Slow Cooker Pulled Pork couldn’t get easier than this recipe. First, season it up and let it cook. Then shred it and serve it with your favorite side dishes or make it into tacos or sandwiches! 

It costs approximately $16.87 to make this recipe. The recipe makes eight servings for about $2.10 per serving. 

Serve this Instant Pot Velveeta Mac and Cheese, Avocado Potato Salad with Bacon, or Creamy Homemade Coleslaw as the perfect compliment to this pulled pork. 

An overhead picture of the finished Slow Cooker Pulled Pork in a white serving bowl with hamburger buns next to the bowl.

Pulled Pork

Slow Cooker Pulled Pork is a versatile dish that is extremely simple. You can serve the pork plain, on buns, in tacos, and on top potatoes. The options are endless.

The meal comes together effortlessly with just a few minutes of prep time before putting the pork in the crockpot. The slow cooker does all the work for you. This is a dish you can put together in the morning and leave; when you come back, your kitchen will smell amazing, and after shredding the pork, you are ready to eat. 

The pork is cooked to a tender and juicy, perfected state. This Pulled Pork Recipe made in the slow cooker can feed a crowd and free you up to create other recipes for your game day party, family gathering, BBQ, or anything else you would like to do because you will not be standing over a hot stove making the main entree! 

Whether you make this on a busy weeknight, for a weekend family gathering, or do some meal prep with the meat, it is always a crowd pleaser. And the bonus is that it freezes well! This Pulled Pork made in the slow cooker will quickly become your go-to for a more cost-effective, time-saving meal to serve a crowd and make them happy! 

The finished pulled pork being picked up with serving utensils.

Ingredients and Estimated Cost

Per Serving Cost: $2.10

Recipe Cost: $16.87

  • 2 yellow onions – $1.24
  • 4 pounds boneless pork butt – $11.76
  • ¼ cup brown sugar – $0.16
  • 1 Tablespoon Chile powder – $0.08
  • 1 teaspoon smoked paprika – $0.23
  • 1 Tablespoon ground coriander – $0.26
  • 1 Tablespoon garlic powder – $0.10
  • 1 Tablespoon ground cumin – $0.10
  • 1 Tablespoon Achiote – $2.32
  • 1 teaspoon onion powder – $0.03
  • 1 teaspoon dried Mexican Oregano – $0.44
  • 1 Tablespoon salt – $0.01
  • 2 teaspoons ground pepper – $0.14

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

An overhead picture of all of the ingredients needed to make this recipe.

How To Make Slow Cooker Pulled Pork

  1. First, cut the onions in half and lay them cut side down in the bottom of the slow cooker. 
  2. Mix the brown sugar and seasonings together, and then cover the outside of the pork well with the seasonings. 
  3. Place the pork over the onions. 
  4. Cook on high for four hours or low for eight hours. 
  5. Finally, shred the pork with two forks. Remove the onions and reserve two cups of the drippings. 
  6. Place the meat and the reserved drippings in a bowl and serve. 

***For complete recipe instructions, see the recipe card below.

A picture collage showing how to make this Slow Cooker Pulled Pork recipe.

Recipe Variations

  • While I highly recommend using the Achiote in this recipe, you can leave it out. It will be slightly different, but it will still be delicious.

Storage Tips

SERVE: Serve in tacos, with BBQ sauce on sliders, in chili, etc. 

STORE: Store leftovers in an airtight container in the refrigerator for up to 5 days.

FREEZE: Once cooled, place the pulled pork in a freezer-safe zipper-top bag or container and freezer for up to 3 months.

Recipe FAQs

Does pulled pork in a slow cooker need liquid?

No, when making this pulled pork, you do not need to add any liquid to the crockpot. A pork butt has enough fat and water in the pork that will release as it cooks in the slow cooker.

What is the best cut of meat for slow cooker pulled pork?

I prefer to use a pork butt, also known as the pork shoulder. This is a juicy cut of meat that does well when cooked on low and slow to become tender and shreds easily after it cooks.

Can you overcook pulled pork?

Yes, it is possible to overcook the pork, resulting in dry meat. I like to check my meat after 4 hours. If it begins to pull apart easily, it is done and shouldn’t be cooked any longer. Doing this will help keep the meat from drying out from being overcooked.

An overhead, close up picture of the finished recipe in a white serving bowl.

More Slow Cooker Recipes

A close up picture of the juicy pulled pork that was cooked in a slow cooker that has been garnished with cilantro.
5 from 6 votes

Slow Cooker Pulled Pork

Recipe Cost $ $16.87
Serving Cost $ $2.10
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
8 people
Slow Cooker Pulled Pork couldn’t get easier than this recipe. First, season it up and let it cook. Then shred it and serve it with your favorite side dishes or make it into tacos or sandwiches!

Equipment

  • Crockpot
  • chef's knife
  • cutting board
  • Measuring spoons & cups

Ingredients
 
 

  • 2 yellow onions halved
  • 4 pound boneless pork butt or 5 pound bone-in
  • ¼ cup brown sugar
  • 1 Tablespoon Chile powder
  • 1 teaspoon smoked paprika
  • 1 Tablespoon ground coriander
  • 1 Tablespoon garlic powder
  • 1 Tablespoon ground cumin
  • 1 Tablespoon Achiote Annatto seeds
  • 1 teaspoon onion powder
  • 1 teaspoon dried Mexican oregano
  • 1 Tablespoon salt
  • 2 teaspoons ground pepper

Instructions

PREP FOR SLOW COOKING:

  • Cut the onions in half and lay cut side down in the bottom of the crockpot.
  • Combine brown sugar and the seasonings and coat the outside of the pork well, making sure to press the seasonings onto the pork well.
  • Lay the pork over the onions, fat side on top.

SLOW COOK:

  • Place the lid on the slow cooker and set on high for 4 hours, or low for 8 hours.
  • Check the meat after 4 hours. If the meat can be pulled apart with a fork, it is done.

TO FINISH:

  • Remove the meat and shred with 2 forks or by hand. Remove the onions and reserve 2 cups of the drippings.
  • Combine the meat and the reserved drippings in a bowl and serve as desired.

Notes

  • While I highly recommend using the Achiote in this recipe, you can leave it out. It will be slightly different, but it will still be delicious.
  • I like to check my meat after 4 hours. If it begins to pull apart easily, it is done and shouldn’t be cooked any longer. This will keep the meat from drying out.

Nutrition

Serving: 0.75cup | Calories: 256kcal | Carbohydrates: 12g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 999mg | Potassium: 592mg | Fiber: 2g | Sugar: 8g | Vitamin A: 445IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 3mg

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Recipe Rating




6 Comments

  1. This is so tasty, tender, and it made the house smell amazing! Leftovers are awesome too. So many things you can do with them—omelettes, fancy grilled cheese, etc.

  2. The meat was perfectly cooked and so much flavour! Such a great way to use the slow cooker.

  3. Sarah James says:

    My family loved the Mexican flavours and the pork was so tender. Thanks for sharing.

  4. Thank you so much! The flavors are perfect and I can’t wait to try this recipe!

  5. Thank you so much! The flavors are perfect and I can’t wait to try this recipe!

  6. the pork turned out so tender and flavorful. So yummy! Thanks for the recipe!