My husband still teases me about the first pulled pork I ever made for him. I was so proud, following a fancy recipe that required seventeen different spices and a doctorate in thermodynamics. It was… fine. A little dry. Then his Uncle Frank, a man who speaks mostly in grunts and has a smoker older than I am, showed me his way. It involves your slow cooker and one secret ingredient. It’s the most tender, juicy, stupidly easy pulled pork you’ll ever make.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 15 mins | 8 hours | 8 hrs 15 mins | 6-8 people | Easy |
Why You’ll Love This Recipe
- It’s a “set it and forget it” dream. Your slow cooker does all the work.
- The coleslaw is the perfect crunchy, tangy counterpart. Don’t you dare skip it.
- It feeds a crowd with zero stress. Perfect for game day or a casual backyard gathering.
Grab These
- For the Pork:
- 1 (4-5 lb) boneless pork shoulder (also called Boston butt)
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ½ cup chicken broth
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 (18 oz) bottle of your favorite BBQ sauce (I’m a Stub’s Original girl)
- For the Coleslaw:
- 1 (14 oz) bag of tri-color coleslaw mix
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- ½ tsp celery seed
- Salt and pepper to taste
- For Serving:
- 8 soft brioche or potato buns
Let’s Make It
Pat that big hunk of pork shoulder completely dry with paper towels. This is key for a good crust. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this mix all over the pork, getting into every nook and cranny. Don’t be shy.
Place the seasoned pork right into your slow cooker. It might be a tight fit, that’s okay. Pour the chicken broth, apple cider vinegar, and Worcestershire sauce around the pork, not over it (so you don’t wash off the rub). Now, put the lid on and walk away. For 8 hours on low. Don’t peek. I mean it. The waiting is the hardest part.
When the time’s up, the pork should be so tender that a fork slides in with zero resistance. Carefully transfer it to a large cutting board. It will want to fall apart on you. Pour all the liquid from the slow cooker into a fat separator or a measuring cup. Let the fat rise to the top. You’ll have about a cup or so of amazing, concentrated cooking liquid underneath.
Using two forks, shred the pork, discarding any large pieces of fat. Now, this is Uncle Frank’s secret: instead of just dumping bottled sauce on it, we’re making a custom BBQ bath. Skim the fat off the cooking liquid. Pour about ¾ cup of that liquid into a bowl and whisk it with about ¾ of the bottle of BBQ sauce. This thins the sauce just enough and makes it incredibly flavorful. Toss the shredded pork in this mixture right back in the slow cooker. Keep it on the “warm” setting until you’re ready to serve.
For the coleslaw, just whisk the mayo, sour cream, vinegar, sugar, and celery seed in a large bowl. Season with salt and pepper. Dump in the coleslaw mix and toss to coat. Let it hang out in the fridge for at least 30 minutes to let the flavors meld.
Nutritional Facts (Per Serving, with bun)
| Nutrient | Amount |
|---|---|
| Calories | ~ 580 kcal |
| Protein | 40g |
| Carbohydrates | 45g |
| Fat | 26g |
| Fiber | 3g |
| Sugar | 22g |
| Note: Values are estimates |
Variations & Add-Ins
- Spicy Version: Add a tablespoon of chili powder to the rub and use a spicy BBQ sauce.
- Carolina Style: Skip the sweet BBQ sauce and toss the pork with a vinegar-based sauce instead.
- Pulled Pork Tacos: Use this meat for tacos with pickled red onions and cotija cheese. It’s incredible.
Serving Ideas
Pile the warm pork high on a soft, slightly toasted bun. Top with a generous heap of that cool, crunchy coleslaw. The combination of hot, sweet, smoky, and tangy is pure magic. Serve with extra napkins. Lots of them.
Storage & Reheating
Store the pork and coleslaw separately in airtight containers. The pork will keep for up to 4 days in the fridge and freezes beautifully for up to 3 months. Reheat the pork gently in a saucepan with a splash of water to keep it moist.
My Two Cents
Resist the urge to add all the BBQ sauce at the beginning. Cooking it for hours with all that sugar can make it burn and taste bitter. We add it at the end to keep that bright, tangy flavor.
You Asked, I’m Answering
- “Can I make this in the oven?” Absolutely! Sear the pork in a Dutch oven first, then add the liquids, cover, and braise at 300°F for about 4-5 hours, until shreddable.
- “My pork isn’t shredding!” It needs more time. Simple as that. Put the lid back on and give it another 30-60 minutes. Low and slow wins the race.