Learn to make southern style Slow Cooker Pulled Pork with just 5 minutes of prep time! This fool-proof recipe is a great way to feed a crowd or to take care of dinner while you’re busy doing other things.
When I think of barbecue, pulled pork is at the top of my list. It’s practically a staple in the South. If you’re ever invited to a Southerner’s home for a get-together, you’re likely to encounter a slow cooker stuffed full of this shredded porky goodness!
There’s nothing else quite like Southern BBQ pulled pork shoulder. It’s slow-cooked all day long with the fat side up, infusing itself with wonderful flavors. My mouth is watering just writing about it. And here’s the clincher — it’s super simple!
All you need is a pork shoulder (Boston butt), a slow cooker or instant pot with a slow cooker setting, and 6 simple ingredients, 4 of which hardly even count.
Recipe Snapshot
Cuisine: Southern
Cooking Method: Slow Cooker
Total Time: 8 Hours, 15 Minutes
Servings: 16
Primary Ingredient(s): Boston Butt (Pork Shoulder Roast), Garlic Powder, Barbecue Sauce
Skill Level: Easy
What is Pulled Pork?
Pulled pork is simply a slow cooked pork roast that has spent a day basting in its own juices (remember, put the fat side up!) It becomes so tender that the meat literally falls apart.
If it sounds really simple, that’s because it is! And when you make your BBQ pulled pork in a slow cooker, it’s almost child’s play. Just pop that big old roast in the cooker, set it, and forget it.
You could start this before you leave for work and have dinner ready when you walk back in the door. It’s also great on a busy Saturday when you have lots of errands to run. It’s wonderful for no special reason at all…just because you want some smoky southern BBQ pulled pork :-)
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“This is the best pulled pork recipe out there! I took it to work an everyone loved it!”
— Ginger
You’ll also find this recipe in my cookbook!
You can see this recipe on page 197 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient Notes
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- Pork Shoulder Roast (Boston Butt) – You can cook as large a roast as your crockpot will hold. When purchasing, keep in mind that one pound of uncooked pork should feed about 2-3 people, depending, of course, on portion sizes. Pork shoulder loses a good bit of weight during cooking, so one pound of raw, uncooked pork shoulder will cook down to just over half 1/2 pound after the fat has rendered.
- Salt, Pepper, and Garlic Powder – The spices are kept simple so that the flavor of the barbecue shines through!
- Barbecue Sauce – Use your favorite recipe or bottled barbecue sauce. I always make my own, but I know that Sweet Baby Ray’s is a popular purchased sauce.
- Water
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Slow Cooker Pulled Pork
Season the Pork
Pro Tip
You’ll want a three to four-pound pork shoulder roast (or Boston Butt) for this. One side of the roast will have a cap of fat all over it – don’t remove the fat cap! The fat gives great flavor to the pork. It also continually bastes the roast as it melts and drips down, preventing it from drying out while you cook it.
- Place the pork roast in a crockpot with the fatty side up.
- Sprinkle liberally with salt, pepper, and garlic powder.
Cook the Roast Low and Slow
- Add just 1/4 cup of water around the roast. Cover and cook on low for about 7 hours.
Remove the Roast and Discard the Fat
- Remove the roast from the slow cooker and discard any large, visible pieces of fat.
Notice how the fat has separated and risen to the top, making it easy to strain off.
- Pour the cooking juices into a fat separator cup and set it aside while you pull the pork.
Pull the Meat into Shreds
- Using two forks or “meat shredding claws,” pull the pork into shreds.
Pro Tip
If you do this on a plastic cutting board, it can go straight into the dishwasher. Just makes your life a little easier 😊.
Add Cooking Juices and Sauce
- Return the pulled meat to the cooker along with the de-fatted cooking juices and barbecue sauce. Stir it together to coat the shredded pork well.
Finish Cooking
- Cook for an additional hour. Serve on toasted buns for the perfect southern BBQ pulled pork sandwich!
Serving Suggestions
To serve the pulled pork as sandwiches, you can make sliders or just a big ole pulled pork sandwich with dill pickles and plenty of barbecue sauce on a toasted hamburger bun.
To make it into a meal, you can always go with the traditional sides of baked beans and potato salad. Or try fresh corn, KFC copycat coleslaw, fire and ice tomatoes, or sweet and sour cucumber salad.
