Slow cooker pulled pork is weekend cooking that essentially does itself. A pork shoulder rubbed in spices, a few hours of gentle heat, and the collagen breaks down completely — the meat shreds effortlessly into long, tender strands that pull apart under the lightest pressure. This makes enough for 8 sandwiches, and the leftovers freeze perfectly.
Ingredients
The Rub and Slow Cook
Mix all dry spices. Rub mixture all over the pork shoulder — every surface. For best results, do this the night before and refrigerate uncovered: the rub forms a crust and the surface dries out, which helps it hold up during the long cook.
- Optional: sear the shoulder on all sides in a hot pan first for deeper flavor
- Place in slow cooker, add apple cider vinegar and BBQ sauce around the base
- Cook on LOW 8–10 hours or HIGH 5–6 hours
- The pork is ready when it falls off the bone under gentle pressure
- Pull apart with two forks directly in the pot
- Mix in the cooking juices to taste
"The cooking juices at the bottom of the slow cooker are liquid gold. Don't discard them. Skim the fat, reduce by half in a pan if needed, and stir into the pulled pork. That is where all the flavor went during those 8 hours."
Pulled pork freezes exceptionally well for up to 3 months. Portion into zip-lock bags with some of the cooking juices — the liquid prevents freezer burn and the pork reheats to the same texture as fresh. Defrost overnight in the fridge.