This easy and delicious slow cooker pulled pork is wonderfully set-it-and-forget-it! It uses no bottled BBQ sauce and only pantry ingredients. The pork cooks up perfectly tender for shredding, all in a delicious, tangy sauce. This pulled pork can also be cooked on the stovetop or in the oven and is great for feeding a crowd and freezing!
This has been my long-time favourite pulled pork recipe. I feel like it splits the middle of the pulled pork recipes I see around. It doesn’t feature any fancy rubs or require hours in a smoker. On the other hand, it doesn’t just rely on a “bottle of BBQ sauce” either.
Despite the fact that I have called this “Slow Cooker Pulled Pork”, this pulled pork can also be made on the stovetop or by popping it into the oven to cook.
The slow cooker version is the absolute easiest, of course. Simply add all the ingredients and let it cook away. The stove-top and oven versions don’t require much more attention, but they do require the occasional peek. As a reward for your extra effort, the stove-top and oven versions will give a bit of extra flavour from the browning in the pan. Pick whichever method suits you at the time and fits into your timeline.
Ingredients and substitutions
A few notes about the key ingredients …
Pork – The best pulled pork starts with a pork shoulder (also sometimes called pork butt or Boston butt). Pork shoulder is easily recognizable for the fat marbling between the meat. You can go with a bone-in pork shoulder or one that is wrapped in string. (If wrapped in a string, leave the string on while cooking. This keeps the pork as one piece, and it will cook more evenly.) I also like to cut off and discard any large pieces of fat or the skin, if present, from the roast, before cooking.
A boneless pork loin roast will technically work for pulled pork, though I wouldn’t generally recommend it as the pork will not shred as nicely and will not be nearly as moist. You will miss the extra flavour that the fat brings to the finished pulled pork.
Tomato Paste – This is just the standard sized small can of tomato paste.
White Vinegar -If you don’t have white vinegar, cider vinegar is a good substitute here.
Chili Powder -This is just the common chili powder spice blend that you would use to make a pot of chili. If you’d like to add a bit of smokiness to your pulled pork, add a bit of chipotle chili powder.
Dry Mustard – This is the powdered mustard, usually sold in a small yellow can. If you don’t have dried mustard, you can use prepared yellow mustard. You’ll need to use 2 Tablespoons of prepared mustard to substitute for the much stronger powdered mustard.
Worcestershire Sauce – A nice addition to this dish, though not a deal-breaker if you don’t have any on hand. You can substitute about 1 1/2 tsp of soy sauce and a pinch of garlic powder.
How to make slow cooker pulled pork
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making this recipe.
- Simply add all the ingredients to your slow cooker. No need to brown the meat. If your piece of pork is too large to fit, cut it into large chunks. Cover and cook for about 4 hours on HIGH or for 7-8 hours on LOW.
- After cooking, remove the chunks of meat and shred them with two forks. This is how it will look when you return the shredded pork to the slow cooker. Continue cooking with the lid off, until the sauce cooks down and thickens, about 45 minutes more.
- Serve and enjoy! I love to serve on a bun with coleslaw. Try my classic coleslaw dressing recipe with bagged cabbage mix or something different with my Dill Pickle Coleslaw.
Recipe tips!
- To cook this pulled pork on the stovetop: Simply add all the ingredients to a large, heavy-bottomed pot, such as a Dutch oven. Cook covered over medium-low heat for about 4 hours, or until the pork shreds easily. *I like to stir and flip the meat over every 30 minutes or so at first, to avoid any scorching on the bottom of the pan. Finish by simmering uncovered as detailed in the recipe.
- To cook this pulled pork in the oven: Simply combine all ingredients in an oven-proof pot with a lid (such as a Dutch oven) and cook in a preheated 325F oven for about 3 hours. *I like to stir and flip the meat over every 30 minutes for the first hour, to avoid any scorching on the bottom of the pan. After shredding the pork, return it to the sauce and simmer it uncovered on the stovetop to thicken and reduce the sauce.
Love pulled pork? You might also like to try my Apple Pulled Pork.
Serving suggestions
- Pulled pork is lovely on a bun, with coleslaw or enjoy it open-faced on toasted bread.
- Try pulled pork on any of the following Mexican-style dishes: tacos, quesadillas, taquitos or tostadas.
- Pulled pork makes an interesting baked pasta, mixed with roasted red pepper and baked topped with cheese.
