Set It and Forget It Crockpot Pulled Pork

Pulled pork is one of those recipes that I cook up regularly. I really don’t think you can beat it for how easy it is to make and how great it tastes. Cooking it in the slow cooker is much more convenient than cooking it in the oven when you’ve got a lot going on. You can just throw it in and walk away, then come home to an amazing smell and a delicious meal.

Pulled pork is also a fantastic option when you have guests coming over. You’re free to mingle and catch up while your meal cooks away in the background.

I usually give everyone the option to have this with either wraps or buns. I like to cook up a lot in one go so that we have leftovers for later in the week. It’s so versatile that it feels like a whole new meal when you serve the leftovers over baked potatoes or nachos. You can also freeze leftovers to reuse later down the line.

Ingredients

• Pork shoulder: This is the best cut for pulled pork because it becomes incredibly tender after slow cooking. Bone-in or boneless both work well.
• Kosher salt: This helps season the pork and brings out all of the other flavors.
• Black pepper: Adds a little warmth without making it spicy.
• Paprika: Gives the pork a lovely smoky flavor and helps create a really tasty dry rub.
• Garlic powder: Adds extra flavor without needing to chop fresh garlic.
• Onion powder: Works alongside the garlic powder to build flavor in the rub.
• Brown sugar (optional): This adds a little extra sweetness and helps balance out the tangy BBQ sauce, but you can leave it out if you prefer.
• Apple cider vinegar: Helps keep the pork moist while it cooks and adds a little tang that works really well with BBQ sauce.
• BBQ sauce: Use your favorite brand here. I usually keep an extra bottle on hand for serving too.
• Sandwich buns or crusty rolls: We usually let everyone choose what they prefer. Soft buns work well, but crusty rolls are great too.
• Coleslaw: Completely optional, but I love adding coleslaw on top for extra crunch.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: In a small bowl, combine the salt, pepper, paprika, garlic powder, onion powder, and brown sugar (if using).

Step 2: Rub the seasoning mixture all over the pork until it’s fully coated. For extra flavor, cover and refrigerate for 4–24 hours if you have the time.

Step 3: Place the seasoned pork in the slow cooker and pour in the apple cider vinegar and BBQ sauce.

Step 4: Cover and cook on low for 8–10 hours or high for 4–6 hours, until the pork is tender and easy to shred.

Step 5: Remove the pork from the slow cooker and transfer it to a cutting board or large bowl. Skim any excess fat from the cooking juices.

Step 6: Shred the pork with two forks, then return it to the slow cooker and toss it with the cooking juices. Add extra BBQ sauce if you like.

Step 7: Warm the buns or rolls.

Step 8: Pile the pulled pork onto the buns and top with coleslaw and extra BBQ sauce.

What to Serve with Pulled Pork

• Coleslaw: This is my favorite topping for pulled pork sandwiches because it adds a nice crunch.
• Potato salad: A really easy side dish, especially during summer. If I’m making this for guests, I sometimes serve it with my potato & feta salad.
• Corn on the cob: Great for BBQ season and always popular with kids.
• Baked potatoes: We often use leftover pulled pork on top of baked potatoes later in the week.
• Mac and cheese: Perfect if you want something extra comforting.
• Side salad: A lighter option if you don’t want anything too heavy.
• Tortilla chips: My son loves scooping up any leftovers with crunchy tortilla chips.
• Pickles: These add a nice tangy contrast to the sweet BBQ sauce.

Storing & Reheating

Leftover pulled pork stores really well, which is one of the reasons I make a big batch. Once it’s cooled, transfer it to an airtight container and keep it in the fridge for up to 3 days.

If I know we won’t use it within a few days, I freeze portions in freezer-safe containers or bags. It’s really handy to have on hand for quick lunches or busy weeknight dinners later on.

To reheat, I usually warm it in the microwave if I’m in a rush. If I’m reheating a larger portion, I’ll pop it in a pan on the stove with a little extra BBQ sauce to stop it from drying out. I do sometimes serve leftovers cold though. It works really well in wraps or sandwiches for school or work lunches the next day.

Variations & Substitutions

If you prefer a sweeter pulled pork, go ahead and add the optional brown sugar to the dry rub. You can also try different BBQ sauces depending on what your family likes. We tend to switch between smoky and honey BBQ sauces.

If you don’t want to serve this on buns, wraps work really well too. We’ve also used leftovers on baked potatoes, nachos, and even in tacos.

If you like a little extra heat, add some hot sauce, chili flakes, or sliced jalapeños when serving.

You can also skip the coleslaw entirely if your family isn’t a fan. Pickles, cheese, or extra BBQ sauce all work well too.

FAQs

Can you put raw pork in the slow cooker?

Yes, absolutely. The pork goes straight into the slow cooker after it’s been coated in the seasoning rub. There’s no need to brown it first, which keeps this recipe nice and simple.

What cut of pork is best for pulled pork?

Pork shoulder is usually the best option because it becomes really tender after cooking low and slow. I’ve used both bone-in and boneless and both work well.

Can I prep pulled pork in advance?

You can season the pork the night before and keep it covered in the fridge until you're ready to cook it. I do this sometimes if I know we’ve got an early start the next morning.

Can you freeze pulled pork?

Yes. I usually freeze leftovers in smaller portions so it’s easier to just get out what I need.

How do you keep pulled pork from drying out?

I find the apple cider vinegar really helps keep the pork nice and juicy while it cooks. When I'm reheating leftovers, I usually add a little extra BBQ sauce if it needs more moisture.

What can I do with leftover pulled pork?

We use leftovers all the time. It’s great on baked potatoes, nachos, wraps, sandwiches, tacos, or even served cold for lunch the next day.