Sweet & Smoky Slow Cooker Pulled Pork Shoulder
This slow cooker pulled pork is sweet, smoky, and fall-apart tender and is made with pork butt or shoulder + a flavorful homemade sauce. No searing, no stress, just a delicious hands-off dinner that will have everyone clamoring for seconds!
5 star review
“So delicious! I made it for a potluck and everyone commented on how good it was! Love that I didn’t have to use the oven on a super hot day too. Thanks!”
– Kim
No Searing, No Sauce Bottles, Just Big Flavor
This is the kind of recipe that quietly earns a spot in your regular rotation, one you keep coming back to when you want something comforting, flavorful, and wonderfully low-effort. It’s sweet. It’s smoky. It’s slow cooked until it falls apart with the gentlest nudge of a fork. Annnnnnnd it only takes a few pantry ingredients to pull it off. I personally love the fact that it’s unfussy, something you can bring to a summer cookout and be proud of, and that it doesn’t require a smoker or a long ingredient list. You just need a slow cooker, a little time, and something soft to pile it on (I highly recommend pillowy brioche buns and a stack of creamy cabbage slaw or my famous dill pickle slaw).
For my take on classic pulled pork, I created a balanced homemade sauce of brown sugar, smoked paprika, and tangy vinegar, giving that deep BBQ flavor without bottled sauce (just like my go-to slow cooker ribs). As for meat, I opted for pork butt or pork shoulder roast to keep it traditional. However, for a lighter take, try my pulled pork tenderloin, which is leaner yet still packed with flavor. Either way, and whether you serve it on a toasted bun with slaw, wrapped in lettuce, or piled high in a bowl with rice, it’s the kind of meal that feels like a joyful summer gathering, even on a regular Tuesday night.
Welcome to My Kitchen – Let’s Make Crockpot Sweet & Smokey Pulled Pork!
My Go-To Tips for Tender, Flavorful Pulled Pork
- Smoked Paprika: Don’t skip the smoked paprika–that’s where our smoky flavor comes from.
- Chili Powder: In testing I found that smoked chili powder or chipotle chili powder adds even more smoky flavor, so if you have it, use it.
- Avoid Bland Meat: When I tested this recipe I found that adding just a third cup of the sauce at the beginning adds enough flavor and liquid. Then, the flavor-secret: add the remaining two-thirds cup of sauce at the end. I’v found this method gives tons of bright, sweet, and smoky flavor to the meat, even after hours of cooking.
Sweet & Smoky Slow Cooker Pulled Pork Shoulder
Ingredients
- ½ cup ketchup
- 2 tablespoons honey
- 1 tablespoon yellow mustard
- 3 tablespoons apple cider vinegar
- 3 tablespoons brown sugar
- 3 teaspoons smoked paprika
- 1 teaspoon mild chili powder
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 4 ½ pounds pork shoulder roast or pork butt
Equipment
Instructions
- Make the Sauce: Whisk together the ketchup, honey, mustard, vinegar, brown sugar, smoked paprika, chili powder, granulated garlic, onion powder, and salt in a medium bowl until smooth.
- Prepare the Pork: Lightly trim the top layer of fat from the pork shoulder or pork butt. Place the pork, fat-side-up, in a 6-quart slow cooker. Pour ⅓ cup of the sauce evenly over the pork. Cover the remaining ⅔ cup of sauce and set aside.
- Cook: Cover the pork and cook on low for 8-10 hours, or high for 5-8 hours, or until the pork shreds very easily with a fork.
- Shred and Serve: Carefully remove the pork to a cutting board. Shred with two forks, then add back to the slow cooker and stir to combine with the accumulated juices. Pour over the remaining sauce, stir. Allow to sit for 5 minutes for the flavors to combine, then serve.
Notes
- Serving Suggestions: Toasted buns, creamy cabbage slaw or my famous dill pickle slaw.
- Equipment: Every slow cooker is different, so your pork might take a little more or less time. If you check it and your meat is still tough, it needs to cook longer. You’ll know it’s ready when the fat is mostly melted into the meat & is easily falls apart when you shred it.
- Trim the Fat: I like to cut the fat cap off because I don’t like super fatty pulled pork – there’s still plenty of fat in this cut of pork to add tons of flavor. However, if you prefer to keep it on, go for it!
So delicious! I made it for a potluck and everyone commented on how good it was! Love that I didn’t have to use the oven on a super hot day too. Thanks!
Kim, yay, so happy to hear this one was a potluck hit, and without using the oven! Thanks for sharing your thoughts and for leaving a review! 🙂
Robyn,
This was absolutely delicious! Even after I goofed and forgot to add *all* the sauce, it was great. The sauce was quite savory and tasty. I used a blend of homemade/low salt-sugar ketchup, and I thought it was so good, I think I am going to have this sauce on hand as homemade “BBQ” sauce. Thanks!
Shauna, yay, so happy to hear you enjoyed and great notes on the low salt-sugar ketchup! Thanks for sharing your thoughts and for leaving a review!
This pork is fantastic! I am a HUGE fan of all of your recipes. I’ve been on an anti-inflammatory diet for over a year, and finding your website has been a game changer for me! Such clean recipes, and every one I’ve made has been delicious!!
Leigh, wonderful to hear this recipe was such a hit for you. I’m thrilled to hear you’re enjoying all the recipes, too. Thanks so much for sharing your thoughts and for leaving a reivew!