Will 8 hrs. on low still work.
Hi Nick – it may need a little bit longer in the slow cooker. You can check it at 8 hours, but it might need up to 10.
Simple to prep and amazing finish. If serving as a sandwich, I recommend tossing in a small amount of highend BBQ sauce. If serving over a potatoe dish or mashed cauli, I would refrain from adding the BBQ sauce and just use the fantastic juice left in the pot. Another crowd pleasing meal. Thank you!
Great tips Michelle! I’m happy you loved the recipe!
Hi Lisa!
I don’t have a slow cooker; therefore, can you give me directions for cooking it in the oven. Thanks for your help!
Hi Deborah – I haven’t tried making this recipe in the oven, so not sure what the directions would be. Sorry!
Made this today and I can’t believe how good it is. Easy, no-mess and yummy.
Happy to hear you enjoyed this slow cooker recipe!
I actually don’t have to try this recipe exactly because it’s almost identical to what I already do. Nearly every other recipe asks for you to add a bunch of liquid to the slowcooker but after 8 hours enough will cook out of the pork and vegetables that nearly the whole shoulder will be submerged. Please do not add entire bottles of broth or barbecue sauce to your pork!
For anyone trying this one out, if you want it to be more geared towards tacos then simply add more cumin. If you want it to be spicy, chop up a couple habaneros with the onions and garlic (they go very well with citrus like orange) and don’t be afraid, the spice will break down over the 8 hours. If you want this for barbecue pulled pork sandwiches, mix some of the shredded pork with your preferred sauce *after* cooking. The author is right, this is great for meal prep as the recipe is very versatile and should be your base for making pulled pork moving forward.
Also, by spicy, I do mean this for the average person. If you like your food to be spicy spicy like me, you know that 2 habaneros for 4.5 pounds of meat is really not that much but the average person should get a nice little warmth out of it. I will use 5 or 6 then top with my favorite hot sauces when it is done for either tacos, sandwiches, on a plate with beans and rice, etc.
Thanks so much Thomas for sharing those tips! I’m glad you love this recipe and that it aligns with how you enjoy to cook pulled pork as well. It really is a versatile recipe, and I’m always one for options. :)
Wow! Perfect recipe. I subbed one of out two tablespoons of paprika out for a tablespoon of cayenne for a little extra kick and it turned out great.
So glad you enjoyed this recipe Caitlin!