This slow cooker pulled pork is smoky, juicy and packed with flavour. The pork cooks low and slow until it falls apart into tender shreds, soaking up all those rich cooking juices along the way. A little chipotle in adobo adds a subtle smoky flavour without making the pork spicy, while BBQ sauce gives you the option to turn it into classic BBQ pulled pork. Pile it into tacos, stuff it into burgers, load it onto pizzas or nachos, or serve it over rice for an easy dinner everyone loves.
What is slow cooker pulled pork?
Slow cooker pulled pork is a pork shoulder roast cooked low and slow until the meat becomes tender enough to shred with forks. As it cooks, the pork releases its own juices, creating rich flavour without needing extra liquid.
This version uses a smoky spice rub along with chipotle in adobo sauce for extra depth and flavour. The result is juicy, tender pulled pork that works in everything from tacos and burritos to burgers, pizzas, rice bowls and loaded fries. You can serve it as is or stir through your favourite BBQ sauce before serving.
Why you’ll love this slow cooker pulled pork
- Easy to prepare with only a few minutes of hands-on time.
- The slow cooker does all the hard work for you.
- The pork turns out juicy, tender and full of smoky flavour.
- Chipotle adds richness and smokiness without making the pork overly spicy.
- No extra liquid is needed. The pork creates its own flavour-packed juices as it cooks.
- Perfect for feeding a crowd or meal prepping ahead.
- Works with tacos, burgers, pizzas, nachos, rice bowls and more.
- Easy to customise with BBQ sauce or serve as is.
- Leftovers reheat and freeze beautifully.
Ingredients needed
- Pork shoulder roast
The best cut for pulled pork. Pork shoulder becomes rich, tender and easy to shred after hours of slow cooking. Remove any netting before starting.
- Brown sugar, smoked paprika, garlic powder, oregano, mustard powder, onion powder and cumin
This spice blend gives the pork a smoky, savoury flavour with a little sweetness and warmth. Smoked paprika and cumin help give the pork its rich BBQ-style flavour.
- Salt and cracked black pepper
Essential for seasoning the pork and bringing out all the flavours in the spice rub.
- Chipotles in adobo sauce
Adds smoky depth and richness to the pork without making it overly spicy. The flavour becomes mild and mellow as it cooks low and slow.
- BBQ sauce, optional
Perfect if you want to turn the pork into a sweeter BBQ-style pulled pork. Use your favourite bottled sauce or homemade BBQ sauce if preferred.
How to make slow cooker pulled pork
- Remove the netting from the pork shoulder roast and pat the pork dry with paper towel. Place into a large baking dish or tray to catch any mess while seasoning. (Optional but I highly recommend to remove the skin from the pork)
- Combine the brown sugar, smoked paprika, salt, garlic powder, oregano, black pepper, mustard powder, onion powder and cumin in a small bowl.
- Sprinkle the spice rub generously all over the pork, rubbing it into all the nooks and crannies until well coated.
- Transfer the pork to the slow cooker along with all the leftovers spices in the baking pan. Spoon over the diced chipotles in adobo sauce and gently spread over the surface of the pork.
- Cover and cook on LOW for 8 to 9 hours or until the pork is tender and easily shreds with two forks. There is no need to add extra liquid as the pork will release plenty of juices while cooking.
- Carefully transfer the cooked pork to a clean baking dish or tray. Remove and discard any skin (if you didn’t do this step earlier) or large pieces of visible fat.
- Shred the pork using two forks or kitchen tongs until pulled into thick strands.
- Return the shredded pork to the slow cooker and stir through the cooking juices.
- Serve as is or stir through BBQ sauce to taste for a sweeter BBQ-style pulled pork. If needed, cook on HIGH for 30 minutes to heat everything through before serving.
Top tips for the best slow cooker pulled pork
- Use boneless pork shoulder or pork butt for the best texture and flavour.
- Remove the pork skin prior to cooking. See below why.
- Do not trim too much fat before cooking. The fat helps keep the pork juicy during the long cooking time.
- There is no need to add liquid. The pork releases plenty of juices as it cooks.
- Cook on LOW where possible for the most tender pulled pork.
- If the pork is not shredding easily, it needs more cooking time.
- Kitchen tongs work well for shredding and give chunkier pieces of pork.
- Stir the shredded pork back through the cooking juices for extra flavour and moisture.
