Sweet & Smoky Slow Cooker Pulled Pork Shoulder

A slow cooker filled with barbecue shredded pork next to buns and coleslaw.

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!

Course dinner

Cuisine American

Diet Gluten Free, Low Lactose

Keyword bbq pulled pork, pulled pork

Prep Time 5

Cook Time 5

Total Time 5 5

Servings servings

Calories 229

Author Robyn Conley Downs

Equipment

Slow Cooker

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

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!

Nutrition