You can also make a delicious dinner plate with crispy fried okra, homemade macaroni and cheese, potato salad, sour cream and onion cornbread, and a slice of chocolate cake for dessert… YUM!
Storage and Reheating
Keep any leftovers in the refrigerator in a tightly sealed container for about four days. It’s also great to freeze for nights when you’re just too busy to cook. Transfer any leftover meat with its liquid to a freezer safe, ziptop bag. Be sure to remove as much air as possible. Freeze for 4-6 months. Then simply thaw, reheat, and serve!
To reheat, I recommend placing it in the oven or slow cooker. Microwaving can cause the pork to dry out and become tough. Before reheating, allow the meat to come to room temperature. Heat in a slow cooker for about an hour, or in the oven at 250°F for about 30 minutes.
Questions About Slow Cooker Pulled Pork
This is one recipe where I would not recommend substituting any other cut of meat. The cut really does make all the difference. You want a pork shoulder roast, also known as a Boston butt. Note that barbecue restaurants typically use the entire shoulder, but that’s hard to find at a retail grocery store. Pork shoulder roast (Boston butt) is widely available.
Fat side up ALWAYS on any meat that you are slow roasting, whether in a slow cooker, on the stovetop, or in the oven. Placing the fat side up provides a steady source of moisture and evenly bastes the roast all during the cooking time.
A pork shoulder with a nice thick cap of fat, cooked low and slow, will take care of itself. The fat slowly melts as the roast cooks, providing a source of constant basting to the meat underneath. I can’t imagine how anyone could wind up with a dry shoulder roast cooked by this method :-)
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Slow Cooker Pulled Pork
Ingredients
- 4 pound pork shoulder roast (Boston Butt)
- Salt
- Pepper
- Garlic Powder
- ¼ cup water
- 1 cup barbecue sauce
Instructions
- Put the pork roast into the slow cooker with the fatty side up.4 pound pork shoulder roast
- Sprinkle the roast liberally with salt, pepper and garlic powder.Salt, Pepper, Garlic Powder
- Add just 1/4 cup of water around the roast. Cover and cook on low for 7 hours.¼ cup water
- Remove the roast from the cooker and discard the visible pieces of fat.
- Pour the cooking juices into a fat separator cup and set it aside while you pull the pork.
- Using two forks, “pull” the pork into shreds.
- Return the pulled meat to the cooker along with the de-fatted cooking juices and barbecue sauce.1 cup barbecue sauce
- Cook for an additional hour.
Notes
- One side of the roast will have a cap of fat all over it – don’t remove that, it gives great flavor to the pork. It also continually bastes the roast as it melts and drips down preventing it from drying out while you cook it.
- Keep leftovers refrigerated in a tightly sealed container for about four days. To freeze, transfer meat with its liquid to a freezer safe, ziptop bag or other container. Freeze for 4-6 months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on November 29, 2010. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I lived in both Marietta and Newnan, Georgia for a long time before I moved back to Canada and have missed the southern ways ever since. So thank you for all your recipes reminding me of my time down there. Will be doing the pulled pork this week.
Please keep sending these southern recipes to us.
I’ll keep sending the recipes! I hope you enjoy the pulled pork.
I made this yesterday and it was delicious! Yes, the prep time was right on for me, which was another plus. Thanks for the reheating tip because I ate this again today and it was so good. The tenderness and flavor stood out. The fat separator tip was useful and handy.
Thanks for the recipe and tips to use along the way!
I’m so glad you liked the recipe!
I see the carbohydrates as 7 grams but with the buns, it’s a lot more. In case someone is watching their carbs.
Yes, the recipe is for just the pulled pork, not pulled pork sandwiches so the buns are not included in the recipe card at all. This is also why I include a nutrition disclaimer on all recipes – the nutrition info is calculated by a software program, not by me personally.
So excited !! Today is my fiances bday, and he LOVES pulled pork. My but roast is in slow cooker now :) cant wait until dinner time . thank you for this awesome recipe, my fiance will LOVE it :)
You’re welcome, Karra! I hope you both enjoy it.
Simply delicious!! And super easy!!! Loved it.
This is the best pulled pork recipe out there! I took it to work an everyone loved it!
I’m so glad you liked it! It’s our favorite, too.