- Add BBQ sauce gradually and taste as you go.
- The pulled pork tastes even better the next day once the flavours have had time to develop.
Why I recommend removing the pork skin first
If your pork shoulder has skin attached, I recommend removing it before adding the spice rub. This helps the seasoning coat the pork properly and allows all those smoky flavours to soak right into the meat rather than sitting on top of the skin.
The bonus is you can also turn the skin into crispy homemade pork crackle and honestly, who does not love pork crackle?
To do this, use a sharp filleting knife to carefully slice through the fat and remove the skin cap. Score the skin, then place it skin side up on a plate in the fridge uncovered while the pork slow cooks. The cold air of the fridge helps dry the skin out which gives you crispier crackle once cooked.
When ready, air fry the pork skin until golden, puffed and crispy. Serve it alongside the pulled pork or use it to top burgers, tacos or rice bowls for extra crunch.
If preferred, you can leave the skin on during cooking and simply remove it before shredding the pork.
Serving suggestions for slow cooker pulled pork
This pulled pork is one of those recipes you will find endless ways to use. Pile it into soft burger buns with crunchy slaw, spoon it over loaded fries or scatter it over homemade pizza with extra cheese and red onion. For a fresh side, serve it with my Green Sesame Cabbage Slaw or pair it with Aussie Potato Bake or Curried Potato & Bacon Bake for an easy comfort food dinner.
It also works perfectly stuffed into my 4 Ingredient Flatbreads or Homemade Pita Bread for tacos, wraps, burritos and loaded pockets. Add a spoonful of my Classic Mexican Pico de Gallo Salsa and 5 Ingredient Guacamole to finish things off. You can even swap the chicken for this pulled pork in my Chicken Chipotle Bowls or Sticky Chicken Mince Nachos for an easy twist on both recipes.
Storage
FRIDGE
Store leftover pulled pork in an airtight container in the fridge for up to 4 days. Keep some of the cooking juices with the pork to help keep it moist.
REHEAT
Reheat in the microwave or in a saucepan over low heat until hot. Add a splash of water or extra BBQ sauce if needed to loosen the pork.
FREEZER
Pulled pork freezes beautifully. Store in freezer-safe containers or snap lock bags for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently asked questions
What cut of pork is best for pulled pork?
Pork shoulder or pork butt works best because the fat and connective tissue break down during slow cooking, creating tender, juicy pulled pork.
Do I need to add liquid to the slow cooker?
No. The pork releases plenty of liquid as it cooks, so there is no need to add stock, water or other liquids.
Is the pulled pork spicy?
The chipotles in adobo mainly add smoky flavour rather than heat. The finished pork has a mild warmth but is not overly spicy. If you want spicy though, simply add chilli powder or cayenne pepper to the dry rub.
Can I make this without chipotles?
Yes. The pork will still taste delicious without them, though you will lose some of the smoky flavour they add.
When is the pork ready?
The pork is ready when it easily pulls apart with forks. If it still feels tough, cook it longer.
Can I add BBQ sauce?
Absolutely. The pork is delicious as is, though BBQ sauce gives it more of a classic BBQ pulled pork flavour. Add as much or as little as you like. Stir through at the end after shredding the pork.
What can I serve with pulled pork?
Pulled pork works well in burgers, tacos, burritos, rice bowls, pizzas, nachos and wraps. It also pairs well with slaw, potato bake and fresh salads.
Do I need to remove the pork skin?
No. You can leave the skin on while the pork cooks and remove it before shredding if preferred. I personally like removing it before seasoning because it helps the spice rub coat the pork more evenly and lets the flavours soak into the meat better. As a bonus, the removed skin can also be turned into crispy homemade pork crackle instead of being thrown away.
What if my pork is not tender after 8 hours?
Every piece of pork shoulder is slightly different and some cuts take longer to break down than others. If after 8 hours cooking on LOW the pork is still a little firm and not shredding easily with 2 forks, turn the slow cooker to HIGH and continue cooking until tender and fall-apart soft. It usually only needs a little while longer using this method. You can also simply continue cooking on LOW until the pork is ready if you have the extra time.
This slow cooker pulled pork is one of those easy recipes you will come back to again and again. It is simple to prepare, packed with flavour and perfect for feeding a crowd or stocking the fridge with leftovers. If you give it a try, I would love to hear what you served it with, so make sure to leave a comment below.
