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A straight-on view of a slow cooker pulled pork sandwich that is topped with coleslaw and drizzled with Carolina barbecue sauce.

Slow Cooker Pulled Pork

Course: Lunch / Dinner
Cuisine: American, American Southern
Prep Time: 20 minutes
Cook Time: 10 hours 30 minutes
Total Time: 10 hours 50 minutes
Servings: 12 people
Calories: 456kcal
Author: Kris Longwell
These slow cooker pulled pork sandwiches are about as good as you'll find. Huge flavor that is easy to put together in the slow cooker, finished off with an amazing BBQ sauce. So good!
Print Recipe

Equipment

  • 6 to 7 quart slow cooker

Ingredients

For the Rub

  • 3 tablespoon black pepper
  • 3 tablespoon brown sugar
  • 3 tablespoon smoked paprika
  • 2 teaspoon course salt ie, sea salt
  • 1 teaspoon cayenne pepper
  • 1 7 to 8 lb pork shoulder ie, Boston butt, bone-in

For the Liquid Mop

  • 1 cup apple cider
  • 2 tablespoon Worcestershire sauce
  • 2 teaspoon vegetable oil
  • 1 tablespoon black pepper
  • 1 tablespoon salt ie, sea salt

For the Carolina BBQ Sauce

  • 1 ¼ cup apple cider vinegar
  • ¾ cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper
  • 1 cup BBQ sauce

For the Pulled Pork Sandwiches

  • 8 buns split, toasted and buttered
  • Coleslaw

Instructions

  • Mix the ingredients for the rub in a small bowl.
    3 tablespoon black pepper, 3 tablespoon brown sugar, 3 tablespoon smoked paprika, 2 teaspoon course salt, 1 teaspoon cayenne pepper, 1 7 to 8 lb pork shoulder
  • Mix the ingredients for the liquid mop in a medium bowl.
    1 cup apple cider, 2 tablespoon Worcestershire sauce, 2 teaspoon vegetable oil, 1 tablespoon black pepper, 1 tablespoon salt
  • Press the rub into the meat and place it in the slow cooker.
  • Pour the liquid mop over the meat.
  • Cook on LOW: Bone-in: 10 hours. Boneless: 8 hours.
  • When the meat is almost done, put all the Carolina BBQ sauce ingredients in a medium saucepan and heat over medium heat for about 10 minutes. Set aside to cool.
    1 ¼ cup apple cider vinegar, ¾ cup ketchup, 1 tablespoon brown sugar, 1 teaspoon salt, ½ teaspoon crushed red pepper, 1 cup BBQ sauce
  • Carefully remove meat from the cooker.
  • Discard all but about 1 cup of the liquid (set aside).
  • Shred the meat from the bone using two forks.
  • Place the meat back into the cooker and add the reserved liquid.
  • Mix in 2 cups of the Carolina BBQ sauce and cook for another 30 minutes.
  • Toast the buns on a grill or a hot skillet and then butter them, if desired.
    8 buns
  • Place shredded pork onto toasted buns and top with extra sauce and coleslaw.
    Coleslaw
  • Pass the remaining sauce in a separate dish.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
You can prepare this in the oven by placing the seasoned pork, along with the mop, in a large Dutch oven.  Cover and place in a 300°F oven for 3 hours.  Remove the roast, shred the meat, and discard all but 1 cup of the liquid.  Add meat, 1 cup of the liquid, and 2 cups of the sauce back into the Dutch oven and stir.  Cook for another 30 minutes.  
The pulled pork can be prepared up to 2 days in advance of serving.  Simply reheat on HIGH for an hour before serving.  Once hot, reduce to 'WARM.'
The pulled pork and sauce can be frozen for up to 2 months. 

Nutrition

Calories: 456kcal | Carbohydrates: 45g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 756mg | Potassium: 235mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1100IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 8mg