Slow Cooker Pulled Pork

pulled pork sandwiches topped with creamy coleslaw

Slow cooker pulled pork is my favorite way to serve a crowd! This pork is coated in a homemade spice rub, then simmered in the crockpot until tender. Shred the meat, then dinner is ready to serve! Crockpot pulled pork is easy, tender, delicious and everyone always loves it!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 8

Total Time 8 10

Servings servings

Calories 239

Author Kim

Ingredients

3-4 pounds pork shoulder, bone in or boneless, can also use country style pork ribs pork butt is the part of the shoulder that I prefer to use
1 teaspoon paprika
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons kosher salt
2 tablespoons brown sugar
1-2 tablespoons olive or avocado oil
1 onion chopped

Instructions

In a small bowl, mix together the paprika, garlic powder, cumin, chili powder, salt and brown sugar. Rub this all over the pork.
Heat a large skillet or pot with about 1 to 2 tablespoons oil over medium-high heat. Brown the pork shoulder on all sides about 3-4 minutes per side.
Place pork shoulder in the slow cooker with the onions and cook on the low setting for 8 hours.  After 8 hours, shred the pork with two forks and mix it all up with the "pan sauce" that's inside the slow cooker.
Serve on toasted buns with coleslaw.

Video

Notes

For BBQ pulled pork: After pork is shredded, stir in about 1 cup BBQ sauce, then serve.

Leftover pulled pork can be stored in the fridge for up to four days, or in the freezer for up to four months.

Make ahead: The pork can be made a day or two in advance.

Nutrition