Recipes to serve with pulled pork
- Red Cabbage Salad with Honey Lime Dressing
- Creamy Potato & Pumpkin Bake
- 4 Ingredient Flat Breads
- Crispy Potatoes with Semolina
- Garlic Butter Rice
- Smashed Potato Salad with Creamy Mustard Dressing
Slow Cooker Pulled Pork
Equipment
- Slow Cooker
Ingredients
- 2kg – 2.8kg boneless pork shoulder roast, skin removed, optional (See Notes)
- 2-3 tablespoons diced chipotles in adobo sauce (See Notes)
- ½ – 1 cup your favourite barbecue sauce, optional
dry spice rub
- ¼ cup brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 1 teaspoon cracked black pepper
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon dried mustard powder
Instructions
- Remove the netting from the pork shoulder roast and pat the pork dry with paper towel. Place into a large baking dish or tray to catch any mess while seasoning. Optional – Remove skin from pork – see Notes below.
- Combine the brown sugar, smoked paprika, garlic powder, salt, oregano, black pepper, mustard powder, onion powder and cumin in a small bowl.
- Sprinkle the spice rub generously all over the pork, rubbing it into all the nooks and crannies until well coated.
- Transfer the pork to the slow cooker along with all the leftover spices from the baking dish. Spoon over the diced chipotles in adobo sauce and gently spread over the surface of the pork.
- Cover and cook on LOW for 8 to 9 hours or until the pork is tender and easily shreds with two forks. There is no need to add extra liquid as the pork will release plenty of juices while cooking.
- Carefully transfer the cooked pork to a clean baking dish or tray. Remove and discard any skin, if you did not do this step earlier, and any large pieces of visible fat.
- Shred the pork using two forks or kitchen tongs until pulled into thick strands.
- Return the shredded pork to the slow cooker and stir through the cooking juices.
- Serve as is or stir through BBQ sauce to taste for a sweeter BBQ-style pulled pork. If needed, cook on HIGH for 30 minutes to heat everything through before serving.
Notes
- MEASUREMENTS
We use Australian metric measurements. 1 teaspoon = 5ml, 1 tablespoon = 20ml and 1 cup = 250ml. -
BROWN SUGAR
Helps balance the smoky spices and gives the pork a rich savoury sweetness. You can reduce if your prefer. -
DICED CHIPOTLES IN ADOBO SAUCE
Adds smoky depth and flavour without making the pork overly spicy (even though they are quite hot, when cooked in this recipe, there is not much heat from them, mainly a smokey flavour). I use La Costena brand which is available in the Mexican section of most, if not all, large supermarkets. You can also purchase from other grocery stores and online. -
NO EXTRA LIQUID
The pork releases plenty of juices while cooking so there is no need to add stock, water, beer or juice of any type. -
PORK SKIN
I recommend removing the skin before seasoning so the spice rub can coat the meat properly. The skin can be air fried later to make crispy pork crackle if desired. But if your short on time, just leave it on and remove after cooking. To remove the pork skin, use a sharp filleting knife or similar sharp knife and carefully slice between the skin and fat layer, working slowly across the pork until the skin lifts away in one large piece. It does not need to be perfect, so do not stress if a little (or a lot) of fat stays attached. Try not to remove too much of the fat as this helps keep the pork juicy while cooking and adds flavour to the cooking juices. -
BBQ SAUCE
Completely optional. Add as much or as little as you like depending on whether you want a smoky pulled pork or a sweeter BBQ-style version. On the times that I do add it, we like to use Sweet Baby Rays Barbecue Sauce or Sweet Baby Rays Hickory & Brown Sugar sauce. Simply use whatever you have or use your families favourite barbecue sauce. -
HALF AND HALF
One of my favourite ways to serve this pulled pork is to leave half as is and mix BBQ sauce through the other half. I personally love the smoky flavour of the pork on its own, while the kids and my partner prefer the sweeter BBQ-style version. It is an easy way to keep everyone happy. - COOKING TIME
Every piece of pork shoulder is slightly different and some cuts take longer to become tender than others. If your pork is still a little firm after 8 hours on LOW and not shredding easily with 2 forks, switch the slow cooker to HIGH and continue cooking until tender and fall-apart soft. You can also continue cooking on LOW if you have the extra time.
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