- And finally, Canadians have been known to top poutine with pulled pork now and then :)
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Get the Recipe: Slow Cooker Pulled Pork
Ingredients
- 2 lbs (900 g) pork shoulder, or Boston butt, bone-in or boneless
- salt and freshly ground pepper
- 2 cups (480 ml) onion, diced
- 2 medium red peppers, seeded and diced
- 5.5 oz (155 g) tomato paste, canned
- 1/2 cup (90 g) light brown sugar
- 1/4 cup (60 ml) white vinegar, or cider vinegar
- 3 – 4 Tablespoons (45-60 ml) chili powder, (the spice blend used for a pot of chili)
- 2 teaspoons dry mustard
- 2 teaspoons Worcestershire sauce
Instructions
- Tip! See the Recipe Tips for the stovetop or oven method for this pulled pork.
- Trim and discard any large bits of fat from the pork shoulder. If the pork shoulder is tied with string, leave the string on while it cooks, for even cooking.
- Place the pork shoulder into the slow cooker (if it is too large to fit, cut it into large chunks). Season the pork with a bit of salt and pepper. Add all the remaining ingredients to the slow cooker.
- Tip! I like to check on the pork after about 30 minutes of cooking and give the pot a bit of a stir. If the top of the roast is exposed (above the liquid), I like to open the lid every hour or so and flip it over, but it isn’t really necessary if it’s not convenient.
- Place the lid on the slow cooker and cook covered for 4 hours on HIGH or 7-8 hours on LOW.
- After cooking, test that the pork is ready by pulling on it with a fork. It should pull apart easily. If not, allow to cook a bit longer. If ready, remove the pork to a rimmed baking sheet. Remove and discard the string, if necessary, then use two forks to shred the pork. Discard any large chunks of fat or the bone, if you started with a bone-in roast. Return the shredded meat to the sauce.
- Stir the meat into the sauce, and let the pork simmer in the sauce UNCOVERED, for another 30-45 minutes, to thicken up and reduce the sauce.
- Serve on crusty rolls with coleslaw on the sandwich or on the side, if desired. If you like a more BBQ-style sandwich, you can drizzle your favourite BBQ sauce over the shredded pork when serving, as well.
Notes
More pork shoulder recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Would you please share a simple Coleslaw recipe someday? I love learning from you! I haven’t made anything of yours that wasn’t downright delicious!
Hi Katie and yes, I can! Do you like a mayo coleslaw or oil/vinegar type? (Or both :)
Like you were reading my mind. I just happened to have bought a piece on Saturday. I had everything else I needed in the pantry and fridge. We made this Wednesday in the crock pot . I admit I did not make the slaw I went to buy my favourite brand. All gone by Thursday lunch 4 people here with nothing to do except eat,sleep, drink…re-wind..
Stay safe Jennifer and keep them coming
So glad to hear, Pat! Thanks so much :)
I hope you had a lovely Thanksgiving, Jennifer!!!! I’m a huge fan of pulled pork and making it in the slow cooker is one of my favs – so easy!! This looks absolutely delicious! It’s the perfect comforting meal!! Can’t wait to try it!
Thanks Cheyanne and yes, it was a wonderful Fall weekend here :) Glad to have it behind me though and eating something other than turkey :)
It’s definitely ‘waiting for snow’ season here, so bring on all the comfort food! My favourite way to prepare pulled pork is in the slow cooker. And I love that your recipe strikes a nice balance between, as you said, fancy rubs and a bottle of BBQ sauce!!
Thanks Leanne and yes, at least we are still waiting for it, unlike Alberta and Manitoba :)
We love pulled pork Jennifer. And nothing better than making it in the crock pot. Just set it and forget it is my kinda meal. Need to get this pulled pork on our game day menu!
Thanks Mary Ann and yes, great football food :)
I have company coming, for an extended stay, and need this recipe! I’ve never thought to remove the lid and cook it down – this is brilliant. Who could say no to this juicy, flavorful sandwich? Yes, cole slaw please – and thank you!
Thanks Tricia and yes, this is a perfect dish for company!
Made this the other night and it was terrific Jennifer. I used a 4 pound pork shoulder because I needed more meat. It was terrific with a vinegar slaw on toasted rolls. I love the unique flavors and all those peppers and onions. We’re still enjoying leftovers. Thanks so much!
So glad to hear, Tricia :) And yes, the leftovers are great to have around (and it does freeze well, too!)
Nothing like pork in the slow cooker! This looks amazing, Jennifer! Piled high with coleslaw…there’s no going wrong there :)
Thanks so much, Dawn :)